If someone is going to say that I'll be dining at an establishment that had some legendary friars, I would have really scratched my head and wonder what the experience would be all about. Unsure of what to expect after a short uphill climb to La Leggenda dei Frati, Italian for Legend of the Friars, I came out more knowledgeable about the story and cuisine at this Michelin-recommended restaurant in Florence - and was able to pronounce the name of the restaurant properly, thereafter.

A simple yet delectable egg dish surrounded with vegetables from the garden.

A surprise dinner at La Leggenda dei Frati.

Legend has it that three friars collected the best sprouts from their garden and fruits of their vines and prepared a lunch made with the best treasures of their land. They ate and drank so much that they began to sing and dance non-stop until late into the night. Just imagine how fun that would be.

Located in Villa Bardini, a 17th century villa with an expansive view of the city, today the "new" Legend of the Friars is serving 75% of its meals with an authentic farm-to-table experience coming from the botanical garden behind the building. Executive chef Erez Ohayon from Tel Aviv explains proudly how they grow their ingredients, particularly coriander, peppercorn, and basil, hinting on what was awaiting for us in the dining table later that night.

Let's Make Some Pici, Please
I never knew that the pasta used for the famous caccio e pepe is actually called pici until our mini-pasta making session with Chef Filippo Saporito at their cooking school also located inside the Villa Bardini. Pici, a fatter version of a spaghetti, is molded by rolling our palms back and forth - the same motion as a rolling pin. Not only was it a great learning experience, but also Chef Filippo shared why he ended up moving to Florence and opening a restaurant in a historic building.

Chuckling as I follow my instructor because I was doing it wrong!

Chef Filippo's boisterous laughter demonstrates his love for his restaurant and his craft.

Vegetarian Menu for the Win
The surprise vegetarian menu for the night certainly didn't disappoint. It was fun seeing those peppercorns, basil and other ingredients from the garden appearing on our plates for that evening. As expected, each dish is prepared with detail and care and paired perfectly with Italian wines, namely the Anno Domini 1126 Cinciano Bianco 2017 and the Castello di Fosini Pinot Nero 2017.

Starting off with a glass of prosecco, an Italian tradition, and sumptuous crackers.

Because this dining experience was a surprise, I just wish that the wait staff spoke a little louder and articulated the ingredients clearer. Since we could barely hear them and with no dinner menu to refer to, I missed some ingredients in my notes. My apologies in advance if I mislabeled them incorrectly. #foodbloggerproblems

Appetizers starting off with the flavorful wasabi puff and seaweed cracker.

Kefir yogurt cucumber caviar. Love the pop of the cucumber caviar.

Fresh pasta with shaved parmesan and almond crumble providing a mixed, crunchy texture.

Roasted onions with cheese and mustard seeds. Reminiscent of Israeli cuisine roasted cauliflower.

Rosso - an amalgamation of rhubarb, strawberries, kefir and coconut.

Can't complain with these petit fours. We also got a take home box (not in photos) filled with jellies.

View from Il Tridente.

My eating buddies were surprised that this tasted as delightful as it sounds.

Seafood platter to prep us for our pasta entrees.

Seafood pasta, scialatielli ai frutti di mare.

Simple, vegetarian ragu.

Having been touted as the next superfood, moringa has increasingly been getting in US households in a form of a snack bar, beverage or powder with consumers hoping to gain the nutrients from the moringa tree (or moringa oleifera) also known as the “miracle tree” in an easy, consumable way. A leafy green more nutritious than kale, moringa provides powerful anti-inflammatory benefits comparable to turmeric.

Similar to other crops that thrive in humid climates, moringa is an easy crop to grow but difficult to process correctly. As a low-acid plant, moringa doesn't fight off bacteria on its own. Selling dried moringa leaves requires a thorough process to kill off any bacteria and preserve the nutrients.

Kuli Kuli, the first consumer packaged goods company to bring moringa-based snacks in the US and currently one of the largest moringa companies in the world, has worked closely with all of their moringa suppliers from 13 countries across Africa, South America and Southeast Asia to ensure that they are only selling the highest quality moringa powder, testing all products three times before launching in the US market.

Kuli Kuli’s CEO, Lisa Curtis, first came across moringa in Niger as a Peace Corp volunteer and has been trying to source from Niger ever since. Sourcing internationally does come with its set of challenges, especially quality and transportation. In 2014 for instance, Kuli Kuli tested two samples of moringa from Niger and found it to have bacterial contamination. After speaking with the moringa women's group, Kuli Kuli discovered that the farmers were processing it outside of the farm because they didn't have a processing center and had no resources to build one. During that time, Kuli Kuli also didn’t have any way to finance it. Since Niger is a landlocked country, the other challenge has been transportation.

