Ristorante Accademia - Our best and traditional tuscan and florentine recipes of italian cooking


Our recipes

Lasagnette (ribbon pasta noodles) for 10 people

200 gr. Buckwheat Flour, 450 gr. Flour, 7 Eggs (medium sized), pinch of salt

Meatballs “Cacio e Ova”

This recipe, with its origins in Medieval Abruzzo, was typically considered a poor man’s supper and is prepared without meat.

Rollata di Coniglio with Lardo di Colonnata and filled with Scamorza and Olives

Ingredients: 1 whole rabbit (deboned – save the bones), 5-6 Slices of Lardo di Colonnata (A type of cold cut in the form of strips

Ristorante accademia

Tufillo di Iacovitti Gianni & C. sas
Piazza San Marco 7R
50121 Firenze (FI)
Tel.: +39 055 217343 Fax: 055 2729399

P. IVA e C.F. : 04793560485
PEC: ristoranteaccademia@pec.it
REA: FI-486585
Numero iscrizione registro imprese di Firenze: 04793560485
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