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A vineyard since 804, Capezzana single-handedly created the Carmignano DOC by adding 15 percent Cabernet to the otherwise Sangiovese mix. They also make a rosé version called Vin Ruspo. Book ahead for tastings.
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Florence’s major churches are covered fully on and the cathedral on (see The Duomo Group, Florence).
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Antinori’s complex, beefy wine made with 80 percent Sangiovese, 15 percent Cabernet Sauvignon and 5 percent Cabernet Franc.
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The traditional, creamy “Grandmother’s pie”, topped with pinoli pine nuts.
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Florence makes tripe tolerable by dicing it up and stewing it with tomatoes, sage and parmigiano cheese. You will also find carts that serve tripe sandwiches.
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Tuscany’s only white DOCG, a dry to semi-sweet pale honey elixir.
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Sweet, golden dessert wine made from raisined grapes; aged in oak barrels.
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Less complex, but more versatile, than Brunello. Chianti-like blend dominated by the Prugnolo variety.
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Florentine sponge cake stuffed with a mousse of chocolate, sweets and nuts.
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Florentine version of English trifle. Rum-soaked sponge cake stained red with alkermes liqueur and topped with pastry cream.
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