Traditional Florentine Dishes - Food and eating in Florence
While you're in Florence, you should try out the dishes that are traditionally made in Florence and that you won't find elsewhere! So we thought to provide some help in navigating the menu while Florence so that you can order the unique dishes made in the city.
Antipast in Florence
These are actually quite popular all over Tuscany, so if you were looking for something on the list of starters that is particularly local, you can’t go wrong with this dish. It is a liver paté, normally chicken (though some are creative and add other “stuff”) served on sliced and toasted bread slices.
Pasta as a "first" course
Crespelle alla Fiorentina
This extremely typical pasta dish is not always found on the menu, so when you do find it... know it is a classic since way back "when". Crespelle are the Italian version of a crêpe, and in this case stuffed with ricotta cheese (the real ricotta cheese - YUM!) and spinach, then covered with a creamy béchamel sauce. Sometimes you will find they add a spoonful of flavorful tomato sauce and always a hefty portion of grated parmesan cheese. This dish is baked in the oven and served golden brown.
Bistecca alla Fiorentina
It would be near impossible to visit Florence and not realize that this is one of the truly unique dishes of the city. It is almost 2 inches thick and always comes with a bone, best grilled over a lively flame for about 3 - 4 minutes per side, salted at the end. This dish is mythical in the Renaissance city and tempting to meat lovers far and wide. It is advertised everywhere, but that doesn’t mean everyone excels in making it so just ask us about our favourite spots to find the best piece of Florentine steak!
Trippa & Lampredotto
Yet another dish that you will find on every street corner basically because it doubles as a main course or easy to eat street food. A creative recipe that accents the tradition of using every possible piece of meat.
Peposo alla fiorentina
Italian food in general has its roots either with the poor working class with limited funds and resources or with the “rich and famous” like the Medici family. This particular dish has its origins with the first group, using the toughest cuts of meat and, taking advantage of the kilns at the terracotta factories, the meat is slowly cooked over a low flame covered in red wine, garlic and lots and lots of peppercorn (thus its name "peposo" or peppery).