Cibrèo Trattoria Review
This intimate little trattoria, known to locals as Cibreino, shares its kitchen with the famed Florentine culinary institution from which it gets its name. They share the same menu, too, though Cibreino's is much shorter. Start with il gelatina di pomodoro (tomato gelatin) liberally laced with basil, garlic, and a pinch of hot pepper, and then sample the justifiably renowned passato in zucca gialla (pureed yellow-pepper soup) before moving on to any of the succulent second courses. Save room for dessert, as the pastry chef has a deft hand with chocolate tarts. To avoid sometimes agonizingly long waits, come early (7 pm) or late (after 9:30).
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