Skip to Content

Florence food that I have tried and was fantastic

When it comes to Italian cuisine, Florence was an unforgettable experience, and the food captivated me immediately. 

I couldn’t wait to dive into the rich culinary heritage of the city and savor its delicious offerings.

Florence, the capital of Tuscany, is celebrated for its traditional Tuscan cuisine, and it did not disappoint. 

I was excited to try the hearty and flavorful dishes made from fresh, locally sourced ingredients.

Based on what historical sources said, the Medici family influenced French Culinary art with emblematic products from Italian cuisine.

In this article, I will take you on a gastronomic journey through Florence, sharing my personal experiences and the delectable dishes I had the pleasure of indulging in during my visit.

Best Florence Food

For me the culinary scene in Florence is a gastronomic delight, offering some of the best food in Italy.

From the iconic Florentine steak, known for its juicy tenderness and seasoned with simple yet flavorful ingredients, to the mouthwatering pasta dishes like pappardelle with wild boar ragu, every bite in Florence was a journey through Italian culinary history.

Bistecca Florentina

When I had the opportunity to savor Bistecca alla Fiorentina during my visit to Florence, Italy, it was truly an unforgettable experience when talking about food in Florence.

This iconic Tuscan steak, a thick T-bone cut from high-quality Chianina beef, is renowned worldwide for its succulence and flavor.

As I sat down in a cozy Florentine restaurant from the historic center, I could hardly contain my excitement. 

The waiter brought the massive, sizzling steak to the table, and the aroma that wafted through the air was simply divine. The presentation alone was enough to make my mouth water.

Bistecca Florentina
Bistecca Florentina

I eagerly sliced into the perfectly seared exterior, revealing the juicy, pink interior. 

The first bite was an explosion of rich, beefy flavor that danced on my taste buds. 

The meat was tender and succulent, with a beautiful char on the outside that added a delightful smokiness. 

Each subsequent bite was a revelation, and I couldn’t help but marvel at the simplicity and perfection of this dish.

Accompanied by a drizzle of olive oil, a sprinkle of sea salt, and a dash of lemon juice, the Bistecca Florentina was a symphony of flavors. 

The combination of the steak’s natural juices and these simple seasonings created a harmonious and unforgettable taste sensation.

I relished every bite, savoring the moment and the incredible flavors that Florence had to offer. 

Bistecca Florentina is not just a meal; it’s an experience that encapsulates the essence of Tuscan cuisine and the culinary magic of Florence. 

It’s a dish that I’ll fondly remember, and I can’t wait for the opportunity to savor it again in the future.

It goes perfectly with some red wine, my favorite one is Brunello di Montalcino.

Lampredotto and trippa

During a Florence food tour in Italy that I made myself, I decided to step out of my comfort zone and try two traditional Florentine dishes: Lampredotto and Trippa. 

These dishes, made from offal, are deeply rooted in the local food culture and are considered true Florentine street food classics.

Lampredotto sandwich typical Florence food

As I took my first bite of the Lampredotto sandwich, I was intrigued by the unique combination of flavors and textures. 

The tender, thinly sliced strips of cow’s fourth stomach were simmered to perfection in a flavorful broth, and the result was surprisingly delightful. 

Lampredotto sandwich
Lampredotto sandwich

The sandwich was generously filled, and the Lampredotto was tender and succulent, contrasting beautifully with the crispy exterior of the bread. 

The addition of a spicy salsa verde gave it an extra kick, enhancing the overall experience. 

While the idea of eating the fourth stomach might sound unusual, I found it to be a pleasant surprise and a testament to the creativity and resourcefulness of Florentine cuisine.

Trippa Florence food

Trippa, or tripe, is another dish that I wanted to try for its authenticity. Served in a rich tomato-based sauce with aromatic herbs and spices, the dish had a hearty and comforting appeal. 

The tripe itself had absorbed the flavors of the sauce, resulting in a tender and flavorful texture. 

With each bite, I appreciated the intricate blend of spices and the slow-cooked goodness of this dish. It was a testament to the Florentine commitment to transforming humble ingredients into culinary masterpieces.

Cervello Fritto or Fried brains

This dish is undoubtedly one of the more adventurous choices on the Florentine menu, and my experience with it was both intriguing and thought-provoking.

