Food in Florence: 9 Quintessentially Florentine Dishes and Where To Eat Them

The most traditional way to kick off a meal in Florence is with a plate of crostini, simple toasted bread slices that are topped with a wide variety of specialties. This humble yet beloved local food in Florence can showcase anything from chicken-liver paté and Tuscan charcuterie like pork salame and capocollo to artisan pecorino (sheep-milk cheese), legume spreads made from cannellini and fava beans, and a simple drizzle of extra-virgin olive oil produced in Chianti.

Where to try crostini in Florence: Most wine bars in Florence offer a selection of crostini, so stop into a spot like Le Volpi e L’Uva to sample the spread with a glass of Chianti.

One of the most famous dishes in Florence, pappardelle al ragù di cinghiale pairs wide ribbons of fresh, egg-based pasta with a savory tomato-based ragù sauce. The sauce stands out for its flavorful cinghiale (wild boar) meat, one of the most popular and traditional game meats in Chianti.

Where to try pappardelle al ragù di cinghiale in Florence: Head to an old-school trattoria like Trattoria Mario to find traditional pappardelle al ragù di cinghiale like nonna used to make.

Ranked among the top Florentine food specialties, pici all’aglione features hand-rolled strands of fresh pasta in a satisfyingly pungent tomato sauce made with aglione. This heirloom garlic is produced in the Tuscan countryside and can be recognized by its enormous head—easily four times the size of normal garlic—and mild garlic flavor. Rib-sticking and comfortably filling, pici all’aglione is a classic winter dish in Florence and Tuscany.

Where to try pici all’aglione in Florence: Another trattoria menu staple, pici all’aglione is a favorite cold-weather dish at Florentine landmarks like Osteria Giglio d’Oro.

Food is king in Italy, and Italian home cooks do not like to waste leftovers. Minestrone—a vegetable soup that can be made with any mix of leftover vegetables lying around—is one of Italy’s most beloved comfort foods, and Florence’s version is known as ribollita. The base of this potage is a mix of seasonal vegetables and legumes (generally borlotti or cannellini beans), thickened with stale Tuscan bread left over from the previous day.

Where to try ribollita in Florence: This humble fare is only served at the most casual Florentine eateries (known as an osteria), like Osteria Vini e Vecchi Sapori.

No list of what to eat in Florence would be complete without a mention of the simple yet exquisite dish known as pappa al pomodoro. Made with just a few elements—fresh summer tomatoes and basil, local extra-virgin olive oil, and dry Tuscan bread—this thick porridge-like specialty can be served warm or cold and its success hinges on the flavor of each of its ingredients.

Where to try pappa al pomodoro in Florence: Like ribollita, pappa al pomodoro is a simple dish that features on traditional osteria menus. Try the version at Osteria di Giovanni.

Florentine cuisine is meat heavy, with charcuterie made with Cinta Senese pigs, wild boar galore, and bistecca alla fiorentina steaks made with heirloom Chianina beef. The standard is a slab of meat sliced “four fingers thick” and grilled for just a few minutes on each side. A delicacy for lovers of very rare beef (and a challenger for anyone who likes medium rare or more cooked), bistecca alla fiorentina is a cornerstone of Florentine cuisine.

Where to try bistecca alla fiorentina in Florence: You’ll see aged steaks displayed in the windows of the more tourist-focused restaurants in Florence, but make a beeline for Regina Bistecca for the best beef in town.

Ideal for adventurous eaters, Florence’s lampredotto is made up of a thick layer of sliced cow’s stomach that has been braised until tender in a savory broth, served on a crusty bun and topped with either a green sauce (made of blended parsley, hard-boiled egg, and capers) or a spicy tomato sauce. These filling panini are a street-food staple in the city and sold from stands or trucks throughout the old town.

Where to try lampredotto in Florence:Da Nerbone is the most famous lampredotto vendor, with a landmark stand inside the San Lorenzo market.

This soft sponge cake dusted with powdered sugar and a stenciled fleur-de-lis in cocoa powder on top was once a Carnival treat, but today schiacciata can be found all year round at Florentine pastry shops. Try a slice of the classic plain yellow cake or more elaborate versions with a layer of pastry custard or sweetened whipped cream in the middle.

Where to try schiacciata in Florence: Pay a visit to historic Caffé Gilli in the heart of Florence to feast on a slice of this sweet yet light cake.

According to local lore, the first dish of gelato was presented to Catherine de’ Medici in the 16th century and Florence has claimed the title of this cool concoction’s birthplace ever since. Today, the city is flush with gelaterie scooping out classic flavors like fior di latte and crema plus gourmet inventions from ricotta and fig to extra-dark chocolate.

Where to try gelato in Florence: Bypass the tourist-trap gelato shops with their bright colors and artificial flavors and instead savor authentic gelato at Vivoli. This spot is also famous for their affogato, gelato with a shot of espresso.