Cuisine
Florentine steak, fresh pasta and wood-fired pizza
Nerone is for visitors who want Tuscan cuisine in Florence with the energy of a real trattoria: generous dishes, recognizable flavors and a menu that works for couples, families and groups.
Bistecca alla Fiorentina
The house speciality. Selected Scottona and Chianina T-bone steaks are cooked in the Florentine tradition, with the deep flavour travellers expect in Florence.
Fresh pasta and Tuscan tradition
Pappardelle with wild boar, tagliatelle with Tuscan ragù, cappellacci alla Fiorentina, truffle ravioli, ribollita and seasonal classics give the menu a warm local rhythm.
Wood-fired pizza
Doughs are prepared every day and baked in the wood-fired oven, making Nerone a natural choice for quick lunches, relaxed dinners and groups with different tastes.
Ingredients and Tuscan preparation
Flavor begins before the plate reaches the table
Fresh pasta
Tomatoes, garlic, basil, pecorino and simple pantry flavors form the base of local pasta dishes.
Ribollita and soups
Bread, beans and vegetables carry the rustic side of Florentine cooking.
Tuscan antipasti
Salumi, crostini and cheeses open the meal with direct, recognizable flavors.