Typical food
Some typical dishes of Florence (the most known):
- TUSCAN BREAD (Pane Toscano) Baked bread without salt. This tradition dates back to the time when Pisa and Florence were fighting between them and the Florentines, in order not to pay the Pisan salt tax, decided to prepare bread without this ingredient.
- CRUSHED WITH OIL (Schiacciata con l’olio) is a soft focaccia with oil.
- SANDWICH WITH LAMPREDOTTO (Panino col lampredotto) Beef-belly sandwich in green sauce. Eat by drinking a glass of red wine.
- TRIPE (Trippa alla fiorentina) beef belly cottA with tomato sauce, parsley, rosemary and grated Parmesan
- STEAK (Bistecca alla Fiorentina) loin of veal from the Chianina breed; weight is about one and a half kilos, height about 5-6 centimetres, typical cooking is blood
- PEPOSO ALLA FORNACE beef cooked for many hours in red wine with black pepper
- PAPPARDELLE AL CINGHIALE broad flat pasta, covered with pork meat ragout
- RIBOLLITA soup with two types of beans and three types of cabbage, potatoes, carrots, onion and stale bread
- BEAN SOUP (Fagioli all’Uccelletto) Beans fried in garlic, oil and sage, dipped in tomato sauce with salt and pepper
- ANTIPASTO FIORENTINO starter plate with bruschetta, black crostini (liver) and cold cuts
- FIORENTINA CRUSHED (Schiacciata alla Fiorentina)Typical sweet of carnival (February). Soft rectangular cake with the symbol of Florence, the lily, in vanilla sugar
- CRUSHED WITH GRAPES (Schiacciata all’uva) made of bread dough and Chianti grapes
- CANTUCCI DI PRATO CON VIN SANTO rustic sweet made of almond flour with whole almonds with inside almonds or pieces of chocolate or figs with pears. Typically you eat immersed fortified wine – Vin Santo
- UGLY BUT GOOD (Brutti ma Buoni) rustic dessert with hazelnuts and bitter almonds