One of the best ways to immerse yourself in the culture of an Italian city is through its local cuisine.
Florentine cuisine boasts a history that reflects the simplicity and richness of rural life. The origins of many iconic dishes date back to the Middle Ages and Renaissance periods, when Florence was a bustling hub of trade, culture, and power.
Florentine cuisine is characterized by its reliance on local, seasonal ingredients, including beans, bread, vegetables, and meats. The emphasis on simplicity and flavor purity is evident in dishes such as ribollita, a hearty vegetable and bread soup, and bistecca alla Fiorentina, a thick-cut steak cooked over an open flame. The peasant roots of Florentine food are celebrated in street foods like lampredotto, a tripe sandwich popular among locals. Over the centuries, the cuisine has evolved, integrating influences from various regions and cultures, yet it remains a testament to the Tuscan way of life, emphasizing freshness, quality, and tradition.
Below is a listicle of 11 must-try foods from Florence, Italy along with where to find the best reviewed - from markets to cafes to the oldest restaurant in Florence. Buon appetito!!
1. Gelato
Gelato, as we know it, began to take shape during the Renaissance in Florence, Italy. Bernardo Buontalenti, a Florentine artist and architect, is often recognized as one of the key figures in the development of gelato. In 1559, he created a creamy, frozen dessert for a Medici banquet, which included ingredients like milk, eggs, and honey, along with a cooling method using salt and ice.
Today, gelato remains a beloved Italian treat, characterized by its dense, creamy texture and intense flavors. Unlike traditional ice cream, gelato is made with more milk than cream, resulting in a lower fat content, and is churned at a slower rate, incorporating less air and creating a denser product.
Perché No! is a family run gelateria that has been in operation since 1939. It's name translates to "Why Not!" [Historic Center - Via dei Tavolini, 19r, 50122 Firenze FI, Italy]
My Sugar Gelateria– Via de’ Ginori 49r - just around the corner from the Galleria dell’Academia where you can find the statue of David.
2. Coffee
Coffee was introduced to Europe in the 16th century, originally coming from the Middle East. Venetian merchants were among the first to bring coffee to Italy, thanks to their extensive trade networks with the Ottoman Empire.
Florence, known for its rich cultural and intellectual life, quickly embraced the unique hot beverage. The first recorded mention of coffee in Florence dates back to the early 17th century. By the mid-17th century, coffee was already being consumed in private homes and public spaces.
The establishment of coffee houses, or "caffès," became a notable aspect of Florentine life. These venues were not just places to enjoy a cup of coffee but also became important social and intellectual hubs. Artists, writers, and scholars would gather to discuss ideas, debate, and exchange news.
Caffè Gilli: Founded in 1733, Caffè Gilli is one of the oldest and most renowned coffee houses in Florence. Originally a pastry shop established by a Swiss family, it soon became famous for its coffee. Located in Piazza della Repubblica, it remains a historic and elegant establishment, reflecting Florence's long-standing coffee tradition.
Caffè Rivoire: Established in 1872 by Enrico Rivoire, the personal chocolatier of the Savoy family, Caffè Rivoire is another iconic spot. Located in Piazza della Signoria, it has been a favorite meeting place for Florentines and visitors alike, offering both exquisite chocolates and fine coffee.
LA MÉNAGÈRE Delicious coffee - but so much more. They offer an Instagram-able respite throughout the day from a gourmet breakfast through drinks after dinner. Check out their boutique for the perfect Florentine gift or souvenir. [San Lorenzo]
3. Cioccolata Calda
(thick hot chocolate)
During the Renaissance, Florence was a hub of culinary innovation. The traditional chocolate drink was transformed into a thicker, richer version that catered to the Florentine taste for luxurious and decadent treats. This thick hot chocolate, known as "cioccolata calda," became a favorite among the aristocracy and the wealthy.
The recipe evolved over time. It typically involved melting high-quality dark chocolate with milk, sugar, and sometimes a hint of vanilla or spices. The drink was slowly heated and stirred until it reached a thick, creamy consistency. It's markedly different from the thinner hot chocolate enjoyed elsewhere in Europe and America.
