10 Must-Try Foods in Florence, Italy (And Where to Find Them)

Florence is a city where history, art, and cuisine come together in perfect harmony. Beyond its iconic landmarks, it’s a haven for food lovers, offering flavors that have stood the test of time. From hearty soups to savory pastas and indulgent desserts, each dish tells a story of tradition and craftsmanship.

In this guide, we’ll take you on a culinary journey through Florence’s must-try foods, pairing them with the best local spots to experience their authentic taste. Whether you’re a seasoned foodie or a curious traveler, these delights will leave you craving more of Florence’s timeless flavors.

Bistecca alla Fiorentina (Florentine Steak)

Bistecca alla Fiorentina, or Florentine steak, is the crown jewel of Tuscany’s culinary tradition. This iconic dish is a thick-cut, bone-in steak prepared using the prized Chianina cattle, one of the oldest and most esteemed breeds in Italy.

What sets this steak apart is its simplicity and dedication to quality. Seasoned with just salt, pepper, and a drizzle of olive oil, it’s grilled over a wood fire to create a perfectly seared crust while keeping the interior tender and juicy.

The hallmark of an authentic Bistecca alla Fiorentina is its rare center, served at a temperature that enhances its natural flavors. This dish is not for the faint-hearted; portions are generous, often shared among diners.

For an unforgettable experience, head to Trattoria Mario or Buca Lapi, where tradition meets expertise. Pair it with a bold Chianti wine to fully embrace Florence’s rich gastronomic heritage.

Lampredotto (Florentine Street Food)

Lampredotto is a quintessential Florentine street food that embodies the city’s culinary resourcefulness and love for bold flavors.

Made from the fourth stomach of a cow, this dish might sound adventurous, but it’s a beloved delicacy among locals and curious travelers alike. The tripe is slow-cooked with herbs, tomatoes, and vegetables, creating a tender, flavorful filling for a crusty bun.

The sandwich is often served with a choice of salsa verde (a vibrant green herb sauce) or spicy red sauce, adding a burst of freshness or heat to the rich, savory meat. For the authentic experience, look no further than the iconic Lampredotto stalls at Mercato Centrale or Nerbone, where generations of vendors have perfected this humble dish.

Affordable, hearty, and deeply satisfying, Lampredotto offers a taste of Florence’s working-class roots while showcasing the city’s knack for transforming simple ingredients into something extraordinary.

Ribollita (Tuscan Bread Soup)

Ribollita, meaning “reboiled,” is a Tuscan bread soup that epitomizes the region’s ability to create delicious meals from humble ingredients.

Born from cucina povera, or peasant cooking, Ribollita is a hearty blend of stale bread, cannellini beans, kale (traditionally cavolo nero), carrots, onions, celery, and potatoes. The ingredients are simmered together to create a thick, nourishing soup with layers of earthy, savory flavors.

What makes Ribollita truly unique is its two-step cooking process. After being prepared, it’s left to rest and then reboiled the next day, allowing the flavors to meld and deepen. It’s a dish that’s as comforting as it is satisfying, especially during Florence’s cooler months.

For an authentic bowl, visit Osteria Vini e Vecchi Sapori, where Ribollita is crafted with traditional methods. Drizzle it with extra virgin olive oil for added richness, and pair it with a glass of local Chianti for a quintessential Tuscan experience.

Pappardelle al Cinghiale (Wild Boar Pasta)

Pappardelle al Cinghiale is a quintessential Tuscan dish that showcases the region’s rich flavors and culinary traditions. This hearty pasta features wide ribbons of pappardelle paired with a robust wild boar ragu, slow-cooked to perfection.

The sauce is made by simmering tender pieces of wild boar in a blend of red wine, tomatoes, and aromatic herbs such as rosemary, bay leaves, and juniper, resulting in a dish that’s bold, earthy, and deeply satisfying.

The wild boar, or cinghiale, is central to Tuscan cuisine, reflecting the area’s abundance of game meats and its rustic, farm-to-table ethos. The pasta’s wide ribbons are ideal for holding the thick, flavorful sauce, ensuring every bite is packed with savory goodness.

For an authentic experience, visit La Giostra or Trattoria Casalinga, where traditional recipes meet culinary expertise. Pair this dish with a full-bodied Tuscan red wine for a true taste of Florence’s gastronomic heritage.

Trippa alla Fiorentina (Florentine Tripe)

Trippa alla Fiorentina, or Florentine tripe, is a classic dish that reflects the heart and soul of Florence’s culinary traditions. This dish is rooted in cucina povera, the resourceful cooking style of using every part of the animal to create flavorful and satisfying meals.

Made from cow’s stomach, the tripe is carefully cleaned, boiled until tender, and then cooked in a rich tomato sauce infused with garlic, onions, and a touch of parsley.

The result is a hearty and flavorful dish with a delicate texture that perfectly absorbs the aromatic sauce. It’s often served sprinkled with Parmigiano-Reggiano cheese and paired with crusty Tuscan bread, which is perfect for mopping up every last bit of sauce.

To taste Trippa alla Fiorentina at its best, visit iconic trattorias like Sergio Gozzi or Trattoria Mario, where traditional recipes have been passed down for generations. It’s a must-try dish for adventurous eaters seeking an authentic Florentine experience.

