Florence Blog

Find here all the interesting news, tips and thoughts about Florence. Reading this page should give you an idea what to see, where to go and eat in Florence. And some info on the lovely apartment you are about to rent!

Immaculate Bridge

Posted by on Dec 8, 2011 in blog, Towns, Useful, What to Do in Tuscany, Where to Stay | 0 comments

This is not a bridge that exists between two river banks or mountains forming a gorge. It is a bridge that connects two holidays. What on earth am I talking about?
Bridge is an Italian term extending the concept of a concrete bridge to describe one or two days between two holidays. Therefore, if you have the Immaculate conception day (today December 8), and an upcoming weekend, Friday and Saturday become a holiday, the actual “bridge” connecting the two official festive days.

It is therefore more than a long weekend. By the way, instead of bridge you may read or hear the Italian term “ponte”, which is indeed bridge. Sometimes a ponte is made official by firms, sometimes it is implied; the majority of workers will take a day or two off their spare holidays anyways. The last note on bridges is that they are not always on the same days of the year, as it happens in Japan with the Golden Week. They celebrate many holidays near one another, therefore always transforming that same period into a long ponte.
In Italy official holidays are more sparse, therefore the coincidence to create a bridge varies each year. This is an important piece of info to know for two reasons: you may catch a last minute flight to Italy and enjoy the short festive period and the events it brings; it will give you an idea of the busy days to avoid while traveling within Italy, especially during the peak season from June until September.
Today is the Immaculate Conception, the festivity celebrating the Roman Catholic dogma of the mother of Christ not having the “stain” (im-maculate, without stain from Latin) of the original sin.

After this long, but necessary, explanation on ponte or bridge holidays in Italy, here are some ongoing events in Tuscany to celebrate these four days of relax.

The Gospel festival starts today and ends on January 1, 2012. It is a series of 13 concerts in 13 different Tuscan cities and towns with various Gospel groups from the United States. This is the 16th year of the festival, which is also supported by the US consulate in Italy. For all the dates and info visit the official site of the event at www.toscanagospelfestival.net.

The Antichi Sapori di Toscana is in Lastra a Signa from today until December 11. The title of the event is entitled to the Ancient Tastes of Tuscany and is a fair dedicated to foods such as genuine olive oil, wood oven bread, and wine from the surrounding hills in addition to classic recipes such as Ribollita soup, Gobbi Florentine style, fiasco beans, and roasted meats.

On Sunday the 11 and again on the 18th of this month there will be the Christmas market in Marradi. The characteristic historic center of Marradi becomes the backdrop for this annual market connoted by strong mountain culture accents. Wood huts sell artisan products typical of the holidays, while the market becomes the lunch restaurant serving polenta with meat sauce, roasted sausages, fettunta or bruschetta, and wine at very low prices. There will also be the house of Santa welcoming kids and their letters!

Another Christmas market is the one in Florence from today until the 11. Florence Noel is the title of the event that brings at Leopolda Station, which you can find at the fringes of the Cascine park, many kiosks for your Christmas presents.

Palazzuolo sul Senio offers the last Christmas market of this event review. On December 8, 11, and 18 the town is animated from 10 am until late afternoon by street artists, cozy kiosks and wood huts filled with objects to decorate your house, Christmas tree, nativity scene or to gift someone. At lunch time delicious Tuscan foods and cakes are sold in other kiosks, while sellers of any kind showcase their production of handmade artisan products.

If you are looking for an accommodation for these four days you can take a look at some Tuscany special offers discounted for your last minute holidays.

Last Minute Tuscany Offers Roundup

Posted by on Nov 30, 2011 in blog, Useful, Where to Stay | 0 comments

The Holiday Season 2011-2012 is approaching fast, and I suggest spending your Christmas vacation in Tuscany. Whether it will be a farmhouse apartment, a private villa or a city hotel it doesn’t matter, as long as you can take advantage of the many last minute offers that are ongoing.

At Lebbiano Residence you can enjoy the splendid setting near Florence, amidst fir woods that in the winter time get covered in snow for a very romantic effect. 10% discounts are offered on the property apartments.

Villa Nievolina offers discounts of 30% on selected weeks. This lovely private villa is located near Pistoia in the renown thermal town of Montecatini Terme. From here you are also near the Mount Abetone, with splendid ski slopes, very convenient even for just a day trip on the snow.

