Typical dish of Florence
Lampredotto (lampredotto sandwich)
The lampredotto sandwich is one of the most recognizable aromas of Florence’s streets: a soft rosetta roll, often dipped in hot broth, filled with thin slices of lampredotto. The meat, a part of the cow’s stomach, is slowly cooked in an aromatic broth until it becomes tender and juicy. Each bite is rich and velvety, lifted by the sharp freshness of salsa verde and, for those who like it, a touch of chili pepper. It’s a warm, comforting street food, perfect for a quick break among the city’s narrow streets.
Season: Tutto l'anno€4–6
Why it matters
Lampredotto is one of Florence’s most authentic gastronomic symbols, tied to the tradition of the "trippai" who still serve steaming sandwiches from their street kiosks today. It represents Florentine home-style cooking: simple, affordable, and deeply rooted in the city’s everyday life. Eating it on the street, leaning against the counter of a kiosk, is almost an urban ritual.
Origin story
Its origins date back to the Middle Ages, when offal was the food of the working classes and was sold on the streets by the trippai. The name comes from the resemblance of the cooked tripe to the mouth of the lamprey, a fish once common in the Arno River centuries ago. Over time, lampredotto became the star of one of Tuscany’s most iconic sandwiches, remaining surprisingly faithful to the traditional recipe.
Typical ingredients
lampredotto (abomaso di bovino)panino toscano tipo semellebrodo aromatico di cotturasalsa verde al prezzemolopeperoncino
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