Looking for different local foods and dishes to try in Florence? You’ve come to the right place but be aware—some of our recommendations might surprise you! In this article, discover the best local food and drinks you should try in Florence, Italy for an authentic dining experience.
Pro Tip: Planning what to do on your trip to Florence? Bookmark this post in your browser so you can easily find it when you need it. Check out our guide to Florence for more planning resources, our best Florence tours for a memorable trip, and how to see Florence in a day (with itinerary).
Top Foods and Drinks To Try in Florence
Florence is a small village with a high visitor count in the region of Tuscany. It was once its own kingdom until the late 19th century. The famous Medici dynasty called it home along with countless artists and scholars. Dante Alighieri was from Florence and because of his “Divine Comedy,” the Florentine dialect is considered the “correct” spoken language of Italy.
The Florentine and Tuscan cuisines are extremely similar—if not the same. The recipes are all based on hearty vegetables with mushrooms and legumes served to accompany gamey meats like rabbit and wild boar. They also have a very particular bread made without salt, which takes some getting used to.
You’ll find all the most important dishes below along with the best places to get them. I’ve also added an interesting tidbit about DOP at the end of the list that will help you ensure you’re getting authentic products. Looking for more ways to spend your time in Florence? Explore the menu below.
The bistecca Fiorentina is what it sounds like—a Florentine steak. The cut of meat can be veal or from a heifer (a cow that has not birthed a calf). Also, it must be taken from the Chianina breed of cattle that originates in Siena. Before ordering this steak, you should know it is commonly served rare.
Like most Italian recipes, there is no fancy marinade that brings flavor to the dish. The flavor comes from the high-quality cut of meat and the salt, which enhances the flavor. To be a “Fiorentina”, the steak must be grilled over hot coals with the bone-in, like the American T-bone. The authentic bistecca Fiorentina has four main ingredients: steak, salt, pepper, and EVOO.
Where to get it: Try the awesome bistecca Fiorentina on our food tour in Florence—it’s an amazing experience. We make updates and changes to our food tours annually to make sure they are of the highest quality.
2. Lampredotto and Trippa
Do you consider yourself daring? If so, find a great lampredotto stand and have a sandwich prepared from the fourth stomach of a cow. This dish likely came about by poorer families experimenting with the less desirable and cheaper parts of the animal.
The result is lampredotto. Today, it’s a local favorite street food commonly served as a sandwich. Some say it’s delicious while others cringe at the sight of it. You’ll only know if you try it!
Yes, the brain of an animal fried. Similar to lampredotto, the goal was to use as much of the animal as possible, especially the parts rich in protein. Fried brains is exactly what it sounds like—and it’s delicious!
Made from the brain of a veal calf, the process of cooking it is mostly in its preparation. Like many Tuscan dishes, you soak the meat (brain) in water with lemon for some time. Then, it is simply battered and fried.
Rabbit is frequently eaten in Italy but rarely in English-speaking countries. It’s a delicious dish if prepared correctly and something you should definitely try when in Florence. It has the same texture as chicken but actually has flavor (yes, that was a jab at chicken).
Now, the name of this dish is quite interesting. “Roasted dead rabbit” is the literal translation. It’s a very basic dish with minimal ingredients and amazing flavor, which comes from it being slow-cooked with high-quality fresh ingredients. If in Florence or Tuscany, you should consider rabbit for a nice warm lunch on a cool day.
5. Ribollita
Ribollita is, for lack of a better description, where it’s at. It’s a bean, bread, and black cabbage (like kale) soup. It has all types of other vegetables including carrots, onions, celery, and more. This super hearty soup is a must on a cool Tuscan day.
Papparedelle are long thin noodles normally of an egg base. They are hearty and filling. A popular Florentine and Tuscan dish is ragù di cinghiale, which is made from wild boar (pork).
Easily one of my favorite dishes in Italy, this is a hearty pasta dish full of the types of flavor that only wild game can bring. It’s a must-try while visiting Florence.
What is a ragù? Beef, pork, onion, carrot, celery, and tomato are the main ingredients of a ragù. It’s a popular Italian recipe with variations throughout the peninsula. A ragù is not a jarred tomato sauce brand. In Italy, the only tomato sauce that comes from a jar is something called polpa or passata—basically, tomatoes that are already broken down into their liquid form so they can then be cooked with other ingredients. However, no self-respecting Italian would purchase pre-made tomato sauce.
This is a very typical Florentine cake. Like many Italian cakes and cookies, it’s not overly sweet or overly topped. It’s a simple cake with light orange and vanilla flavors. You can eat a piece of it without feeling like you have to run a half-marathon the next morning but it’s still delicious.
It is the more Florentine of the Florentine desserts and is often served with the giglio (Florentine flower or crest) on the top. You haven’t really been to Florence unless you’ve had a piece!
What do you get when you combine stale bread, sun-ripened tomatoes, and olive oil? A must-try dish, of course. Pappa al Pomodoro became a staple in the peasant kitchen, where waste was never an option and fresh tomatoes were only available in the late summer months. Today, it’s a year-round staple that can be enjoyed hot or cold, often topped with a generous drizzle of olive oil.
Tagliere Misto translates to “mixed board,” which makes sense—it’s Italy’s answer to the charcuterie board. Once a practical meal for shepherds on the move, it has become a Tuscan aperitivo staple. Expect a spread of prosciutto, salami, aged cheeses, and sweet sides like fig jam and honey.