The lovely rustic Antica Pieve in Tavarnelle Val di Pesa, between Florence and Siena, is a delicious bed and breakfast and apartments offering a 10% discount for Ryanair and Easyjet customers that book for at least 4 nights. Here you will be able to fully relax and enjoy the restaurant’s Tuscan specialties.

At Il Villino, a splendid private villa just 3 kilometers from Siena, the Christmas discount is 20% off for weekly stays. The warm fireplace and the homely appeal of this villa is a lovely character to rediscover everyday after returning from the discovery of Siena, a step away the villa.

39BorgoPinti is located in the very heart of Florence, and here the discount offered is 30%, from December 23 to January 8, 2012. The Holiday Season in Florence is magical. Christmas markets in Piazza Santa Croce, Street Markets in San Lorenzo, the Piazza del Duomo covered in snow are all great reasons to be in Florence at a discounted price.

Borgo La Casaccia is set in the countryside with 12 apartments perfect for couples or families. Large groups can also enjoy their Christmas here feeling the homely ambient of the rustic Tuscany, enjoy the company of each other in a very exclusive accommodation. Here if you book 60 days in advance get a 10% discount, while 100 Euros are taken off your second consecutive week.

Finally, couples and small families can enjoy the heart of Siena with a 10% discount from December 7 until December 12, 2011 at Red and Brown apartments, while a 5% discount is offered during the Christmas and New Year periods. Just imagine what spending a romantic Christmas in Siena means!

You will surely find the perfect accommodation for your Christmas Holidays in Tuscany at a discounted price. Just browse these properties and contact the owner directly for more info!

Christmas in Florence Apartments Discounted 30%

Posted by on Nov 25, 2011 in blog, Florence, Where to Stay | 0 comments

There is a new property on ThriftyTuscany.com, actually, they are two Florence apartments that were just added by the owner and coming with a great offer: a staggering 30% discount on stays (weekly or for the weekend) from December 23, 2011 until January 8, 2012.

Let me tell you about these two welcoming apartments in the heart of Florence.
One is for two people, but also has a sofa bed in the living room, which would make it perfect for a family with two small kids or one grown-up. The other one is larger and has two double bedrooms, but also has a sofa bed in the living room. The one for four people includes two bathrooms with shower, while the smaller apartment has one full bathroom with shower.

Both have been entirely renovated in recent times and offer all the comforts you may need. Heating is centralized, and every room is air conditioned (not that you will need it for your Christmas in Florence, but during your summer holidays it will be a great plus). Both kitchens are fully equipped, so you will be able to prepare your self catered meals if you do not feel like going to restaurants all the time. The smaller apartment has a kitchenette, which nevertheless offers all utensils, electric oven, fridge with freezer and washer.

The location of the apartments is also excellent. Located at 39 Borgo Pinti, you are 8 minutes walking from the Duomo of Florence, 3 minutes from the prestigious restaurant La Giostra, which is owned and run by the Hapsburg-Lorena princes, and Cibreo restaurant. The train station of Santa Maria Novella is about 15 minutes walking, and the way to the apartment feels like a breeze as the magnificence of Florence will literally seize you senses.

If you want to spend a shorter period of time at these Florence apartments you can stay as little as three days at 400 Euros for the smaller apartment, or 500 Euros for the larger one. Weekly stays are 650 and 950 Euros respectively. However, if you decide to take advantage of the ongoing offer you will save 30% on these prices!

Therefore the offer prices are:
The apartment for two people is 280 Euros for 3 days and 455 Euros for the week
The apartment for four people is 350 Euros for three days and 665 Euros for the week

Spending your Christmas in Tuscany, and especially in Florence, is absolutely romantic and fulfilling. Now with the prices offered by 39borgopinti you have a one in lifetime occasion to fulfill a dream at great prices.
Visit the property here to see its pictures and contact the owner directly.

