7 Must-Try Foods in Florence

There’s no denying that Italy is nothing short of a culinary paradise, but Florentine fare could easily be an entire cuisine in its own right. Florence food blends Italian staples and regional favorites from the Tuscan countryside; think divine quality meats, premium olive oil, and fresh vegetables.

My Florence food tours prove to visitors that the Renaissance city has a never-ending selection of local dishes and snacks, each more delicious than the last. What’s more, these foods have fascinating backstories that bring the city’s gastronomic scene to life, as you’ll learn in this article.

For newcomers craving culinary inspiration or returning explorers eager to discover new flavors, make sure these must-try Florence foods are at the top of your agenda!

Ribollita

Photo credit: Ribollita

Ribollita is a soup/stew-based dish. It consists of white beans, tomatoes, and leftover vegetables. The key ingredient is the stale bread that thickens the mixture giving it its trademark chunky texture.

Like lots of Italian foods, many Tuscan dishes came from modest beginnings, and ribollita is no different. During the medieval period, peasants reheated leftover vegetables and make use of stale bread to form this hearty soup.

Usually, ribollita is served at room temperature with a dash of black pepper and olive oil. It may even be prepared with a dusting of grated cheese crisped up under the grill.

Where to Eat It?

Trattoria Palle D’Oro dal 1860 near Mercato Centrale in San Lorenzo is a little haunt with a ton of authentic Tuscan dishes. With its simple aesthetic and nostalgic decor, little has changed about this quaint cucina since it opened over 150 years ago.

Every spoonful had a fusion of flavors, but the standout features were the nutty white beans, umami parmesan rind, and zesty tomatoes. The bread had an almost gritty consistency but soaked up the tender vegetables perfectly.

Trattoria Palle D’Oro dal 1860 (€€) – Via Sant’Antonino, 43/45r, 50123 Firenze FI, Italy – Open every Monday to Thursday from 12:00 pm to 2:30 pm, Friday from 12:00 pm to 2:30 pm and from 7:00 pm to 10:30 pm, closed every Sunday

Crostini Toscani

Crostini is a staple in Italian diets in every corner of the country, but in Tuscany, locals team it with a slathering of chicken liver pâté. The combination of the two is known as crostini Toscano and is a must-try Florence food.

These toasted bread slices have been around since the Middle Ages when eating food from bread rather than plates was common practice. As no part of the animal could be wasted, the ground liver used to be dished up with the crostini.

Nowadays, this pairing is a much-loved appetizer across the city and is best washed down alongside a glass of Chianti Classico, a legendary regional red wine.

Where to Eat It?

I’ve yet to find anywhere in Florence with crostini Toscani as tasty as Trattoria Antichi Cancelli, only around the corner from Mercato Centrale.

It’s small and snug, with an endearing interior. The orange tiling, brick arches, and red-and-white chequered curtains give Trattoria Antichi Cancelli a homely ambiance that’s kept me wanting to return.

From the mixed crostini, I was impressed by the pâté-covered offerings. Between the smooth pâté and crunchy bread, the contrast in textures was delightful. Though the pâté had rich, savory tones, the salty anchovies and tart capers brightened the flavor palette.

Trattoria Antichi Cancelli (€€) – Via Faenza, 73/r, 50123 Firenze FI, Italy – Open every day from 12:00 pm to 3:00 pm and from 7:00 pm to 11:00 pm

Pappa col Pomodoro 

Pappa col pomodoro is a type of wholesome Florentine soup, the kind I crave on a chilly winter evening. Similar to Ribollita, this dish has a base of day-old bread and tomatoes, but the ingredients don’t tend to vary as much with pappa col pomodoro.

As it’s made primarily from traditionally inexpensive ingredients, pappa col pomodoro was created by poorer members of society who had limited foods to work with. Adding a touch of garlic and basil made this soup a flavorsome meal that anyone could enjoy.

I like it served slightly warmed, but many Florentines tuck into pappa col pomodoro chilled or piping hot, so it’s really a matter of personal preference.

Where to Eat It?

Osteria dei Centopoveri sits just a few minutes on foot from Piazza Santa Maria Novella. It’s somewhere I’ve only recently discovered, but I already have plans to return.

Inside is somewhat of a crossroads between old and new, as features like the tiling and ceiling beams make the decor feel more polished and refined.

Their pappa col pomodoro was to-die-for. Picture a thick, gently acidic tomato sauce lightened up with a generous helping of refreshing basil and sweet garlic. The stale bread was softened by the soup and bulked up the dish.

Osteria dei Centopoveri (€) – Via del Porcellana, 41R, 50123 Firenze FI, Italy – Open every day from 12:00 pm to 3:00 pm and from 7:00 pm to 11:00 pm

Bistecca alla Fiorentina

There’s arguably no local creation more famous than bistecca alla Fiorentina, otherwise known as a Florentine steak. Each hefty T-bone cut of beef comes from a Chianina cow and is around three or four inches thick!

As the story goes, a group of English merchants in the 16th century yelled “beef steak” after tasting mouthwatering meat, and from that point on, the term bistecca was coined.

