The story
Accademia has served honest Italian cooking in Florence for nearly three decades under the guidance of founder Gianni Iacovitti. His recipes bridge his native Abruzzo and the Tuscan region that welcomed him, with subtle American touches appearing on the daily board. Handmade pasta arrives fresh from the kitchen, while broths and tomato bases simmer slowly to build flavor. This grounded approach secured the Faccino Radioso recognition from ilGolosario, highlighting the consistently generous plates.
Signature dishes anchor the daily service, starting with strudel di funghi finished with a rich Parmesan sauce. Crostone di bufala follows, layered with spicy ventricina abruzzese and toasted bread. Spaghetti chitarra delivers the alla carrettiera variation, while bombolotti combine cacio and eggs for a comforting finish. This core of Italian cuisine stays focused on seasonal produce and straightforward preparation.
What began as a straightforward trattoria now operates as a contemporary bistro that keeps its original warmth intact. Wooden tables fill the main room, and outdoor seating extends the dining area when weather permits. The wine list prioritizes Tuscan bottles, featuring Chianti Classico riserves and Bolgheri reds that complement the hearty food. Guests booking the four course menu can follow each plate with carefully selected cellar vintages.
Recognition
Ambience
Location
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