What to Eat in Florence

Florence is indeed a city of art, culture, and good food: restaurants, taverns, markets, and street food—from the famous Florentine steak to lampredotto, from fine wine to cantucci—you’ll be spoiled for choice when it comes to what to eat. Florence offers an intense experience in the world of local flavors, with characteristic delights just a short distance from the hotel.

Tuscan Bread
A type of “sciocco” bread, baked without salt, with a tall shape that pairs ideally with local cured meats, traditionally very flavorful.

Finocchiona
A cured meat made from pork, a kind of salami flavored with fennel, aged for a long time. A delight that also comes in a coarser version called “sbriciolona.”

Chicken Liver Crostini
Delicate chicken livers sautéed and deglazed with wine, an essential appetizer in any respectable restaurant.

Bistecca alla Fiorentina
The famous steak cut from the loin of Chianina beef, served rare after a brief cooking.

Ribollita
One of the most beloved Tuscan soups, made with bread and vegetables, including tomato sauce, onion, cabbage, and zucchini, boiled twice, which gives it its name.

Lampredotto
One of the highlights of Florentine street food, typically served in a take-out sandwich, generously drizzled with green sauce: a true mouthwatering experience.

Black Cabbage Soup
One of the most commonly featured recipes by Florentine chefs, this Tuscan black cabbage soup is a simple yet hearty dish typical of the cold season.

Florentine Tripe
One of the favorite dishes among Florentines, stemming from humble traditions, rich in offal, tomatoes, and extra virgin olive oil.

Schiacciata alla Fiorentina
A Carnival sweet that has taken on an iconic and recognizable character over the years, made with flour, sugar, oil, eggs, milk, orange, and vanilla: famous for its lily-shaped decoration dusted with powdered sugar.

Gelato
The history of gelato began in Florence during the 16th century, thanks to Bernardo Buontalenti, who used to present his frozen desserts, flavored with zabaglione and fruit, to the Medici family.

The rest is history.