Florence, the capital of Tuscany, is renowned for its rich culinary traditions. Here are some of the most famous traditional dishes you should try when visiting Florence:
1. Bistecca alla Fiorentina
Description: A thick, T-bone steak from the Chianina breed of cattle, cooked rare.
Preparation: Grilled over a wood or charcoal fire, seasoned with salt, pepper, and a drizzle of olive oil.
Serving: Typically served with a side of beans or roasted potatoes.
2. Ribollita
Description: A hearty Tuscan soup made with bread, beans, and vegetables.
Ingredients: Stale bread, cannellini beans, kale, carrots, onions, and celery.
Preparation: The name means “reboiled,” as the soup is traditionally made by reheating leftover vegetable soup and adding bread.
3. Lampredotto
Description: A popular street food made from the fourth stomach of a cow.
Preparation: Slow-cooked in a broth with tomatoes, onions, parsley, and celery.
Serving: Typically served in a sandwich (panino) with salsa verde (green sauce) or spicy sauce.
4. Pappa al Pomodoro
Description: A thick tomato and bread soup.
Ingredients: Stale bread, ripe tomatoes, garlic, basil, and olive oil.
Preparation: The bread is soaked in tomato sauce and cooked until it becomes a thick, porridge-like consistency.
5. Trippa alla Fiorentina
Description: Tripe (stomach lining of a cow) cooked in a tomato sauce.
Ingredients: Tripe, tomatoes, onions, carrots, celery, and Parmesan cheese.
Preparation: The tripe is simmered until tender and then served with a generous sprinkling of Parmesan.
6. Crostini di Fegato
Description: Chicken liver pâté served on toasted bread.
Ingredients: Chicken livers, capers, anchovies, onions, and butter.
Preparation: The livers are sautéed with the other ingredients, blended into a smooth pâté, and spread on toasted bread.
7. Panzanella
Description: A refreshing bread salad, perfect for summer.
Ingredients: Stale bread, tomatoes, cucumbers, red onions, basil, and olive oil.
Preparation: The bread is soaked in water, squeezed dry, and mixed with the other ingredients, then dressed with olive oil and vinegar.
8. Cantucci
Description: Almond biscuits traditionally served with Vin Santo, a sweet dessert wine.
Ingredients: Flour, sugar, eggs, almonds, and baking powder.
Preparation: The dough is shaped into logs, baked, sliced, and then baked again to achieve a crunchy texture.
9. Schiacciata alla Fiorentina
Description: A traditional Florentine cake, often enjoyed during Carnival.
Ingredients: Flour, sugar, eggs, orange zest, and olive oil.
Preparation: The cake is light and fluffy, often dusted with powdered sugar and sometimes filled with whipped cream or custard.
10. Fagioli all’uccelletto
Description: Beans cooked in a tomato and sage sauce.
Ingredients: Cannellini beans, tomatoes, garlic, sage, and olive oil.
Preparation: The beans are simmered in the tomato sauce until tender and flavorful.
These dishes reflect the simplicity and richness of Tuscan cuisine, emphasizing fresh, local ingredients and traditional cooking methods.