LAMPREDOTTO INZIMINO BONVERRE

Description

LAMPREDOTTO INZIMINO BONVERRE

Lampredotto Inzimino is the epitome of Florentine cuisine, one of the most appreciated offal dishes in the city, enhanced by ingredients from the Tuscan peasant tradition.
Zimino recipes are part of Tuscan tradition, a stewed preparation with Swiss chard, spinach, garlic, and herbs. It’s used to cook legumes, cuttlefish, and in Florence, even lampredotto with Tuscan kale, tomato, chili pepper, garlic, and sage – perhaps the only spicy dish in the city.
Creamy, tender, and aromatic, it is served as a main course in a deep dish, in a bowl, or directly in a small pan.

A great ambassador of the territory
Paolo Gori is the chef-patron of Trattoria da Burde, a historic establishment in Florence founded by his family in 1901.
Together with his brother Andrea, maître d’ and sommelier, he represents the fourth generation at the helm of Burde, now an essential destination for Florentines and anyone wishing to taste authentic Tuscan cuisine.
After working as an archaeologist and earning a degree in political science, the call of home cooking became increasingly strong: Paolo returned to the kitchen where he grew up and, together with Andrea, took over the family business.
Trattoria da Burde is a place where you can still enjoy traditional Florentine dishes as they have been passed down to us, in all their genuineness and authenticity.

Trattoria Da Burde
Everyone in Florence knows Trattoria da Burde, as it is one of the most famous and long-standing Historic Florentine Establishments, founded in 1901 as a food store.
Since then, four generations of the Gori family have passed the baton, evolving the shop into a wine bar with a small kitchen until today, where Trattoria da Burde is an outpost of Tuscan gastronomic tradition with a legendary wine list.