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Traditional Florence Food

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Cuisine is an integral part of any local culture, and no trip to Florence is complete without tasting the local food. This directory offers information about the traditional dishes and drinks available in Florence to help visitors better understand the local food culture and make an informed decision when trying them.




  • Insalata di mare: a cold dish including various seafood and other products that have the ability to accentuate the aroma and taste of the first ones.
  • Panzanella: a salad of bread and tomatoes popular in summer.
  • Tonno e fagioli: tuna and bean salad.

Main courses


  • Berlingozzo: a simple ring-shaped cake.
  • Brigidini di Lamporecchio: Tuscan sweets originating from Lamporecchio.
  • Buccellato: a Sicilian circular cake given by godparents to the godchild and family on the christening day.
  • Cantuccini: are a twice-baked cakes originating in the Italian city of Prato.
  • Castagnaccio: chestnut cake.
  • Cenci: sweet fritters.
  • Copate: round waffer sandwich with a delicious soft filling.
  • Florentines: they have a lace like texture, crispy consistency and a golden colour.
  • Gelato: is Italy's regional variant of ice cream.
  • Panforte: a dessert containing fruits and nuts, and resembling fruitcake or Lebkuchen.
  • Profiteroles: a dish of choux pastry balls filled with whipped cream or pastry cream.
  • Schiacciata alla fiorentina: Florentine sponge cake.
  • Schiacciata con l’uva: flat savory cake with grapes.
  • Sorbet: a frozen dessert made from sweetened water flavored with fruit, wine, or liqueur.
  • Tiramisu: made of biscuits dipped in coffee, layered with a whipped mixture of egg yolks and mascarpone, and flavored with liquor and cocoa.
  • Zuccotto fiorentino: a semi-frozen, chilled dessert made with brandy, cake and ice cream.
  • Zuppa Inglese: an italian custard-based dessert.

Fast food

  • Panini (sandwich): sandwiches made from a piece of roll or loaf of bread, typically a ciabatta or a rosetta.

Street food

  • Frittelle di riso (rice fritters): traditional rice fritters, cooked for such occasions as the Tuscany Carnival.
  • Lampredotto: a typical Florentine peasant dish, made from the fourth and final stomach of a cow, the abomasum.
  • Trippa all fiorentina: stripes of beef tripe simmered together with vegetables and olive oil.

Drinks (Non-alcoholic)

  • Caffè corretto: it consists of a shot of espresso "corrected" with a shot of liquor.
  • Caffè espresso: is a concentrated beverage brewed by forcing hot water under pressure through finely ground coffee.
  • Caffè lungo: it refers to the coffee beverage made by using an espresso machine to make an espresso with much more water.
  • Caffè macchiato: a coffee drink, made out of espresso with a small amount of milk.
  • Caffè ristretto: a very "short" shot of espresso coffee.
  • Cappuccino: an Italian coffee drink prepared with espresso, hot milk, and steamed-milk froth.

Drinks (Alcoholic)

  • Brunello di Montalcino: is a red Italian wine produced in the vineyards surrounding the town of Montalcino.
  • Chianti: is a red Italian wine produced in Tuscany and originated in its Chianti region.
  • Negroni: a cocktail made of one part gin, one part sweet vermouth, and one part bitters, traditionally Campari.
  • Spritz: is a wine-based cocktail commonly served as an aperitif in northern Italy.
  • Tenuta Dell'Ornellaia: is an Italian wine producer in the DOC Bolgheri in Toscana, known as a producer of "Super Tuscan" wine.
  • Vin Santo: is a style of Italian dessert wine.

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