Nugolo

Nugolo's story begins not in a kitchen but in a garden. The restaurant takes its name from the nugolo, a rare heirloom tomato once known as the "traveller's tomato," and reflects founder Nerina Martinelli's wider commitment to preserving agricultural diversity. On family land in Settignano, just outside Florence, more than 200 varieties of tomatoes are cultivated alongside vegetables, olive trees and other seasonal produce, creating the foundation for the restaurant's menu.

This focus on biodiversity distinguishes Nugolo within Florence's dining landscape. Rather than treating ingredients as interchangeable, the kitchen embraces the differences between varieties, seasons and harvests. Menus evolve continuously according to what is available, allowing the produce itself to shape the direction of the cooking. The result is a cuisine that feels closely connected to the rhythms of the Tuscan countryside despite its urban setting.

The attention to craftsmanship extends beyond the plate. Hand-painted menus created by local artist Claudia Mazzini, custom-designed tableware and carefully considered interiors reflect a broader commitment to making. These details contribute to a dining experience that feels personal rather than formulaic, rooted in relationships with local artisans as much as local growers.

What makes Nugolo particularly relevant within NOTES is its role as a contemporary expression of an old idea: that great cooking begins with stewardship of the land. While many restaurants speak of seasonality, Nugolo builds its identity around the preservation of ingredients themselves. It is both a restaurant and a quiet argument for biodiversity, demonstrating how agricultural heritage can remain relevant within modern cuisine.

For NOTES, Nugolo represents a new generation of Tuscan dining — one that looks forward without losing sight of the landscapes, varieties and traditions that make the region distinctive.