As the waiter placed the plate before me, I couldn’t help but feel taken aback by the sight of the lightly battered and fried brain slices.

The aroma was surprisingly appetizing, with a hint of crispy richness in the air. While I acknowledged that this dish wasn’t for the faint of heart, my determination pushed me to embrace the opportunity to taste something truly unique.

Cervello Fritto
Cervello Fritto

I carefully picked up a piece of the Cervello Fritto, its delicate and crispy exterior contrasting with the soft and creamy interior. 

The first bite was an amalgamation of flavors and textures that I had never experienced before. The outer crust provided a satisfying crunch, while the inner brain was incredibly tender, almost melting in my mouth. 

The flavor was mild, with a subtle buttery undertone that was surprisingly pleasant.

What struck me the most about Cervello Fritto was how it offered a sense of adventure.

This Florence food was a culinary experience that pushed the boundaries of my comfort zone and allowed me to appreciate the diversity of Italian cuisine.

Coniglio all’arrosto Florence food

I had the pleasure of trying Coniglio all’Arrosto, a traditional Italian dish that features roast rabbit. This experience was unlike any other, and I was eager to explore the flavors and textures of this iconic dish.

As the plate arrived at the table, I was immediately drawn to the aromatic and tantalizing scent of the roast rabbit. 

The meat cooked perfectly, boasting a beautiful golden-brown crust that hinted at the deliciousness within. The presentation was simple yet inviting, and I couldn’t wait to dig in.

My first bite was a revelation. The rabbit was incredibly tender and succulent, practically falling off the bone. The roasting process had infused it with a deep, savory flavor that was both comforting and satisfying.

Coniglio all arrosto
Coniglio all arrosto

Each mouthful was a harmonious blend of tender meat and the subtle hints of herbs and spices used in the roasting process.

What impressed me most about Coniglio all’Arrosto was how it managed to be both rustic and refined. 

The simplicity of roasting allowed the rabbit’s natural flavors to shine, while the seasoning added depth and complexity to the dish. 

It was a testament to the Italian culinary philosophy of using quality ingredients and minimal fuss to create something truly extraordinary.

The side dishes that accompanied the roast rabbit, such as roasted vegetables and herbs, complemented the main course perfectly. 

They added a variety of textures and flavors to the meal, creating a well-rounded and satisfying dining experience.

It was one of the best food in Florence I have tried!

Pappardelle al ragu di cinghiale

Pappardelle al Ragu di Cinghiale is a traditional Italian dish that marries thick, wide pasta with a rich wild boar ragu sauce ( a red sauce with chopped meat).

As the waiter brought this Florence food to my table, the mouthwatering aroma of the ragu di cinghiale immediately struck me.

The hearty, rustic presentation showcased the generous portion of pappardelle pasta generously coated with the robust sauce. The anticipation of tasting this classic Italian dish was palpable.

My first forkful was a revelation. The pappardelle, wide and ribbon-like, was perfectly cooked to a tender al dente, providing a substantial canvas for the velvety ragu to shine. 

Pappardelle al ragu di cinghiale
Pappardelle al ragu di cinghiale

The ragu di cinghiale was a masterpiece of flavors—a complex symphony of earthy and gamey notes, with a harmonious blend of tomatoes, wine, and aromatic herbs. 

The wild boar meat, slow-cooked to perfection, was tender and succulent, melting in my mouth with each bite.

What truly stood out was the depth of flavor in the sauce. It had been lovingly simmered for hours, allowing all the ingredients to meld together into a tantalizing amalgamation. 

The richness of the ragu paired beautifully with the wide pasta, creating a harmonious balance of textures and tastes that was nothing short of extraordinary.

As I savored each bite, I couldn’t help but appreciate the authenticity and soulfulness of this Italian classic. 

Pappardelle al Ragu di Cinghiale highlighted the artistry of Italian cuisine, where skilled chefs transform simple, quality ingredients into something extraordinary through time-honored techniques and a profound appreciation for food.

Ribollita traditional Florence food

I had the pleasure of trying Ribollita, a traditional Tuscan dish that left a profound impression on me. This hearty soup, made with a base of vegetables and beans, was delicious and a comforting taste of Tuscan heritage.

As the bowl of Ribollita was placed before me, I was immediately drawn to the rustic and inviting presentation. 

