Italian cuisine is famous all over the world, but before you can understand the food, you need to understand the history and geography of the country.
The medieval history of Florence has, by necessity, influenced the traditional dishes of our city focused on humble ingredients and the mentality of "nothing is thrown away!": so read the guide to the 10 dishes of Florence that you must try at all costs.
Black croutons
Tuscan crostini (chicken liver croutons) are a wonderfully versatile Florentine appetizer that has its roots in Tuscan agricultural culture. Croutons can be made with both Tuscan bread (which we talk about below) and baguette and then they are topped with an excellent chicken pâté, mixed with capers and anchovies. In Florence, as in all of Tuscany, you can find them in many variations and textures, so be sure to taste as many as possible.
Cuddles
Coccoli means "cuddles" in Italian and for good reason we would say: the soft fried balls of leavened dough, the Coccoli, taste like little cuddles. Served as an appetizer or aperitif, the warm and crunchy coccoli are perfect if you stuff them with Tuscan ham and stracchino cheese.
Florentine steak
Of course, this list can't miss Florence's most famous dish, the Florentine steak. It is a large T-bone cut, weighing between 1 kg and 4 kg, grilled over a fire, pink inside, seasoned with salt, pepper and a squeeze of lemon.
Remember, don't ask the chef to cook the steak to your taste: you don't want to offend him or offend the Florentine tradition.
Fiorentina is made in only one way.
Be sure to share it with someone, because it's huge, it's priced per kilo, and it's customary for the waiter to bring the raw meat to the table before the chef cooks it, so you can admire it.
Lampredotto
One of the popular dishes of the medieval period and also a great example of street-food: lampredotto is a sandwich made from one of the four sections of the stomach of cattle, the abomasum, boiled in broth, seasoned and served on a plate or in a bun.
You can order it with spicy red sauce or herb salsa verde – we prefer it complete!
Peposo
Peposo, or peposo alla fornacina is a traditional stew that comes from the town of Impruneta, just outside Florence; Black pepper makes up most of the strongly spicy flavor.
In the fourteenth century, the bakers of Impruneta prepared this slow-cooked dish in terracotta pots and, although expensive, the pepper masked the flavor of their cheap and not fresh cuts. Impressed by the goodness of the dish, the famous Florentine architect Filippo Brunelleschi fed it to the workers who were building the Duomo.
Buontalenti Ice Cream
Florence has some of the best gelato makers in Italy. Avoid those ice cream parlors with mountains of artificially colored ice cream and over-the-top toppings; Another little secret? If the color of the pistachio taste is brighter than a dull greenish brown, keep walking: it's not good quality homemade ice cream.
Among all the flavors, the buontalenti, the Florentine cream, stands out: you can only taste it here.
The Schiacciata
Similar to what most of Italy knows as focaccia, schiacciata uses more salt and oil to give this thin bread its appearance and flavor. It is used to make sandwiches, eaten as a main meal or as a savory afternoon snack. It can also be seasoned with aromatic herbs, with olives or cheese, or even baked with grapes (a traditional dessert of ours from the medieval period).
Beans all'uccelletto
Fagioli all'uccelletto occupy a special place in Florentine folklore as a simple but hearty vegetarian dish, with roots dating back centuries: pinto beans stewed in a base of tomato sauce, with sage and garlic, create a real treat for the palate. We usually eat them with Tuscan bread to be able to enjoy the scarpetta.
Mugello tortelli
Each Italian region has its own version of stuffed pasta and tortelli Mugellani are the ones you'll find in Florence (and its province). Originally from Mugello, pasta is a simple yellow dough made of water and eggs that is stuffed with a mixture of boiled potatoes, cheese, garlic, parsley and nutmeg. The tortelli are served with a wild boar ragout. Yum.
Ribollita
Ribollita is a flavorful soup of kale, cannellini beans, carrots, celery, potatoes, onions, tomatoes, herbs, and garlic that is thickened with chunks of stale bread. The name "ribollito" indicates that the soup is intended to rest overnight and be heated before being eaten: it is the best solution for leftovers or to combat the change of season. Plus, did we mention it's delicious?
Tuscan bread
All Tuscan dishes are the result of an ancient history made up of poor but appetizing recipes. One of the most famous products of the Tuscan tradition is bread: not just any bread, but the 'silly bread' or 'sciapo' or completely devoid of salt. What makes it famous all over the world is precisely this characteristic, which has a political motive; In addition to requiring a long leavening, if well cooked it can also be kept for a whole week.
Image sources: Antico Vinaio, Cortona Toscana, Agrodolce, Tuscan Life, Romagna Toscana
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