Traditional Food in Florence and Tuscany – What to Try?

Traditional Food in Florence - What to Eat?

Italian food is known worldwide, but many people don’t understand that each region and even city has its own unique dishes. For example, Florence (Firenze) is the capital of the Tuscany region. The historical events of the Middle Ages had a huge influence on its traditional cuisine.

Besides, local farmers grow and produce high-quality fruits, tomatoes, rosemary, porcini mushrooms, truffles, olives, eggplant, oregano, basil, and various types of meat, cheese, and bread. The narrow streets of Florence are full of restaurants, pubs, cafes, and trattorias, offering you a variety of dishes.

So, what to taste in gastronomic abundance? A question that many travelers ask. In this article, we would like to help you to get familiar with typical Florentine cuisine. So that in the restaurant, you won’t stress yourself by googling random words to find pictures of a dish to see at least how it looks.

Bread

Traditional Tuscan bread is not salty at all. Thus, to order bread familiar to your taste in restaurants in Florence, you need to ask for pane salato (‘bread with salt’).

Tuscan

Tuscan bread (Pane Toscano) has a slightly sour taste of very soft and dense crumbs with a firm, crispy crust.

Tuscan bread (Pane Toscano) - traditional food in Florence

The backers achieve such texture thanks to sourdough (natural yeast), flour, and the absence of salt. In addition, the bread has a DOP category, indicating the product’s high quality.

Why is bread unsalted? It is believed that during the reign of the Medici, there was a feud between Pisa (Pisa), a large port municipality in Tuscany, and the hometown of the famous dynasty, Florence. Due to the tense relations, as revenge, the Pisans cut off the salt supply to the entire territory of the Medici.

The common people had to do without their favorite food product. Thus was born the typical Florentine bread. Even though access to salt appeared over time, Florentines still didn’t change the recipes that excluded it. The Italians do love and respect their tradition.

The price for a 250 g loaf is about 0.8 EUR.

Skiachata

Schiacciata is an oven-baked flatbread.

Schiacciata

It literally translates as “crushed” because, before baking, the dough is randomly crushed with fingers, forming ‘holes.’ Unlike Tuscan bread, this product is moderately salty and very fragrant. Italians eat as an appetizer or for sandwiches. The price for 1 piece (200 g) is about 1.5 EUR.

Starters

In Florence, several types of starters (Antipasti) are considered classic starters.

Crostini

Crostini is the most famous Tuscan appetizer.

Crostini — crunchy white bread toasts

These are crunchy white bread toasts. They are served simply drizzled with olive oil, with tomato and basil leaves, or with chicken liver, olive, or mushroom pate. Typical food of peasant.

The history of their appearance goes back to the Middle Ages, when poor villagers used slices of bread instead of plates. Crostini is often accompanied by wine during an aperitif.

Do not pass by crostini con lardo di colonnata – a sandwich with the thinnest slice of fragrant Tuscan lard. It is aged in Carrara marble baths, layered with various spices (pepper, cinnamon, cloves, coriander).
 Tuscan speciality lardo di colonnata

The price is about 5 EUR per 2 pc.

Platter

Tagliere – sliced ​​cheeses and/or meat. There are different types of plates with cuttings.
Tagliere — sliced ​​cheeses and sausages
For example:

  • Tagliere di formaggi – sliced cheese. In Florence, it is usually served with various types of pecorino (sheep’s milk cheese) accompanied by honey or fruit marmalade.
  • Affettati misti – cold cuts of meat. It offers a variety of cold meat products. We recommend trying wild boar salami (cinghiale), salami with fennel seeds (larger grind is called sbriciolona, finer grind is called finocchiona), Tuscan prosciutto.
  • Pinzimonio – vegetable cutting. Fresh seasonal raw or lightly blanched vegetables are served with a dressing of olive oil.

The price for Antipasti depends on its composition and size – from 8 to 15 EUR.

Coccoli

Coccoli (Coccoli alla fiorentina) are deep fried balls of yeast dough served with soft fresh stracchino cheese and prosciutto.

Coccoli — deep fried balls

It is worth noting that fried dough is the prerogative of Tuscan cuisine, and almost every province has its own dish variants. The approximate cost of a portion of coccoli with cheese and ham is 9 EUR.

First courses

You know the expression “To make bread and pasta healthier, put them in your soup”? It reflects the Florentine traditions in cooking first courses. Most probably, Tuscan soups are not at all like you get used to in your home country, but the cultures of their serving are pretty much the same.

