Osteria I Riffaioli
Where? Osteria I Riffaioli (Florence, Italy) Map
When? Monday April 3, 2017
Who? Me
Food Style? Italian
I am at an Italian restaurant where there is no trace of English. This place has been highly rated as one of those places that the locals go to, and I know I'm in for a treat. The lovely lady in charge of the restaurant tries her best to explain what every item on the menu is, and it's overwhelming to take in but in the end I use Google Translate to do most of the work. I've gone for the grigione and the magretto, even though I don't know what they are. I do however recognise a few words: Toscana (Tuscan), crostini, arancio (orange), spinaci (spinach). I've also accidentally ordered a quarter carafe of wine.
Appetizer
Grigone al Taglio con Crostoni Toscani
The grigione comes out. I have hit the jackpot - it's liver pâté and I love it. It's so rich and tasty, and goes so well with the salty cured meat. It's not like prosciutto, it's much harder, almost nearing jerky toughness. When the crostini is done, I move onto the complimentary bread and douse it with olive oil - and the olive oil TASTES like olives!! - to finish the rest of the meat. So good. I am halfway through the carafe and I should slow down.
Secondo Piatto
Magretto d'Anatra all'Arancio con Spinaci Croccanti
The wooden board with the grigione is taken away and quickly replaced with a plate of duck, orange and spinach. First bite - mind blown. Absolutely beautiful meat, cooked perfectly so that it's still slightly pink, and a wonderful orange zestiness coming through without being too sweet. I love that they've included the rind in the dish, and with the onion, it's made an excellent sauce that I am soaking up with the bread. I can't stop smiling because I am enjoying this so much. And I am also getting quite smashed off the wine.
Dessert
Tiramisu
With such a homely feel, I have to have the tiramisu. It's excellent and the perfect way to finish off such a memorable meal. Molto bene!
Posted by Jeremy at 8:54pm on Friday April 28, 2017 :: 0 comments :: 