Leaving Florence without having met Fabio Picchi and enjoyed his dishes is like leaving Tuscany without having tasted a panino with prosciutto in a countryside grocery store. After having run his restaurants -mentioned in all major guides and magazines- for years, he now leaves the day-to-day business to his children and spends most of his time at the café where he experiments with new ingredients, blends and dishes. From the use of local traditional products to the invigorating power of spices and herbs from far-away countries, such as curcuma and chia (better known as Spanish sage). From breakfast on all through the day. Go, try, learn and enjoy.