Page 136 - WINE DINE AND TRAVEL SUMMER 2022 DISCOVERING MADRID
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In a sense, though, “what lies beneath” is ex-
                                                               actly what I hoped to learn on my return to
                                                               Florence. I craved “deep cut” experiences that
                                                               wouldn’t feature on a forced-march, box-tick-
                                                               ing itinerary, but which had the potential to
                                                               transform superficial sightseeing into mean-
                                                               ingful personal encounters and connections.
                                                                 So, for my fellow fans of tangential detours,
                                                               here’s a guide to where to eat, shop and sleep
                                                               in Florence.
                                                                                    EAT
                                                                 “People say they visit Italy for Michelangelo,
                                                               but they’re really coming for food,” Omar Aziz
                                                               explained to me with a sly smile. The native
                                                               Florentine was leading me on a guided food
                                                               tour with Eating Europe, which operates in a
                                                               multitude of cities across (you guessed it) Eu-
                                                               rope. “But you never find the same food in ev-
                                                               ery city,” Aziz continued, “because food tells
                                                               you about the local society where you are.”
                                                                 Eating Europe’s “Other Side of Florence”
                                                               walking tour focuses on Oltrarno--literally,
                                                               “the other side of the Arno,” the river which bi-
                                                               sects the city. Over the course of four hours,
                                                               we visited seven foodie hotspots, but this was
                                                               more than an “Instagrammable” movable feast.
                                                               It was also a highly entertaining, bite-sized in-
                                                               troduction to Oltrarno’s history and to some of
                                                               the area’s most popular culinary purveyors.
                                                                 Within Oltrarno lies San Frediano, an histor-
                                                               ically poor neighbourhood, “like the ancient
                                                               Bronx of Florence,” Aziz said. “Ten years ago,
                                                               no one was speaking English; no one was doing
                                                               tours here.”
                                                                 Then, thanks in part to the double-edged
                                                               sword of Airbnb, travellers seeking more “au-
                                                               thentic” experiences (and cheaper accommo-
                                                               dation) started to arrive. These days, Aziz
                                                               noted, it’s “hipster land—very vibrant and
                                                               cool.”
                                                                 Yet it’s also still a neighbourhood of crafts-
                                                               men and artisans, rooted in working-class ori-
                                                               gins and “poor food” culture. The term used to
                                                               refer to a reliance on leftovers and “making
                                                               do,” but now, Aziz noted, “poor food” means
                                                               simple fare made with a few high-quality in-


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