Florence isn’t just an open-air museum – it’s also a paradise for food lovers. Whether you’re wandering through cobblestone streets or sitting under the Tuscan sun at a small trattoria, the flavors of Florence tell their own story.
Bistecca alla Fiorentina
This legendary T-bone steak is the king of Florentine cuisine. It’s thick, rare, and absolutely unapologetic. Made from the meat of the Chianina cow, it’s grilled over wood coals and seasoned with just salt, pepper, and olive oil. No frills – just flavor. Best shared with friends and paired with a glass of Chianti.
Lampredotto
A true street food classic, this dish isn’t for the faint of heart but is beloved by locals. Lampredotto is made from the fourth stomach of the cow, slow-cooked in a broth of herbs and tomatoes. Served in a crusty bun and topped with green sauce or spicy oil, it’s a bite of pure Florence – earthy, bold, and honest.
Ribollita
Comfort in a bowl. Ribollita is a hearty soup made with leftover bread, cannellini beans, kale, and vegetables. It means “reboiled,” since it was traditionally reheated the day after it was made – which somehow makes it even tastier. It’s rustic, nourishing, and full of home-cooked warmth.
Pappardelle al Cinghiale
Thick ribbons of pappardelle pasta tangled in a rich wild boar ragù. This dish captures the wild, woodsy side of Tuscan cuisine. The sauce is slow-cooked until the meat falls apart and the flavors deepen. It’s the kind of meal that makes you close your eyes after every bite.
Crostini Toscani
An appetizer that packs a punch. These little slices of toasted bread are topped with a creamy chicken liver pâté – earthy, smooth, and slightly tangy. Often served at the start of a meal, they set the tone for everything that follows: bold and unforgettable.
Trippa alla Fiorentina
Tripe might not be everyone’s first pick, but Florence knows how to treat it right. Slowly simmered with tomatoes, onions, and herbs, trippa alla Fiorentina becomes tender and flavorful. It’s often finished with a sprinkle of Parmigiano and served hot with bread.
Panzanella
Fresh, simple, and perfect in summer. Panzanella is a salad made of soaked stale bread, tomatoes, cucumbers, onions, and basil, dressed with olive oil and vinegar. What sounds humble turns into something magical – bright, juicy, and totally refreshing.
Cantucci e Vin Santo
This dessert duo is the grand finale. Cantucci are crunchy almond biscuits, traditionally dipped in Vin Santo, a sweet dessert wine. The contrast of textures and flavors is addictive. Every meal in Florence deserves to end like this – with a toast and a sweet bite.
Schiacciata
Not your average bread. Schiacciata is Florence’s answer to focaccia – but oilier, crispier, and saltier. It’s delicious on its own, stuffed with cold cuts, or even paired with pecorino and honey. You’ll find it at bakeries all over the city, and you’ll be glad you did.
Zuccotto
This dome-shaped dessert is pure decadence. Originally created in Florence during the Renaissance, Zuccotto is made with sponge cake soaked in liqueur and filled with ricotta, cocoa, and candied fruits. It’s chilled until firm and then sliced – each bite a creamy, boozy delight.
Each dish, from the simplest soup to the richest steak, is crafted with love, tradition, and local pride. Eating in Florence is like stepping into someone’s home — where recipes are passed down, ingredients matter, and you’re always welcome at the table. Florence will feed your heart as much as your appetite.
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