I was recommended that I take a visit to Trattoria Zaza located right next to the San Lorenzo market in the center of Florence. I was told that their pasta was decadent, the prices were great, and the experience would cultivate lovely food memories.
I made sure to get reservations, because the place gets hopping. There is a large covered area outside to dine and an expansive inner-dining area, which is were we were placed. The place was eclectic and each room had a unique personality. There were mismatched chairs, animal print plates, fresco paintings on the walls, and so much more that my eyes were not able to unearth. It was basically a museum of interesting objects. Although the space had a Tuscan feel, it was evident that there were influences from all over the globe.
In 1977, Stefano Bondi took took over the running of Zaza’s at the young age of 19. His passion and excitement about flavor and food granted him much success. His approach to cooking, as stated by the ZaZa cookbook, is
“an approach that he himself calls “technique”: a cooking style rooted in “tasty” food combined with meticulous attention to detail, striving to achieve an alchemy of flavors that turns a simple dish into an excellent dish where everything fits perfectly.”
Zaza’s uses local ingredients and purchases many of its ingredients from Mercato Centrale (Mercato San Lorenzo), the largest fresh-food market in Florence. The menu even exposes its frozen ingredients, warning customers that if not in season, an element in their dish may be frozen. However, these exceptions are few and far between.
The menu is expansive, which at first concerned me. However, as I took a closer look, I realized that many of the dishes used the same base ingredient, yet were presented in a manner that used different flavors to set it apart. I loved the concept. It was perfect for someone like me, who really appreciates the little details in food, aiming toward the simplicity, but being attached to certain flavor combinations.
We first started with homemade Tuscan bread and focaccia and I ordered a side of Zaza’s baked vegetables. The Tuscan bread was absolutely outstanding. It was dense, yet extremely fluffy, with a nice crust on the outside. Paired with their olive oil (and salt), I had one of those “moments.”
Colleen ordered the Truffle Fettuccine, and after taking a bite of it, I realized how ridiculously incredible truffle can pair with something as simple as pasta. Per the chef’s cooking philosophy he took something simple, yet perfected it for an impressive (and intense) truffle flavor.
And, get this….the TRUFFLE fettuccine (With real truffles) was only 9 Euros. (That’s about $11.00)
I ordered the Ravioli with Walnut Sauce.
And while the star of the show was Colleen’s dish, mine was light, had a nice texture, and portrayed a pleasing flavor that didn’t weigh me down. The walnuts were an nice pair with the pasta. However, the sauce would have been excellent paired with a bulging ravioli. The spinach and ricotta was a unique pair.
Jared. being the meat man that he is, ordered the grilled veal steak with rosemary roasted potatoes. Again, a dish that has basic and simple ingredients, yet was cooked well, had a tender mouth feel, and was refreshing with a squirt of lemon. The rosemary olive oil flavor of the potatoes complimented the dish nicely.
Jessica ordered the grilled beef tenderloin with caramelized tomatoes and a broth that she consumed so quickly that I hardly had time to snap a photo. She said that it was beautifully cooked and the flavors were memorable.
We decided to splurge a bit and order dessert because our meal was so reasonably priced. We ordered the flourless chocolate cake with marscapone cream and the apple torte with cream cheese cream.
Both were simple, yet boasted of a pleasing flavor.
Trattoria Zaza is worth your time. With a full English menu, worrying about what your ordering will not be a problem. It’s not where the Italians go, but it is where the tourists gravitate to enjoy a good meal (and enjoy a good meal you will). It’s location is great, the food is consistently good, and the staff are friendly and warm.
And for goodness sake there is TRUFFLE FETTUCCINE! Who even does that?
Get your fix at:
Trattoria Zaza, Piazza del mercato centrale, 26/r