20 August 2026
Florence
Among our strengths here at Palazzo Castri is definitely the Florentia Café: a bistro-restaurant that takes pride in the quality of its raw materials. Seasonality of products, recipes and dishes linked to the Tuscan tradition and that pinch of research and creative flair that never hurts, make Florentia's proposals a balanced mix of authenticity and innovation.
What you need to know about our understanding of cooking
Food, then, first and foremost as a listening to the times of the earth, with seasonal vegetables and fruits combined in combinations and flavors with a strong character, for a menu that knows how to stand out and captivate even the most discerning of palates.
At the Florentia Café in Palazzo Castri you can enjoy a quick but tasty lunch, before heading off for an afternoon of art and culture around the city, or a romantic dinner seated in the quiet of the mansion's beautiful indoor garden. From our special dishes, which vary according to the proposals curated by the chef, to the unmissable must-haves, dishes to try at least once, the menu of the bistro - restaurant is a continuous suggestion of aromas to which you will not remain indifferent. Ideal for lunch - business breaks or family Sunday lunches, in our restaurant you will always be able to find a combination to suit your taste.
And now, hoping we have already made your mouth water...are you curious about one of our recipes? Below, our chef Luigi Serrani brings you a truly unmissable treat
Bon Appetit!
Red turnip and robiola ravioli red cow butter and vignarola
Recipe for 4 people
Ingredients
Pastes and stuffing
300gr "00" flour
3 eggs
1 boiled red turnips peeled and mashed
150 g of robiola cheese
50 gr of parmesan cheese
Salsa
3 artichokes
100 of shelled peas
100 g shelled broad beans
Quality butter 150 gr
Olive oil
Salt to taste
Preparation
Prepare the dough by mixing eggs with boiled and mashed red turnips to "00" flour.
Once kneaded adding a little flour as needed put the dough to rest wrapped in plastic wrap for at least 1 hour.
Meanwhile, prepare the filling with robiola cheese and grated Parmesan cheese.
Once blended, cover and place in the refrigerator to rest as well.
Clean the artichokes, cut them into thin lists and wilt them in oil whole garlic thyme and basil. Once lightly browned adjust salt and deglaze with a little white wine.
Almost at the end of cooking time, add shelled and boiled peas and blanched and peeled broad beans, letting them flavor for a few minutes. Remove the herbs and whole garlic.
After an hour has passed, roll out the dough and make ravioli with the filling produced.
Cook them in not too much salted boiling water. Sauté them with walnuts of red cow butter, then lay them on a serving plate with sautéed vignarola already inside. Decorate to taste with a little freshly grated or flaked pecorino romano cheese. Serve hot and creamy.