Coccoli with Prosciutto and Stracchino

Coccoli with prosciutto and stracchino is a delightful Tuscan appetizer that perfectly balances simplicity and indulgence. Coccoli, meaning “little cuddles,” are golden, bite-sized balls of deep-fried dough that are irresistibly crispy on the outside and fluffy on the inside.

Paired with silky slices of prosciutto and the creamy, tangy stracchino cheese, this dish is a harmonious blend of textures and flavors.

The coccoli’s mild, slightly salty flavor complements the richness of the prosciutto, while the soft, spreadable stracchino adds a layer of creamy indulgence. This combination makes it an ideal starter for sharing, a comforting snack, or even a light meal when paired with a glass of Tuscan wine.

To savor the best coccoli, visit Il Magazzino or All’Antico Vinaio in Florence, where tradition and quality meet. It’s a dish that embodies the warmth and charm of Tuscan cuisine, offering a perfect introduction to Florence’s vibrant food culture.

Schiacciata (Tuscan Flatbread Sandwich)

Schiacciata, a beloved Tuscan flatbread, is a true celebration of simplicity elevated to perfection. Known for its crisp, golden crust and soft, airy interior, schiacciata is brushed with olive oil and sprinkled with coarse salt before baking, creating a delightful balance of flavors and textures.

While delicious on its own, it becomes truly extraordinary when transformed into a sandwich.

Stuffed with a variety of local ingredients, schiacciata sandwiches are a go-to for Florentines and visitors alike. Fillings often include savory options like thinly sliced prosciutto, creamy pecorino cheese, fresh arugula, or marinated vegetables, making each bite a mouthwatering combination of freshness and indulgence.

For the ultimate schiacciata experience, head to All’Antico Vinaio, a world-famous spot known for its generously packed, flavor-packed creations. Whether you’re enjoying it as a quick snack or a leisurely lunch, this iconic sandwich is a must-try for anyone exploring Florence’s vibrant culinary scene.

Cantucci and Vin Santo

Cantucci and Vin Santo is a quintessential Tuscan dessert pairing that offers a perfect blend of sweetness and tradition. Cantucci, often referred to as biscotti outside of Italy, are crunchy almond cookies baked twice to achieve their signature crisp texture.

These golden delights are traditionally served alongside Vin Santo, Tuscany’s iconic dessert wine known for its rich, honeyed flavor and velvety finish.

The ritual of dipping cantucci into Vin Santo is as much about the experience as it is about the taste. The wine softens the cookies, enhancing their nutty flavor and creating a harmonious balance of textures. This pairing is a favorite way to end a meal, offering both simplicity and sophistication.

For an authentic taste, visit a local trattoria such as Ristorante del Fagioli or Caffè Gilli, where cantucci are often house-made. Whether enjoyed in a cozy restaurant or under the Tuscan sun, this classic duo encapsulates the warmth and charm of Florence’s culinary heritage.

Gelato

Gelato is more than just ice cream; it’s a symbol of Italian craftsmanship and culinary excellence. Florence, often credited as the birthplace of gelato, is home to some of the finest artisanal gelaterias in the world.

Unlike traditional ice cream, gelato is churned at a slower speed, resulting in a denser, creamier texture. It also contains less fat, allowing the vibrant, natural flavors of the ingredients to shine.

From classic options like pistachio and stracciatella to more adventurous flavors like ricotta with fig or honey lavender, gelaterias in Florence cater to every palate. What sets authentic gelato apart is its use of fresh, high-quality ingredients—no artificial colors or preservatives here.

To savor the best gelato, visit Gelateria dei Neri or La Carraia, where every scoop is a testament to tradition and passion. Enjoy it while strolling through Florence’s picturesque streets for an unforgettable taste of Italian culture.

Vin Santo and Panforte

Vin Santo and Panforte is a traditional Tuscan dessert pairing that captures the essence of the region’s rich culinary history.

Vin Santo, meaning “holy wine,” is a sweet, amber-colored dessert wine aged in small barrels for years, developing a complex profile of honey, dried fruit, and nutty flavors. It’s often enjoyed with Panforte, a dense, spiced fruitcake packed with nuts, dried fruits, honey, and warming spices like cinnamon and nutmeg.

Panforte’s origins trace back to medieval Siena, where it was a luxurious treat reserved for special occasions. Its chewy, rich texture complements the smooth, syrupy Vin Santo perfectly, creating a harmonious blend of flavors with every bite and sip.

To experience this classic pairing, visit a historic spot like Caffè Gilli, where tradition meets elegance. Whether shared during festive moments or as a sweet conclusion to a meal, Vin Santo and Panforte offer a timeless taste of Tuscany’s culinary heritage.

Wapping Up

Florence is more than a city of art and history—it’s a culinary paradise where every dish tells a story of tradition, passion, and flavor. From hearty classics like Bistecca alla Fiorentina and Ribollita to sweet delights like Cantucci with Vin Santo, each bite offers a taste of Tuscany’s rich culture.

Exploring Florence’s food scene isn’t just about eating; it’s about immersing yourself in the city’s vibrant way of life. Whether you’re wandering through bustling markets or savoring meals in cozy trattorias, these experiences will leave you with unforgettable memories. Indulge, explore, and let Florence’s timeless flavors captivate your senses.