Food, Drinks & Traditional Dishes in Florence

This is the undisputed king of the local dining scene, a massive, thick cut T-bone steak sourced from specific regional cattle breeds. It is traditionally grilled over roaring wood coals and served exceptionally rare, seasoned only with coarse salt and excellent olive oil. Sharing this enormous, intensely flavourful cut of meat is a celebrated communal dining experience. It perfectly represents the rustic, high quality, and unapologetically bold nature of Tuscan cuisine.

This uniquely local street food consists of the fourth stomach of a cow, slow cooked in a rich, savoury vegetable broth until incredibly tender. It is roughly chopped, stuffed into a crusty bread roll, and topped with a zesty green parsley sauce or spicy chili oil. The vendor will typically dip the top half of the bun directly into the cooking broth for added flavour. It is an incredibly authentic, working class delicacy that has survived for centuries.

Unlike the savoury, olive oil drenched flatbread of the same name, this specific version is a sweet, incredibly soft sponge cake. It is heavily flavoured with fresh orange zest and vanilla, then dusted entirely with a thick layer of powdered sugar. The top is frequently decorated with the silhouette of a lily, the official floral emblem of the city, using cocoa powder. It is traditionally prepared during the carnival season but is eagerly consumed as a comforting mid afternoon snack year round.

This is the classic, universally beloved ending to any traditional local meal. Hard, twice baked almond biscuits are served alongside a small glass of incredibly sweet, amber coloured dessert wine. The ritual involves physically dipping the rock hard biscuits directly into the wine to soften them before eating. It is a wonderfully simple, highly satisfying sweet treat that encourages diners to linger at the table.

A profoundly comforting, thick vegetable stew originally created by peasants to stretch leftover ingredients. It is primarily built around dark leafy greens, cannellini beans, and chunks of stale, unsalted bread that soak up the rich broth. The name translates to 'reboiled', as it is traditionally cooked, left to rest, and then heated up again the next day to intensify the flavours. It is incredibly hearty and perfectly suited for a chilly autumn or winter evening.