The Lambredotto in Florence has become trendy. This dish (made with a base of abomaso, which is one of the four cow stomachs) is served in a thousand ways: in gourmet restaurants, in meatballs, as a condiment to pasta dishes and so on. But its true identity is boiled and inserted in a panino dipped in its broth and seasoned with green sauce, pepper and salt. That’s it. Lorenzo Nigro, son and grandson of authentic lampredottari, the ones that went door to door in the mid-twentieth century selling their products from a cart, continues his family’s tradition in a small space inside the Mercato Centrale with the classic panino al lampredotto garnished with green sauce or, if you wish, with artichokes and truffle. We appreciated, a part from the goodness of the bread and the condiments, the convenience of being able to sit down and eat and drink without dirtying our clothes (a common risk with street food). Four euros well spent.
Utilizziamo i cookie per essere sicuri che tu possa avere la migliore esperienza sul nostro sito. Continuando a leggere acconsenti al loro utilizzo. Puoi disattivarli quando vuoi. AccettoRead More
Privacy & Cookies Policy
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.