Florence is known as the city of art and its charm continues to enchant tourists that flock to the Tuscan capital. Not only does the city have an array of museums, landmarks, and cultural activities, but it also boasts its own cuisine with tons of delicious foods to taste! You can’t leave Florence without trying these five foods:


1. Fiorentina Steak – This t-bone steak is usually served and priced depending on its weight, often shared in restaurants between a group of people. The meat is generally served quite rare and is grilled on a wood or charcoal fire.


 2. Ribolitta – Although it has many variations, this Tuscan bread soup is a hearty combination of leftover bread, beans, kale, and cabbage. It may also contain celery, carrots, or potatoes, as it is considered a peasant’s dish and these vegetables are known for their low prices. The name itself translates to “reboiled” as its origin goes back to the Middle Ages. Servants would collect leftovers from royal dinners and “reboil” the ingredients for their own meals.


3. Aperitivo –  Although this is the only drink that makes the list, it is not exclusive to Florence.  If you’re travelling around Italy you may notice bright orange drinks popping up on cafe tables around 6pm. These are the famous Aperol or Campari Spritz and served during the daily Aperitivo hour. The Italian “aperitivo” can be compared to “Happy Hour” although it usually comes with food. Some cafés serve mini snacks while others may have a full buffet! The drink is made with either Aperol or Campari juice and mixed with prosecco and soda water. Join us for an Italian aperitivo with views of the Duomo! Sign up here 


4. Peposo – It is believed that Filippo Brunelleschi fell in love with this dish as he built the dome of the Florence cathedral. The dome took 16 years to build and the labourers in charge of preparing lunch decided to use secondary meat cuts that were cooked with pepper and red wine. The meat was cooked very slowly until it became tender. According to popular belief, Brunelleschi tried the stew and was impressed with its savoury flavour. From that moment on, the workers continued to prepare the dish, and you can still try it nowadays in Florence!                                                                                                                                                                                                                                                                                                                                                                                                    

5. Pappa al pomodoro – Is a Tuscan bread soup similar to ribolitta as it was also considered a dish for the lower classes of society, and made with humble ingredients. It literally translates to “tomato mush” and is made with leftover or stale bread, tomatoes, garlic, and olive oil.


If you would love to have a first hand experience at preparing Tuscan food, join our cooking class here. In this cooking class you will learn how to make a traditional Italian dinner!

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