The cuisine of the prestigious Tivoli Palazzo Gaddi bears the authoritative signature of Iside De Cesari, who gracefully escorts the elegance of Renaissance walls through to the Terrae restaurant dining room. The menu, constructed by four hands with resident Apulian chef Salvatore Canargiu, is a narrative that intertwines Tuscany and its produce with evocations of Lazio drawn from the Tuscia, home to the Michelin-starred La Parolina, the beating heart of Iside’s world. What fully convinced the inspector was the artichoke stuffed with squid, poised between cooked and raw: a delicate, surprising dish of considerable personality. Canargiu’s Apulian sensitivity also merits note, capable of elevating even the bread service to a distinctive gastronomic gesture. With the warmer season, moreover, the experience is completed: first an aperitif at the rooftop lounge bar Aria, with vistas embracing Florence’s Duomo, then the pleasure of settling in the outdoor seating to dine al fresco.