Trattoria Cammillo

"Pasta et fiores de zucchini 🤌🏼🤌🏼"

@clement.scemama

"Very intime and cozy vibe, the food is really good, if you’re ever in Florence I recommend! €"

@martibonzano

"Reco Jessica Troisfontaine"

@rox.gd

"IS: Frtti, curry chicken, raps/sedano with bottarga, frittata"

@palaisdeyiyi

"Located in the bohemian Oltrarno (“other side of the Arno river”), Cammillo is an old-school trattoria serving straightforward Tuscan fare with white-tablecloth service. The prices are above average for homestyle dining, but it’s worth the extra money for expertly prepared rustic classics like winter ribollita soup finished with proprietary olive oil, warm root vegetable salads, bistecca fiorentina, and game meats. Trust the pasta offerings: The family that owns the place has roots in Italy’s pasta capital, Bologna. "

@chaunch26

"Le large menu est rempli de spécialités de la région et de plats simples mais faits avec les meilleurs ingré- dients. "

@melaanii

"Incroyable, pleurée bonheur "

@thaisdossantos

"Toujours un incontournable de la cuisine florentine !"

@nicolasgallien

"Tipical trattoria / excellent local food ( tagliatelle al ragù e frutto di carciofi)"

@seekerjuls

"https://www.instagram.com/reel/C2lYrbyNTKQ/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA=="

@dorondina579

"Tortellini Alla panna Rasp/blueberry custard"

@lisa.dana

"Around 50€/person - great home made pasta. Very busy in the evening - long waiting time "

@raphaelmoreira

"Pea pasta if in season Amber guisness table talk recommendations "

@stellaedmanson

"Moins touristique, très traditionnel Un petit peu cher mais une vraie ambiance !"

@sybil.dalisson

"#FoodTipp 🌟 Oft ausgebuchtes Traditionshaus"

@kri.stina_s

"Consigliato Carlotta Google 4,4"

@andrea.romiti

"Accanto alla bistecca alla fiorentina cotta alla griglia su carbone di legna e ai grandi fritti, ecco spuntare i tortellini fatti a mano, retaggio del bolognese Bruno, padre di Chiara Masiero (l’attuale proprietaria ndr) o l’esotico piatto di gamberi al curry con riso e mango chutney fatto in casa, servito a Firenze dagli anni ‘50. L’olio e il vino ‘della casa’ sono quelli biologici della fattoria Il Peraccio prodotti da Francesco, fratello di Chiara. Ampia scelta vegetariana e senza glutine."

@charlienoir

"Restaurant grand classique florentin Pasta al ragu Lieux vivant tous les budgets"

@soliine

"Restau très traditionnel florentin, touristique mais pas trop"

@reservoirs

"Big Mama « Le large menu est rempli de spécialités de la région et de plats simples mais faits avec les meilleurs ingré- dients. »"

@tarolime

"Resto florentin classique On y mange des classiques donc pas de surprise Pas de surprise mais tout est très bon donc c'est pour ça qu'on y va en fait "

@tclamagirand

"Il faut tester les fritti (fried fiore di zucca), frittata carciofi or funghi, curry chicken - les desserts sont reco: tiramisu, crostata ai frutti, 4€ le couvert"

@where.canieat

"consigliato dal sommelier Andrea Galanti dell'omonima gastronomia "

@carmen.marullo

"Tagliatelles maison Porcini"

@mcarre96

"Tester le poulet curry (plutôt en hiver)"

@spitriri

"So, can you tell us a little about this place? Something of a Florentine institution, Cammillo was founded in 1945 by the grandfather of Chiara Masiero, the present owner and part-time chef. It’s a bustling, busy place with the look of a typical trattoria, complete with a serving counter backed by shelves stacked with bottles, tables laid with white linen cloths, and white walls hung with framed paintings. Sounds pretty perfect. What’s the crowd like? Located on the south bank of the Arno, just meters from the Ponte Vecchio and the Pitti Palace, Camillo attracts lots of tourists. But there are plenty of Florentine habitués in the mix, too; they tend to be seated in the front room where they can chat with the owners. Visitors, meanwhile, are spread among the tables in the brick-vaulted side rooms. Excellent. What should we be drinking? The wine list consists of Tuscan reds (from €25, or about $28, per bottle)—Brunello and several Super-Tuscans—plus mainly non-Tuscan whites (also from €25) and Prosecco, spumante, and Champagne. But if you don’t feel like splashing out, go for the excellent organic house red, which is made by the owner’s brother. Noted—we’ve got options. Now, onto the main event: the food. Give us the lowdown—especially what not to miss. Unusually long and varied, the menu consists of meat, fish, and vegetable dishes that change (to a certain extent) with the seasons and a handful of daily specials. Dishes such as gamberi al curry (curried shrimp) with rice and homemade mango chutney have been on the menu for decades alongside classics such as ribollita, lasagna (a nod to Chiara’s Emilian roots), and bistecca alla Fiorentina (T-bone) that’s grilled over a proper charcoal fire. Dishes of the day might include homemade taglierini with fresh peas or white truffles (September through December), veal kidneys, and sizzling deep-fried artichokes. All desserts are made in-house; the tiramisu, made with persimmons in winter, is a great way to finish. Note that while the look is that of a rustic trattoria, prices are restaurant level—but the quality of the food justifies the final bill."

@larry.spro

"Le top du top restau midi ou soir"

@audrey.confort

"one of my favorite restaurants in Florence. The owner’s name is Chiara and her grandfather was Camillo. The head chef started when he was 15 in the kitchen there and is now 54. Draws a local/non-trendy, but chic/in the know crowd. Need reservation."

@aalbright

"trattoria Le large menu est rempli de spécialités de la région et de plats simples mais faits avec les meilleurs ingré- dients. "

@vialea77

"Old fashioned, but simply good!"

@thegallery42

"Référence à Florence de la Tratorria - Chic et Class - Reco Big Mamma , Numeroventi, Flora"

@damrusty

"Taglierini ai piselli freschi "

@vbibas

"provare fritti (fiori di zucca), pollo al curry, frittata con carciofi o funghi. Torta al cioccolato, tiramisú, crostata ai frutti di bosco"

@giulia_zuzz

"Don’t miss out on the fried fiore di zucca, curry chicken, rapa/sedano with bottarga (when in season), frittata with carciofi or funghi and make sure to leave space for their desserts: chocolate cake, tiramisu, crostata ai frutti di bosco, torta alle mele… don’t pick just order all of them."

@laurinegarcia

"Ottima trattoria di alto livello (40€ a testa) con piatti tipici e buon servizio"

@martapaganelli

"chicken curry & porcini tagliatelle "

@samuel.zeineddine