Results 1-2of 2 Reviews
Cambridge, United Kingdom
November 16, 2006
From journal Cuisine in Florence
Brooklyn, New York
March 11, 2002
Baldovino offers classic Tuscan dishes like crespelle (stuffed crepe-like pasta folded and baked with béchamel sauce) and crostini al fegato (toasted slices of Tuscan bread topped with chicken liver pate`). Also to try is the sliced bistecca fiorentina topped with fresh rucola and thick shavings of parmesan cheese.
Their other specialty is seafood and the spaghetti with shrimp, octopus and mussels is a must. Pizza is made Neapolitan-style and inventive salads are enough for a meal. Finally, don’t miss the amazing Tiramisu, served warm.
From journal Pasta and Pesce in Florence