Don Nino. Located next to the Florence Cathedral, Don Nino offers wonderful pastries, but don't miss out on the cioccolata calda - a cross between chocolate pudding and hot cocoa. Comes in milk, dark, and white chocolates. [Historic Center]
After (or while) enjoying your decadent cup of cioccolata calda, we recommend a little trip back in time with our audiovisual self-guided walking tour of the historic city center (which begins at the Florence Cathedral right next to Don Nino).
This BARDEUM tour takes users back to a night in 1504 to experience the Unveiling of Michelangelo's David . Learn about the creation of David, the Cathedral, the history of Florence and many of the buildings in the Piazza as you step inside this story written by USA Today bestselling author Laura Morelli and narrated by award-winning actor and narrator Dan John Miller. The walking tour begins outside the Cathedral and takes you to the Palazzo Vecchio (David's original placement) in the Piazza del Signoria. Available in the App Store and Google Play.
4. Finocchiona
(specialty salami)
Finocchiona, a flavorful Tuscan salami, has a storied history that reflects the ingenuity and agricultural traditions of the region. Its origins are believed to date back to the Middle Ages, with legends suggesting that its creation was a happy accident. According to one tale, a thief stole a piece of salami and hid it in a patch of wild fennel (finocchio) to escape detection. When he retrieved it later, the meat had absorbed the aromatic flavors of the fennel, creating a unique and delightful taste.
The salami quickly became a favorite in Tuscan cuisine, enjoyed by both peasants and nobility. It was often featured in rustic bread sandwiches or served as part of antipasti platters alongside other cured meats and cheeses.
Alimentari del Chianti is a specialty market and eatery where you can find a delicious panini of this tasty pork sausage where the pepper is replaced by wild fennel. Don't forget to try their tiramisu too! [Oltrarno]
5. Lampredotto
(tripe street food)
Lampredotto, a traditional Florentine street food, has a rich history deeply intertwined with the city's working-class culture. Named after the "lampreda," a type of eel that the tripe's appearance resembles, lampredotto is derived from the fourth stomach of the cow, known as the abomasum. This delicacy dates back to the Middle Ages when resourcefulness in utilizing all parts of an animal was essential for sustenance.
During the Renaissance, Florence's burgeoning population included many laborers and artisans who needed affordable yet nutritious food. Lampredotto, with its robust flavor and satisfying texture, became a popular choice. Street vendors, known as "trippai," would set up carts near markets, serving this tripe dish in various forms, often as a sandwich or in a savory broth.
Da’ Vinattieri is located down a small alley off the Piazza del Duomo. Customers order their specialty sandwich through a small window. And while cow's stomach does not generally evoke thoughts of deliciousness, you may very well find yourself a convert. [Historic Center - Via Santa Margherita, 4/6r, 50122 Firenze FI, Italy]
6. Ribollita
(Tuscan bread soup)
Ribollita, a quintessential Tuscan soup, has humble beginnings rooted in the peasant traditions of the region. The name "ribollita" means "reboiled" in Italian, reflecting the dish's origins as a way to make use of leftover minestrone or vegetable soup. Historically, Tuscan peasants would reheat the previous day's soup and add stale bread, creating a hearty and nourishing meal that epitomized the "cucina povera" (poor kitchen) philosophy, which emphasizes using simple, readily available ingredients to create flavorful dishes.
The origins of ribollita date back to medieval times, when rural workers would prepare large pots of vegetable soup that could be stretched over several days. Key ingredients typically included inexpensive vegetables like kale, beans, carrots, onions, and potatoes. Bread, an essential staple in Tuscan cuisine, was often added to thicken the soup, transforming it into a filling and sustaining dish.
Osteria dell’Agnolo offers traditional, authentic Florentine dishes including this porridge dating back to the Middle Ages when the servants gathered up food-soaked bread trenchers from feudal lords' banquets and boiled them for their dinners. [San Lorenzo]
7. Bistecca alla Fiorentina
(steak on the bone)
Bistecca alla Fiorentina, or Florentine steak, is a celebrated dish with a history that mirrors Florence's rich cultural and culinary heritage. Its origins can be traced back to the Medici family era in the Renaissance when Florence was a hub of art, culture, and commerce. The term "bistecca" is believed to have been coined during a feast in the 16th century when English-speaking visitors referred to the dish as "beef steak," which the Italians adopted as "bistecca."
