Regional cuisine

What to eat in Florence

10 typical dishes of Florence with cultural context, origin story and verified restaurants.

Regional cuisine

Florentine Steak is an imposing sight: a large T-bone porterhouse cut, thick and juicy, grilled over glowing embers.…

Tuscan black crostini appear as small slices of toasted rustic bread topped with a dark, velvety chicken liver spread.…

The lampredotto sandwich is one of the most recognizable aromas of Florence’s streets: a soft rosetta roll, often…

Pappa al pomodoro appears as a thick, rustic cream, a warm red color dotted with the green of fresh basil and the gold…

Pappardelle with wild boar ragù arrives at the table with wide ribbons of egg pasta coated in a dark, fragrant sauce.…

Peposo dell’Impruneta is a dark, aromatic stew in which large pieces of beef slowly cook in red wine until they become…

Ribollita is a thick, rustic soup with a warm color, dotted with the dark green of cavolo nero and the creamy white of…

Schiacciata alla Fiorentina is a low, soft cake with a golden, slightly spongy surface, covered with a snowfall of…

Florentine-Style Tripe appears in a warm, inviting red sauce, with tender strips of tripe slowly stewed in tomato. The…

Zuccotto is a dome-shaped dessert whose form recalls a small pumpkin or a Renaissance helmet. Sponge cake, soaked in…

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