Ribollita
Ribollita

The soup was thick and hearty, with chunks of bread and vegetables peeking through the rich broth. It exuded warmth and the promise of a deeply satisfying meal.

My first spoonful was a revelation. The flavors were robust and earthy, a true celebration of fresh, locally sourced ingredients. 

The bread, having soaked up the flavors of the soup, added a delightful chewiness and heartiness to each bite. 

The beans provided a creamy texture, and the medley of vegetables created a symphony of flavors.

What truly stood out was the simplicity of the dish. Ribollita embodied the essence of Tuscan cuisine, where chefs transform humble ingredients into culinary treasures through careful preparation and a deep respect for tradition.

Ribolitta soup
Ribolitta soup

 Each spoonful told a story of generations past, where this soup was a staple that nourished both body and soul.

The addition of olive oil and a sprinkle of Parmesan cheese elevated the flavors further, creating a perfect harmony of tastes and textures.

This food in Florence was a comforting and soul-satisfying experience that transcended the boundaries of food and culture.

Tagliatelle funghi porcini e tartufo

Tagliatelle with Porcini Mushrooms and Truffle was a symphony of flavors and a true embodiment of Italian culinary artistry.

As the waiter placed the plate before me, the enticing aroma of truffle and earthy mushrooms wafted through the air, heightening my anticipation.

The presentation was elegant yet simple, with the wide ribbons of tagliatelle gracefully coated in a rich and aromatic sauce.

My first bite was nothing short of a revelation. The tagliatelle, cooked to a perfect al dente, provided a silky and satisfying backdrop for the star ingredients. 

Tagliatelle funghi porcini e tartufo
Tagliatelle funghi porcini e tartufo

With their intense umami flavor, the porcini mushrooms added depth and a delightful meatiness to each mouthful. 

The truffle’s luxurious and intoxicating aroma elevated the dish to a whole new level of decadence.

What struck me the most was the balance of flavors. The dish was not overwhelmed by the truffle; instead, it allowed the delicate interplay between the mushrooms and truffle to shine. 

Taglioni al Tartufo Pasta with truffle Osteria San Giovanni
Taglioni al Tartufo Pasta with truffle Osteria San Giovanni

The sauce, made with a combination of cream and butter, was velvety and luxurious, creating a luscious and indulgent experience.

Every bite felt like a journey through the lush forests of Italy, where the scent of truffle permeated the air, and porcini mushrooms thrived in abundance.

It was a culinary adventure that transported me to the heart of Italian gastronomy, where the appreciation of seasonal and locally sourced ingredients takes center stage.

Crostini (antipasto toscano)

Crostini is, a beloved traditional antipasto in the region together with a plate of cured meats and chees so, I had to try it.

Their simple yet enticing presentation immediately captivated me as the waiter served the Crostini before me.

Small, toasted stale bread slices adorned with an array of flavorful ingredients created a colorful and appetizing display.

My first bite was a revelation of Tuscan flavors. The toasted bread provided a satisfying crunch, and each topping brought its own unique taste to the party. 

The combination of ingredients was harmonious and diverse, a reflection of the region’s rich culinary heritage.

Crostini antipasto toscano
Crostini antipasto toscano

One of the standout Crostini featured chicken liver pâté, which was rich and creamy with a subtle hint of herbs. 

Another featured a vibrant sun-dried tomato spread that adorned it, offering a burst of sweet and tangy flavors.

There were also variations with fresh tomato and basil, a classic combination that never disappoints.

bruschette con pomodori
bruschette con pomodori

What truly struck me was the quality of the ingredients. It was evident that the bread was baked to perfection, and the toppings were made with care and attention to detail. 

The use of fresh herbs and local produce added a layer of authenticity to the experience, connecting the dish to the land and the traditions of Tuscany.

Pici alla ragu di cinta senese

Pici alla Ragu di Cinta Senese is a Tuscan pasta dish delicious that you definitely have to try.

As the waiter placed the plate of Pici alla Ragu di Cinta Senese before me, I immediately noticed the richness of the dish.

The thick, hand-rolled Pici pasta boasted a generous coating of sumptuous Ragu di Cinta Senese—a sauce made from the prized Cinta Senese pork, celebrated for its exceptional flavor and quality.

