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.

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.

Let me take you to a whirlwind gastronomic journey through Florence, starting off with San Lorenzo Central Market.

After smelling the genuine leather goods from the outdoor vendors and the fresh morning air, I strolled in the indoor market on the ground floor. The hustle and bustle of the meat shop and spice owners greeted me. During the evening, I came back to visit the upper floor where their glorified cafeteria and a classroom for cooking classes exist. 

Ordered crispy cannoli with orange, pistachio and chocolate sprinkles as snack to open my appetite. Ha!

The interior decor reminds me of Filipino furniture made with rattan.

The quirky side of San Lorenzo central market.

Time to learn to cook Italian food.

Fresh seafood

The Florentine meat is popular in this part of the world.

My most intriguing find was the 330k euro truffle- for my eyes only.

Loving the themes for each stall.

My vegetarian pasta with tomato and cheese. Not the best compared to what I got in La Spezia.

Healthy pulpo with potatoes

Our next pit stop is at the Yellow Bar. A few steps away from the tourist crowd at the Plaza Signoria and the Duomo, this establishment delivered high quality pizza and pasta. I give them plus points for their friendly (and pretty) staff as well.

Thin crust cheese pizza.

Al dente pasta with vegetables.

Not to be missed is Cibreo Trattoria located off the tourist track. For a less formal food experience and cheaper alternative to their restaurant, which is right beside it, the Trattoria ignited my love with Italian porcini mushrooms- so flavorful and aromatic- and chicken meatballs. My intense meal ended with a rich, dense chocolate cake compliments of the chef. Grazie!

Simple decor at the Cibreo Trattoria.

Creamy mushroom soup with truffle oil.

Day dreaming of chicken meatballs in cheesy, tomato soup with fresh basil. Where can I get this recipe?

Cleaned up all my plates like what a good food blogger should!

For lunch, the Michelin rated Ora d'Aria introduced me to contemporary Italian cuisine. Read more about it here. Then, after crossing the Ponte Vecchio and snapping countless of photos, I window shopped for more Italian pastries for another for-my-eyes-only moment.
 

On the Ponte Vecchio bridge lives many gold jewelry shops.

If only I could bring fill up my luggage with Italian pastries.

Always a sucker for European donuts which are lighter compared to its American counterpart.

A very photogenic fruit cake.

That smoked salmon came with my drink. Intensified the smokiness of the gin for sure.

My friend's lovely mojito.

The free bento snack I waited for!

Til we meet again, Firenze!