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Today started with (a very hilly) walk through the vineyards and hills of the Arno Valley. It was absolutely beautiful, with olive trees, wild herbs and a lone fig tree growing along the dirt roads.
Following our walk and some time to relax, we had lunch prepared by Alberta and Carla, two of the cooks at the cooking school "La Cucina Al Focolare" (the Kitchen By The Fireside). We had the lightest gnocchi we've ever ...
... how good the gelato look. I get greedy as I ask what one particular tub included and the guy says "nutella" - sold. I choose that and the caramello equivalent. We share a piccolo and sit down to enjoy our treat. First scoop and I enjoy it since it tastes like pure nutella and I'm wondering how did they get the gelato to taste so much like nutella. We scoop the caramello and its super rich and sweet. I get a bit suss cause it doesn't really taste like gelato so I ask the guy if its gelato ...
Woke up later than usual and could not get going. Probably because yesterday was quite tiring. Finally arrived near the Bargello Museum on a very crowded 23 bus around 11 AM. Weekends buses are very crowded because they run less and come late which they don't usually during the work week . It also had consequences as you shall see later on..
Thanks to Uffizi Pass I got in fairly soon, this place is closed ...
... were going to eat after Kara tried to order chicken. He said, "No, no, noooo. Why, chicken? You can get chicken at home. We fly the chicken from the USA. I will decide for you." He was so charming and engaging...we felt totally fine to leave our dinner destiny in his hands. He did not disappoint - every bite of every course was delicious and he sang to us, talked about his family, showed us photos of his nieces. It was everything you imagine a colorful dinner in an Italian trattoria ...
... We beat the eggs by hand and I was surprisingly tired afterwards, he just said it was made with a lot of love. He had definitely had more practice than us because his layers looked very nice and even whereas our were all over the place... Still tasted just as good! Then we made a vegetarian pasta sauce that at first I wasnt that excited about but once it was done it was one of my favorites! It was basically tomatoes, artichokes, onions, garlic, and olive oil ...