Must-Eat Local Food: Classic Dishes To Eat In Florence

Somehow Florence is the city that escapes all cliches. No matter how many Florentine-inspired furniture pieces Crate & Barrel attempts or how many students study abroad there, we'll always be fans. And when it comes to rustic-meets-chic-meets-romantic, no place does it quite like Florence. 

Florence is a town of classics from the museums to the architecture and, our favorite, food. Here are the classic dishes you must eat next time you visit Florence, Italy.  

Bistecca Fiorentina

You have to have at least one bistecca Fiorentina while you're in town—it is named for the city after all. This is a thick cut steak most similar to a Porterhouse and it's charred and served rare. Another steak worth ordering? The Tagliata di Manzo or grilled, sliced steak that's usually served over arugula.

Crostini Al Fegato

Okay, ya, this is a liver toast and we'll admit it sounds way more appetizing in Italian than in English. But the Tuscans know how to do it right—sauteed with garlic and sweet wine— so it's good enough we order it whenever we see it on the menu. 


Lampredotto is a typical Florentine dish, made from the fourth and final stomach of a cow. The word "Lampredotto" is derived from the Italian word for lamprey eels, lampreda, because it's said the tripe resembles an eel in shape and color.

Pappa al Pomodoro

If carbs are you're thing, then this is your soup. A classic example of the meager ways of classic Tuscan cooking, this is a soup made from nothing more than tomatoes, stale bread, and lots of olive oil. Every Nonna has her own version so look for the one you like best. And if you're into bread soups, ribollita 


Another must for carb lovers is the super thin crusty version of focaccia made with lots of olive oil and salt. During wine harvest, some bakers add in grapes but don't confuse it with focaccia fiorentina—a sweet doughy dessert made during Carnival time. 

Torta Della Nonna

One of our all-time favorite desserts because it's so simple with nothing more than pastry dough, pastry cream, and lots of toasted pine nuts. A really good version will have a flaky crusty, a slightly citrus taste, and just be seriously addictive

More Italy On Salt & Wind

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