We arrived in Florence in the late afternoon transitioning from Cinque Terre (beautiful). Florence in 37 degrees C is HOT. After managing a few late siesta z's we booked this restaurant - off the recommendations off Tripadviser. We booked for 9pm. A hot bus trip in (still well over 30) and a struggle to find this lovely place only added to a great night. We arrived at about 9:35 pm (but did phone that we were running late because of the bus).
Well - stepping into this little gem was like coming home. Several slightly pushy people dived in before us and we ushered away due to lack of space. Yet there was our table (one of only three) still kept for us - that was amazing !
The hosts of Cacio Vino Trallalla' are a delightful, helpful and knowledgeable couple.
The food was sensation. Entrees of carpaccio (beef and pork) were just sensational. Buffalo mozzarella - fresh as fresh was great. All with lettuce and tomatoes that you have never tasted before.
The mains a tasting plate of mixed cold meats - around 7 - and all from the same type of porker - as explained the white pig with the black band (or visa versa) . Cinta Senese - read below. Included too was some beer jelly - amazing and wonderful cheeses. This dish was a fantastic way to taste many flavours.
Finally a plate of pesto lasagna - because the cool peeps on the other table recommended as terrific. We were not disappointed. The freshest, tastiest pesto with perfectly cooked lasagna. Perfect.
To wash this down - the charming host (mr host - I'm embarrassed to say I did not get the gentleman's name) - a lovely dark beer was suggested - yum - and a light red from Pitiligano - where we'd been - and it was again - perfect.
Excuse the long review but - I would be remiss in not commenting on the hosts. The couple in this gem were simply warm, giving, funny, charming.
Go, book (or you'll miss out) and enjoy.
[ The Cinta Senese breed owes its name to its black coat with a white sash (called a cinta in italian) that runs across its shoulders, sides and front legs. Medium in size (adult pigs run between 160-200 kgs in weight), it has sturdy limbs, long ears that cover and protect its eyes from branches and a long snout with a very thick grout that allows it to dig in the dirt at ease. These characteristics allow it to live as a free range animal in the woodlands of Tuscany.
The breed is native to this region and dates back probably prior to the middle ages. A cinta pig is depicted in the fresco by Ambrogio Lorenzetti dating back to 1337 (called the “Buon Governo” – see the photograph) in the Palazzo Comunale in Siena’s Piazza del Campo. It was a popular farm animal probably due to its heartiness and easy adaptability to all types of areas.
This breed is now off the endangered species list and its meat was recently awarded the DOP classification from the european community as a product of high quality tightly tied to tradition and is now listed among those culinary excellencies that render tuscany and italy so famous around the world.
The DOP is reserved to the meat obtained from animals of pure Cinta Senese breed with certified origins that can only be raised in Tuscany and must be free range and fed with a combination of natural grazing and pelletted cereals that are guaranteed as free from all genetic modifications. The piglets are certified just after birth and provided with an ear tag that lists their genetic background.]
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