This iconic steak is made from the Chianina breed of cattle, one of the oldest and largest cattle breeds in the world, known for its lean and flavorful meat. The Chianina cattle have been raised in the Tuscan region for centuries, and their high-quality meat has always been a prized ingredient in local cuisine.
RISTORANTE BUCA LAPI DAL 1880 is the oldest restaurant in Florence - founded in 1880 in the Palazzo Antinori cellars - known for their traditional preparation of this Tuscan specialty cooked on charcoal-slack.
8. Pappa al Pomodoro
Pappa al pomodoro is a classic Tuscan dish with deep roots in the region's peasant culinary traditions. Its origins lie in the countryside, where resourcefulness in using simple, readily available ingredients was essential for survival. This dish epitomizes the "cucina povera" (poor kitchen) philosophy, which emphasizes making the most out of what one has.
The main components of pappa al pomodoro are stale bread, ripe tomatoes, garlic, basil, olive oil, and broth or water. These ingredients are staples in Tuscan cuisine, reflecting the region's agricultural bounty. The dish was originally created as a way to use up stale bread, transforming it into a hearty and flavorful meal.
9. Crostini di Fegato
(crostini with liver pâté)
Crostini di fegato, or crostini with liver pâté, is a traditional Tuscan appetizer with roots in the region's rustic and resourceful culinary heritage. This dish reflects the longstanding Italian tradition of utilizing all parts of an animal, a practice that dates back to medieval times when wasting food was not an option. Chicken livers were a common choice due to their affordability and availability.
The dish evolved as a way to create a flavorful and economical spread that could be served on toasted bread, or crostini, making it a practical and satisfying starter or snack. The dish gained prominence in Tuscan households and taverns, becoming a staple in Florentine cuisine. Its popularity grew as it was served during festive occasions and family gatherings, often as part of an antipasto platter alongside other local specialties like cured meats, cheeses, and olives.
10. Schiacciata
(Tuscan flatbread)
The name "schiacciata" derives from the Italian verb "schiacciare," meaning "to crush" or "to flatten," which refers to the method of pressing the dough before baking. The origins of schiacciata can be traced back to ancient times when it was a staple food for peasants and farmers. Made from simple ingredients like flour, water, yeast, olive oil, and salt, schiacciata was easy to prepare and bake in communal ovens. Its practicality and versatility made it a fundamental part of the daily diet in rural Tuscany.
Today, schiacciata remains a ubiquitous feature in Tuscan bakeries and households. It is enjoyed by locals and visitors alike, often as a quick snack, a sandwich base, or a complement to antipasti platters. The enduring appeal of schiacciata lies in its simplicity, versatility, and the connection it provides to Tuscany's rich agricultural heritage and communal baking traditions.
Gastronomia il Giglio - Via Pisana, 56r. Locals rave about the schiacciata created by chef Mirko Abrignani. He is said to rise to levels of delicious creativity without moving too far from his grandmother's sacred recipes.
11. Tagliatelle al Tartufo
(truffle pasta)
Tagliatelle al tartufo, or tagliatelle with truffle, is a luxurious Italian pasta dish that showcases the prized truffle, a delicacy with a deep cultural significance in Italy. The dish epitomizes the elegance of Italian cuisine, blending simple ingredients with the intense, earthy aroma of truffles.
The history of using truffles in Italian cooking dates back to ancient times. The Greeks and Romans were known to enjoy truffles, attributing them with aphrodisiac qualities and often serving them at lavish banquets. However, it wasn't until the Renaissance that truffles gained widespread acclaim in Italian culinary traditions, particularly in regions like Tuscany, Piedmont, and Umbria, where they are abundant.
Il Tartufo Luciano Savini at the Mercato Centrale - is the place to go for all things truffle - the highly prized fungi that dates back to antiquity. all things truffle. [San Lorenzo]
These dishes offer a fantastic introduction to the flavors and traditions of Florentine and Tuscan cuisine. Enjoy your culinary journey in Florence!
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