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Author: Nozio





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Florence Eating And Drinking, Italy

The region that houses the city of Florence boasts one of the most renowned culinary traditions in Italy, which we have already mentioned in our tourist guide of Tuscany. Now we'll give you a more detailed look, with a range limited to Florence and its immediate surroundings.

Florentine cooking is linked to a tradition of simple dishes prepared with genuine, tasty but plain ingredients, which has recently been reconsidered by the world of more sophisticated cuisine. Cereals, bread, vegetable and oil (which must be extra-virgin) are the basis of many recipes that just have to be tried in one of the many restaurants in Florence.

Simple food, such as cannellini beans and other vaguely repulsive ingredients such as tripe and livers are transformed into pleasant, tasty dishes, served on both stalls and in local inns and also in luxury restaurants.
We can therefore find: fagioli all'uccelletto (beans), boiled and then fried in oil and tomato sauce; trippa alla fiorentina, (tripe) covered in tomato and grated parmesan cheese; lampredotto, the darkest part of tripe, used for soups and risottos, but also liked by many locals as a filling for a sandwich; crostini toscani with liver paté. And the unforgettable "fiorentina" steak, a thick cut of meat from the Chianina cow to be tried in any restaurant in Florence.

The area surrounding Florence is famous for being the birthplace of Chianti, the most famous Tuscan wine. Four different types of Chianti are produced from the vines on the flourishing Florentine hills. Chianti "Classico" is produced between Florence and Siena, while the other names come from the geographic areas that the province of Florence is divided into: there is Chianti "Colli Fiorentini", Chianti "Rufina" and Chianti "Montespertoli".

Other wines from the area are Pomino, which has been appreciated since the beginning of the 1700s, and which owes its name to one of the smallest DOC vineyards in the world, and Vin Santo, a sweet dessert wine that was already known in the fourteenth century, and which is closely linked to Florentine hospitality. The people offered it to guests accompanied by the traditional cantuccini biscuits.

In addition to cantuccini, Florence is famous for its schiacciata alla fiorentina, filled with whipped or pastry cream, frittelle di San Giuseppe (donuts) and castagnaccio, a typical autumn cake made of chestnuts, and schiacciate with grapes. Other tasty specialties include the ficattola (pastry with figs and sugar) and all the Christmas sweets, panpepati, panforte and ricciarelli. You can try or buy these products in Florence at any one of the traditional bakeries in town.

 

Presidi Slow Food Tuscany
Presidi Slow Food support small excellent productions that risk vanishing, reclaiming traditional crafts and production techniques, saving local species and ancient varieties of fruit and vegetables from extinction. Furthermore, they directly involve the producers, offering assistance to improve product quality. Zeri Biroldo Garfagnana Lamb Orbetello Roe Certaldo Onion Sorana Bean Carmignano Dried fig Casola Mallegato Marocca Prato Bologna Palamita del Mare di Toscana Garfagnana Potato bread Pistoia mountain hard cheese Valdarno Chicken Bazzone Ham Casentino Ham.

www.slowfoodfirenze.it
www.slowfoodfirenze.it/i-presidi-toscani-2

 

 

Author:Nozio



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