From the street, I stepped down into the dining room. The tables were close together and the waiters were busily tending to patrons. I was seated soon after at a table for two along the wall opposite the open kitchen - presumably, the grill. I ordered an Aperol spritz for apertivo to start.
We decided to share two entrees, the anchovy stuffed zucchini flowers ($26) and the special for the night, the prosciutto, figs and balsamic ($28).
Both entrees were fabulous. The only problem with the zucchini flowers is that there weren't enough of them! They were gorgeous - crisp light batter and stuffed with gooey mozzarella and the salty anchovy. Heavenly. Figs and prosciutto should just marry each other because they work so well. The sweet juicy plump figs with the salty delicate prosciutto that melted on my tongue, was divine.
For main, we shared a huge 600g Black Angus T-bone steak ($52), cooked medium rare. I'm so glad we shared, it was a massive piece of meat.
The waiter presented us the steak first, then whisked it away and sliced it up for us to share - genius! The meat was charred just slightly on the outside and succulent and tender on the inside. It was a lovely steak, but - and I'm sorry Mr Grossi - it did not measure up to the Bistecca Fiorentina we had in Florence. In Florence and Tuscany, a special breed of beef is pasture-raised for bistecca fiorentna. For that reason, I expect it's not fair to compare the two.
For contorni (side dishes - all $12) were green beans with tomato and roast potatoes with rosemary and garlic - both delicious.
Still reading? This is where it gets good...
After a query from my dining companion, the waitress said, "The chocolate pudding is good, but the tiramisu is amazing."
Yeah, right. My tiramisu is amazing.
"No, truly, this tiramisu is fabulous, it's really popular."
Popular? Sure, whatever. Popular doesn't cut it with me. Ordering tiramisu out has resulted in disappointment after disappointment in establishments across the globe - mainly because my version is so delicious!
My first spoonful evoked an intense reaction. The creamy layers were smooth and luscious, there was a taste of coffee, but it wasn't overpowering, almost a hint, and then the taste of rich bitter dark chocolate came through just after the coffee. Oh. My. God. I took a second taste just to be sure. Yes. I have found a tiramisu that's better than mine. I never thought it would or could happen. It was out of this world and definitely 100 per cent worth every calorie. Seriously good - and so good in fact I would say that it's worth going to Florentina for the Tiramisu alone.
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