The Best Restaurants in Florence

Posted by on Nov 24, 2011 in blog, Restaurants | 0 comments

Visiting Florence makes you hungry! All that walking around with your nose pointing up observing all the beautiful architecture the city offers is very distracting, but all of the sudden you feel a bite to the stomach, and a little lightheaded too. Maybe you are far away from your Tuscany apartments, and all the restaurants located in the city center become delicious, even those with the waiter trying to lure you in, even the tourist pizza place that would make a Pizza Hut a pizza haven. Alas! Stir away from the waiter and shut your eyes in front of the mushy pizza. You deserve to eat where they serve real food, one that after your first course is over still makes you crave for more.
The following restaurants are five suggestions that will make your holiday in Florence even more memorable. You see, food in Italy, and especially in Tuscany, is an art, and should be given its just recognition at every meal. Sure, you cannot always eat at the best place, but you are on a vacation, a tiny handful of days in a year that should be lived at your best! All in all, you work the rest of the year for these moments.
I’ll tell you right out: these suggestions are not cheap. In fact, one of them is perhaps the most expensive restaurant in the whole wide world. I tried to give a balanced range of suggestions, but great quality and taste does not come cheap. Without further ado, here they are.

The first one is Perseus that you can find in Piazza Mino in Fiesole. If you love meat this is where you have to be. At the entrance you have all the raw meat on display, so you can see what’s best for you. This also is a historic place: it saw Garibaldi repose from his revolutionary fatigues. The location is also fantastic. Fiesole is just above Florence and dominates the Renaissance city with spectacular views. The terrace is the perfect place to eat out in the summer. The menu is traditionally Tuscan, and the Florentine steak is better than in your wildest dreams. Price range: medium

But if you love fish, then you should go to Il Povero Pesce that you can find in Via Pier Fortunato Calvi in Florence. The main ingredient is always fresh fish, which is prepared by the skillful chef with great fantasy and presented so to please the eye. The ambient is very cordial and welcoming, while the terrace with its roof of vines is the perfect pergola for your summer nights in the city. The indoors are very loyal to the seaside ambient, and the cellar offers many great choices. Price range: medium

Another great choice for fresh food is Florence restaurant Cibreo in Via del Verrocchio. The choice of the owner that founded it 32 years ago has always been to only use ingredients available each day. No frozen or canned goods are used, and the refrigerator is almost unused. Fresh fish, meat and vegetables are employed to craft dishes that go with the season. Even oil preserves are prepared in house. The ambient is very nice and warm. Price range: medium-high

The last two suggestions are definitely in the higher price range, but deservedly so as they took the effort to craft their corner of uniqueness. The first one is La Giostra in Borgo Pinti. You do not find a restaurant run by the princes of Hapsburg Lorena everyday, such as this one is. In a homely ambient, well appointed but not snooty, you will be served ancient Tuscan recipes that were reinvented to suite modern-day taste. The castle of the family near Florence brings in the fine wine and the olive oil. Price range: high

To end with a bang the last suggestion could be nothing else but Enoteca Pinchiorri. Via Ghibellina is the house of the Eighteenth century palace accommodating the restaurant. Here you are obliged to enter with a dinner jacket and the average course is no lower than 140 Euros. The wine list starts at 320 Euros, but no one knows where it ends. To compensate for the high expense, you are given great service, a magnificent presentation and quality of food. Of course the ambient is just a tad snooty, but you expect that. Decadently overpriced, it will be your lifetime present to yourself. Price range: peak-high

You Bought Trufles in Tuscany: Can You Preserve Them?

Posted by on Nov 17, 2011 in blog, Useful | 0 comments

Tuscany is a land of Truffles. Just like many parts of Italy, the region grows many kinds in its woods. Not all of them are high quality and expensive kinds, and therefore need to be employed differently during the preparation of food. However, they all need to be cleaned and preserved in the same manner. If during your stay in Tuscan villas you happened to bring back some of these delicacies as a souvenir, these advices will help you preserve them and use them at their best.

Cleaning Truffles
The foremost operation ins the cleaning. You need to be very gentle and use only appropriate tools. Get a medium hardness brush, a sharp knife with a round tip and a dry clean cloth. Using the knife, start by gently scraping away all the thick lumps of dirt, paying attention not to damage the truffle. Then proceed to gently brushing away all the dirt. At this stage you should be able to see if there are any rotten portions, which you will remove (very cautiously!) with the knife. Finally, gently wipe the truffle with the dry cotton cloth.

Preserving Truffles
Truffles may easily rot away if not properly preserved. And that would be an appalling pity! You will need an airtight container large enough to sit all your truffles, and rice. Better if you get rice for risottos. After cleaning the truffles, grab your container then pour in a thick layer of rice, then set the truffles in to be about one inch away from one another, then cover them up abundantly with rice. Now seal the container and store in the refrigerator. Remember to touch your truffles the least possible, never wash them, and to eat them as soon as they are becoming soft. This is their highest ripening point, after which they rot.

