Food in Florence, Italy: Tuscan Classics & Local Delights

Florence is the heart of Tuscan cuisine—simple, ingredient‑driven, and deeply traditional. Signature dishes:

• Bistecca alla Fiorentina – Thick, rare, charcoal‑grilled T‑bone steak (Chianina beef).
• Ribollita – Hearty bread‑and‑vegetable soup (reboiled leftovers).
• Pappa al Pomodoro – Thick tomato‑bread soup with basil.
• Panzanella – Summer salad of stale bread, tomatoes, cucumber, onion, basil.
• Castagnaccio – Dense chestnut‑flour cake with pine nuts, raisins, rosemary.
• Cantucci (Biscotti di Prato) – Almond biscuits for dipping in Vin Santo (sweet dessert wine).

Staple Local Products

• Olive Oil: Fruity, peppery, from surrounding Tuscan groves.
• Wine: Chianti Classico, Brunello di Montalcino, Vino Nobile di Montepulciano.
• Gelato: Artisan shops everywhere (try La Carraia, Gelateria de’ Neri).
• Coffee: Espresso, cappuccino, macchiato at historic cafés (Gilli, Rivoire, Paszkowski).

International restaurants also abound, but the Tuscan classics define the Florentine table.