Bistecca alla fiorentina
One of Italy’s most famous dishes, bistecca alla fiorentina (or ‘Florentine steak’) is a mainstay of the Tuscan menu. Aged for at least two weeks before cooking, these succulent T-bone or porterhouse steaks are sourced from local Chianina cattle – and they’re traditionally prepared with a mixture of spices before being grilled over hot coals. Impressively thick and meaty, the steak is usually served rare and teamed with a side salad (though an accompanying glass of red never goes amiss, either).
Ribollita
A modest Tuscan stew that literally translates as ‘re-boiled’, ribollita is the epitome of hearty, old-fashioned Italian fare. Though this winter dish has many variations (every Tuscan family is likely to have their own take on the recipe), you can normally expect it to include leftover bread, cannellini beans and an assortment of vegetables. If you’re visiting Florence during the chillier months of the year, make sure you add this one to your must-eat list – it’s warming, sustaining and delicious.
Chianti wine
The perfect partner to a Florentine steak, this ruby-coloured wine comes from the Chianti region of Tuscany – and it’s made primarily from thin-skinned Sangiovese grapes. Chianti wine’s tart, cherry-like flavours make it ideal for pairing with many of the region’s rich dishes, including pizza and tomato-based pasta sauces. In fact, it’s often said that Chianti tastes best with food. What better excuse to indulge in a glass or two while you’re out and about, sampling the tastes of Florence?
Lampredotto
It doesn’t get more authentic than this! Lampredotto, a bun stuffed with slow-cooked cow’s stomach and salsa verde, is more than just a comfort food. It’s a Florentine street food institution – and you should be able to find it at any of the city’s famous food stalls. If you’re unsure about offal, it may help to know that lampredotto has a texture much like tender, perfectly seasoned roast beef (even though it’s named after the lamprey eel, which it’s said to resemble).
Gelato
Of course, Italy as a whole is famous for its decadent, creamy gelato – but Florence in particular is an excellent place to track down handmade flavours that you can’t find anywhere else. After all, this is the city where the sweet confection is said to have been invented! Our tip for finding the best gelato around? Don’t be enticed by anything that’s too brightly (and artificially) coloured; the real deal comes in more muted colours and smaller batches. Pistachio flavour is a local favourite!
Schiacciata alla fiorentina
Though traditionally eaten during Carnevale (a celebration that takes place in the lead-up to Lent each February), schiacciata alla fiorentina is a cake that can now be found in Florentine bakeries year-round. It’s easy to spot; simply look out for the fleur-de-lis, or ‘Florentine lily’, dusted over the top in cocoa powder. Delicately flavoured with orange and vanilla, this sponge-like cake is sometimes served filled with cream, and sometimes without – but either way, it’s deceptively moreish.
Have we managed to stir your appetite for all things Florentine? Perhaps you’d like to take a look at our Tuscan Treats or Italian Indulgence tours – both of which feature stops in the Tuscan capital.