April 29 2008

Frommer's Italy 2008 - Wiley Publishing Inc.

Where to dine

Two hundred years ago, a carabaccia was a workaday boat, shaped like a hollowed-out half onion and used on the Arno to dredge salt and sand from the bottom.

This restaurant still features the Medicis' favorite zuppa carabaccia, a creamy white onion soup with croutons (not in the French style, the chef rushes to tell you).
You can, of course, eat more, than onions here, and the menu changes daily. You might choose the soup pf the day, followed by one of four or five pastas, such as a crespelle (crepe) of fresh vegetables, perhaps asparagus or artichokes.
Our savory swordfish baked in parchment with essence of fresh tomato was perfect, especially when served with the house wine, a red Palazzuolo Chianti from Tuscany.
You wìll find the homemade breads irresistible (especially the onion variety).



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