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. When it comes to Florence food, there are so many delectable options. While there are so many amazing places you can go to find some of the best food in the city, this is our guide to the highlights of what to eat in Florence.
You have to have at least one bistecca Fiorentina while you’re in town — the cut is named for the city, after all. A thick cut of steak most similar to a Porterhouse, the bistecca Fiorentina is cooked over charcoals and often 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, crostini al fegato is a liver toast, and we’ll admit it sounds way more appetizing in Italian than in English. But, trust us that, when it comes to chicken livers, Tuscans know how to do it right. Sauteed with garlic and sweet wine, crostini al fegato is so good that we order it whenever we see it on the menu.
A seriously old-school and very typical Florentine dish, lampredotto made from the fourth and final stomach. 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. This might be one of the more interesting foods you’ll find on the menu, but give it a try. You’ll be thanking us when you realize it is some of the best food in Florence.
If carbs are your thing, then pappa al Pomodoro is your soup. A classic example of the meager ways of classic Tuscan cooking, pappa al Pomodoro is a thick soup made from nothing more than tomatoes, stale bread, and lots of olive oil. Every nonna has her own version of Pappa al Pomodoro look for the one you like best. And if you’re into bread soups, ribollita is also a must-order dish.
Another must for carb lovers is the super-thin crusty version of focaccia with lots of olive oil and salt. Some bakers add in grapes during wine harvest but don’t confuse it with focaccia Fiorentina—a sweet doughy dessert made during Carnival time. This is a staple Florence food since you can really eat it anytime!
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 perfect version will have a flaky, crusty, slightly citrus taste and just be seriously addictive.
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