We’re in the kingdom of Antinori, in a Renaissance palace owned by one of the world’s oldest wine families and a family that has defined the history of Florence throughout the centuries. On the ground floor of the small two-storey house is a wine bar, where very polite waiters serve traditional Tuscan fare in white jackets with gold buttons. Among the cult proposals and typical Florentine dishes are pappa al pomodoro, ribollita soup, garlic bread with cavolo nero and beef tagliata with aged pecorino cheese. Many of the products come from the family’s estates and the wine list is, of course, an anthology of Antinori, overseas wines included.