What To Eat In Florence: 12 Delicious Traditional Dishes

First, we’re gonna hit pause on finding the best spots to eat Lasagna, Carbonara, or Pizza Margherita in Florence. Why?

Wherever you are in Italy, you avoid ordering delicacies from other regions!

The unified Italy is younger than 200 years old, yet its regional culinary traditions go wayyyyy back. So trying to get a Caprese salad in Florence is like going to Japan but ordering a Pad Thai. Yikes!

I had a blast (and some regrets gaining weight 😅) eating my way through the streets and restaurants during the 10 days I spent there.

I didn’t waste a single meal trying something that wasn’t from Florence. Now I’m here to share my favorite Florentine dishes with you, from Bistecca alla Fiorentina, Lampredotto, Pappardelle al cinghiale, Zuccotto, and all things truffle.

Get ready to take notes on exactly what to eat in Florence, my friend. I assure you this list won’t include pizzas (from Naples), so if that’s what you’re looking for, this guide ain’t for you!

My Favorite Italian Dishes from Florence

I had already been to Italy once when I was planning my time in Florence, so I knew that regional dishes were a big thing.

I started by googling typical Florentine dishes in Italian and creating a list. Then I went and tried every single dish on that list.

The 12 you’ll find here aren’t nearly all Florence has to offer, but they’re the 12 I enjoyed the most. Some of them might sound unconventional to what you’re used to, so keep your mind open.

Without further ado, let’s get into the list, starting with primi, secondi, antipasti, and closing with dolci.

1. Pappardelle al Cinghiale

In the simplest terms, wild boar pasta.

A little historical detail I found out by talking to my guide on the wine tour, but you know how some wineries also plant olive trees and press olive oils, too?

Historically, wild boars in Tuscany would run into these olive groves and ruining their business. So the locals started eating the boars to fix the problem! 😂

The wild boar sauce is Ragù, the same tomato-based meat sauce used in Bologna’s Tagliatelle al Ragù. Pappardelle is also a long, flat type of pasta, just slightly wider than Tagliatelle.

This is easily the most famous pasta dish from Florence.

Where to try Pappardelle al Cinghiale: Osteria Nuvoli

2. Pasta al Tartufo

When in Tuscany, you eat truffles, as truffle-hunting is a deep-rooted tradition in this region.

From truffle oil, truffle butter, to truffle honey (Try some at Conservo Firenze at the Central Market. It’s to die for!), it’s a tragic miss if you skip this ingredient in general.

Truffles are also used, of course, in pasta dishes here, with truffle olive oil usually mixed into a creamy sauce, with thin shavings on top.

The most common pasta shapes used is Tagliolini (usually called Taglierini here).

Taglierini al tartufo was the first dish I tried in the city, at La Giostra, and it was heavenly.

I wasn’t sure if excitement played a role in that, so I went back again on the last night, too. It really was that good. Buca Mario also makes it really well!

Where to try Pasta al Tartufo: Ristorante Buca Mario, La Giostra

3. Ribollita

This cozy soup is a staple in Cucina Povera, literally “poor cuisine,” a cooking style born in the countrysides of Southern Italy and Tuscany.

Depending on resourcefulness and leaving no food waste means that a lot of easy ingredients go into these dishes.

In a bowl of Ribollita, you’ll taste the creaminess of white kidney beans, the freshness from a variety of vegetables (usually kale, carrot, onion, and tomato), and the heartiness of Tuscan bread.

It’s not the prettiest-looking soup on the planet, but man, I could have it again and again.

Where to try Ribolitta: Buca dell’Orafo

4. Pappa al Pomodoro

Another dish from Cucina Povera, this tomato-and-bread soup is slightly thicker than Ribollita. The name translates to “tomato mush” or “tomato baby food” and it sure looks it.

Don’t let the mushiness deter you from trying it. I personally have a big texture problem, too, but I turn into such a big foodie when I’m overseas, so I tried it, although as a small portion.

It was delicious and very cozy!

What else is in this dish apart from stewed Tuscan bread and tomatoes? The usual, olive oil, garlic, and basil. Can’t live without those when in Italy, can we?

Where to try Pappa al Pomodoro: Trattoria Zà Zà

5. Bistecca alla Fiorentina

Moving into the secondi part of the list with the one secondo to rule them all, Bistecca alla fiorentina.

The whole world and their mother talk about Florentine steak, but not everyone is prepared to love it as it is. Let me explain.

There are three absolute rules when it comes to the Florentine steak.

One, you can’t put sauce on it (no, Mary, not even peppercorn sauce).

Two, do not pair it with white wine. While most people know white wine doesn’t go with red meat, this is especially strict, as it will completely mask the steak aroma. Are you ready for the last rule?

Three, the steak is served rare. Rare. You do not ask for medium rare, and no waiter will ever ask you how you’d like it cooked.

These meats are very lean, so cooking it slightly more than rare will make sure your teeth fall off trying to chew.

Follow these three rules, and I guarantee you, you’ll never have enough Bistecca alla fiorentina in your life. I’m desperately craving it as I’m writing this, but I won’t get to have any again until March!

Where to try Bistecca alla Fiorentina: Antico Ristoro di’ Cambi

6. Trippa alla Fiorentina

If you haven’t had the courage to try tripe in Mexico City, maybe this is the time, as you’ll find variations of tripe dishes all across Italy, not just Florence.

Compared to the Roman version, what you’ll try here is slightly milder in terms of flavor.

