Nugolo

"Nugolo in Sant'Ambrogio is like a farmer’s market inside a greenhouse—the space overflows with plant life, sparkly lights, and glass jars of homemade tomato sauce and chutneys. The menu ventures off from the Tuscan norm, with dishes like their bouquet-inspired celery root carpaccio over a bed of perfectly spiced red onion creme and served with pomegranate and crunchy hazelnuts. Don’t miss their satisfying menu staple, the chitarra Nugolo pasta starter made with a fragrant and silky tomato pomorola sauce sourced from the owner’s garden and sprinkled with salty ricotta. And the decadent tarte tatin paired with sour cream will have you breaking any promise you’ve ever made to skip dessert. Another bonus is a well-curated wine list made up of hard-to-find small Italian producers. " - coral sisk, georgette jupe

"Nugolo in Sant'Ambrogio is like a farmer’s market inside a greenhouse—the space overflows with plant life, sparkly lights, and glass jars of homemade tomato sauce and chutneys. The menu ventures off from the Tuscan norm, with dishes like their bouquet-inspired celery root carpaccio over a bed of perfectly spiced red onion creme and served with pomegranate and crunchy hazelnuts. Don’t miss their satisfying menu staple, the chitarra Nugolo pasta starter made with a fragrant and silky tomato pomorola sauce sourced from the owner’s garden and sprinkled with salty ricotta. And the decadent tarte tatin paired with sour cream will have you breaking any promise you’ve ever made to skip dessert. Another bonus is a well-curated wine list made up of hard-to-find small Italian producers." - Georgette Jupe

"A restaurant with a friendly ambience and a chic, colourful decor and design that includes an open-view kitchen. In the latter, the young, talented chef uses seasonal ingredients to create contemporary-style dishes with an imaginative twist. The enthusiastic front-of-house team provides friendly and attentive service." - Michelin Inspector

"Opened by Nerina Martinelli in 2019, Nugolo features local fish from Viareggio with a modern, international spin, such as spaghetti with saffron red mullet sauce." - ByJackie Cooperman

Here, Stanley tastes a sophisticated foam version of panzanella, Tucci was introduced to this restaurant reimagining Tuscany's rural food in the heart of the city.