Bistecca alla Fiorentina is generally served rare, and if it’s truly prepared according to tradition, it’s cooked over hot coals.

Where to Eat It?

In my experience, there’s an endless selection of superb eateries where you can try a classic bistecca alla Fiorentina. Trattoria Dall’Oste in the historic center is one such place.

This steakhouse is one of many branches Trattoria Dall’Oste has in the city. I’m mostly drawn to this location as the service is impeccable, the warm lighting gives it a cozy vibe, and the high ceilings make it feel a little more opulent.

Their bistecca alla Fiorentina is a whopping 1.2 kg. Even with the two of us indulging in huge portions of this robust and juicy melt-in-your-mouth steak, finishing was almost impossible!

Trattoria Dall’Oste (€€) – Borgo S. Lorenzo, 31, 50121 Firenze FI, Italy – Open every day from 12:00 pm to 10:30 pm

Trippa alla Fiorentina 

While bistecca alla Fiorentina is all about premium, expensive cuts of meat, trippa alla Fiorentina is a much more humble alternative. Despite its significantly lower price tag, it’s equally as tasty and packed full of flavor.

Tripe, the lining of a cow’s stomach, has been a key part of the Florence food scene for centuries, and legend suggests those in Ancient Rome were fond of this meat. When it became popular in Florence, the dish continued evolving as tomatoes and parmesan were added.

Trippa alla Fiorentina is akin to stew in its consistency and so pairs well with warm, crusty bread.

Where to Eat It?

As a street food favorite, I can safely say that trippa alla Fiorentina is readily available in almost every neighborhood in the city. For a casual sit-down experience, check out Trattoria Mario in San Lorenzo.

Walking inside felt like entering someone’s jam-packed kitchen and dining room. Along with an assortment of wooden tables and chairs, there were countless wine bottles, shelves of local products, and walls full of newspaper clippings.

Tripe has a reputation for being overly chewy, but these guys cooked it until it was soft and silky. Simmered among punchy tomatoes, spicy chilis, and tangy onions, the tripe took on a host of diverse flavors.

Trattoria Mario (€) – Via Rosina, 2r, 50123 Firenze FI, Italy – Open every Monday to Wednesday and Saturday from 12:00 pm to 3:00 pm, Thursday and Friday from 12:00 pm to 3:00 pm and from 7:30 pm to 10:00 pm, closed every Sunday

Lampredotto

Lampredotto is the king of street food in Florence. It’s made by slowly cooking the lining of a cow’s fourth stomach in a vegetable and herb-filled broth.

The lamprey fish inspired the name, as many believed the meat’s appearance was reminiscent of this quirky sea creature. Several centuries ago, working-class Florentines enjoyed this specific type of tripe, as it was more affordable than other parts of the cow.

These days, lampredotto is usually stuffed in a fresh bread roll and is especially delectable with fiery salsa verde and a pinch of salt and pepper.

Where to Eat It?

I found Da’ Vinattieri when I was wandering the streets between the Florence Duomo and the Piazza della Signoria.

It’s a tiny, hole-in-the-wall spot specializing in sandwiches, but their lampredotto is their most sought-after product. You can expect a queue, but it moved much faster than I’d expected.

Even if there was a wait, I can confirm that the firm, slightly gamey meat and doughy bread would be more than worth lining up for. The tomatillos and cilantro-infused sauce had bold, citrussy notes that gave the sandwich a tarty edge.

Da’ Vinattieri (€) – Via Santa Margherita, 4/6r, 50122 Firenze FI, Italy – Open every day from 11:30 am to 6:30 pm

Gelato

Gelato is a source of pride for Italians. It’s among the best foods this nation has ever produced, and this decadent ice cream is a fine example of Tuscan cuisine.

Florence native Bernardo Buontalenti was the brains behind the creation of this milk, cream, and sugar-based treat. In the 16th century, Buontalenti prepared this frozen snack for Catherina dei Medici, an Italian noblewoman, and it quickly grew into a globally-loved dessert.

I’m partial to a crispy waffle cone, but gelato is also served in paper cups in pretty much every gelateria.

Where to Eat It?

Gelateria La Carraia is one of the city’s many terrific ice cream parlors. Whenever I’m in the Santo Spirito area, I can’t help but be drawn inside.

When I walk past, the brightly colored striped wallpaper always catches my eye, as do the towering stacks of cones and rows of heavenly gelato varieties!

Lately, I’ve grown fond of their white chocolate pistachio flavor. The ice cream is velvety-smooth, and the earthy pistachio tones down the sugary, milky white chocolate.

Gelateria La Carraia (€) – Piazza Nazario Sauro, 25/r, 50124 Firenze FI, Italy – Open every day from 11:00 pm to 12:00 am

Conclusion

If I’m completely transparent, this list of sublime Florence foods is just a small sample of the incredible fare native to the city! However, these traditional dishes are a testament to the quality of the food in Florence and provide the perfect introduction to Tuscany’s mouthwatering cuisine.