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.
- Affettati Misti: a variety of the traditional antipasti (diversity of cold cuts served on a tray).
- Baccelli e pecorino: young broad beans and pecorino cheese.
- Bruschetta: grilled bread rubbed with garlic and topped with tomatoes, extra-virgin olive oil, salt, pepper.
- Crostini di fegato: chicken liver crostini.
- Crostini Toscane: it represents small toasts spread with pâté.
- Fettunta: toasted bread with olive oil.
- Foie gras: duck or goose fat liver.
- Formaggio con le pere: pears and cheese.
- Pinzimonio: is a special way to savour vegetables in Florence and the surroundings.
- Salvia Fritta: fried sage leaves.
- Torta di carciofi: an Italian inspired artichoke pie.
- Brodo: is the Italian variation of broth.
- Crema di Porri (Leek soup): a traditional vegetarian soup, specific to the Tuscan cooking culture.
- Minestra di farro: known otherwise as Zuppa di Farro, which is spelt soup.
- Minestrone toscano di verdure: is traditionally served with grated Parmesan cheese and/or fried bread.
- Pappa al pomodoro: bread and tomato soup.
- Ribollita: vegetable and bread soup.
- Stracciatella (soup): Roman egg-drop soup.
- Zuppa di cipolle: onion soup.
- Acqua Cotta: water, onions, celery, eggs, tomato sauce, Parmesan cheese, olive oil, chilli peppers and salt.
- 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.
- Agnello arrosto: made of either leg or shoulder of lamb, wine or apple vinegar, extra virgin olive oil and spices.
- Arista: roast loin of pork.
- Baccalà: dried and salted cod.
- Bistecca alla Fiorentina: beefsteak Florentine style.
- Bistecchine di maiale: (Pork chops)
- Cacciucco: Italian fish stew.
- Calamari in zimino: stewed squid.
- Casseruola alla fiorentina: Florentine casserole.
- Cappone: a rooster that has been castrated to improve the quality of its flesh for food.
- Cervello fritto: veal or sheep brain (obligatory young animals), eggs, all purpose flour, salt and extra virgin olive oil.
- Cinghiale in umido: stewed wild boar.
- Coniglio arrosto (Roasted rabbit):
- Fagioli all'uccelletto: beans in tomato sauce.
- Fagioli o ceci all'olio: beans or chick-peas in oil.
- Faraona Arrosto: guinea fowl.
- Fegatelli Alla Fiorentina: pork caul fat, pork liver, breadcrumbs, grated Parmesan cheese, bay leaves, fennel seads, extra virgin olive oil.
- Frittata di Carciofi (tortino): artichoke omlette (artichoke pie).
- Fritto misto: mixed fried vegetables.
- Involtini alla salvia: meat roulades with sage leaves.
- Lasagne al Forno: fresh or dried lasagna sheets, butter, chopped onions and garlic cloves, celery sticks, carrots, minced beef and spices.
- Lesso Rifatto alla Toscana: the main component of the course is the boiled meat, as a rule beef.
- Oca ripiena: stuffed goose.
- Palombo alla livornese: simmered boneless fish fillets.
- Pasta e Fagioli: or pasta fagioli, meaning "pasta and beans".
- Pappardelle sulla lepre: pappardelle with hare sauce.
- Pesci/gamberi arrosto: baked fish and shrimps.
- Piselli novelli in casseruola: casseroled new peas.
- Pollo alla cacciatora: chicken cooked the hunters way.
- Pollo alla fiorentina: Florentine chicken.
- Polpette alla fiorentina: Florentine croquettes.
- Porrata: Tuscan style leek pie.
- Ravioli nudi: known also as Gnocchi gnudi or Naked ravioli.
- Risotto alla Toscana: rice, meat stock, red wine (preferably Chianti), mushrooms, red onions, garlic cloves, celery stalks, carrots, tomato paste.
- Sogliola alla Fiorentina (Florentine-style Sole): a traditional dish cooked using a flatfish (sole) found in the European waters.
- Stracotto: braised beef.
- Strisce e Ceci: noodles and chick Peas.
- Tagliata: a traditionally cooked steak.
- Triglie alla livornese: Livornese mullets.
- Tuscan roll: active dry yeast, sugar, molasses, kosher salt, flour.
- Uova Frittellate o Affrittellate: fried eggs.
- Valigette (Beef rolls): thinly cut beef steaks, ham, Fontina cheese, artichoke hearts and parsley leaves.
- 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.
- Panini (sandwich): sandwiches made from a piece of roll or loaf of bread, typically a ciabatta or a rosetta.
- 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.
- 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.
- 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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