A Guide to Local Florentine Foods
Florence, the cradle of the Renaissance, is not only renowned for its art and architecture but also for its rich culinary heritage. The city's cuisine reflects its history, culture, and the bounty of the Tuscan countryside. Here’s a guide to some must-try local foods in Florence:
Bistecca alla Fiorentina
This is a massive T-bone steak traditionally sourced from Chianina cattle, one of the oldest and largest breeds in the world. The steak is cooked over a wood fire, seasoned with just salt, pepper, and olive oil, and served rare.
The origins of Bistecca alla Fiorentina date back to the Medici family era during the Renaissance. The term "bistecca" comes from the English "beef steak," reflecting the influence of English culture in Florence at the time.
My favorite place: Cicalone, Via Delle Belle Donne 43 R
Lampredotto
A street food favorite, lampredotto is a type of tripe sandwich made from the fourth stomach of a cow, slow-cooked in a broth of vegetables and herbs. It’s usually served in a crusty bun and can be topped with salsa verde (green sauce) or spicy sauce.
Lampredotto has been a part of Florentine cuisine since the Middle Ages, favored by the working class for its affordability and richness. It reflects the Tuscan tradition of cucina povera, or “poor cuisine,” where every part of the animal is utilized.
My favorite place: St Ambrogio Market, local vendor on Piazza de Cimatori.
Ribollita
Ribollita is a hearty soup made with stale bread, cannellini beans, and an assortment of vegetables, typically including kale (cavolo nero), carrots, and potatoes. The name "ribollita" means "reboiled," as the soup is traditionally made by reheating leftover minestrone.
This dish has peasant origins, born from the need to repurpose leftover food. Ribollita has been a staple in Tuscan households for centuries, particularly in the colder months when it provides comfort and warmth.
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My favorite place: St Ambrogio Market, Cicalone, Via Delle Belle Donne 43 R
Schiacciata
Schiacciata is a type of Tuscan flatbread, similar to focaccia but thinner and crispier. It’s often enjoyed plain, seasoned with olive oil and salt, or stuffed with a variety of fillings like ham, cheese, or vegetables.
The name "schiacciata" comes from the Italian word "schiacciare," meaning "to crush," referring to the way the dough is flattened. Schiacciata has been a part of Tuscan culinary tradition for centuries, often served as a snack or with meals.
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My favorite place: I Maledetti Toscani, Via dei Cerchi, 19 R​
Trippa alla Fiorentina
This is another tripe-based dish, where the tripe is simmered in a tomato sauce with onions, garlic, and a touch of mint. It’s often sprinkled with Parmesan cheese and served as a main course.
Like lampredotto, Trippa alla Fiorentina is rooted in the tradition of cucina povera. Tripe has been a common ingredient in Florentine cooking since the medieval period, when nothing was wasted.
My favorite place: St Ambrogio Market, local vendor on Piazza de Cimatori.
Gelato
Florence is often credited as the birthplace of modern gelato. This Italian-style ice cream is denser and more flavorful than regular ice cream, with a smooth, velvety texture. Popular flavors include pistachio, stracciatella, and fruit sorbets.
The history of gelato in Florence dates back to the 16th century, when it is believed that Bernardo Buontalenti, a Florentine artist and architect, created a frozen dessert that laid the groundwork for what we now know as gelato.
My favorite place: GROM, Via del Campanile, 2 or Gelateria della Passera, Piazza della Passera
Castagnaccio
Castagnaccio is a traditional Tuscan chestnut cake made with chestnut flour, water, olive oil, pine nuts, raisins, and rosemary. It has a dense, earthy flavor and is typically enjoyed during the autumn and winter months.
This dish reflects Tuscany’s historical reliance on chestnuts as a food source, especially in poorer areas where wheat was scarce. Castagnaccio has been a part of Tuscan cuisine since at least the 16th century.
My favorite place: Pasticceria Nencioni, Via Pietrapiana, 24 R
Panzanella
Panzanella is a refreshing bread salad made with chunks of stale bread, tomatoes, cucumbers, onions, and basil, all tossed in olive oil and vinegar. It’s a perfect dish for summer, showcasing the simplicity and flavors of Tuscan ingredients.
Another example of cucina povera, Panzanella has been enjoyed in Tuscany since at least the 14th century. It was traditionally made by farmers as a way to use up leftover bread and fresh produce from the garden.
My favorite place: Cicalone, Via Delle Belle Donne 43 R, St Ambrogio Market or Central Market Hall
Pappardelle al Cinghiale
Pappardelle al cinghiale is a rich pasta dish featuring wide, flat pappardelle noodles served with a slow-cooked wild boar ragu. The sauce is made with red wine, tomatoes, and herbs, creating a deeply flavorful meal.
Wild boar has been hunted in the Tuscan hills since ancient times, and its meat has been a prized ingredient in Florentine cuisine. This dish celebrates the Tuscan tradition of game meat, with recipes passed down through generations.
My favorite place: Cicalone, Via Delle Belle Donne 43 R
Cantucci with Vin Santo
Cantucci are almond biscuits that are traditionally served at the end of a meal, dipped in a glass of Vin Santo, a sweet dessert wine. The biscuits are twice-baked, making them crunchy and perfect for dunking.
Cantucci originated in the region of Prato, near Florence, and have been enjoyed since at least the 16th century. Vin Santo, which translates to "holy wine," has been produced in Tuscany for centuries, often used in religious ceremonies.
My favorite place: Pasticceria Nencioni, Via Pietrapiana, 24 R