12 typical florentine dishes
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The cuisine of the areas surrounding Florence: 12 typical dishes to try

A gastronomic tour of the metropolitan city of Florence.

Leaving Florence behind, the local gastronomy is definitely not to be missed! The entire metropolitan area of Florence is a delicious oasis filled with typical dishes that are worth tasting. Bold and decisive flavors that will tell you the story of our cuisine. Here are 12 we've selected:

1.Peposo dell’Impruneta

The peposo all’Imprunetina is an ancient Tuscan stew made with beef brisket, slowly cooked with black pepper and red wine, originating from the ovens of Impruneta. Location: Impruneta.

2.Fried brain

Cervello fritto is a Tuscan specialty, crispy on the outside and soft on the inside (with a unique texture), made by breading and frying calf or lamb brain. Location: Cercina.

3.Tagliatelle with porcini mushrooms

Porcini mushrooms are prized in Tuscan cuisine for their intense flavor, mainly used fried, with tagliatelle, or with meat. Location: Fairs in Pozzolatico, Reggello, Borgo San Lorenzo, Certaldo, Vicchio.

4.Stewed or salmì wild boar

Wild boar in stew is made with wild boar meat marinated in red wine and slowly cooked with herbs, tomatoes, and spices until tender and flavorful. Location: Montaione.

5.Francesina and red onion of Certaldo

A variety of sweet and crunchy onion, particularly appreciated for its versatility in the kitchen: red onion soup, pici with rabbit and onion, and especially... francesina! A dish made from leftover boiled meat, recooked in a pan with plenty of onion, tomatoes, and seasonings to taste.

6.Rabbit and fried artichokes

Rabbit meat and artichokes are floured or breaded and fried until perfectly golden. Location: Empolese.

7.Snails and frogs

Snails are often cooked in a stew with garlic and parsley, while frogs are fried or stewed, appreciated for their delicate and flavorful meat. Location: Sagra della Ranochiocciola in Montespertoli (Chianti town).

8.Schiacciata with prosciutto

A delicious schiacciata stuffed with raw ham. Location:the Passo della Consuma refuge, or the Prosciutto House of Vicchio.

9.Beans all’uccelletto style and ribollita

Cannellini beans cooked with tomatoes, garlic, sage, and olive oil for a simple but rich flavor. And the most famous Tuscan soup, made with cavolo nero, cannellini beans, and stale bread. Location: Fiesole.

10.Trippa from Castelfiorentino

The typical dish of Castelfiorentino is undoubtedly trippa (tripe), a food with a connection dating back to the Middle Ages, particularly the centopelle, the leaner part, which is even represented in the town’s coat of arms.

11.Frittelle from San Donato in Collina

Made with a dough of flour, yeast, and sugar, fried until golden and crispy. From January to March. Location: Sagra di San Donato and Rignano sull’Arno.

12.All the dishes of Mugello

In Mugello, there is no shortage of options; everything is delicious! Read more.



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