A look inside Rubaconte.

Pasta rolled in-house, porcini in season, tomato and basil, pecorino grated to order: Tuscan cooking as it is done in Florence, with no shortcuts. These are real photographs taken during service, not stock images.

Four connecting ground-floor rooms in a building on Via Ghibellina, a short walk from Santa Croce: pietra serena, exposed beams, a fireplace and tables that join up for large parties. The same space hosts a dinner for two and a group of seventy.

Guided wine tastings for up to 50 people, fresh pasta and pizza cooking classes, boards of charcuterie and pecorino, extra virgin olive oil: the experiences we run for groups, hotels and tour operators in the historic centre, always built around each request.