Of course, the steak has reached world fame for its excellence. But while a delicious luxury, this dish is actually not the ideal representation of Florentine cuisine.<\/span>\u00a0<\/span><\/p>\n In fact, while the Medici and other nobles may have enjoyed these juicy steaks, the majority of the Florentine locals were enjoying a much more humble cuisine<\/a>. Many locals throughout history couldn\u2019t afford much, but with what they could get their hands on they created delicious simple dishes still loved today.<\/span>\u00a0<\/span><\/p>\n The culinary divide is still visible in the restaurants of Florence. While tourists love to head straight for the Fiorentina<\/em><\/a>, you\u2019ll notice locals aren\u2019t digging into it that often. So why not join them and try out a true taste of <\/span>Firenze?<\/span>\u00a0<\/span><\/p>\n Experience an authentic Florence with these seven typical Tuscan dishes that will make you feel like a true local.<\/span>\u00a0<\/span>\u00a0<\/span><\/p>\n Warm up with hearty <\/span>ribollita<\/span><\/i>, a soup linked to Florence\u2019s peasant traditions. You\u2019ll find this on the menu mainly in fall and winter. One of the primary ingredients is kale, which real Florentines will only enjoy when in season.\u00a0<\/span>\u00a0<\/span><\/p>\n More of a stew,<\/span> ribollita<\/span><\/i> (literally “re-boiled” in Italian) came about as a way to not waste food that had gone stale, such as vegetable bits and old bread. The leftover scraps would be mixed in and reboiled to create a satisfying and tasty meal.<\/span>\u00a0<\/span><\/p>\n Another key ingredient: Tuscan bread, which is always made without salt. The bread bits are then mixed together with a broth and local vegetables. These include white beans, carrots, potatoes, and any seasonal greens. The trick to this soup is long slow boils to let the bread soak it all up.<\/span>\u00a0<\/span><\/p>\n Where to try it out? <\/span>Trattoria Cibr\u00e8o<\/span><\/a>, found nearby Santa Croce is the best place to go for a <\/span>ribollita<\/span><\/i> in the center! And if you are visiting out of season, you\u2019ll still find their menu filled with typical Florentine dishes to enjoy.<\/span>\u00a0<\/span><\/p>\n Another soup made to warm up Florentine palates in the cold months.\u00a0<\/span>\u00a0<\/span><\/p>\n This is one of the most delicious typical Tuscan dishes, made with such simple ingredients<\/span> and <\/span>b<\/span>ased yet again on the unique <\/span>saltless<\/span>\u00a0Tuscan bread. To make this dish right, you want to wait for the bread to go rock hard stale. Then it gets soaked up in the broth, and slow-cooked with tomatoes to create a chunky tomato soup.\u00a0<\/span>\u00a0<\/span><\/p>\n One last touch is needed to complete this Florentine comfort food: a drizzle of excellent Tuscan olive oil.\u00a0<\/span>\u00a0<\/span><\/p>\n If you want to get a taste of this easy-going dish, in a no-frills, genuine Tuscan trattoria, you should stop by <\/span>Trattoria I 2 G (Via Bernardo Cennini, 6\/red<\/em>)<\/span>.<\/span>\u00a0 It’s a small restaurant adored for its home cooking and warm atmosphere.<\/span>\u00a0<\/span><\/p>\n Cinghiale<\/span><\/i>,<\/span><\/i> or wild boar<\/span>,<\/span> are found throughout the rolling hills and forests of Tuscany. Being so plentiful, they became a staple in Florentine cuisine, and <\/span>a <\/span>tasty addition to complete a steaming plate of pasta<\/a>.<\/span>\u00a0<\/span><\/p>\n Which fresh pasta you may be served differs from one town to another. While most restaurants will probably offer you <\/span>pappardelle <\/span><\/i>or <\/span>tagliatelle<\/span><\/i>, both wider flat noodles; you can sometimes grab a real treat: <\/span>pici<\/span><\/i>!<\/span>\u00a0<\/span><\/p>\n Pici<\/span><\/i> are a local tradition, coming from the area of Siena. They are spaghetti-style pasta but much thicker. When cooked it becomes chewy and soaks up the ragu for a perfect textured bite. They are rare in Florence, but<\/span>,<\/span> sometimes you get really lucky and find a plate\u2014f<\/span>or example at Ristorante Boccanegra<\/a>, a must on your trip to the city!