How to Use Truffles
Truffles are very easy to use, but depending on the quality and grade, their employment changes. Lower quality ones are best consumed after cooking them with other ingredients. During this process their flavor will come out. Higher quality ones are better used raw, either lightly grated on food or better sliced with the special truffle cutter. Another great way to take advantage of truffles is to use them to flavor things in the raw. If you ant to prepare pasta with butter and truffle, remember to let the truffle sit with the butter in a closed glass jar for a day or two. The butter will be drenched with the flavor and your pasta will be very tasty. The same goes for the rice you used to preserve the truffles. After opening the container it will be perfect to prepare truffle risottos.

Malaspina Castle

Posted by on Nov 11, 2011 in blog, Castles in Tuscany | 1 comment

Nestled high in the Tuscan mountains overlooking the Lunigiana Valley, is the town of Fosdinovo, the home of the noble Malaspina family. Tourists are attracted to Fosdinovo for its excellent restaurants and rich history, much of which is centered around the Castlello Malaspina. The nine hundred year old castle is well known for its violent history and eerie legends, and serves as the inspiration for paranormal events hosted on nights when the moon is full.

One such legend concerns Bianca Maria Aloisia, the beautiful young daughter of Jacopo Malaspina and Olivia Grimaldi. Bianca Maria suffered the unfortunate fate of falling in love with a man who did not meet with her parents’ approval. When threats of incarceration in the castle’s infamous dungeon did not deter her from secretly meeting with her lover, Bianca Maria was sent to a convent and the young man was banished to the countryside. Even so, the lovers could not be deterred, and news reached her parents that they had continued to rendezvous privately. The pair were then thrown into prison, where they were tortured – but somehow still managed to see one another. Finally, fearing scandal that could bring shame to their family, legend has it that Bianca Maria’s parents had her walled into a cell in their family castle, chained to a wild boar and a dog – symbols of rebellion and fidelity, respectively.

Another famous legend concerning the Malaspina castle centers around the Marchioness Cristina Pallavicini, wife of Ippolito Malaspina. After the murder of her husband, the Marchioness awaited the birth of her only child under the guardianship of her fickle in-laws, knowing that her child would likely be killed if born female. Luckily, the child was a male, and he was placed in an iron cradle with a lock to guard him as the legitimate heir. The same cradle is on display at the castle to this day.

The Marchioness continued her time in the castle receiving the attentions of many lovers in her round bedroom – who she then murdered after sleeping with them. Legend tells of a trapdoor in the floor of her chamber, where her victims would be tricked into falling after the Marchioness had finished enjoying their company. Due to the unique acoustics of the room underneath, her lovers cries were unheard by other occupants of the castle.

These creepy legends may indeed be rooted in truth. Recent renovations to the castle have uncovered human remains, believed to be that of a girl, still chained to the bones of two animals. Tales also abound of visitors seeing the ghost of a young girl drifting through the castle. The round bedroom of Cristina Pallavicini still bears evidence of a trapdoor in the floor of the room – and another round room, with the exact same dimensions, lies below it. Paranormal researchers have even visited the castle to conduct experiments, and recorded a video in which a dark figure is clearly seen drifting across one room. These stories, as well as others involving a “breathing” bed and numerous apparitions, make the Castello Malaspina of Tuscany a fascinating historical attraction.

This article was written by Emily Hall. Emily writes for Without the stress, a Los Angeles Same Day Passport Expediter. In addition to its Same Day Passport Service, the company offers Emergency and Rush Passports as well.

Of Tuscan Sweets, Saints, and Dear Extincts

Posted by on Nov 1, 2011 in blog, Recipes | 2 comments

Today is the All Saints festivity, which is celebrated anywhere there is a Christian community. Italy and Tuscany are no different, and celebrate this day along with the rest of the world. However, the traditional sweets that you will eat in Tuscany during this time of the year are different from the rest of Italy and the world.

During the month preceding this very day you can buy Pane coi Santi, Ossi di Morto and Fave Dolci anywhere in the region. These are the most popular Tuscan sweets associated with All Saints, but also with the following day, the Day of The Dead or All Souls Day. During this day it is customary to pay an extra visit to one’s dear extincts at the cemetery. The tomb is cleaned and tided up as much as it is possible and even relatives buried in other cities are often visited on November 2.

