Nice AmbianceThis is a very centrally located restaurant in Verona as it is just in front of the famous clock tower and very near to the Via Mazzini, which is the main shopping street in Verona. It has a very nice ambiance and underground dining area.

For starter, we had ham again but this time served with assorted vegetables like grilled eggplant and zucchini, boiled egg, sun-dried tomato and mushroom. All are locally produced and their freshness is guaranteed! The thing with Italian starters are that as long as the ingredients are fresh, their taste won’t be far off or disappointing.

Ham with Eggplant

Next we had the mushroom gnocchi (gnocchi di funghi, hand made soft dumplings). Mild tasting and the texture is just nice (not too soft or chewy).

mushroom gnocchi

Lastly is the risotto with Amarone wine (Risotto all’Amarone) and no meat this time! It is one of the most popular dishes of culinary tradition of Verona and a must try here. At first thought, many would cry to use the precious Amarone (which is the famous wine produced in the region) as a cooking wine. However after eating it, you will fully understand that it was worth it. The strong flavor of the wine mixed with the locally produced rice is the ultimate combination and the texture of the rice is retained. I reckon it is a simple yet hard to cook dish.

risotto with amarone wine

Address: Corso Porta Nuova, 7 37122 Verona Province of Verona, Italy

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Found this interesting street food which is a must eat in Florence or Italy! We walked like an hour trying to find a store that sells this.

Lampredotto – 4th and final stomach (Abomasum) of the cow is simply awesome. It is cooked in water along with tomato, onion, parsley and celery, and then seasoned. It is very chewy and the soup with the salted vegatable is the perfect remedy to warm your body in this chill weather.


Lampredotto is still widespread in the city because of the presence of many stalls of the so-called lampredottai or ‘sellers of lampredotto’.

Lampredotto is not really beef tripe as tripe is usually made from only the first three chambers of a cow’s stomach: the rumen (blanket/flat/smooth tripe), the reticulum (honeycomb and pocket tripe), and the omasum (book/bible/leaf tripe).

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Italy.Florence.Trattoria Sabatino … Again

Back to Trattoria Sabatino as we can’t get enough of their local italian delicacies and we love their soup. So first order will be their vegetable soup with rice (minestrone di passato col riso) and it is slightly different from the last one.

veg soup with rice

Tagliatelle pasta with tomato only without the meat (tagliatelle al pomodoro) but i still prefer with beef as the beef adds to the flavour of the sauce. Pomodoro sauce is a type of Italian tomato sauce that is often served over cooked pasta. Like marinara sauce, pomodoro sauce is made from tomatoes, garlic, olive oil and fresh basil. Pomodoro sauce is somewhat thicker than the traditional marinara sauce, because it is simmered longer.

tagliatelle pasta with tomato only

Gnocchi with meat sauce (topini di patate al sugo) and the gnocchi taste like mochi (Japanese rice cake made of glutinous rice).

gnocchi with meat sauce

Fillet grouper with white wine (filetti di cernia al vino bianco) is average only and can’t compared to chinese style steamed fish. It is lightly season and you can taste the freshness of the grouper.

baked fish

Pepper with tomato sauce is my favorite side dishes as i love capsicum.

pepper with tomato sauce

The most fascinating dish at Trattoria Sabatino which totally awed me is their boiled cow feet/ trotter (I think it is called zampa lessa cow salsa venoe, zampa means paw/foot in Italian). When they brought to us, I was thinking WTF (pls see the picture to judge for yourself). It is like eating the collagen, skin and fats of the feet with their pesto sauce! You “enjoy” the full taste of the cuisine as it is only boiled.

boiled cow feet

boiled cow feet

Love their menu too as it is actually typed using the traditional typewritter (or looks like it)


Location: Via Pisana, 2  50143 Florence, Italy

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Italy.Chianti.Giovanni da Verrazzano

wine dispenserWe were drowning ourselves with wine at their wine museum in this small town, Greve (in Chianti) before going to the restaurant which we had another bottle of Chianti Classico 🙂 The wine museum has tons of wine for tasting (have to pay of course) and I am quite impressed with their wine dispenser system. Then we eat and drink at Giovanni da Verrazzano, a hotel cum restaurant.

Ribollita , which is a famous Tuscan vegetable soup cooked until it dries up, is a traditional dish and a “Must Try” in Chianti. There are many variations but the main ingredients always include leftover bread, cannellini beans and inexpensive vegetables such as carrot, cabbage, beans, silverbeet, cavolo nero, and onion. Its name literally means “reboiled”. Surprisingly, it tastes quite good and I would put it in the category of comfort food.


Next is the “standard pasta dish” of home made stuffed pasta with chestnut (ravioli di castagne). The skin is of a firm texture and blends well with the sweet chestnut fillings.

Home made Stuffed pasta

The liver tartare on bread (crostini di fegatini) taste rich and savory and goes well with the crispy bread. Personally, I am not a big fan of livers (of any type) as I think there is a “weird” powdery taste which I dislike but the liver here doesn’t have it (though the look is not that appetizing).

liver tartare on bread

For main, we had breaded rabbit meat (coniglio fritto) and it tasted just like deep fried chicken.

breaded rabbit meat

And grilled pigeon (piccione alla griglia), which is slightly overcooked and thus too tough and dry to my liking.

grilled pigeon

Overall, its a nice place to stay and eat if you intend to stay overnight in Greve (which is a very nice town, surrounded by vineyard).


Location: 28, Piazza Giacomo Matteotti, 50022 Greve in Chianti FI, Italia


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