If your idea of Italian food comes from American restaurants, prepare to be delightfully surprised when you arrive in Florence. Forget about dishes like spaghetti and meatballs or chicken parmesan – these are Americanized creations rarely found in Italy. Instead, Italian cuisine is deeply regional, and Florence, the heart of Tuscany, boasts a unique culinary identity rooted in cucina povera, or peasant cooking. This tradition emphasizes simple, flavorful dishes made from locally sourced, seasonal ingredients.
Tuscan food celebrates the bounty of the countryside. Spring brings peas and fava beans, summer offers tomatoes and zucchini, autumn and winter feature artichokes, squash, kale, and chestnuts. Olives, harvested in the fall, become the precious olive oil used throughout the year. This dedication to local, seasonal agriculture is a gastronomic philosophy that predates the modern farm-to-table movement by centuries.
Embark on a culinary journey through Florence with this guide to the most beloved dishes you absolutely must try during your visit.
Panzanella: Tuscan Bread Salad
Panzanella is perhaps the quintessential Tuscan summer salad and a true icon of Florentine food. Its origins are debated, but historical records mention it as far back as the 16th century. Known in Italian as un piatto di ricupero, panzanella perfectly embodies resourceful cooking by transforming day-old bread into something extraordinary. Stale bread is soaked in water, then torn into pieces and combined with ripe tomatoes, crisp cucumbers, red onion, fragrant basil, and a generous drizzle of olive oil and vinegar. The result is a refreshing, light salad with a delightful textural contrast between the soft bread and crunchy vegetables. Variations abound – some Florentine families omit onions, others add capers – making each panzanella a unique expression of Tuscan home cooking. For a taste of authentic panzanella with a view, visit Il Ristoro dei Perditempo, a charmingly casual restaurant overlooking the Ponte Vecchio, particularly delightful in the summer months.
Pappa al Pomodoro: Tomato and Bread Soup
Another brilliant example of piatto di ricupero in Florentine cuisine is Pappa al Pomodoro. This dish transforms humble stale bread into a comforting, thick soup, richly flavored with tomatoes, fresh basil, garlic, and olive oil. Likely originating from Tuscan farmers, pappa al pomodoro was even mentioned in a 1907 children’s book, The Diary of Hurricane Johnny, highlighting its long-standing presence in Tuscan culinary tradition. To prepare it, bread is immersed in tomato sauce and cooked over low heat, broken down with a wooden spoon until it completely melds with the sauce, creating a unique, almost porridge-like texture. Pappa literally means “baby food,” but this nostalgic comfort food is beloved by Tuscans of all ages. You can find it on menus throughout Florence at traditional trattorias and osterias, including Osteria del Cinghiale Bianco, a restaurant famously praised by Stanley Tucci on his show Searching for Italy.
Ribollita: Hearty Tuscan Vegetable and Bread Soup
Ribollita is the quintessential Florentine winter warmer, a hearty vegetable soup perfect for a cold day, though you might find it offered year-round. This substantial soup combines seasonal Tuscan staples such as cannellini beans, nutrient-rich kale, and Swiss chard, along with carrots, celery, onion, aromatic rosemary, bay laurel, and – you guessed it – stale bread. The bread is torn into small pieces and added to the soup, melding with the other ingredients to create a thick, flavorful, and deeply satisfying meal. For an authentic taste of Ribollita in Florence, head to Trattoria Cammillo, a family-run institution serving classic Florentine food since 1945, known for its exceptional version of this iconic soup.
Pici: Hand-Rolled Tuscan Pasta
Pici is a distinctive Tuscan pasta, resembling thick, rustic spaghetti. Made simply from flour, water, and a touch of olive oil (traditionally without eggs, as eggs were once a luxury), pici boasts ancient origins, potentially dating back to the Etruscans, the pre-Roman civilization that shaped Tuscany’s identity. The dough is traditionally hand-rolled, resulting in thick, uneven strands that contribute to its rustic charm. Pici is incredibly versatile and served with various sauces, but one of the most classic and flavorful preparations is pici all’aglione. This sauce features a robust, garlicky tomato base made with the large garlic cloves grown in the Sienese countryside. For a truly authentic pici experience in Florence, visit Trattoria Sergio Gozzi, a no-frills restaurant serving honest, homestyle Florentine cuisine where the pici is always a highlight.
