Back out on the streets, it’s fun to think that today, even a tourist can eat better than princes and dukes of centuries past.

My son Andy’s taking time out from his travels to join us for a convivial Florentine dinner at Trattoria Tito.

My favorite restaurants in Europe have a common thread: they’re run by people who love their work. And Bobo, with his grande personality, runs this place with exuberance. Tonight, we’re going with his recommendation: the antipasto extravaganza. A parade of plates…with wine to match.

Knowing what I’ll be eating, he recommends a wine that complements the food.

Bobo: Dry enough to clean the mouth with salamis, with the fats of the salamis.

Bobo, the consummate professional, tests the wine to make sure.

Bobo: I think it’s perfect….OK, this is the pecorino cheese, aged in caves for 12 months, and is perfect to eat with the honey or with fava beans. You have to get a fava bean, you have to break it, push out the bean…’K?
Rick: Look at that! That’s nice!
Bobo: Eat it and…with a piece of pecorino cheese. It’s perfect.

Bobo takes time from his busy schedule to make sure the wine will still compliment the fava beans…what dedication!

Bobo: It’s not a typical Florentine starter without bruschettas — or “crostini,” as we call them. We have crostini with seasonal mushrooms and then the lard, lardo de colonnata; spice it with black pepper and rosemary. And then the bruschetta with fresh tomatoes, basil, olive oil, and garlic. We have the typical Florentine liver paté. I think it’s time to change the wine.

I was just about to suggest that….

Bobo: …Syrah, and it would be perfect with stronger cheeses and with the wild meats. Enjoy! I’m working!

Bobo certainly loves his work.

Bobo: Here you go. OK. This is wild salamis. This is deer salami. This one is wild boar shoulder; this one is wild boar cheeks. Deer ham and wild boar sausages! Enjoy them with the wine.

Oh, boy — here comes another wine change.

Bobo: OK. OK. This is the vin santo. And these are our homemade Florentine biscuits with almonds. So you dip ’em in the sweet wine for five seconds…
Rick: Uno, due, tre, quattro…
Bobo: Cinque…and then you eat them.

The perfect end to a fantastic meal…thanks to Bobo.