Kuli Kuli’s CEO, Lisa Curtis, with moringa farmers and their family in Niger

To solve these challenges, Kuli Kuli plans to utilize the grant they recently received from the Millennium Corporation Challenge, a US foreign aid agency, to bring more high quality Nigerien moringa to the US. As part this grant, the Government of Niger will be significantly improving the roads for easier access to a port when shipping moringa to the US.

Kuli Kuli's business is on-track to more than double this year. They hope to continue to partner with financing organizations like the US State Department in order to unlock the US moringa market for small, high-impact moringa farmers and build a supply chain from the ground up. Through this partnership, Kuli Kuli is now able to build a model moringa processing operation in Niger that can also serve as an example to many of the other moringa farmers around the world.

Surprising moments are not far and few in between at Caffé dell'Oro, a Michelin recommended restaurant overlooking the Ponte Vecchio in Florence. Being a hotel restaurant from the Ferragamo family's Lungarno Collection, it is no wonder that a little bit of oomph is ever-present in every dish. The button-down, elegant service takes you to a different world away from the hustle and bustle of tourist laden central Florence.

After a short 20 minute walk from the Firenze Santa Maria Novella train station, I found myself in front of a smart lock entrance with a small sign for the boutique hotel, Ottantotto Firenze, in Florence. Checking in was a breeze in their quaint living room with the help of Linda, the receptionist, who also pinpointed some local hotspots in the Oltrarno neighborhood and beyond.
History is deeply ingrained in Ottantotto's building that took a few years to be renovated before they opened their doors as Ottantotto Firenze last January 2018. Previously, it was a mill, shop and home of a baker and then later became an aristocratic home. Tuscan architecture and furnishings abound once you step in the entrance to the living room with a must-not-miss statement sofa and a 16th-century fireplace and into the upstairs bedroom suites. While doing so just like in any Italian historic building, be careful of their Italian-sized elevator.

Accented with green and red colors, the interiors throughout the building are reminiscent of the Renaissance era that will surely scintillate the senses of any architecture or historical geek. Our suite is thoughtfully decorated with wooden chairs and a study table that reflect Tuscan design mixed with modern plush bedding and an over-the-tub bathroom rain shower head. Particularly, I was amazed by the unique headboard (as seen on the photo below) made out of Tuscan-patterned cement.

Slept like a baby on this bed.

A rare peek-a-boo window to the garden also added a unique touch, which reminded me of a little girl discovering a secret garden. Best of all, I loved the made in Italy, honey-scented toiletries since it didn't dry out my skin and hair.

Our extra, third bed with the smaller peek-a-boo window on the right side.

Beeswax extract shampoo, conditioner, and lotion that provided much needed moisturizing for Florence's fall weather.

True to its boutique experience, Ottantotto serves high quality Italian and American breakfast - a combination of Italian cakes, breads, cheese, fresh fruits, yogurt, juice and eggs. On our first day, we were able to savor our breakfast with a fresh cup of cappuccino outside the peaceful garden. Tip: Try the breadstick and yogurt. 

Freshly-made cappuccino with Italian pastries in the background to start off the day.

Because there are only a few suites at Ottantotto, customer service is highly catered to guests' experience. On our last day, we were provided a breakfast-to-go bag since we were checking out early in the morning before breakfast service began.
With Ottantotto Firenze's rustic yet contemporary feel, I was transported back to what was then an Italian aristocratic home and still able to indulge in modern amenities that I crave for as a weary traveler.

Disclaimer: I received a discounted rate in exchange for an honest review of Ottantotto Firenze.  

White polenta takes the center stage with sage

Dining right beside the historic St. James Cathedral

So much surprise in this deep fried cuttlefish.

Another surprise explosion on top of fresh oysters.

Ribs so soft and tender.

Prosciutto with spinach.

They do a lot of surprises. This was the surprise dessert of the day.

Simple yet refreshing olive oil panna cota.

Sipping a cup of coffee is best when it is freshly roasted in limited batches from premier growing coffee farms around the world. Time to self-indulge while learning about Roastmaster Reserve's rare coffee in recyclable pods.


Pods vs. K Cups

According to Coffeeteawarehouse.com, a pod is coffee or tea that is sealed inside filter paper. They have a round, flat shape and are usually soft and pliable. A K Cup is is coffee or tea that is sealed in some kind of cartridge, generally a plastic cup.

With Roastmaster Reserve, I'm not creating more waste since the coffee is sealed in recyclable pods in the shape of a K Cup. I'm doing good for the environment one sip at a time.