Travel and Culture in Tuscany

Florence gastronomy



The typical Firenze cooking summerizes the whole regional gastronomy, with a big variety of first courses and dishes of meat.

Florence gastronomy-Body

You must taste the fettunta, made with bread and the oil coming from the Tuscan oil presses, then also the typical bistecca alla fiorentina (grilled T-bone steak) and the panzanelle, made with stale bread and tomatoes.

Particularly tasty are the fritti misti ( mixed fried food) di carciofi (artichokes), cervella e zucchine (brains and marrows), the fegatelli (pieces of pig’s liver), the pappardelle alla lepre (wide ribbon noodles with hare sauce), the pappa al pomodoro (tomato soup made with fresh tomatoes, garlic, basil and pepper) and, for those who love this kind of food, the trippa alla fiorentina (tripe).

In the pastry shops we recommend you to try the different homemade biscuits, as the cenci (ribbons of sweet pastry, which are fried and sprinkled with sugar), the brigidini (wafers with an anisette flavour), the biscottini di Prato and the zuccotto.

Florence photographies kindly granted by Società Dante Alighieri - Florence.

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