Just like us, Italians eat primo piatto soup, that is, between an appetizer and a main course. Restaurant menus include zuppa del contadino (a farmer’s soup with a variety of legumes), zuppa di farro (with pearl barley), cipollata tiepida (onion soup, especially popular on cold days), and, of course, pappa al pomodoro and ribollita – the “stars” of Florentine feasts.

Pappa Al Pomodoro

Pappa al pomodoro (Pappa al pomodoro) – a thick tomato-bread soup, the name of which literally translates as “tomato pulp.”

traditional tomato soup in Florence – pappa al pomodoro

The recipe appeared thanks to the poor Tuscans, who process stale bread in a special way. Today it is usually made with fresh tomatoes, bread, olive oil, garlic, and basil. There are two versions of making soup. In the first one, crackers are added one at a time during the process, so the dish has a more delicate, loose texture. According to the other, the bun is put into the dish at the end, making you feel the bread pieces. Served hot, at room temperature, or chilled. The price for a portion of the soup is 6 – 8 EUR.

Ribollita

Ribollita – Florentine cabbage and bean stew with bread. The discoverer of the recipe is a poor peasant who warmed up the minestrone and vegetable soup leftovers together.

Ribollita - Florentine cabbage and bean stew with bread

Ribollita becomes more and more delicious after warming up. Hence the name of the dish, which literally translates as “re-boiling.” It is based on various types of cabbage, beans, stale bread, and inexpensive vegetables such as carrots, celery, potatoes, and onions.

In Italy, ribollita is considered a winter soup, as its main ingredient (cabbage) grows in winter. Traditionally, the stew is cooked in a wood-burning oven in earthenware. Price is 10 – 13 EUR per portion.

Pasta

Having been in Italy for a while, you understand that Italians never eat pasta along with the main course. Most often, it is served as the first meal.

Tagliatelle

The most common pasta in Florence is the tagliatelle.

Pasta tagliatelle with wild boar ragout

These are thin and flat pasta, maybe of different lengths. Usually served with porcini mushroom sauce (Tagliatelle Funghi Porcini) – average price 8 – 10 EUR, or with Tuscan truffle shavings (Tagliatelle Tartufo) – about 15 – 18 EUR.

Pappardelle with wild boar ragout

Another Tuscan favorite dish is pappardelle with wild boar ragout (Pappardelle al Cinghiale) – noodles resembling tagliatelle but much wider (more than 13 mm).

Pappardelle with wild boar ragout

Previously, wild boar meat was traditionally used. Today animals are grown on a farm for this purpose but on a free range. Wild boar meat has a rich flavor texture and gives the dish a luxurious flavor. According to your choice, the sauce for the stew can be made from wild hare or goose filets. The price is about 10 EUR.

Tortelli di Mugello

Be sure to try Tortelli di Mugello, squares of pasta stuffed with potatoes, cheese, and aromatic herbs.

Tortelli di Mugello

Almost every restaurant has its own signature recipe for potato torellis. They are served with tomato sauce or veal or wild boar meat sauce in autumn with porcini mushroom dressing.

Although nudi ravioli (ravioli gnudi) is not at all like pasta, Italians refer to them as types of pasta. Besides, they can be filled in with spinach, ricotta, and various spices.

Salad

Panzanella

In the summer, at the height of the heat, instead of pasta, Florentines prefer a less high-calorie dish – Panzanella.

traditional salad panzanella in Florence

It’s a Tuscan vegetable salad made with stale white bread, tomatoes, celery, and onions, dressed with olive oil and vinegar.

The ease of preparation of Panzanella, combined with incredible taste, prompted the Italian poet Giovanni Boccaccio and painter Agnolo Bronzino to mention it in their works.

Side dishes

Florentines love legumes. Therefore, they are most often used as a side dish.

Fagioli

Fagiuoli (Fagioli) all’uccelletto – beans with tomato sauce and aromatic sage. Sometimes tomatoes are replaced with bell peppers and seasoned with garlic. Besides, you can find Fagioli with meat added. Believe me. It’s delicious in every interpretation!

Fagiuoli (Fagioli) all'uccelletto

Piselli alla fiorentina

You can’t miss Piselli alla fiorentina.

Piselli alla fiorentina

These are green peas boiled together with a clove of aromatic garlic, fresh parsley, and dried pancetta (dried bacon). Before serving, it is sprinkled with a little olive oil.

Among Tuscan favorites, the artichoke takes pride in place. In restaurant menus, you will find it raw, fried, canned, with pasta, rice, and in many other combinations.

