In September 2018 Federico Tognotti and Lorenzo Dalena relaunched Lo Scudo in the heart of Florence's historic centre.
The kitchen pairs the rustic character of Tuscan tradition with a contemporary sensibility: house-made pasta, ribollita, pappardelle with wild boar, tagliata and Bistecca alla Fiorentina.
In the pizzeria, slow-fermented dough meets buffalo mozzarella DOP, Tuscan cured meats, mushrooms and black truffle. The result is a place for an easy lunch or an evening in the heart of the city.
