Florence: A Culinary Destination
Florence is a city known for its art, its history, and, of course, its incredible food scene. If you’re a foodie, Florence has to be on your list of places to visit.
But what is Florentine food, exactly?
The answer lies in the traditions of Tuscan cuisine. Florentine food is all about using fresh, high-quality ingredients and preparing them in a way that allows their natural flavors to shine.
This guide will walk you through some of the most iconic Florentine dishes, explain their histories, and point you to some of the best places to try them in Florence.
Cucina Povera: The Roots of Florentine Food
To understand Florentine food, you have to understand cucina povera. This translates to “peasant cooking,” and it refers to dishes made from simple, affordable, and easily accessible ingredients. Think of it as a resourceful way to make delicious meals.
Several characteristics define cucina povera:
- It uses every part of an ingredient to cut down on waste.
- It provides hearty, filling meals to sustain people doing physical labor.
- It relies on simple cooking techniques to highlight the natural flavors of each ingredient.
You can see cucina povera in Florentine favorites like Ribollita and Pappa al Pomodoro, which use stale bread and common vegetables. Even Lampredotto, a popular street food made from a cow’s stomach, reflects this tradition.
Must-Try Florentine Dishes: Soups and Stews
Florentine cuisine makes use of simple ingredients in creative ways, and that’s especially evident in the region’s soups and stews. Here are a couple of standouts:
Ribollita
Ribollita literally means “reboiled,” and this hearty soup of bread and vegetables is just that. It’s made with stale bread, cannellini beans, kale, cabbage, and whatever other vegetables are on hand.
This soup started as a peasant dish, designed to use up leftovers in a filling and nutritious way.
Ribollita is rich, savory, and supremely comforting, with an earthy flavor from the beans and vegetables.
Pappa al Pomodoro
Pappa al Pomodoro is another example of cucina povera, or “poor cooking.” This thick tomato and bread soup is made with stale bread, tomatoes, basil, garlic, and olive oil.
It’s a simple, inexpensive meal that was traditionally made in the summer, when tomatoes were at their peak.
Pappa al Pomodoro is sweet, tangy, and aromatic, with a creamy texture that comes from the bread soaking up all that wonderful tomato sauce. If you’re in Florence, try the Pappa col Pomodoro at Osteria dei Centopoveri.
Florentine Street Food: A Culinary Adventure
No trip to Florence is complete without sampling the city’s iconic street food. Forget the fancy restaurants for a moment and dive into the delicious, affordable fare that locals have enjoyed for generations.
Lampredotto
Lampredotto is the Florentine street food. This sandwich is made with the fourth stomach of a cow, slow-cooked in a flavorful broth, and served on a crusty roll. It’s often topped with salsa verde.
Lampredotto started out as a cheap, filling food for the working class, sold from trippai stalls all over Florence.
The flavor is savory, slightly gamey, and rich, with a satisfyingly chewy texture. I’ve heard people rave about the lampredotto sandwiches at Da’ Vinattieri, saying they feature firm meat and a bold tomato and cilantro sauce.
Panino con Bollito
Another Florentine staple is the panino con bollito, a simple but delicious sandwich made with boiled beef.
The beef is seasoned with salt, pepper, and herbs and served on a crusty roll, often with a drizzle of olive oil or salsa verde. You can find these sandwiches at various food stands throughout the city, so be sure to explore and find your favorite.
The King of Florentine Cuisine: Bistecca alla Fiorentina
If there’s one dish that defines Florentine food, it’s Bistecca alla Fiorentina. This isn’t your average steak; it’s a culinary experience.
What is it?
Bistecca alla Fiorentina is a thick-cut, bone-in steak, usually cut from the loin of a Chianina cow, a breed that comes from Tuscany. These steaks are huge, often weighing in at 1.5 kilos (over 3 pounds!) or more.
How is it prepared?
The key to a perfect Bistecca alla Fiorentina is the grilling. The steak is cooked over very high heat, aiming for a crispy, almost charred exterior, while keeping the inside rare to medium-rare. Purists insist on rare, and you’ll rarely find it cooked beyond medium-rare in Florence. They season it simply with salt and pepper to highlight the natural flavor of the beef.
What does it taste like?
Imagine the richest, beefiest flavor you can, combined with a texture that melts in your mouth. That’s Bistecca alla Fiorentina. It’s intensely flavorful, incredibly tender, and a truly unforgettable experience. If you want to try a classic version, many people recommend Trattoria Dall’Oste.
Other Florentine Delights
While steak alla fiorentina may be the best-known dish from Florence, there are many other local dishes you shouldn’t miss.
Crostini Toscani
These toasted bread slices topped with chicken liver pâté are a classic Tuscan appetizer. They’re often served with a glass of Chianti Classico.
The flavor is rich, savory, and a little gamey, with a smooth, creamy texture from the pâté and a pleasing crunch from the toasted bread. If you want to try a great version, head to Trattoria Antichi Cancelli.
Trippa alla Fiorentina
This is Florentine-style tripe, slow-cooked in a tomato-based sauce. It’s a traditional dish that shows the resourcefulness of cucina povera (poor cooking) in which cooks make the most of every part of an animal.
The flavor is savory, a little tangy, and rich, with a tender and slightly chewy texture. At Trattoria Mario, they cook the tripe until it’s soft and silky.
Fagioli all’uccelletto
This simple side dish of cannellini beans cooked with tomato, garlic, and sage complements many Florentine dishes.
Peposo alla Fornacina
This hearty beef stew, seasoned with black pepper and red wine, has historical ties to the brickmakers who built Brunelleschi’s dome.
Pappardelle al Cinghiale
These wide ribbon noodles are served with a wild boar ragu, making for a rich and flavorful dish that showcases the slightly gamey taste of wild boar.
Sweet Endings: Gelato and Cantucci
No discussion of Florentine cuisine would be complete without a nod to the desserts. Two standouts are gelato and cantucci.
Gelato
Gelato is Italian ice cream, and it’s known for its intense flavor and creamy texture. While you can find almost any flavor you can imagine, try local specialties like pistachio or hazelnut. For a memorable gelato experience, make your way to Gelateria La Carraia, where the lines are long but the gelato is worth the wait.
Cantucci and Vin Santo
Cantucci are almond biscotti, and they are traditionally served with a sweet dessert wine called Vin Santo. The “correct” way to eat these crunchy little cookies is to dip them into the Vin Santo before popping them into your mouth. The wine softens the biscotti and adds another layer of flavor to the experience.
Putting It All Together
Florentine food provides a singular and unforgettable culinary adventure. From satisfying soups and stews to tender steaks and delectable desserts, there’s something for everyone to enjoy. If you’re planning a trip to Florence, make sure to prioritize trying the must-eat foods mentioned earlier.
To really get a feel for the cuisine, explore the local trattorias, osterias, and even the street food stalls to discover the true flavors of Florence. By understanding the history and time-honored traditions behind these dishes, you’ll gain a deeper appreciation for the city’s rich culinary heritage.