Main dishes

Florence is a paradise for meat eaters. In addition to the “star” of the local cuisine, the Florentine steak (la bistecca fiorentina), you should definitely try a few more popular dishes.

Peposo

Peposo di Impruneta (Peposo di Impruneta) is an invention of local potters and a favorite dish of the builders who built the Brunelleschi dome.

peposo di Impruneta pieces of beef

Pieces of beef are stewed for about 5 hours in a Chianti red wine sauce, to which garlic, fragrant rosemary, sage, and a large amount of black pepper are added (hence the name of the dish peposo, that is, “with pepper”). A well-coked peposo costs about 15 – 18 EUR.

Carne in umido

If you like rich, fatty dishes, then opt for carne in umido (carne in umido).

carne in umido - pieces of meat marinated in vine

Pieces of pork, beef, or game with layers of fat are marinated in wine, milk, or water with tomatoes. Then they are fried for about 5 minutes and stewed in a sauce with vegetables (carrots, onions, celery) and seasonings.

Trippa and Lampredotto

Daredevils can try Trippa alla Fiorentina, perhaps the world’s most famous offal dish.

Trippa al salsa – cow's stomach

This is a cow’s stomach, de-fatted and cooked in a sauce of tomatoes, celery, carrots, and garlic, flavored with aromatic herbs.

While the tripa is made from the entire stomach of a cow, lampredotto is made from only abomasum (fourth section). It is boiled in vegetable broth and seasoned with herbs. Usually served as a sandwich in a bun. Panino con il lampredotto is a typical Florentine street food. The price is 5 – 6 EUR.

Baccala alla fiorentina

In a landlocked city like Florence, it’s hard to imagine fish dishes being traditional. However, Bakkala – salted cod, appeared here thanks to the exchange of silk, wool, and other materials with northern countries. In order not to send the boats back empty, they were loaded with salted cod. Baccala alla fiorentina is a zesty combination of fish, tomatoes, onions, and rosemary. Served with fried bread.

Desserts

Even after ten meals, there’s always room for dessert in your stomach. And the Tuscan capital is undoubtedly ready to please everyone with its sweets.

Cantucci

Speaking of classic desserts in Florence, one cannot but mention the cantucci.

Florentine small almond biscuits cantucci and sweet amber liqueur wine Vin Santo

These small almond biscuits can be found in any cafe or tavern. They are served with a shot of Vin Santo, a sweet amber liqueur wine. Crackers are dipped into the drink until softened, and then one enjoys the taste. The price is about 10 EUR.

Zuppa Inglese

Another common Florentine dessert is zuppa inglese.

Florentine dessert — zuppa inglese

According to the legend, a very thrifty chef lived in an English house near Florence. After tea, he didn’t want to throw away the leftover biscuits, so he smeared them with runny custard and served them for dessert. Today, in restaurants, biscotti is pre-moistened with Alchermes red liqueur. Then layered with custard and decorated with almond crumbs or chocolate chips. The price is about 5 EUR.

Skiachata Fiorentina

Lovers of delicate desserts will be delighted by Schiacciata Fiorentina. Although its name reminds us of salty bread, it is actually a typical Florentine cake. Traditionally, it is cooked only during carnival holidays. But in the menu of restaurants and cafes, you can find it almost all year round due to its great popularity. It is a milk biscuit, often with a layer of whipped cream or vanilla pudding (crema pasticcera).

Schiacciata fiorentina is usually cooked in a rectangular shape and sprinkled with powdered sugar, with a design of the Florentine lily (the coat of arms of the city) on top. The average cost of such a dessert without a layer is 15 Euros, with a filling – 24 EUR.

Crostata

The dessert menu often offers Crostata – this is an open pie with fruit, berry, cottage cheese, chocolate, and other fillings. A piece of this pastry costs from 3 to 5 EUR.

pie Crostata

Florentine cake

And, of course, the eternal classic – Torta della Nonna – the most delicate Florentine cake melting in your mouth.

Florentine cake with curd Torta della Nonna

It’s translated as “grandma’s pie.” This pastry with custard, lemon zest, and pine nuts is a real treat! The price of the dish will also please you – about 15 EUR per 1 kg.

We do not recommend trying everything in one place. It’s no secret that some restaurants specialize more in meat, while others, for example, in desserts. And only a good guide, like an accurate compass, can lead the tourist to the desired goal.

Author:
Guide, traveler, marathon runner, journalist, creator of the site ITALY FOR ME. I live in Rome and am in love with Rome. On the subject of the article, please ask questions in the comments. I try to answer everyone at least once a day.

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