Recently, I had the good fortune to go on a food tour compliments of The Tour Guy that was run through Eating Europe. We met our guide, Kiara, near the Medici Chapels in the historic San Lorenzo neighborhood. This area is well known to me, as it’s where one of my favorite restaurants is located, as well as the Mercato San Lorenzo (also known as Mercato Centrale) where I do quite a bit of my grocery shopping.
The group was small—just me and another American couple accompanied by their two teenage boys. I was excited because a small group is perfect for asking questions but I prefer a group rather than going solo, since I’m a chatty person who loves to meet people.
Kiara created an inviting and fun vibe for the group. As she guided us through our culinary adventure, she interjected tidbits about Florence’s history or the food we were eating in a way that encouraged a laid-back, convivial atmosphere. We were all active participants with plenty of opportunity to chat with her and each others—she was incredibly knowledgeable about Florence and its history.
One of the reasons I recommend guides when traveling is for exactly that type of personal experience. Yes, one can do their research, read guidebooks, watch shows, etc., but nothing is quite a special as having an expert guide you around their city—giving their recommendations and highlighting their favorite parts. A talented guide, which Kiara was, will also pick up on cues from the group in order to tailor the experiences to their needs. A great guidebook, a talented blogger, or watching Stanley Tucci doesn’t create a personalized memory like that for you.
Starting with cantucci and vin Santo from Il Cantuccio di San Lorenzo, we devoured Florence one bite at a time. After nibbling on those delicious twice-baked cookies, we headed over to Mercato Centrale to see the vendors and taste their wares. The tour was a mix of food history and culinary culture. We learned about the market, the vendors, the traditions of the Florentine people, and so much more.
At Marco’s Salumi e Formaggi, we sampled various meats and cheese learning about their production and how they complement Florence’s unsalted bread (there are several stories as to why this is but my favorite involves a rivalry between Pisa and Florence). From fennel sausage to sweet prosciutto to aged Parmigiano-Reggiano, we nibbled away.
Our makeshift tagliere was followed by a trip to taste various olive oils and…
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