Gnudi: Naked Ravioli Dumplings
If you enjoy gnocchi, you absolutely must try gnudi, a Florentine specialty. Larger and lighter than gnocchi, these delicate, pillowy dumplings are made with ricotta cheese and spinach, rather than potatoes. Their name, meaning “naked,” is derived from the fact that they are essentially the filling of spinach and ricotta ravioli, presented without the pasta wrapping. Gnudi have a long history, dating back to at least the 16th century, and are believed to have originated in the rural farmlands of Tuscany. They are typically served with either a simple tomato sauce or a classic butter and sage sauce that complements their delicate flavor. For a truly delicious version of gnudi in Florence, visit Regina Bistecca, located near the Duomo, a restaurant renowned for its Florentine specialties.
Ragù di Cinghiale: Wild Boar Ragù
While ragù might commonly be associated with Bolognese sauce, in Tuscany, it’s most often made with wild boar (cinghiale). Wild boars roam freely in the Tuscan countryside and have been hunted for centuries, making them a staple in Florentine food culture. The wild boar meat is slow-cooked in red wine until incredibly tender, resulting in a rich, flavorful ragù with a slightly gamey note, appreciated for being leaner than pork. Ragù di cinghiale is often served with pappardelle, wide, flat strands of egg-based pasta that are typical of Tuscany and perfectly complement the hearty sauce. Osteria del Cinghiale Bianco is particularly famous for its Ragù di Cinghiale, making it a must-try dish when visiting Florence.
Bistecca alla Fiorentina: Florentine Steak
Bistecca alla Fiorentina is arguably the most iconic dish of Florence and a cornerstone of Florentine food. This magnificent T-bone steak is made from premium Chianina beef, sourced from the large white Chianina cows that have been bred in the Val di Chiana, south of Florence, for over two thousand years. The beef is carefully aged, then cut into thick steaks and cooked over a wood grill, traditionally served rare to showcase its exceptional quality and flavor. Bistecca alla Fiorentina is often priced by weight, so be mindful of menus listing prices per hectogram (100 grams, approximately 3.5 ounces). A typical portion for one person ranges from 600-800 grams, and a steak for two can easily cost between €100-€150. Side dishes, such as roasted potatoes or seasonal vegetables, are usually ordered separately. For an unforgettable Bistecca alla Fiorentina experience in Florence, Regina Bistecca is highly recommended.
Truffles: A Florentine Delicacy
The forests of Tuscany are a natural haven for truffles, those prized and aromatic tubers that elevate Florentine food to new heights of luxury. While white truffles are more famously associated with Piedmont, they are also found in Tuscany and have a short season in winter. Black truffles, however, can be foraged year-round, offering a taste of truffle indulgence throughout the year. Traditionally, due to their delicate flavor, truffles were paired with simple dishes like tagliatelle with butter sauce or eggs, allowing their aroma to shine. However, modern Florentine chefs at upscale restaurants like Borgo San Jacopo at Hotel Lungarno and Irene at Hotel Savoy are now incorporating truffles into refined dishes, such as tortellini with parmigiano reggiano, beets, honey, and black truffle, or turbot with escarole, pear, endive, and black truffle, showcasing the versatility of this luxurious ingredient in contemporary Florentine cuisine.
