All-Around Florence cuisine: must-try typical dishes

A gastronomic tour of the Metropolitan City of Florence, a true oasis of flavor, home to countless Tuscan dishes that deserve to be tasted. These long-standing local specialties tell the story of the region through authentic ingredients and traditional recipes. There is something for every palate! Starting with the areas around Florence, in alphabetical order:

1. Florentine Area – Chicken Liver Crostini, Garlic and Tomato Bruschetta, Schiacciata or Coccoli (Fried Dough), Prosciutto, Finocchiona Salami, Beans

If you have ever ordered a traditional Tuscan appetizer anywhere in the Florentine area, you will recognize these timeless classics that never fail to appear on the table.

2. Bagno a Ripoli – Inzimino di Lampredotto

Inzimino di lampredotto (the traditional Florentine street food made from the fourth stomach of cattle) is one of the most traditional recipes of Florentine cuisine. Lampredotto is slow-cooked and then sautéed with spinach, tomato, and herbs, creating a rich and flavorful dish that highlights one of the most iconic ingredients of the local gastronomic tradition.

3. Calenzano – Carabaccia (Vegetarian)

Carabaccia is an ancient onion soup considered one of the ancestors of the famous French onion soup. Made with stewed onions, broth, and bread, it was often enriched with cheese and spices, offering a delicate yet satisfying flavor.

4. Campi Bisenzio – Braised Sheep or Fried Frogs

Among the area's specialties is braised sheep, slowly cooked with tomato, wine, and aromatic herbs until exceptionally tender. Another traditional dish is fried frogs, typical of the wetlands of the Florentine plain, featuring a crispy coating and a delicate flavor.

5. Fiesole – Pappa al Pomodoro and Ribollita (Vegetarian)

Pappa al pomodoro is one of the symbols of traditional Tuscan peasant cuisine. Prepared with stale bread, tomatoes, garlic, basil, and extra virgin olive oil, it has a creamy texture and a simple yet authentic flavor. Equally important is ribollita, the famous Tuscan soup made with black cabbage, cannellini beans, and stale bread.

6. Figline and Incisa Valdarno – Duck with Celery (Nana con i Sedani)

This traditional Valdarno recipe combines duck meat with a rich sauce made from celery, tomato, and aromatic herbs. The long cooking process produces a tender and flavorful dish deeply rooted in local culinary traditions.

7. Florence – Lampredotto or Florentine Steak

Lampredotto is Florence's most famous street food: made from the fourth stomach of cattle, slow-cooked in a flavorful broth and typically served in a crusty bread roll with green sauce and chili sauce. The Florentine steak (Bistecca alla Fiorentina), on the other hand, is the undisputed classic of Florentine cuisine: a thick T-bone steak grilled over hot coals and served rare, showcasing the quality of the meat.

8. Impruneta – Peposo

Peposo all'Imprunetina is a historic beef stew slowly cooked with generous amounts of black pepper, red wine, and garlic. According to tradition, it originated among the brickmakers of Impruneta and is renowned for its bold flavor and exceptionally tender meat.

9. Lastra a Signa – Francesina

Francesina is a traditional dish made from leftover boiled beef, cut into pieces and reheated in a rich onion and tomato sauce. It is a perfect example of Tuscan "cucina povera," transforming simple ingredients into a delicious meal.

10. Pelago, Londa, Pontassieve and Rufina – Bardiccio

Bardiccio is a traditional fresh sausage made from pork and beef, flavored with fennel seeds, garlic, and spices. Usually grilled or pan-fried, it is one of the most representative products of the eastern Florentine hills.

11. Reggello – Fagioli Zolfini and Fagioli all'Uccelletto (Vegetarian)

Fagioli zolfini are a native bean variety characterized by their small size and pale yellow color, mainly cultivated in the hills around Reggello. Known for their thin skin and creamy texture, they are often served simply with extra virgin olive oil and black pepper.

Throughout the Florentine area, one of the most traditional ways of preparing cannellini beans is all'uccelletto, cooked with tomato, garlic, and sage.

12. Rignano sull'Arno – Wild Boar

Wild boar is one of the stars of the cuisine found in the region's wooded hills. Prepared as a stew with red wine, tomato, and herbs, or used in rich pasta sauces, it offers intense flavors closely linked to Tuscany's hunting traditions.

13. Sesto Fiorentino – Budella alla Sestese and Fried Brain

Budella alla Sestese is a historic pork dish made with carefully cleaned intestines, simmered with tomato, vegetables, and spices. The lengthy preparation results in a rich and distinctive flavor. In Cercina, a small green hamlet of Sesto Fiorentino, fried brain is a local specialty: crispy on the outside and soft on the inside, made by breading and frying veal or lamb brain.

14. Signa – Braised Sheep

Sheep is one of Signa's most characteristic traditional dishes and is generally slow-cooked with tomato, wine, and herbs. The long cooking process creates tender meat and a rich sauce, ideal when accompanied by Tuscan bread.

15. Vaglia – Nardone (Vegetarian)

Nardone is a traditional dessert associated with the Mugello area and the municipality of Vaglia. It is a delicious stale-bread cake that originated as a peasant recipe for using leftovers and was later enriched with sweeter ingredients, resulting in a soft interior and a crispy crust.

Traditional Dishes of the Metropolitan City of Florence

1. Montaione – Wild Boar Stew or Cinghiale in Salmì

Wild boar is marinated in red wine and slowly cooked with herbs, tomato, and spices until tender and richly flavored.

2. Certaldo – Red Onion Soup (Vegetarian)

Certaldo's famous red onion is a sweet and crunchy variety highly appreciated for its versatility in the kitchen. One of the best ways to enjoy it is in a traditional onion soup.

3. Empoli – Artichoke (Vegetarian)

The Empoli artichoke is a local variety known since the 19th century, distinguished by its lack of thorns and its late harvest season, from March to June. It is appreciated for its balanced flavor, combining sweetness with slight bitterness, and for its tender, compact texture.

Every spring, it takes center stage at the traditional Empoli Artichoke Festival, which celebrates its quality and history.

4. Castelfiorentino – Tripe

Castelfiorentino's signature dish is undoubtedly tripe. The town's connection to this ingredient dates back to the Middle Ages, particularly to centopelle, the leanest part of tripe, which is even represented in the town's coat of arms.

5. The Flavors of Mugello

Finally, Mugello cuisine is rich in traditional dishes such as the iconic potato-filled tortelli and boasts a range of high-quality local products, including the renowned Marrone del Mugello PGI chestnut.