He learned to cook from his mother. The taste of her soup, her chicken alla cacciatora (she made hers with oregano), stewed cardoons and calamari alla livornese are Marco Stabile’s most precious childhood memories. In 2011, Michelin awarded the tireless work of refined research and fusion between tradition and modernity that Marco practices at Ora d’Aria: about forty seats in a simple and elegant setting. The open kitchen separated by a large glass window creates a fresh and fun atmosphere: seeing the chefs at work is a pleasure to the eyes as well as the palate! On the menu is always foie gras; among the classics: poached eggs and pigeon; and in season: the white truffle of San Miniato. Particularities: the possibility to choose between a “tapas” menu or a “normal” menu. And with the 5 tapas menu…. lunch couldn’t go any better.