One must-try is the iconic Bistecca alla Fiorentina (Florentine steak). This porterhouse cut is traditionally sourced from Chianina cattle, grilled over charcoal until the exterior is slightly charred while the interior remains rare, juicy, and tender. It’s usually quite thick—5–6 cm or more—and often weighs between 0.9 and 1.2 kg, making it ideal for sharing. The steak is served simply, often with roasted potatoes, seasonal greens, or a drizzle of extra-virgin olive oil.

Another regional classic is Pici cacio e pepe—hand-rolled, rustic pasta (similar in texture to thick spaghetti) dressed with Pecorino Toscano cheese and coarse black pepper. Its creamy, peppery sauce is deceptively simple yet deeply satisfying.

For a plant-forward option, Ribollita is a beloved Tuscan soup. Built on leftover bread, cannellini beans, kale or cavolo nero, and assorted seasonal vegetables, it’s warming, hearty, and steeped in authentic “cucina povera” (peasant cooking) roots.

Adventurous eaters should not miss Trippa alla Fiorentina—Florentine-style tripe cooked slowly in a tomato-herb sauce. Although not for everyone, it’s a local favorite, often finished with grated Parmigiano.

Sweetly rounding out a Florentine meal is Schiacciata alla Fiorentina—a soft, sponge-like cake typically enjoyed around Carnival, dusted with powdered sugar and sometimes filled with cream or flavored with orange zest.

And of course, wine is integral to the experience. The surrounding Tuscan countryside yields world-class wines—most famously Chianti and also Brunello, Vernaccia, and more. Many local wineries and enoteca (wine bars) offer tastings and cellar tours, pairing wines with local salumi, cheeses, and dishes.

Today, Florence’s culinary scene balances old traditions and modern innovation. Travelers are encouraged to browse local markets like Mercato Centrale or Sant’Ambrogio, join cooking classes in family-run kitchens, or dine in lesser-known osterie and trattorie to experience the genuine flavors of Florence.

Summary & Additional Current Details

• Bistecca alla Fiorentina is traditionally made from Chianina cattle (or in some cases scottona/young steers). The cut is a thick porterhouse (T-bone shape) and cooking is done over charcoal with minimal seasoning, typically served rare (“al sangue”).

• The steak is often cut 5–6 cm thick and weighs 0.9 to 1.2 kg in many restaurants.

• Some of Florence’s best-known restaurants serving the bistecca include Trattoria Sostanza, Buca Lapi, Trattoria la Casalinga, Trattoria Mario, and Antico Ristoro di Cambi.

• A 2.5 to 4 hour Florence food tour often costs around US$50 to $140, depending on inclusions (wine, gelato, full-meal tastings).

• Schiacciata alla Fiorentina is a seasonal cake often eaten during Carnival; one version includes orange zest and vanilla cream filling.

• Ribollita is still widely enjoyed in Florence and Tuscany, especially in cooler seasons.

• Trippa alla Fiorentina remains a staple in traditional trattorie, though not always on every menu.

• Many food tours include tastings of bistecca, wines, cheeses, gelato, and local specialties like schiacciata or lampredotto (offal sandwich).

• The Mercato Centrale Florence is a major destination for food lovers—it houses numerous vendors, restaurants, and artisan food stalls in a renovated historic market hall.

What is Florentine steak?

Florentine steak, or “Bistecca alla Fiorentina,” is a thick porterhouse steak typically sourced from Chianina cattle and grilled over an open flame, served rare.

Is Ribollita vegetarian-friendly?

Yes, Ribollita is a hearty Tuscan soup made with vegetables and beans, and it typically does not contain meat, making it suitable for vegetarians.

Where can I find traditional Tuscan dishes in Florence?

Traditional Tuscan dishes can be found in local trattorias and osterias throughout Florence, many of which focus on using local, seasonal ingredients.

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