Where to get it: Florentine wine bars and trattorias, best paired with a bold Tuscan red.
Not ready to book a tour? Check out our Florence Guide for more info.
8. Schiacciata con l’uva
This little treat looks more decadent than the previous one but is made mostly with fresh fruit as the filling. There are only six spoons of sugar in the entire cake! Instead, lots of grapes give this cake an amazingly sweet flavor. Both of the dishes could be eaten for breakfast as many Italian treats are.
A good Brunello is a deep red powerful wine that will explode in your mouth. It’s not overly fruity with a great floral smell. Cherry and rose are going to be the main flavors. You can expect a great earthy smell and a long finish.
If you’re drinking this stateside or in the UK or Australia, you’ll normally pay out the nose for a bottle that’s far too young to be drunk. In Florence, you can find a decent to superb bottle for €50 to €60 at dinner that would likely cost you $200+ in N. America at a restaurant. If you’re planning a special dinner and want something to knock your guests’ socks off, Brunello is the key.
Where to get it: You can get Brunello in almost any restaurant in Florence. If you want to drink it on-site we organize day trips to Montalcino from Florence and Rome.
10. Vernaccia di San Gimignano
Vernaccia is named after the grape it is produced from. It’s grown and produced most commonly near San Gimignano in Tuscany since the Renaissance. This is normally a strong wine with a bouquet of saffron, flower, and honey. It’s a powerful grape with a distinctive flavor that locals love.
Where to get it: Just about any restaurant in Florence but we have a small group day trip to Chianti that goes to Siena, San Gimignano, and a vineyard in Chianti for lunch. Vernaccia is on the menu!
The Santo Spirito district of Florence is a great area to go out if you want to get away from the hustle and bustle of central Florence. Remember, Florence is very small so you can easily walk there from your accommodation on the other side of the river.
You’ll probably want to start your evening off in Piazza Santo Spirito and take it from there. If you’re looking for a really local evening, go to Piazza della Passera. Basically, every restaurant in the piazza is great but 5 e cinque is the most local. You can have dessert at the restaurant or get gelato at Gelateria Della Passera. Finally, get drinks at Caffè degli Artigiani, which is typical Italian. Grab a drink, stand outside, and talk about food.
“Local” doesn’t always translate to “super nice.” If you’re looking for something more bella figura, you should hang in Piazza Santo Spirito. There are a few places to eat, mainly Osteria Santo Spirito, which is simple and good. Then, you can have a simple drink outside at Pop Café in the piazza.
If you really want to do Santo Spirito the right way, you should head there early, around 5 pm, and walk through the Pitti Palace and Boboli Gardens before they close at 6:30 pm. These were the former residence of the Medici Family and occupy most of Santo Spirito—definitely worth checking out.
Best Food Tours and cooking Classes in Florence
Florence Local Food Tour in Santo Spirito
Looking to experience the Santo Spirito food scene with a passionate foodie guide? Join our local food tour and enjoy a traditional dinner with Florentine steak and ribollita.
You’ll stroll through lively streets visiting authentic local spots and eating your way around Florence’s Santo Spirito neighborhood with nothing to worry about except having a good time.
Sant’Ambrogio Market Food Tour and Cooking Class with a Local Chef
The true Florentines don’t shop in the crowded markets or tourist-filled shops of the city center. They head to the hidden gem of Sant’Ambrogio Market, a local favorite you might have trouble discovering on your own.
Let a local chef guide you through this vibrant, off-the-beaten-path market and taste local street food specialties before heading to a cozy kitchen where you’ll prepare and taste a traditional 3-course Tuscan meal. Enjoy two wine tastings and finish in style with a tiramisù!
Let’s quickly talk about DOP, which stands for Denominazione di Origine Protetta. It’s basically a government term that defines a product’s origins. Almost every dish in this article is protected by DOP. You can’t call bread Pane Toscano unless it follows DOP regulations. As another example, over 400 wines and 160 foods are protected by DOP.
This is really helpful for Italy since it ensures authenticity. Sadly, they don’t have this in the United States. There are strict laws in Italy so that if you want to call your cheese “Parmigiano” everyone will know you’re getting authentic parmesan cheese from Italy.
That’s why it’s so expensive in your home country—because it’s truly imported. However, you can make that cheese in Wisconsin using whatever process you want and call it “parmesan,” which gives the real flavor a bad reputation. It would be amazing if this could change in the U.S. so that we know if a food is truly authentic and high quality, but in Italy, you can trust anything labeled DOP.
Find the best places to stay
Where To Stay in Florence
Florence has a small historical center packed with iconic landmarks to explore. Plan where to stay in the best neighborhoods in this beautiful city.
Sean is a co-founder and owner of The Tour Guy and its subsidiary The Roman Guy. He studied finance and statistics, but that is his "Dr. Jekyll" side! His "Mr. Hyde" is in love with travel, art, history, and culture. Sean has read libraries of historical text and believes that all internet content should come from books. A practice he follows!
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Comment (1)
Linda
Hi Sean,
Your article was excellent!
Can you help me find someone in Florence? I lost contact with him last week and there’s no other way left for me to reach.
Your response is much appreciated.
Thank you.
Hi Sean,
Your article was excellent!
Can you help me find someone in Florence? I lost contact with him last week and there’s no other way left for me to reach.
Your response is much appreciated.
Thank you.