With each forkful of Pici, I discovered a new layer of complexity. The pasta itself was a revelation—thick and robust, with a satisfyingly chewy texture that allowed it to hold onto the sauce beautifully. 

Pici alla ragu di cinta senese
Pici alla ragu di cinta senese

The Ragu di Cinta Senese was a symphony of flavors—a harmonious blend of tender pork, aromatic herbs, and the rich, tomato-based sauce that enveloped each strand of pasta.

What truly set this Florence food dish apart was the quality of the ingredients. 

The Cinta Senese pork, with its distinct marbling and exceptional flavor, was a testament to the excellence of Tuscan farming and husbandry. It added a depth of flavor to the sauce that was unparalleled.

Cornetti and caffe -traditional Florence food

My mornings in Italy were a delicious affair, and the experience of enjoying Cornetti and Caffè became a cherished part of my daily routine. 

I mean… you cannot start your day without this traditional breakfast food in Florence.

This quintessential Italian breakfast left an indelible impression with its simplicity and delightful flavors.

As I walked into a local café in Italy, the aroma of freshly brewed espresso greeted me with a warm embrace. 

Italian Breakfast Cinque Terre
Italian Breakfast

It was the perfect introduction to the day, promising a burst of energy and a comforting start.

The Cornetti, often described as Italian croissants, were displayed in all their golden glory. I selected a couple of these flaky pastries, some plain and others filled with luscious chocolate or sweet apricot jam. Their delicate aroma filled the air, hinting at the deliciousness that awaited.

I paired the Cornetti with a steaming cup of rich, dark Italian espresso. The first sip was an awakening of the senses—a bold and robust flavor that invigorated me instantly. 

It was the perfect accompaniment to the Cornetti, providing a contrast of bitter and sweet that danced on my palate.

Taking a bite of the Cornetti was like biting into a cloud. The outer layers were crispy and buttery, giving way to a soft, tender interior that practically melted in my mouth. 

The plain Cornetti featured a light dusting of powdered sugar, imparting a subtle sweetness to every bite, while the filled ones pleasantly surprised with gooey chocolate or fruity goodness.

What made this experience truly memorable was the sense of ritual and tradition that accompanied it. Italians take their Caffè and Cornetti seriously, and this morning routine felt like a celebration of life’s simple pleasures.

Schiacciata a sweet Florence food

This traditional Florentine dessert left a lasting impression with its unique flavors and captivating appearance.

As I first laid eyes on the Schiacciata alla Fiorentina, I was struck by its striking appearance. This sponge cake was adorned with a powdered sugar stencil, depicting the Florentine lily, the symbol of the city. 

The contrast of the bright white sugar against the golden-brown cake was visually stunning, making it an instant feast for the eyes.

Schiacciata alla Fiorentina
Schiacciata alla Fiorentina

Upon taking my first bite, I was met with a symphony of flavors. The sponge cake was incredibly light and airy, with a delicate crumb that practically melted in my mouth.

Its subtly sweet and citrusy notes were a delightful surprise, creating a harmonious balance of flavors that wasn’t overly sugary.

The use of orange zest and a hint of vanilla in Schiacciata alla Fiorentina added depth and complexity to the taste, while the powdered sugar on top provided just the right touch of sweetness. 

Each bite felt like a celebration of Florence’s rich history and culture, beautifully encapsulated in this iconic dessert.

Gelato typical Florence food

As I strolled along the sun-kissed streets of Italy, the sight of gelato shops with colorful displays of frozen goodness was impossible to resist. 

The array of flavors was nothing short of awe-inspiring, ranging from classic favorites like vanilla and chocolate to exotic choices like tiramisu and pistachio.

Choosing a flavor was akin to embarking on a culinary adventure. Each scoop promised a world of flavor, and the anticipation was part of the pleasure. 

Italian gelato
Italian gelato

With every order, I felt like a child in a candy store, eager to explore new tastes.

The moment I took my first spoonful, I was greeted by a sensation of creamy, velvety richness. Gelato’s texture was different from ice cream—silky and smooth, yet with an unparalleled intensity of flavor. 

Whether I chose a fruity sorbet or a decadent chocolate, the taste was pure and unadulterated.

