Florence panorama
Florence and Tuscany traditional cuisine
Florentine steak T-bone
Florence cuisine is based on Tuscany traditional cuisine, it's simple and based on farm tradition. The typical dishes are nutritious and tasty. The base ingredients are bread, legumes (beans, spelt and chick-peas) and all qualities of pork and beef meat. Florentine are also known for their appreciation of beans as seen in the staple of the Tuscan table: white beans cooked with sage and olive oil. Beef Steak Florentine, many versions of roasted or wine-braised game such as boar, deer and rabbit and thick and hearty soups cover the table of a typical Tuscan meal. Florence and Tuscany are famous for their wonderful wines (Chianti, Brunello...) in Florence it's possible to taste them in many wine bar and cellar. The recipes in Florentine cookery range from the original and traditional to more recent arrivals and innovations.
At the heart of Florentine cookery has some basic fundamental ingredients: bread (plain, unsalted, well-baked with a crispy crust and light and airy inside); extra-virgin olive oil, without any doubt the best even for frying, grilled meat; Florentine steaks of beef, roasted or wine-braised game such as boar, deer and rabbit and lastly, wine itself. Florentine restaurants serve all the Italian specialities, not just the ones typical of Florence and here is a brief guide to some of those Tuscan meals.
Florentine steak T-bone
Florentine cusine Panzanella
Florentine cuisine starters:
Affettati Misti - Cold Sliced Meats
This is one of the most traditional antipasti served in Florentine restaurants.

Florentine cuisine starters:
Pinzimonio - Fresh vegetables with olive oil
It can be varied according to the season and the availablity of vegetables.

Florentine cuisine starters:
Crostini di fegato - Chicken liver crostini
Lightly toasted slices of bread spread with liver paste

Florentine cuisine starters:
Tonno e fagioli - Tuna and bean salad
Beans cooked in salted water with garlic and sage, served with tuna fish and dressed with oil.
Florentine cuisine FIRST COURSES

Ribollita - Vegetable and bread soup
This Tuscan bread soup is a classic comfort food;

Lasagne al Forno - Lasagna
If you order lasagne in a restaurant in Tuscany you will be served something along these lines: Layers of fresh pasta, meat sauce, and bechamel with cheese with a sprinkling of Parmigiano on top, heated through in the oven (it should be lightly browned) and served with more grated Parmigiano on the side. The ingredients include fresh vegetables, wine, ham and beef, and make up for a lasagna like you've never tasted before.

Pappa al pomodoro - Bread and tomato soup
The forerunner of this dish was called panunto or pancotto and it contained no vegetables at all.

Pasta e fagioli - Pasta with beans
Dried cannellini beans cooked in seasoned water for two hours over a very low heat.

Pappardelle sulla lepre - Pappardelle with hare sauce
In Florence, the pappardelle (broad strips of freshly cooked pasta)

Panzanella - Bread salad
Country bread, a day or two old, and the rest of the ingredients must be top quality and fresh.

Florentine cuisine MAIN COURSES

Bistecca - T-bone steak
A Florentine steak (bistecca) is a large entrecote, including the fillet. The most famous florence traditional main course

Trippa alla fiorentina - Florentine-style tripe
A main course of tripe
Frittata di Carciofi (tortino) - Artichoke omelette (artichoke pie)
In Tuscany, this is considered to be a good, solid and inexpensive family meal.

Lesso - Boiled meats
A simple cassarole of various cuts of beef, sometimes including half a calf's tongue.

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