Food tasting in Florence
The traditional florentine cuisine is based on agricultural and peasant life, and uses simple ingredients such as bread, olive oil and vegetables, made specialties in their own right.
Typical starters are cold cuts, such as the renowned finocchiona and sanguinaccio salami, as well as crostini with chicken liver and veal spleen.
Among the pasta dishes, you can try pappardelle in hare meat sauce, panzanella (a type of bread salad), various types of soups, in particular pappa al pomodoro (bread and tomato soup) and ribollita.
The most characteristic meat dish is the famous Florentine steak: good quality beef grilled and then served with olive oil, salt and pepper. Other common dishes are boiled meat, game and pork (bolliti), especially pork loin and liver, wrapped in lace fat and cooked on the spit.
Other local specialties include tripe in sauce and bread rolls with "lampredotto", a particular type of tripe, which can be bought from outdoor stalls and kiosks. Some side dishes that stand out are boiled white beans or beans cooked all’uccelletto (with tomato and sage), small sweet-and-sour pickled onions and spinach.
Desserts that stand out are the traditional "castagnaccio", made of chestnut flour; the "schiacciata alla fiorentina" (flat orange-laced cake) and the famous "cantucci" (almond cookies that Americans know as biscotti).
The excellent wines include Chianti Classico DOCG, Pomino DOC, Bianco dell'Empolese DOC, Colli dell'Etruria Centrale DOC, Toscana IGT, and Vin Santo DOC.