The traditional sweets derive from the ancient Roman and Etruscan cult of the dead. In those days surviving relatives used to have a meal by the tomb symbolically sharing it with the dead person. The ingredients of these sweets are all tied to the cycle of life.
Ossi di Morto, or Bone of the Dead, take their funny name from their oblong and irregular shape, which vaguely recalls the shape of old bones. You can have fun preparing them with your kids, and shaping them to resemble the tipical bone you give dogs as a treat. These sweets are prepared with simple ingredients, such as egg, flour, sugar, almonds and hazelnuts. The latter ingredients are seeds, the first stage of a new life.

 

Pane coi Santi, literally Bread with Saints, is a more complicated recipe with spices and longer preparation times. However, loyal to the “renewal of life” theme, it includes raisins and walnuts. It is originally from Siena, but it can be found all over Tuscany and Italy for periods of time extending far beyond All Saints day.

 

 

 

Fave Dolci, or Sweet Fava Beans, are typical of Livorno and symbolize the seed of a new life after the loss of beloved ones. They are often accompanied by sweet marzipan fruits that have for the most part substituted the local traditional fave dolci. The latter are also made of almonds, but following a completely different procedure than marzipan. You can easily prepare them at home, and I will be giving out the recipe soon.

This is also the season of Vin Santo. This sweet wine is an excellent accompaniment to any of the above pastries and biscuits. Choose a dry kind of Vin Santo, usually a sign of higher quality and better suited to wash down sweets.

Happy All Saints Day!

A Wine Tour of Tuscany

Posted by on Oct 30, 2011 in blog, Wine | 0 comments

Tuscany! Oh, how I’ve always wanted to come here. I know it’s a cliché but I don’t care. After flying into Amerigo Vespucci Airport in Florence, I was picked up by my host and driven to his agriturismo, a great, old, tile-roofed house that’s part of a working farm. He and his family invite boarders for some extra income. My host doesn’t make wine - he has olive groves as far as the eye can see - but he does know something about the Tuscan vineyards. So after a great meal with his family and a good night’s sleep, the next morning we hopped on his Vespa and start our tour.

The wine Tuscany is known for is Chianti, a red wine, though central Italy, where Tuscany is located, makes mostly whites. The rules, regulations and traditions that govern the making of Chianti are at least as fiddly as those that govern the making of Champagne. Generally, Chianti is made from four grapes from a formula created over a century ago by Baron Ricasoli, who was the Prime Minister of Italy at that time. The grapes are Sangiovese, Canaiolo, Trebbiano and Malvasia. Besides these four grapes, Chianti gets a bit of a kick from the addition of the must of dried grapes after it’s been fermented. The best Chianti is aged for a while in oak barrels, and the way some vintners prepare the barrels is actually quite interesting. They cover the tops of the barrels with water and let it soak into the wood. Classico Chianti can only be made, legally, within a 17,640 acre area half way between Florence and Siena.

After the very best Chianti is ready, it’s poured into Bordeaux bottles instead of the straw-wrapped fiascos that most Chianti drinkers are familiar with. Other reds from Tuscany include Brunello di Montalcino and the Vino Nobile di Montepulciano, while the whites include Vernaccia, a nice, medium-bodied dry white that goes with fried fish and roast chicken. Heading toward Umbria, we found the vineyards that make the sweetish, white Orvieto. Montecarlo, another white, is found near Lucca, but was so far out of our way that we didn’t go there.

At lunchtime my host and I pulled up into the vineyard of a gentleman who was a member of the Consorzio Chianti Classico and were ushered into the huge dining hall for a many-course lunch and his estate bottled Chianti. Because he belongs to the Consorzio, his bottles were entitled to have the black rooster on the label. The food was amazing and rustic. We had cheeses, translucently thin slices of proscuitto and polenta with basil. Our host’s Chianti accompanied it perfectly.

Afterwards the vintner took us out to his vineyard. It was hot and I was surprised at how poor the soil was. The vintner agreed heartily. The grape vines, after all, had to suffer to bring forth Chianti of such quality.

When the vineyard tour was done, my host and I hopped back on the Vespa and buzzed back to the agriturismo and another lovely evening in Tuscany.

This is a guest post by Olivia Bennet, an avid traveler and writer. She lives in the UK and works for Wink Bingo.

