Truffle EVERYTHING
Truffle Burrata
Mushroom truffles are quite popular in the Tuscan region and especially so in Florence. Restaurants will feature appetizers like truffle burrata drizzled with locally sourced olive oil, an ideal way to get your taste buds ready for your delicious meal.
Truffle Main Courses
Do not hesitate to try any of the mouth-watering truffle cream entrees. My favorite is the Veal with Truffled mushrooms or you can always go for creamy truffle sauce atop a delicious juicy chicken breast and of course a side of potatoes.
Truffle Pasta
Mushroom truffle pasta known as tagliatelle funghi porcini e tartufo is long flat pasta noodles tossed in a creamy mushroom sauce topped with truffle. Personally, this is my favorite dish in Tuscany.
Places to try: Trattoria Za Za, Trattoria Giovanni, Osteria Cinghiale Bianco, Antico Restaurante Paoli 1827
Boar Pasta
Boar Pasta or Boar Pappardelle al Cinghiale is wide ribbon pasta topped with a deliciously heavy tomato, red wine sauce and stewed tender boar meat.
Places to try: Ristorante Buca Mario, Trattoria Za Za, Trattoria Giovanni, Osteria Cinghiale Bianco, Antico Restaurante Paoli 1827
Bistecca alla Fiorentina
Bistecca alla Florentina is T-bone cut steak from the Chianina breed of cows in Siena cooked rare over a fire giving it a crispy blackened exterior seasoned with only salt and pepper. If you prefer your steaks well done, than this isn’t for you and don’t even think about insulting the chef by specifying how you want it cooked!
Places to try: Trattoria Mario, Ristorante Buca Mario, L’Osteria di Giovanni, Le Cappelle Medicee, Osteria Cinghiale Bianco, Antico Restaurante Paoli 1827
Tagliere
Finocchiona is Florentine salami and I ordered it any chance I got while in Florence! It will be a regular on Tagliere which translates to cutting board and is charcuterie board with cheese and meats. Try mortadella and sopressata as well. As for cheese pecorino toscano is the star. Tagliere makes a great appetizer to share with friends or as an aperitivo with drinks.
Places to try: Trattoria Za Za, Trattoria Giovanni
Fagioli all’uccelletto
Tuscan-style Baked Beans or Fagioli all’uccelletto are beans served in a hearty tomato sauce perfect for dipping your bread.
Places to try: Antico Restaurante Paoli 1827, Ristorante Buca Mario
Coniglio Arrosto Morto
Stewed Rabbit Pasta or Coniglio Arrosto Morto is slow cooked rabbit stewed with vegetables like onions, carrot, celery, and tomatoes served over pasta.
Places to try: Osteria Cinghiale Bianco
Pappa al Pomodoro
Tuscan bread soup or Pappa al Pomodoro uses stale bread purreed to thicken a soup base of tomato, olive oil, garlic, and basil. Rioblita is a similar soup with cannellini beans instead of tomatoes along with other vegetables you have on hand. Both soups have peasant roots where people made meals from what they had on hand and didn’t let stale bread go to waste. Now it is a deliciously hearty meal served at some of the best restaurants in the city.
Places to try: Trattoria Mario, L’Osteria di Giovanni, Le Cappelle Medicee, Trattoria Za Za, Trattoria Giovanni, Osteria Cinghiale Bianco, Antico Restaurante Paoli 1827
Fiori di zucca
Stuffed zucchini blossoms or Fiori di zucca ripieni are lightly battered fried zucchini blossoms stuffed with cheese, ricotta or mozzarella usually.
Places to try: Trattoria Za Za
Schiacciata
Schiacciata is Florentine focaccia bread that can be eaten alone as a snack, made into a sandwich for lunch, or topped with grapes and baked for dessert. Panini are sandwiches and some are made with schiacciata.
Places to try: All’Antico Vinaio, I Fratellini, Pino’s Sandwiches, Semel Street Food
Gelato
With its slow churn process at a higher temperature, gelato has a more intense flavor and denser texture than ice cream. My favorite flavor is the nocciola which is a light hazelnut and cream flavor similar to but as overpowering as Nutella. I also love pistaccio and for those who want to feel like a kid again try Stracciatella which is a fancy name for vanilla with chocolate chip shavings.
Places to try: Venchi Cioccolato e Gelato, Gelateria Della Passera, Sbrino Gelatificio Contadino, Gelateria La Carraia
Drinks
Coffee
Espresso is serious business in all of Italy and you can see it everywhere. Most people start their day with an espresso that is rich and thick. I preferred a cappuccino along with my breakfast, as tradition has it in Italy – no cappuccinos after noon. If you want something more along the lines of dessert, try a nocciola which is espresso with hazelnut cream. Also, the price to enjoy your coffee standing at the bar is a fraction of what you will pay to sit at a table with service so take your pick.
Places to try: Caffe Gilli, Ditta Artigianale Neri, Nome Coffee Roasters
Wine
Florence is in the Tuscany region which is one of the most well known wine regions in Italy. Home to big bold Tuscan red wines featuring Sangiovese, Cabernet Sauvignon, Cabernet Franc, Syrah, Merlot, and Pinot Noir. You will hear a lot about Super Tuscans, but all it means is a red blend including local and non-local varietals. If you want to try a local varietal look for Canaiolo, Colorino, Malvasia Nera, and Mammolo.
Sangiovese is the main varietal of grape found in Brunello di Montalcino as well as Chianti the other famous Tuscan wine. 85% of red wine produced in Tuscany is Sangiovese so its a must have while visiting Florence and pairs well with a Florentine steak, tagliere, or dish featuring tomato sauce. Chianti is the more well known regional wine and pairs well with most Tuscan dishes especially if it involves tomatoes. Its main tasting notes are red fruit, spice, and earth. Look for Brunello di Montalcino which is a red wine that smells of cherry and flowers with a bold flavor and lovely finish from its high acidity and tannins. It is rather expensive outside of Italy so try a bottle with dinner while in Florence. It carries Italy’s highest DOCG classification.
If you love white wine, Trebbiano is the most commonly grown white varietal and tastes bright and crisp with an herbal finish. The main tasting notes are peach, citrus, green apple, and herbs. It is dry with a nice acidity that pairs well with cheese, pasta or pizza with white sauce, seafood, and chicken. The region features other whites including Malvasia, Vermentino, Vernaccia, Viognier, Chardonnay, and Sauvignon Blanc.
Places to try: Le Volpi e L’uva, Loggia Roof Bar, Babae, Sesto on Arno
Negroni
Legend has it that the popular Campari cocktail Negroni was invented by Count Camillo Negroni in Florence when he ordered an Americano made with gin in place of the usual soda water. Enjoy a delicious Negroni at one of the many cocktail bars or terrazzas around town.
Places to try: ANYWHERE, View on Art Rooftop Cocktail Bar, La Terrazza, Sesto on Arno,
Aperol Spritz
You will see spritzes on the menu EVERYWHERE. The most common is an Aperol spritz made of Aperol, Prosecco, and a splash of sparkling water. Aperol has a bitter and sweet taste with flavors of orange, rhubarb, and herbs. If you want something a little sweeter try the lemon spritz made with limoncello or a peach bellini.
Places to try: ANYWHERE, View on Art Rooftop Cocktail Bar, La Terrazza, Sesto on Arno,