This dish is basically strips of tripe stewed with onion, carrot, celery, bay leaves, and basil. Of course, can’t leave out the Tuscan extra virgin olive oil, and a dash of black pepper to give it hints of spiciness.

If you’re wondering if this is another dish from Cucina Povera, then you would be correct! If it looks a mess, but is delicious as hell, then it’s very likely one.

Where to try Trippa alla Fiorentina: Trattoria Zà Zà

7. Lampredotto

Here’s another Cucina Povera dish made from yet another part of a cow’s stomach.

Lampredotto is made by simmering the fourth stomach of a cow (abomasum) with onions, carrots, and tomatoes for hours.

Most people talk about it as a sandwich, but it’s also eaten as a standalone. I tried it at Trattoria Sergio Gozzi, near where I stayed, and it was amazing!

I didn’t have enough meals to try the sandwich version last time, but it’s in the plans for my next visit in a few months. I’ll make sure to update this section with my thoughts then!

Where to try Lampredotto: Trattoria Sergio Gozzi

8. Peposo alla Fornacina

Can you handle your spices? If not, I’d be very careful with trying this one. In the simplest terms, Chianti beef stew with a ton of pepper. A ton of pepper.

Legend has it that this dish was popularized by the famous Brunelleschi, the man who built the Santa Maria del Fiore dome.

During the dome’s construction, workers were cooking cuts of meat near the kilns of Impruneta, south of Florence. Brunelleschi added pepper to the recipe, and turned it into what it is today.

Would you really skip the secondo that partially built the dome? Really? 😅

Where to try Peposo alla Fornacina: Trattoria del Pennello

9. Tortino di Carciofi

When I saw this dish, my first thought was, “Oh, it looked like a Thai omelet with artichokes instead of pork.”

It doesn’t always look like a flat omelet, though. Some places make it thicker, more like a little pie.

The pie itself is a combination of artichoke pieces, flour, egg, butter, heavy cream, and olive oil. And yes, it’s just as delicious as it sounds!

This is an antipasto menu, meaning you have it as an appetizer and not your whole meal.

Where to try Tortino di Carciofi: Buca dell’Orafo

10. Panzanella

This was easily the freshest antipasto I’ve ever tried in Italy so far. It’s one of those lemon-y, tangy salads with the crunchiness that make your soul dance.

There’s no lemon in it, but do you get what I was going for?

Basically, it’s a salad with stale bread soaked in water, mixed with tomatoes, cucumbers (that’s the crunch!), onions, basil, with vinegar and olive oil (extra virgin, of course).

I had it going into the winter and it still hit the spot. Imagine having it on a warmer day! I’d be down for that!

Where to try Panzanella: Trattoria Mamma Gina

11. Cantucci & Vin Santo

The rest of the world calls it Biscotti, but guess what, biscotti just means “cookies” in Italian.

Cantucci, on the other hand, is the true name of these bars of extremely hard cookies with almonds in them.

And they’re extremely hard to bite into because they’re meant to be dipped in something.

Most of the time, that something is a glass of Vin Santo, a Tuscan dessert wine made from white grapes. And the reason it’s called “Vin Santo” or “Holy Wine” is because it was historically used in religious ceremonies!

A note I got from the food tour I took: Take one bite, dip it in wine for four seconds, then take another bite.

Where to try Cantucci: Il Cantuccio di San Lorenzo

12. Zuccotto

This dome-shaped cake reminded me of both Tiramisu and Trifle at the same time. Maybe because it’s got elements of both.

The outer layer is sponge cake soaked in liquor, stuffed on the inside with whipped cream, ricotta, nuts, and chocolate.

That sounds like heaven to me. It also tasted like heaven, especially at Trattoria Sergio Gozzi. Mmmm!

Side note, if you ask me to choose between Cantucci and Zuccotto for dessert, I will always go for Zuccotto because that’s how my soul is built.

Where to try Zuccotto: Trattoria Sergio Gozzi

Want to Try a Lot At Once?

There’s nothing I love more than taking a local-led food tour as soon as I hit a new city.

It’s an amazing way to get to know the local cuisine, get local recommendations on where to eat, and decide quickly for yourself what you enjoy and what you don’t.

I joined the most popular Florence food tour because I trusted the number of reviews it got. But it turns out that they had switched out some more adventurous Tuscan menus for more conventional ones, so a lot of the dishes on this list, you won’t get to try on this tour.

However, I found this super new tour that looks like it would stay truer to Tuscan cuisine (tripes, stomach, and all). There aren’t a lot of reviews yet, but it seems more promising! 👇

Things to Do in Florence When You’re Not Eating

Technically, you’d still be eating, but I highly recommend joining this wine tour out to Chianti Wine Region, among other cultural things to do in Florence.

Check out my cultural tips on how restaurant reservations and meals work in Italy before you go. This way, you won’t run into any surprises.

Bookmark my Italy Travel Guides so you can check back in for more info whenever you want.

Get Ready For Your Trip to Italy

Below are resources to help you get ready for your trip.

• Make sure you protect your trip with a travel insurance.
• Stay connected in Italy with this eSIM
• Must-have Apps: City Mapper, Google Maps, AppTaxi

Grab My Trip-Planner Template

To help streamline your planning process, I’ve decided to share the template I’ve created and have personally used to plan my own trips. You can grab a copy of it for free below!

FAQs About Florentine Food

📌 Pin this for later

Sharing is caring!