Lunigiana Pasta with Pumpkin and Mushrooms

Posted by on Oct 28, 2011 in blog, Recipes | 0 comments

During these days the territory of Lunigiana, altogether with ts neighboring Cinque Terre is living hard times due to the flash flood that covered large portion of land destoying all it encountered. This recipe is a way of celebrating Lunigiana through a typical dish of that area.

Testaroli are made of a soft and thin bread prepared without yeast (unleavened), typical of the Lunigiana. Testaroli are probably the most famous dish of Lunigiana and are traditionally cooked in special pots of cast iron or clay also called “Testi” which give the name to the pasta.

This is an easy recipe, provided you have your Testaroli ready from the shop! These ingredients are sufficient for 4 people

Ingredients: 3 Testaroli, 1kilo of pumpkin, 30 grams of frozen sliced porcini mushroom, one minced clove of garlic, 2 teaspoons of basil pesto, half a cup of dry white wine, a pinch of black pepper, 2 tablespoons of extra virgin olive oil, salt to taste, and enough Parmesan cheese

Preparation:
Cut the pumpkin into small cubes and set to cook in a large skillet with a little olive oil, diced mushrooms, pepper, a little salt and chopped garlic, cover and continue cooking while stirring. Occasionally use a wooden spoon to mash the pumpkin cubes while they soften. If necessary during cooking, add half cup of water. When all the pumpkin is cooked and mashed, add the wine, the pesto and let evaporate.

Cut the Testaroli into not-too-small squares, then set some water to boil in a pot. When it bubbles, add salt and remove from heat. Pour Testaroli into water, wait 20 seconds and drain them; transfer Testaroli into the pan with the pumpkin and mix very gently. Before serving Testaroli with pumpkin and mushrooms, sprinkle with grated parmesan. Serve hot.

A Corner of Morocco in Florence

Posted by on Oct 24, 2011 in blog, Florence, Nightlife, Restaurants | 0 comments

Do you know what Shisha is? Is the water pipe that was invented in Turkey (some say in India using a coconut) and called Narghile. I am sure you have seen these tall, beautiful looking pipes puffing scented smoke on hexagonal tables full of delicious pastries and hot mint tea. This is the traditional way of enjoying a moment of relax in Morocco, and I just yesterday discovered that you can also enjoy it in the heart of Florence at Derb, at Via Faenza 21r.

Derb is a Moroccan restaurant and cultural center where you can find books to read, artisan work to admire and buy, art exhibits, cultural events and a delicious restaurant serving French-Maghrebian recipes at lunch and dinner. The ambient is small and intimate, with modern furniture serving the purpose of making you comfortable among pillows, armchairs and sofas. Each ambient is dedicated to its specific purpose, decorated with different hues and furniture.

The library presents books from Italy, France and the Arab world, recipe books, and a section dedicated to children. You can also but books and request those you would like to read, quickly available. Here are also present pieces of Moroccan craftsmanship and its artisan tradition for you to appreciate and buy. I felt immediately at ease while entering the room, and this is a quiet place I will keep in mind as a safe haven where to hide from the hustle and bustle of everyday life.

The room dedicated to art exhibits is located underground in a magic space with vaulted ceilings, an ancient well, and medieval echoes that gently melt together with Arab architectural and decorating elements. The space is dedicated to private exhibitions, parties and cultural gatherings.
Derb is also a place where to admire the creation of artisan manufacture employing multi-centennial Florentine techniques and Moroccan styles and materials. Jewelery, pottery, glasses, trays and a full atelier with precious fabrics create beautiful and unique object in an ambient of conviviality that reminds of the antique Florentine workshops.

Finally, the restaurant is located upon entering Derb. Small tables to gather around a Shisha lead to where larger groups can sit together to taste the delicacies prepared by Moroccan chefs. Every day you are offered a different menu with vegetarian, fish and meat specialties, salads, cous cous, tajine and more specialties from Morocco and Tunisia. You can continue with desserts, smoothies, fruit and centrifuged vegetable juices, organic herbal teas, and cocktails.

You can find Derb in Via Faenza 21 Red every day but on Mondays, and at derb.it. Lunch is served from 12 to 3,30 PM, and dinner from 7 to 10,30 PM. Better if you reserve at dinner. You can call +39 055 218963 or email at [email protected]

The map to find it is here:


View Derb Moroccan Restaurant and Cultural Center in a larger map