The Cuisine and Artisanal Pizzas

Medicean onion soup, "La Carabaccia." A historic Florentine recipe featuring white onions slowly simmered in extra-virgin olive oil, toasted flour, and a pinch of salt, served hot with crispy bread slices
Slices of raw “Vitellone Bianco dell’Appennino Centrale IGP” (Chianina) beef displayed with tomatoes, lemons, lettuce, rosemary, coarse salt, and a cleaver
Beef ribeye steaks cooking on two grills
Beef tenderloin grilled over Calabrian charcoal, finished with Maldon salt crystals and a drizzle of extra-virgin olive oil, garnished with a tomato petal and rosemary
Beef ribeye on the bone, grilled over Calabrian charcoal, seasoned with Maldon salt crystals and a drizzle of extra-virgin olive oil, served with a green salad and a cherry tomato on a decorative serving plate (600 grams)
Lamb chops grilled over Calabrian charcoal, enhanced by the delicate flavor of Maldon salt and a drizzle of extra-virgin olive oil, served on a plate garnished with a tomato rose and rosemary
Grilled chicken breast served in slices, marinated with chopped rosemary and sage, salt, and extra virgin olive oil, accompanied by lettuce with a cherry tomato on a decorated plate
Beef stew in Chianti Classico red wine, garnished with rosemary and valerian leaves on a decorated plate
Veal cutlet in a crispy breading served with a fresh salad of tomatoes and cucumbers, San Marzano tomatoes, lettuce, and celery
Pork tenderloins glazed with balsamic vinegar, garnished with cranberries and rosemary, served with arugula and a sprinkling of poppy seeds on a decorative plate
Pan-seared beef tenderloin with fresh porcini mushrooms, garnished with fresh parsley, a tomato slice, and fried spaghetti
Toasted Tuscan bread with chicken livers, diced fresh tomatoes, and sautéed porcini mushrooms
A salad of fresh artichokes cut into julienne strips on a bed of valerian greens and shavings of Grana Padano DOP Riserva, with a citrusy note of lemon, extra virgin olive oil, and sea salt
Crispy Polenta Cakes with Chicken Livers and Porcini Mushrooms
Fresh tagliatelle with wild boar ragù marinated in Sangiovese wine and flavored with bay leaves, rosemary, and juniper berries, with meat cooked in a sauce made with tomatoes, celery, carrots, onions, garlic, and extra virgin olive oil
Pici with a rich and flavorful cream sauce made with Pecorino Romano DOP and Grana Padano DOP Riserva, a pinch of salt and freshly ground black pepper, garnished with fresh sprouts on a decorative plate
Ravioli stuffed with ricotta and spinach, served with a delicate sauce made with cream, butter, fresh juice, and grated zest from Amalfi lemons.
Mugello-style tortelli stuffed with potatoes, served with a rich and aromatic slow-cooked ragù made with Chianina beef. Garnished with rosemary and fresh sprouts
Spaghetti with lightly blanched purple artichokes, sautéed with extra virgin olive oil and fresh parsley
Eggplant, artichokes, and zucchini, freshly sliced, dredged in flour, and fried in sunflower oil, served hot in a cone with a pinch of salt
Gourmet pizza with red radicchio, South Tyrolean PGI speck, and whole buffalo mozzarella
Heart-shaped Margherita pizza with peeled tomatoes, fiordilatte mozzarella, and fresh basil leaves
A warm chocolate tart with a soft center, dusted with powdered sugar and served on a decorated plate
Toasted Almond Semifreddo Parfait
Lime mousse with lime zest on a decorated plate

The atmosphere of the restaurant

Entrance off the street with outdoor tables visible from the street, Via Palazzuolo 190/r - Via il Prato 36/r in Florence
LED sign with a glowing star decoration and a hanging lantern at La Carabaccia restaurant in Florence at night
A display case filled with Italian cured meats, cheeses, fruit, and bottles of wine
A romantic table at a restaurant, set with silverware, folded gray napkins, empty wine glasses, rose petals, a red rose, and heart-shaped chocolates
main hall with historic brick arches and chestnut beams
Rustic interior with access to the basement at La Carabaccia in Florence, featuring a wine cellar, exposed beams, decorative ceramics, and a brick niche
A rustic dining room in a restaurant with white tablecloths, stone walls, arched niches, decorative plates, and a wrought-iron railing
A cozy dining room in an Italian-style restaurant with white tablecloths, wooden chairs, brick arches, and wrought-iron railings
Bottles of wine displayed on wooden shelves inside a cozy Italian restaurant
A rustic dining room in a restaurant featuring marble steps, exposed brick arches, wooden ceiling beams, white tablecloths, and decorative ceramics
A traditional restaurant dining room with warm lighting, tables with white tablecloths, wooden chairs, decorative ceramics, bottles of wine, and a brick niche
The dining room of an Italian-style restaurant with warm lighting, brick arches, white tablecloths, wine glasses, wrought-iron railings, and copper decorations on the walls
A traditional restaurant dining room with warm lighting, white tablecloths, wooden chairs, brick arches, bottles of wine, and a 65-inch TV mounted on the wall
Handcrafted decorative door made of stained glass featuring vine branches and hanging bunches of grapes, topped by a mural depicting the Ponte Vecchio in Florence
A colorful decorative ceramic tile featuring the logo of the “La Carabaccia” trattoria, depicting a boatman on a traditional Florentine boat of yesteryear, surrounded by illustrations reminiscent of onions, set within a
A picture with a handcrafted wooden frame, featuring a mirror and ceramic borders.