If Michele’s Caffè did exist, it would be this one: Caffé Giacosa, where the Negroni was created in 1919 when Count Negroni would repeatedly request that his Campari and vermouth be spiked with gin.
Now a hip, new spot re-designed by the inimitable Roberto Cavalli, a second Giacosa serves pitch perfect espresso, cakes and aperitivi in Palazzo Strozzi, in one of the most beautiful Renaissance courtyards in Florence.
Other places special in Michele’s Florence…
Not far from the Brancacci Chapel in this boho San Frediano neighborhood where Romina has her flat stands Hemingway Cioccolateria. A cioccolateria caffetteria predictably infused with literary and film history. Daniel Day Lewis would often stop here when he apprenticed at Stefano Bemer to learn the shoemaker’s craft.
Piazza Piattellina, 9, 50124 Firenze, Italy
PERCHE NO! (Translation—Why Not?)
The question we should always ask ourselves when we stand in front of a real gelateria artigianale: Why not? That was the mindset of the Allied forces after they drove the Nazis from Florence. One of their first priorities was to bring in a generator and reconnect the power grid so that Perche No! could continue to make gelato for the American soldiers.
A cioccolateria and gelateria par excellence: all-natural and preservative-free gelato, hidden inside metal containers. Its gianduia, cioccolato and pistachio is scooped out, spread onto a cone in a flash, and infused with genuine flavors. The Vestri family’s commitment to the craft of artisanal chocolate led them to purchase an actual plantation in Santo Domingo where the soil and microclimate enrich the flavor of the pods.
This teeny sibling of Il Santo Bevitore is where one goes alone to order up a board of cheeses and salumi—and more than a few glasses of Tuscan wine from obscure boutique growers.
Tel: 39 055 230 2820
The Baratis, being Florentines, are all about good, honest, simple food. This is where they go when they crave the best of the best bistecca fiorentina, accompanied by a bottle of Tignanello. While dining under the arches of this restored wine cellar in the Palazzo Antinori, all feels just so right. Reputedly the oldest restaurant in Florence, founded in 1880.
Ask any Florentine for a restaurant recommendation and they will inevitably direct you to Buca dell’ Orafo, steps down from the Ponte Vecchio in a 13th-century palazzo once belonging to the parish of Santo Stefano al Ponte. It’s where Michele and Elio will retreat for a quiet meal of fave e pecorino, risotto agli asparagi, braised veal shank, and a giant goblet of wine.