The Bambi Family

The Lampredotto

Beginning with Grandfather Guido and his wife Rina, the tradition of tripe makers has passed from generation to generation for over a century.

As the most Florentine of Tuscan dishes, the Bambi Family’s lampredotto feels right at home here. From the historic district of San Frediano comes a story of tradition and quality that begins in 1890 with Guido and his wife Rina and passes on from generation to generation one of the most historic Florentine trades: the tripe maker.

Today, the parent company is based in Mugello and offers the utmost attention to detail and quality of raw materials. With its unique and unsurpassed flavor, the Bambi family’s lampredotto is the dish that best and most tastefully traces the history of Florence. If you’re wondering what to eat in Florence, this is a local favorite—classic lampredotto served the traditional way and packed with heritage.

The top-secret recipe that Giacomo Trapani, the grandson of the Bambi grandparents, brings to the Mercato is the same one that was used back then, where the bread – or rather, the rosetta – was dipped into the cooking broth. If you like it au naturel, opt for just the bread, lampredotto, and a touch of salt and pepper. Otherwise, add the spicy green sauce for an extra kick. It’s the perfect quick and easy dish that can be eaten at any time of the day!

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As the most Florentine of Tuscan dishes, the Bambi Family’s lampredotto feels right at home here. From the historic district of San Frediano comes a story of tradition and quality that begins in 1890 with Guido and his wife Rina and passes on from generation to generation one of the most historic Florentine trades: the tripe maker.

Today, the parent company is based in Mugello and offers the utmost attention to detail and quality of raw materials. With its unique and unsurpassed flavor, the Bambi family’s lampredotto is the dish that best and most tastefully traces the history of Florence. If you’re wondering what to eat in Florence, this is a local favorite—classic lampredotto served the traditional way and packed with heritage.

The top-secret recipe that Giacomo Trapani, the grandson of the Bambi grandparents, brings to the Mercato is the same one that was used back then, where the bread – or rather, the rosetta – was dipped into the cooking broth. If you like it au naturel, opt for just the bread, lampredotto, and a touch of salt and pepper. Otherwise, add the spicy green sauce for an extra kick. It’s the perfect quick and easy dish that can be eaten at any time of the day!