Nugolo

Seasonal Flavors of Florence: What to Eat When You Visit

"With a focus on sustainability, this spot highlights some of the owners’ more than 200 cultivated heirloom tomato varieties on dishes like chitarra pasta dressed in their house-jarred pomarola, a tomato sauce cooked with aromatics." - Coral Sisk

Where to Eat in Florence by Neighborhood

"A friendly, colorful, MICHELIN-recognized spot where garden-style interiors, organic ingredients and locally sourced produce come together for a cultivated, feel-good meal." - Georgette Jupe

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