{"id":6873,"date":"2022-01-25T16:34:48","date_gmt":"2022-01-25T16:34:48","guid":{"rendered":"https:\/\/www.firenzerestaurant.it\/ristorante-trattoria-la-carabaccia-2\/"},"modified":"2022-01-26T23:15:51","modified_gmt":"2022-01-26T23:15:51","slug":"ristorante-trattoria-la-carabaccia-2","status":"publish","type":"post","link":"https:\/\/www.firenzerestaurant.it\/en\/ristorante-trattoria-la-carabaccia\/","title":{"rendered":"Ristorante Trattoria La Carabaccia"},"content":{"rendered":"
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La Carabaccia – Historic Tavern in Firenze<\/span><\/p>\n
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The Carabaccia has been a trattoria since 1972. In the 1920\u2019s it was a wine tavern where the Florentines used to meet after work for a glass of wine and small snacks.<\/div>\n
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After being enlarged and radically restructured to bring out the authentic Tuscan characteristics of the structure, it now appears with its original wooden ceilings and beams of chestnut wood, really beautiful imposing arches in terracotta and the suggestive cellar that dates back to the early 17th century, which can only seat 16 people, unique in Florence with the original vaulted ceilings and walls built with stones from the Arno that together create an atmosphere that really takes you back to the past. The last environment is particularly suitable for small exclusive events like private dinner parties, company dinners or business meetings requiring utter privacy. The menu is mainly composed of traditional Tuscan platters, some of them revisited, and fish. In this period we suggest you start with a seasonal dish like the artichoke and Parmesan salad or the Selection of Tuscan dressed meats and cheeses with various accompanying dishes: Follow these up with first courses with \u201cgenuine\u201d flavoursand with quality presentations like the green gnocchetti (potato pasta) in a Parmesan zabaglione and slivers of truffle, the very popular Medici onion soup (La Carabaccia), Chianti style pennette (pasta) prepared with a ragout of knife-chopped steak and a basis of herbs cooked in Chianti wine or the delicate Risotto mixed with squid ink. The second courses of meat are renowned for the excellent quality and very tender meat further improved by being cooked on a charcoal grill, like the fillet of pork with a mustard vinaigrette and chives, the sliced duck scented with citrus fruit on a bed of rocket, the sliced chicken seasoned with aromatic herbs on a mixture of wild salads or the inevitable Florentine steaks. The menu offers a wide range of dishes that rediscover authentic flavours like the Maremma style wild boar with fried polenta or the lamb stew with artichokes, the great platter of fresh mixed vegetables with a little leek flan au gratin or the original sliced Mediterranean tuna in a sesame crust. Do not miss the desserts, all home made and fresh every day, like the yoghurt cheesecake with strawberry sauce, the \u2018semifreddo\u2019 Parfait of almonds or the various chocolate or apple and walnut cakes. The wine list prepared by the restaurant\u2019s Sommelier presents over one hundred and fifty labels, most of them Tuscan, but also from all over Italy. The list of distillates is even more surprising. Quality and price compare extremely well. Open daily for quick or working lunches with menus that change every day.<\/p>\n<\/div>\n

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Additional Info<\/strong><\/h3>\n