Nugolo

The 22 Best Restaurants In Florence - Florence - The Infatuation

"Nugolo in Sant'Ambrogio is like a farmer’s market inside a greenhouse—the space overflows with plant life, sparkly lights, and glass jars of homemade tomato sauce and chutneys. The menu ventures off from the Tuscan norm, with dishes like their bouquet-inspired celery root carpaccio over a bed of perfectly spiced red onion creme and served with pomegranate and crunchy hazelnuts. Don’t miss their satisfying menu staple, the chitarra Nugolo pasta starter made with a fragrant and silky tomato pomorola sauce sourced from the owner’s garden and sprinkled with salty ricotta. And the decadent tarte tatin paired with sour cream will have you breaking any promise you’ve ever made to skip dessert. Another bonus is a well-curated wine list made up of hard-to-find small Italian producers." - coral sisk, georgette jupe

"A restaurant with a friendly ambience and a chic, colourful decor and design that includes an open-view kitchen. In the latter, the young, talented chef uses seasonal ingredients to create contemporary-style dishes with an imaginative twist. The enthusiastic front-of-house team provides friendly and attentive service." - Michelin Inspector

Ristorante Nugolo - Review - Sant’Ambrogio - Florence - The Infatuation

"Nugolo in Sant'Ambrogio is like a farmer’s market inside a greenhouse—the space overflows with plant life, sparkly lights, and glass jars of homemade tomato sauce and chutneys. The menu ventures off from the Tuscan norm, with dishes like their bouquet-inspired celery root carpaccio over a bed of perfectly spiced red onion creme and served with pomegranate and crunchy hazelnuts. Don’t miss their satisfying menu staple, the chitarra Nugolo pasta starter made with a fragrant and silky tomato pomorola sauce sourced from the owner’s garden and sprinkled with salty ricotta. And the decadent tarte tatin paired with sour cream will have you breaking any promise you’ve ever made to skip dessert. Another bonus is a well-curated wine list made up of hard-to-find small Italian producers." - Georgette Jupe

In Florence, a Steak Lover's Paradise, Fish is Flourishing | Bon Appétit

"Founded in late 2019 by Nerina Martinelli and inspired by produce from her family’s 50-acre estate in Settignano, this cheerful neighborhood restaurant near the University of Florence emphasizes local ingredients with a modern, international flair — sourcing fish from Viareggio and showcasing dishes like spaghetti with a saffron red mullet sauce and an elaborate egg-and-pecorino foam with crunchy celery and bottarga that nods to avant-garde cuisine while remaining rooted in Tuscan farming traditions." - ByJackie Cooperman

Here, Stanley tastes a sophisticated foam version of panzanella, Tucci was introduced to this restaurant reimagining Tuscany's rural food in the heart of the city.