Florence
Dining And Drinking

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Tuscan cuisine, and Florentine food in particular is essentially based on simple, natural ingredients. It hails from the traditions of peasant food and is wholesome and tasty.

Extra-virgin olive oil is held in pride of place in Florence, and it is never missing from the Florentine table. Olive oil from Tuscany is cold-pressed, green and pungent or pizzichino (sometimes with a slightly bitter after-taste) and is eaten within a year and a half of harvesting the olives. Olive oil is used as a dip for foods such as celery, artichokes and pinzimonio (a selection of fresh vegetables). It is also used in cooking, and as a condiment for salads and delicious bruschette. Amongst the bruschette there is one that is king, and must be tasted to be believed! It is made with red cabbage and beans and then seasoned with ground pepper and Frantoio oil.

If you want to indulge in Florentine bread you should remember that in general, bread in Tuscany does not use salt. Try schiacciata if you want a more flavorful bread—this is a crusty focaccia salted and drizzled with olive oil. A typical Florentine antipasto dish is a recipe called crostini di fegato, pieces of Florentine bread which have been baked and dunked in soup, and then garnished with chicken liver pâté, capers and anchovies.

Another traditional Florentine specialty is the famous bistecca alla fiorentina. The steak comes from Chianina, a region near Tuscany which produces the Chianina breed, regarded as possibly the oldest breed of cattle in the world. It is thick cut, weighs not less than 800g, cooked on the grill, served rare and, on occasion, with a wedge of lemon on the side. A Fiorentina can satisfy two people, but there are those brave enough who will attempt to eat one all by themselves!

The soups and minestre are well worth trying and they are derived from peasant traditions. The most delicious, famous Florentine soup is ribollita, made with a mixture of stale bread, beans, cavolo nero (a black cabbage grown in Tuscany, similar to kale or Swiss Chard) and other typical Tuscan vegetables. Ribollita derives its curious name from the fact that the peasant women would usually cook the soup in large quantities that would be boiled repeatedly (ribollita), and then eaten for several days. As with many leftovers, ribollita always tastes better the day after! Other delicious soups are pappa con il pomodoro (a tomato-based soup that's thickened with bread) and minestra di farro (spelt or barley soup with beans, tomatoes, celery and carrot). While some of these soups might not sound terribly appealing to your palate, they are absolutely delicious, simple and hearty.

Do you have a sweet tooth? Schiacciata alla Fiorentina is a special Florentine treat: an orange-flavored sponge cake, covered with confectioner's sugar (often with a cocoa giglio, or lily - the symbol of Florence—sprinkled onto the center) and filled with pastry or whipped cream. Although typically served around Carnevale, it can be found at Florence's pastry shops year round. Cantuccini di Prato are dry almond biscuits that are dipped in Vin Santo, a sweet, aromatic dessert wine.

Tuscan Specialties
These specialties can be found in the majority of Florence’s restaurants. Some of the more famous, traditional restaurants include: Il Latini, Trattoria Mario, Coco Lezzone and La Casalinga, there are also many others, so don’t feel dismayed if you don't get into the places above.

Haute Cuisine
If you fancy something more "refined", or if you want to celebrate a really special occasion, then it is worth spending that little bit extra and going to Enoteca Pinchiorri, or Il Cibreo, you could also try Cammillo, although you will definitely need to book in advance.

Wine Bars
There are also many enoteche or wine bars in Florence: here you can drop in, relax and have a glass or two of good Chianti with a sandwich. In the most elegant places e.g. Enoteca de' Giraldi and Enoteca "La Sosta del Rossellino", you can try delicious wines accompanied by tasty bruschette and delicate appetizers. La Barrique wine bar is also very popular and has an extensive wine list.

Pizza
Italy is famous for its pizza and pizzerias can be found in almost every nook and cranny of Florence, although getting a typical Neapolitan-style pizza might be a bit of a challenge: Florentine crusts tend to be thin and crispy, cooked in a wood-fueled oven. If you prefer the "traditional" Neapolitan pizza, it is almost always possible to ask for a pizza with doppia pasta (double crust), which means you’ll get a softer, thicker crust. Try Ciro & Sons for a slice of Naples in Florence.

International Cuisine
Recent years have seen a big growth in the amount of ethnic restaurants, ranging from the Chinese restaurants to Mexican (Cafè Caracol), from Indian (Ashoka or Ristorante India), to Japanese (Momoyama) and there are also many other restaurants in various areas of the city.

Vegetarian
Vegetarian cuisine has also made an impression on Florence! Ruth's is next to the Synagogue and sells Kosher, vegetarian fare. Il Vegetariano serves wonderful meat-free and organic dishes and is a huge success in the city.