Top 6 Things to Eat (and Drink) in Florence
Tuscan food is world-renowned for its flavors and comfort, and include things that were considered peasant food, with simple, bold flavors and a richness that make this many people’s favorite regional cuisine in Italy. While visiting Florence (which is located in the region of Tuscany), here are my top items to seek out to explore the dishes local to the area:
Ribollita.
This is a bean soup, thickened with bread, and made with a hodgepodge of vegetables (a peasant’s soup of sorts, with various leftovers in the household traditionally being added in). Although a hallmark of Italian cuisine is having a few ingredients in the correct proportions, ribollita breaks that mold entirely. When Season 4 of MasterChef Australia (TM) filmed some episodes in Italy, one of the challenges was guessing all of the ingredients in a traditional ribollita – and there were 28!
Crostini di fegato.
Slices of bread, which are sometimes toasted, and topped with a chicken liver pate. It is very typical of the area, and available on most restaurant’s menus. I happen to love liver, and try to grab at least one crostino with each of my meals in Florence.
Bistecca alla fiorentina.
Literally meaning “Florentine steak/steak made in the Florentine style” this is a particular type of bone-in, thick cut steak which is seared on the outside and fairly raw on the inside. When prepared well, there will be huge amounts of flavor and very easily-chewed bites of delectable beef. Most restaurants have a minimum order of either 500 grams (~1 pound) or 1 kilo (~2 pounds). A dish that is meant to be shared!
READ MORE: Where to Eat: Best Bites (and Sips) in Florence
Fagioli all’uccelletto.
This is a typical side dish (contorno) made with cannellini beans that are stewed with tomatoes, garlic, sage, and other spices. While it sounds simple, you have not fully experienced the flavor of cannellini beans until you taste this preparation. There is a hearty richness to it that is deeply satisfying and a great accompaniment to the grilled meats you’ll find on nearly every menu.
Tuscan red wine.
There is a wealth of excellent red wine that comes out of Tuscany, from the house red in a woven basket already on your restaurant table when you sit, to the famed varietals of Chianti, Montepulciano, Brunello di Montalcino . . . the list goes on. Sample some with your meals and find your favorite – maybe even take some home as a tasty souvenir of your trip.
Cantuccini con Vin Santo.
You will see this on most dessert menus (the list of dolci) as either cantucci or cantuccini, which are tiny nut biscotti to be dipped into the Vin Santo, a local dessert wine. Vin Santo almost tastes like a tawny port sometimes, although it is not actually fortified as a port would be. The nuttiness and texture of the cantuccini and the strength and flavor of the Vin Santo moistening them are a perfect pairing.
READ MORE: Where to Stay in Florence, Italy
READ MORE: Most Frequently Asked Questions about Florence
READ MORE: Top Picks for Churches, Art, and Amazing Views in Florence
What’s your favorite Tuscan dish?
Buon appetito!
Lana
