Buca Mario's tales

The Buca Mario Restaurant was founded 1886. This is when its first owner and founder Mario Corsini decided to house a place in the Palazzo Niccolini's cellars where soup and ribollita could be served, along with a wine cavern. Mario's formula was so successful that this place attracted many clients, even non-florentine clients, encouraged by a spreadword in favour of the Buca Mario (at that time the only way of advertising)..

Therefore, through the years Mario Corsini's restaurant became famous for its typical Florentine taste, for its characteristic cellar room, aswell as a tradition amongst the most respectable restaurants in town.
Still today, the Buca Mario is one of the most characteristic places to eat in Florence. Its ancient caracteristic evironment, according to Corsini's original idea, has stayed inaltered in time. Furthemore, it is protected by specific rules imposed by the Florentine Council: any structural change that can alter its peculiar style is not allowed.

Just like yesterday, Buca Mario suggests the real Tuscan cooking taste, thanks to 5 cooks who, every single day, prepare ion every detail typical Tuscan dishes such as Ribollita, Pappa al Pomodoro, Passato di Fagioli con Farro, Ossobuco alla Fiorentina con Fagioli all'Uccelletto and, last but not least, the Bistecca alla Fiorentina with Tuscan Cannellini with Extra-Virgin Olive Oil.

The restaurant offers also a good selection of vintage and quality wines, for connoisseurs or simple tasters: the choice ranges from Brunello to the Chianti Classico, up to the rarest exclusive pieces..
The respect for tradition is the secret of the awards winning Buca Mario, which amongst is prizes also won Premio Città che Lavora, to underline the effort for a downhanding of Tuscan Cuisine.