<\/span>\u00a0<\/span>\u00a0<\/span><\/p>\n At Boccanegra you can try both these styles of Tuscan pasta<\/a> topped with wild boar ragu in an elegant yet welcoming atmosphere. To make the experience even better, <\/span>Boccanegra <\/span>has a great wine list<\/a> and enthusiastic staff ready to help you find the perfect pairing.<\/span>\u00a0<\/span>\u00a0<\/span><\/p>\n Think your appetite is up for an adventure? Try out local favorite <\/span>lampredotto<\/span><\/i><\/a>, a<\/span>n offal sandwich that\u2019s been a go-to lunch in Florence for centuries.<\/span>\u00a0<\/span><\/p>\n Lampredotto<\/span><\/i> is made from the lean part of the bovine stomach, usually boiled and seasoned with herbs and sauces. Rather than a proper dish, this is typical street food, stuck between two pieces of flatbread, wrapped in paper, and enjoyed as you walk to your next destination.<\/span>\u00a0<\/span><\/p>\n The <\/span>lampredotto<\/span><\/i> sandwich goes beyond being one of the most typical Tuscan dishes. It’s truly a Florentine specialty\u2014you won\u2019t find it anywhere else!<\/span>\u00a0<\/span><\/p>\n If you want to enjoy <\/span>lampredotto<\/span><\/i> in true Florentine fashion\u2014fresh & ready to eat from a street kiosk\u2014then you\u2019ve got to stop by T<\/a><\/span>ripperia Pollini, a <\/span>family-run establishment in the form of a staple food truck. You\u2019ll find these <\/span>lampredotto<\/span><\/i> chefs in Via de Macci near the Sant\u2019Ambrogio <\/span>mercato<\/span><\/i>.<\/span>\u00a0<\/span><\/p>\n Another one for you adventurous foodies, tripe became a typical Florentine<\/span> dish as in the past families would never want to waste any food they could have. Using offal is a tradition not only in Florence, but also Rome, where it is called <\/span>quinto quarto<\/span><\/i><\/a> (“the fifth quarter”).<\/span>\u00a0<\/span><\/p>\n Though once these dishes were prepared out of necessity, today they are considered real delicacies. Florentine tripe is cooked with simple ingredients and offers a delicious strong taste. You\u2019ll probably see it served with tomato sauce, onions, and just a little salt and pepper. <\/span>\u00a0<\/span><\/p>\n Tripe is another street food favorite in Florence, served slathered in sauce inside a crunchy bun. A great place to grab this light lunch<\/a> option is <\/span>Da’ Vinattieri (Via Santa Margherita, 4\/6r<\/em>)<\/span>, a literal hole in the wall tucked away around the corner from the Bargello National Museum. You might even miss it if you are not looking closely, but step up to the window and grab one of the best sandwiches in all of Florence.\u00a0<\/span>\u00a0<\/span><\/p>\n After enjoying all these rich typical Tuscan dishes, it\u2019s time for something sweet! <\/span>\u00a0<\/span><\/p>\n Florentine schiacciata<\/em> is a typical cake of carnival season between February and March. The dough is made with lard, sugar, vanilla, and a quick squeeze of fresh orange juice. <\/span> The rectangular cake can be enjoyed as it or made even sweeter with fresh whipped cream served between two pieces.\u00a0\u00a0<\/span><\/p>\n Oranges don\u2019t grow in Tuscany, do they? Not exactly, but they were brought up from the south when in season. Since they were rare at one time, this was a way for those who couldn\u2019t buy them to enjoy a little drop of their sweet flavor.<\/span>\u00a0<\/span><\/p>\n You can immediately recognize this cake in any bakery<\/a> window; it will be decorated with powdered sugar in the shape of Florence\u2019s Fleur de Lis. But if you want to taste one of the best, head straight to <\/span>Pasticceria Serafini<\/a>!<\/span>\u00a0<\/span><\/p>\n![\"Close](\"https:\/\/assets.devourtours.com\/wp-content\/uploads\/cutting-meat-on-plate-florence.jpeg\")
<\/span><\/p>\n1. Ribollita\u00a0<\/span>\u00a0<\/span><\/h2>\n
![\"Typical](\"https:\/\/assets.devourtours.com\/wp-content\/uploads\/ribollita-FCC.jpeg\")
2. Pappa Al Pomodoro<\/span>\u00a0<\/span><\/h2>\n
![\"Close](\"https:\/\/assets.devourtours.com\/wp-content\/uploads\/pappa-al-pomodoro-FCC.png\")
3. Wild Boar Ragu with Fresh Pasta<\/span>\u00a0<\/span><\/h2>\n
![\"Wide](\"https:\/\/assets.devourtours.com\/wp-content\/uploads\/pappardelle-with-boar-ragu-FCC.jpeg\")
4. Lampredotto Sandwich<\/span><\/h2>\n
![\"Tripe](\"https:\/\/assets.devourtours.com\/wp-content\/uploads\/lampredotto-florence-FCC.jpeg\")
5. Florentine Tripe<\/span><\/h2>\n
6. Florentine Schiacciata<\/span><\/h2>\n