Lampredotto: Florentine Street Food Staple
Lampredotto is Florence’s iconic street food, definitely not for the faint of heart, but a must-try for adventurous eaters seeking authentic Florentine food experiences. This sandwich is made with the fourth stomach of a cow, slow-cooked for hours in a flavorful tomato-based broth. The tender lampredotto is then served on a crusty panino roll, often topped with salsa verde and your choice of spicy green or red sauce, or both! The combination of the savory, slightly chewy meat, the crusty bread, and the zesty sauces creates a unique and unforgettable blend of flavors and textures. Lampredotto’s origins trace back centuries to a time when off-cuts were more affordable and accessible to the working class. Today, you can find lampredotto at various sandwich shops, market stalls, and street carts throughout Florence, including ‘L Trippaio di San Frediano and Nerbone inside the Mercato Centrale, both institutions in the Florentine food scene.
Crostini: Tuscan Appetizer with Endless Variations
Crostini, similar to bruschetta, are toasted bread slices topped with a variety of ingredients, typically served as an appetizer in Florentine food culture. The main distinction is that bruschetta uses thicker bread slices, while crostini are made with thinner slices. A particularly beloved Florentine variation is crostini toscani or crostini neri, topped with a rich chicken liver pâté. This pairing is especially popular because the strong, savory pâté complements Tuscany’s characteristically saltless bread. However, you can also find vegetarian crostini topped with beans, tomatoes, or other fresh vegetables, offering options for every palate. For a taste of authentic crostini in Florence, visit Alla Vecchia Bettola, a rustic trattoria in the Oltrarno neighborhood known for its traditional Florentine dishes.
Pecorino: Tuscan Sheep’s Milk Cheese
Pecorino is a family of sheep’s milk cheeses produced across Italy, but each region boasts its own distinct variations. While Pecorino Romano is known for its hard texture and saltiness, Tuscan Pecorino, particularly Pecorino di Pienza from the charming town of Pienza in the Val d’Orcia, is renowned for its nuanced flavors. It’s said that the Pecorino from Pienza is especially flavorful due to the unique grasses and herbs like clover, wild fennel, and wormwood that the sheep graze on in the Val d’Orcia. Tuscan Pecorino is available fresh (fresco) or aged (stagionato), and sometimes even wrapped in fragrant laurel leaves. It’s a staple on cheese boards as an appetizer and is also delicious baked until melted (pecorino al forno) and served with crusty Tuscan bread, showcasing its versatility in Florentine food.
Schiacciata: Tuscan Flatbread
Traditional Tuscan bread is famously baked without salt, but schiacciata is a delightful exception. This focaccia-like flatbread, while thinner than the pillowy Ligurian focaccia, is still soft and chewy, and generously seasoned with salt and olive oil. You can find schiacciata at bakeries throughout Florence, like Forno Becagli. Schiaccia Passera, a popular hole-in-the-wall sandwich shop near Palazzo Pitti, uses schiacciata to create delicious panini filled with pecorino cheese, salami, and other local ingredients. In the fall, after the grape harvest, Florentine bakeries create schiacciata all’uva, a special version of the bread studded with sweet grapes, a seasonal treat unique to Florentine food culture.
Budino di Riso: Florentine Rice Pudding Pastry
Every Italian region has its signature pastry, and in Tuscany, it’s the budino di riso. This sweet treat originated in Tuscany in the early 1900s, with some claiming Florence and others Siena as its birthplace. These small, oval-shaped pastries are made with a creamy rice and pastry cream filling, delicately flavored with orange and vanilla, and encased in a crisp shortcrust pastry shell. Budino di riso are traditionally enjoyed for breakfast, and you can find them at bakeries and bars throughout Florence, including Caffè Gilli, the historic café on Piazza della Repubblica, perfect for starting your day with a taste of Florentine sweetness.
Cantucci: Tuscan Almond Biscuits
What Americans often call biscotti are known as cantucci in Tuscany. These rustic, crunchy almond biscuits are a classic ending to a Florentine meal. Not overly sweet on their own, cantucci are traditionally served with Vin Santo, a local sweet dessert wine, perfect for dipping. For an authentic cantucci experience in Florence, visit Osteria delle Belle Donne, where Stanley Tucci famously enjoyed them on Searching for Italy, and savor this quintessential Florentine food tradition.
Explore the incredible world of Florence Food and discover the rich culinary heritage of Tuscany on your next trip!
