Lampredotto
Lampredotto (pictured in the opening image) is an iconic dish of Florentine cuisine that has deep roots in local history. This sandwich is made with abomasum, the fourth stomach of beef, which is slow cooked with aromatic herbs and vegetables until it is perfectly soft. It is then sliced thinly and served in a crispy bun, often accompanied by a spicy green salsa verde or a spicy red sauce. Lampredotto is a popular street food found on stalls all over the city and is considered a real delicacy among the locals.
Ribollita
Ribollita, which translates as 're-cooked', is a traditional Tuscan soup with a rich history dating back to the Middle Ages. It was originally the dish of poor peasants who used leftover vegetables and hard bread to create a filling meal. The main ingredients are black cabbage (cavolo nero), cannellini beans, carrots, celery, onions and tomatoes. The soup is traditionally prepared in large quantities and then heated several times, allowing the flavours to blend and intensify. It is served thick, almost like a stew, often drizzled with good quality olive oil.
Bistecca alla Fiorentina
Bistecca alla Fiorentina is a majestic dish of Florentine cuisine and a real treat for meat lovers. This massive steak comes from the Chianina breed of cattle, one of the oldest and largest breeds in the world, renowned for its quality meat. The steak, often weighing between 1.2 and 1.5 kg, is grilled over an open fire until it is perfectly seared on the outside but remains juicy and pink on the inside. It is traditionally served rare or medium-rare to bring out the natural flavour of the meat. It is seasoned only with coarse sea salt, freshly ground pepper and a drizzle of good quality olive oil. The ideal accompaniment to this steak is a glass of Tuscan red wine, such as Chianti Classico.
When visiting Florence, don't miss these culinary gems that will offer you an authentic an authentic experience of local gastronomy and an insight into the rich culinary tradition of this beautiful city.
