Florentines know how to enjoy the dolce vita, and the core ingredient is unquestionably the food. Florentine cooking is essentially Tuscan and has its own speciality dishes, based around grilled meats, good breads, parmesan and of course, the star of the show: Tuscan extra virgin olive oil. To really get the ultimate taste for the region, why not try some of these foods on one of our delicious culinary Tuscany tours? |
Bistecca alla Fiorentina
This main course is the cherry on top of Florentine cooking – a thick and weighty porterhouse cut of steak, typically between two and eight pounds, roasted on the grill with chestnut embers and served well-done on the outside, rare on the inside. The steak comes from local Chianina cows, and tastes especially succulent with olive oil and a wedge of lemon on the side.
Pollo alla Fiorentina
Simple but good ingredients are key for dishes such as Pollo alla Fiorentina, which literally translates as Florentine chicken. This dish typically comes with ricotta, spinach, onion, celery and generous servings of lemon juice and shaved parmesan to really top it all off.
Stracotto is an Italian pot roast of beef cooked in a sauce of Chianti wine and tomatoes, often with porcini mushrooms over a low heat. Florence and Tuscany tours are not complete without trying this sensational dish.
Arista di Maiale
The word arista is Latin for spike or a jagged cut of meat, and in this dish refers to a roast loin of pork which is fried in a gravy made from rosemary, sage, garlic and wine, and then served sliced. The result is simply exquisite.
This may not be for all tastes but I’d urge you to give lampredotto a go as it is simply heavenly! It is a dish of thinly sliced strips of tripe cooked in broth and then served up on a plate or in a sandwich, with optional extras, such a spicy red sauce or herby green sauce. It’s a particularly popular street food, so make sure to pause for a bite in between the other stops on your Tuscany tours.
Trippa alla Fiorentina
Tripe is also served up in a number of other dishes. A particular local favourite is to have it sautéed in olive oil, tomatoes and onions with parmesan shavings scattered liberally on top. Alternatively, it can be enjoyed with boiled potatoes or cannellini beans.
Schiacciata alla Fiorentina
Time for something sweet, and these cakes certainly fit the bill. Made of sponge but resembling pastries, they are doused in vanilla and lemon sugar, and a popular little treat, particularly during the carnival season in February. Try adding whipped or chocolate cream for that supreme moment of indulgence.
Taste of Tuscany
There are many more secrets than these to discover, so why not join us on one of our culinary Tuscany tours? Our experienced team know the finest places for breakfasts, lunches and dinners, from street food to fine dining to home cooking. With no need to book in advance, enjoy the unique gourmet tastes of Italy’s finest city in luxury and an experience to remember. Buon appetito!
Rose Magers is an Australian-born Italophile and the founder of ArtViva. With an international reputation for excellence and creativity, ArtViva are at the forefront of escorted day tours in Italy. Rose has indulged her own passion for history and the arts by designing an innovative range of exceptional small group Tuscany tours and experiences, from hiking and biking through the Tuscan countryside to unforgettable villa visits.
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