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Cibrèo: helmed by a culinary maestro

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It's difficult to find more typical Florentine fare than at this chef's table near Sant'Ambrogio market, a favourite for its traditional dishes, many of which date back to the Renaissance.

Don't grimace upon hearing that the 16th-century dish cibrèo is made from poultry offal (chicken liver, heart, testicles, strawberry, and cockscomb) dipped in a spicy sauce with garlic and sage. In war against nouvelle cuisine, Fabio Picchi awakens stomachs of the new millennium, accustomed to more lightness, with bread soups and paisano cabbage dishes, stuffed chicken neck with spicy mayonnaise, or potato cakes—rest assured, however, that every mouthful is as light as air…

From its open kitchen to the dining room, the chef's banter fills the air, calling out to customers with a joke or a song. The ambiance is more than warm. Don't miss the lamb brains in parchment or the excellent jam tart!

Ristorante Cibrèo
Via Andrea del Verrocchio, 8/R
50122 Firenze

+39 055 234 1100

www.edizioniteatrodelsalecibreofirenze.it

Menu: around 70 EUR

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