What to Eat and Drink in Florence: Traditional Florentine Dishes and Products
Florence is world-renowned not only for its art and history but also for its rich culinary tradition. Florentine cuisine is simple, genuine, and based on fresh, high-quality ingredients, many sourced from the surrounding countryside. If you’re wondering what to eat in Florence, prepare for a culinary journey that combines rustic flavors and traditional dishes, often rooted in peasant culture.
Let’s explore the typical dishes to savor in Florence, the local desserts, and some of the best food and wine specialties you absolutely can’t miss during your visit.
First Courses: Iconic Florentine Pasta and Soups
Pappa al pomodoro
Pappa al Pomodoro is a humble dish from the Tuscan tradition, made with stale bread, ripe tomatoes, garlic, olive oil, and basil. It’s a thick, flavorful soup, quintessential to Tuscan cuisine. This simple yet richly flavored dish is typical of warmer seasons and perfectly represents Florentine peasant cooking, which wastes nothing.
Ribollita
Ribollita is another soup of peasant origin, perfect for winter. It’s a rich and hearty soup, prepared with stale bread, black cabbage (cavolo nero), beans, and a variety of seasonal vegetables. The name “ribollita” literally means “reboiled,” because the soup is cooked the day before and then reheated, as the flavor truly improves when it’s “reboiled.”
Pici all’Aglione
Pici are a fresh pasta similar to spaghetti but thicker and more rustic. Typical of southern Tuscany, in Florence they are often served with Aglione, a sauce made from tomato and mild garlic. It’s a simple dish with a strong flavor.
Gnudi
Gnudi are a Tuscan specialty resembling gnocchi, but without the potato. They are made with ricotta, spinach, cheese, and flour, and are typically dressed with butter and sage or a tomato sauce. The name comes from the fact that they are “naked” (nudi), meaning without the classic outer pasta layer of ravioli.
Crespelle alla fiorentina
Crespelle alla Fiorentina are thin savory crêpes filled with a rich mixture of ricotta and spinach, then generously covered with a tomato sauce and béchamel. The dish is then baked until it has a golden, crispy top.
Main Courses: Florentine Staples
Bistecca alla Fiorentina
Bistecca alla Fiorentina is undoubtedly Florence’s most iconic dish. It’s a thick-cut beef steak, usually from Chianina or Maremmana cattle, at least 4-5 cm thick and weighing around 1-1.5 kg (about 2.2-3.3 lbs). Traditionally, it’s served rare (al sangue), accompanied by a drizzle of Tuscan extra virgin olive oil and a sprinkle of salt.
Lampredotto
Lampredotto is one of the symbols of Florentine street food. It’s made from a part of the cow’s stomach (the abomasum), slow-cooked in an aromatic broth and served in a sandwich, often topped with a green sauce (salsa verde) and a spicy chili oil. Although it might seem unusual, it’s a true local delicacy and represents the popular soul of Florentine cuisine.
Trippa alla Fiorentina
A very popular dish in Tuscan tradition, beef tripe (another part of the stomach) is slow-cooked in a tomato sauce with onion, carrots, and celery, enriched with herbs like basil and pepper. It’s served hot, often with a sprinkle of Parmigiano Reggiano or Pecorino Toscano, and accompanied by slices of Tuscan bread to soak up the sauce.
Typical Florentine Desserts
Cantucci: Dry almond biscuits, often served with Vin Santo for a traditional dessert.
Schiacciata alla Fiorentina: A soft and light cake, flavored with orange and dusted with powdered sugar. Typical of the Carnival period.
Zuccotto: A dome-shaped dessert, made with sponge cake, cream, and chocolate.
Budino di Riso: A creamy dessert based on rice, milk, and sugar, often flavored with vanilla or lemon zest.
Drinks to Try in Florence
Chianti Classico: The most famous Tuscan red wine, ideal to accompany meat and cured meats.
Brunello di Montalcino: A full-bodied and structured wine, perfect for meat dishes and aged cheeses.
Vin Santo: A sweet, liqueur-like wine, traditionally served with cantucci.
Negroni: A cocktail born in Florence, prepared with gin, red vermouth, and Campari bitter.
Other Typical Florentine Products
Finocchiona: A fennel-spiced salami, with an intense and aromatic flavor.
Pecorino Toscano: A hard or semi-hard cheese, excellent to enjoy with honey or jams.
Schiacciata Toscana: A focaccia that’s crispy on the outside and soft on the inside, perfect to accompany cured meats and cheeses.
Tuscan Extra Virgin Olive Oil: Famous for its strong and slightly spicy taste, perfect for dressing bruschetta and salads.
Pane Toscano (Sciocco): Tuscan bread is famous for being unsalted (“sciocco” meaning “foolish” or “plain”). The lack of salt makes it perfect to accompany the intense flavors of Tuscan dishes, such as ribollita or cured meats.
Crostini di Fegatini: A classic Tuscan appetizer. These are thin slices of toasted Tuscan bread, topped with a pâté made from chicken livers, anchovies, and capers.
Truffle (Tartufo): Truffle is another important element of Florentine cuisine, being a widespread product throughout Tuscany. Many dishes offered in Tuscan restaurants are based on truffles, from appetizers to pasta and main courses.
Wild Boar (Cinghiale): Another very common element in Florence and Tuscany is wild boar, primarily used to create the delicious Pappardelle al Cinghiale (wide pasta with wild boar ragù).
Florence’s culinary heritage is as rich and beautiful as its art. Don’t be afraid to try something new, ask for recommendations, and savor every bite.
Buon appetito!