The beauty of gelato was in its ability to capture the essence of its ingredients. 

gelato ice cream Italy
gelato ice cream Italy

A scoop of strawberry gelato tasted like a handful of freshly picked strawberries, while hazelnut gelato was an homage to the nut’s earthy sweetness. 

Each bite was a burst of flavor that lingered on the palate, inviting you to savor the moment.

Cantuccini con vino santo

Enjoying Cantuccini con Vin Santo in Italy was an exquisite experience that combined the crispiness of almond biscotti with the sweet indulgence of Vino Santo, a dessert wine. 

It was a delightful ritual that left a lasting impression.

The moment I saw the plate of Cantuccini, I was immediately drawn to their golden-brown, oblong shapes, studded with toasted almonds. 

They exuded a warm, nutty aroma that hinted at their irresistible crunchiness. Paired with a small glass of Vino Santo, this Italian dessert felt like a harmonious marriage of flavors.

Cantuccini con vino santo
Cantuccini con vino santo

Taking my first bite of Cantuccini was a revelation. The biscotti were delightfully firm and crunchy, and the almonds added a layer of nutty richness that was both comforting and indulgent. 

What made them truly special was the tradition of dipping them into Vino Santo.

As I dipped a Cantuccino into the Vino Santo and took a bite, magic happened. The sweet wine softened the biscotti just enough to make them easier to chew, while the flavors melded together in a symphony of sweet and nutty delight. 

The contrast between the crisp biscotti and the velvety wine was a sensory pleasure that I savored with each bite.

The Vino Santo itself was a revelation. Its honeyed sweetness and complex, fruity notes complemented the biscotti perfectly.

 It was a dessert wine that felt like a liquid embodiment of Italy’s sun-drenched vineyards.

Tiramisu – my favorite Florence Food

This iconic Italian dessert and very popular Florence food was a symphony of flavors and textures that left an indelible mark on my taste buds.

As the dessert was placed before me, I couldn’t help but admire its elegant presentation. 

Layers of delicate ladyfingers, soaked in rich espresso, alternated with velvety mascarpone cheese. A dusting of cocoa powder on top added a touch of rustic charm.

Tiramisu Italy best dessert
Tiramisu Italy best dessert

Taking my first spoonful of Tiramisu was like stepping into a world of creamy indulgence. The ladyfingers had absorbed the coffee, becoming soft and luscious. 

The mascarpone cheese was ethereally light and smooth, with a hint of sweetness that danced on my palate.

What made Tiramisu truly special was the interplay of flavors. The bitterness of the coffee balanced perfectly with the sweetness of the mascarpone. 

The cocoa powder added a gentle bitterness that contrasted beautifully with the creamy layers. Each bite was a harmonious union of tastes that left me craving for more.

Tuscany Tiramisu Italy
Tuscany Tiramisu Italy

The dessert was not overly sweet but instead offered a sophisticated sweetness that lingered on the tongue. 

It was a dessert that celebrated the beauty of simplicity and quality ingredients, allowing the coffee and mascarpone to shine.


If you’re a fan of Tuscan cuisine, my detailed article on the best places to stay in Tuscany will assist you in selecting accommodations that allow you to savor it firsthand. Discover the most enchanting and romantic stays across Tuscany’s iconic cities!

Conclusion

In Florence, Italy, the food is more than just sustenance; it’s a celebration of culture and tradition. 

From hearty Tuscan soups to delectable pasta dishes, mouthwatering pizzas, and unforgettable street food, Florence offers a cornucopia of culinary delights.

Exploring the city through its cuisine is an experience that leaves an indelible mark on any food lover’s heart.

FAQ

What is the traditional Tuscan dish in Florence?

Florence is famous for traditional Tuscan dishes like Pappa al Pomodoro and Ribollita, which are hearty and flavorful.

What is a must-try pasta dish in Florence?

Tagliatelle al Tartufo, a creamy truffle pasta, is a must-try for pasta lovers.

Where can I find the best Neapolitan pizza in Florence?

Try the Margherita Napoletana, a classic Neapolitan pizza, for an authentic pizza experience.

What is Lampredotto, and why should I try it?

Lampredotto is a sandwich made from the fourth stomach of a cow, offering a unique and flavorful street food experience.

Don’t miss Stracciatella and Fiordilatte when indulging in gelato in Florence.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.