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In Florence, they are called “buche” (pits or cavities) and they are old basement workshops turned into small pubs and then into restaurants, where one can find a typical, fairly simple, local cuisine. The Buca dell’Orafo is one of the smallest, only about a dozen tables, a few steps away from the Ponte Vecchio in a 13th century building in what was once a silversmith bottega. The Buca dell’Orafo is a historic establishment, family run, opened since 1945 and managed for over thirty years by the same family; it is a place loved by the Florentines who nowadays are its main customers. With its classic “trattoria” decor, the vaulted ceilings and a lively and convivial atmosphere, here you can taste a genuine homemade cuisine. Many are the typically Florentine dishes served and recommended here: the ribollita, the Sangiovese stew, the very tasty platter of fried chicken, rabbit and artichokes, the pork “arista” with potatoes, the artichoke savory tart, the boiled meats (bolliti), the pasta dishes with the traditional sauces or the soups, without forgetting about the meat with its crown dish, the Florentine steak, considered by many among the best in town. To end the meal, a selection of simple desserts, all delicious like the cantuccini (almond cookies) served of course with the “vin santo,” the apple tart and the amazing candied baked pears. The cooking is never too heavy, an element that has contributed to make this establishment so well known among the locals.