Curated cocktails in Campo di Marte
RAARO Sips & Bites is redirecting gourmands to Campo di Marte. Set on a palatial piazza between the football stadium and the San Domenico hills, communications expert Claudio Mariottini (The Branding Crew) and co-founder Francesco Fabiani have crafted a classy cocktail bar and bistrot centred on talented bar maestro Julian Biondi’s (MAD Souls & Spirits, Fermenthinks, Seeds) classic and contemporary drinks, Arturo Dori’s (Desinare, Ditta Artigianale) on-point cuisine (try the foie gras and truffle brioche) and Francesco Barthel’s timeless interior design. In short, a dream team of pros in an off-centre location. Highly recommended. Open 6pm to midnight.
Alassio + Enoteca Violetta at The Hoxton
Alassio restaurant. Ph. Anton Rodriguez
Alassio restaurant. Ph. Anton Rodriguez
Enoteca Violetta. Ph. Alassio restaurant. Ph. Anton Rodriguez
Enoteca Violetta. Ph. Alassio restaurant. Ph. Anton Rodriguez
Opening on March 1 near piazza della Libertà, The Hoxton is gearing up to further innovate the Florence’s food and wine scene with restaurant Alassio, inspired by the Italian coastline, and Enoteca Violetta. Alassio is inspired by the Italian coastline, serving Mediterranean comfort food that evokes memories of summer vacations. With a touch of Ligurian refinement and Tuscan influences, slow seafood-centric dining unfolds beneath the original vaulted ceilings, beside the spectacular open kitchen in travertine and green marble, and the bucolic winter garden complete with 17th-century frescoes, while the summer will tempt diners outdoors into the spacious courtyard surrounded by olive trees, potted lemons and a magnificent three-tier fountain. Natural wine lovers are already talking about Enoteca Violetta, a curated wine bar with a focus on orange wines, plus international labels in a warm and relaxed atmosphere. The aperitivo hour sees glasses served with house-made snacks such as artisanal chips, olives and toasted almonds. The heart of the space features a six-metre-long Calacatta Viola marble bar, while a gallery of original artwork by local artists decorates the walls.
Spanish ham at Mercato Centrale Firenze
Picky about prosciutto crudo? Just opened at Mercato Centrale Firenze is a stall selling Jamón de Bellota for the Italian outpost of Barcelona food entrepreneur Nacho Prats. For those not in the know, Jamón de Bellota hails from black pigs feeding on acorns and grass that roam freely in the countryside of Extremadura, Andalusia and Castiglia. After butchering, the hams are aged for four years to acquire an exquisite flavour and irresistible texture. While the prestigious ham is the main draw, chorizo and Spanish tortilla also make up the menu.
