We set out in the neighborhood of Oltrarno, on the “other side” of the river, our favorite part of Florence. We are in search of something different for today's lunch, something light and healthy and we find it at 5eCinque, a small family-owned vegetarian restaurant, where we are smart to arrive early as it fills up rapidly. With our early arrival we have the pleasure of meeting the owner, Silvio, who shares some time with us explaining their unique cuisine. Mariolina, his wife and chef, is Sardinian, and Silvio is Ligurian and together they have created a unique vegetarian cuisine that celebrates both regions of Italy.
Silvio loves people and makes us and every other diner feel welcome at 5eCinque, but I get to hear the story of how the restaurant got its name. As a child, Silvio would often go to market and order a five lire wheat bun in which was sandwiched a five lire farinata, a typical Ligurian flatbread made with chickpea flour. The fondness with which he holds this memory inspired his restaurant's name.
It is a treat to explore and sample Ligurian and Sardinian-inspired vegetarian cooking. The flaky foccaccia topped with Ligurian cheese looks almost too good to eat. And of course, an introduction to Liguria would have been lacking without a taste of the famed farinata. Our main dish is Polpettone di fagiolini, a “cake” of chickpeas, potatoes and blended green beans, made savory with a perfect mix of fresh herbs. Because the cuisine is light, we manage to leave room for dessert, an almond milk flan with sweet toppings, one of chocolate and the other a sweet sauce made with peaches.
The tables are few here, so we do not linger. A small group waits outside its door. Not at all surprising.