Florence
What to eat
Florentine cuisine is an expression of Tuscan gastronomic tradition with typical dishes that tell the story and tradition of the city. Its gastronomic culture offers a unique experience, from ingredients to recipes each dish celebrates the flavor of tradition. What characterizes it is its connection to the flavors of the land, especially meat. In addition, wines are an integral part of the gastronomic heritage that are combined with different traditional dishes.
LAMPREDOTTO
Lampredotto in Florence is an institution, a singular testimony to traditional Tuscan cuisine. Since the 15th century, this delicacy has always been the Fiorentini’s street food but also a hearty meal. It consists of the meat of the abomasum, one of the 4 stomachs of the calf, which is boiled in a vegetable broth and then seasoned with salsa verde. The dish is eaten in a panino, to refresh oneself after a walk among the monuments. A custom that has now become a symbol of the city, a dish that speaks of roots, stories and people.
FLORENTINE STEAK
The Florentine steak is one of Florence’s most famous dishes. A dish that tells the story of the relationship between local ingredients and the robustness of tradition. The meat used is typically from the Chianina breed, an ancient Tuscan variety known for its tasty meat, which is cooked on the grill and flavoured with local spices. The cut and weight are very important elements to guarantee the authentic flavour of the meat, as Pellegrino Artusi wrote in 1891 in his book on the characteristics of a perfect T-bone steak. Today, as then, these characteristics are necessary to create a dish that is a gastronomic experience.
RIBOLLITA
Ribollita is one of the most famous traditional Tuscan soups. Originally from Florence, it is characterised by the use of simple ingredients such as stale bread, beans and vegetables. Its tradition is closely connected to the rural one, not only for the ingredients but also for their use. It is a celebration of simplicity and sustainability, as it uses not only stale bread but also seasonal products. Ribollita is an example of how Italian tradition manages to transform simple ingredients into tasty dishes.