We walked to the Oltrarno from our hotel near San Lorenzo, and found the restaurant busy with wonderful scents coming from within. We began our “Last Night in Firenze Dinner” with strozzapretti for me, and spagettini with a delicious pesto for Brad. We had a great Pinot Grigio, and I asked the chef for the recipe: cooked spinach (pureed), ricotta, eggs, parmigano, then rolled in flour and boiled for 5 minutes. Does that sound correct, Diva? These were served in a butter sauce with a splash of cream if my taste buds are accurate. They MELTED in your mouth!!!
For our secondi, Brad had chingale with polenta, and I had a grilled veal chop. We shared a panna cotta with ciocolato on Brad’s half. This was a terrific food memory for our last dinner in Firenze!