1. Lampredotto– For offal enthusiasts and those seeking a unique culinary adventure, this dish is made from the abomasum, one of the four stomachs of a cow. With its savory flavor, it originated in the Middle Ages and became particularly popular in the 15th century. Today, the panino with lampredotto is considered the quintessential Florentine street food, available at various locations throughout Florence. As part of its tradition, only green sauce and spicy sauce are allowed. Enjoy the authentic taste of lampredotto in places like Via dei Cimatori, Piazza Mercato Nuovo, and Via dell’Ariento. For those who don’t fancy offal, you can try the bollito, the lean part. A must-try!

2. Fiorentina – In the 15th century, one of Florence’s iconic dishes emerged: the bistecca alla fiorentina. The name “bistecca” comes from the English present in the city during the Feast of San Lorenzo around the 16th century, when guests shouted “beef-steak” at the sight of the meat. Today, the bistecca alla fiorentina is prepared following strict rules regarding the meat’s maturation, the bovine’s diet, breed selection, cut thickness, and cooking, which is strictly rare. Delight in the iconic flavor of bistecca alla fiorentina at Mario’s. Immerse yourself in this classic Tuscan dish, known for its bold and hearty flavor.

3. Crostini con Fegatini – When people didn’t use plates and cutlery, stews, pieces of meat, and sauces were served on a slice of toasted bread. Thus, the crostino was born. In Florence, the crostino is made with chicken liver pâté. This recipe has Etruscan origins and was consumed by both peasants and lords, rich and poor. This appetizer offers a delicious blend of textures and flavors.

4. Peposo– A type of beef stew typical of and originating from Impruneta, a small town on the edge of the Chianti Classico region, famous for its production of Impruneta terracotta, a tradition dating back to the Middle Ages. Experience the rich and aromatic flavors of peposo, known for its bold spices and tender meat. It is said that peposo was invented by the kiln workers of Impruneta, who used to place a terracotta pot with all the ingredients and spices in a corner of the brick kiln, enjoying the delicious dish after about five hours of cooking.

5. Panzanella – Vegetarian. In traditional kitchens, nothing is wasted, and since bread is always left over, here is a dish of reuse. A humble dish typical of central Italy, with peasant origins, it was intended as a meal for those working in the fields all day. The word “panzanella” is said to come from the combination of “pan” (bread) and “zanella” (bowl), or simply from “panzana,” the original name of the porridge. Considered one of the quintessential summer dishes, it is simple, refreshing, and light. The recipe involves using stale bread soaked in water, crumbled and seasoned with garden vegetables: salad, onion, tomatoes, cucumbers, whatever the garden offered. Besides panzanella, many recipes were born from bread recycling, such as the famous Tuscan soups like pappa al pomodoro, ribollita, and zuppa di pane.

6. Ribollita – Vegetarian. Ribollita has ancient roots, dating back to the Middle Ages. It is said that it began as a soup made by housewives and peasants on Fridays, a day of abstinence due to poverty and religious precepts, abstaining from consuming meat. Available were mainly bread, sometimes recovered from the leftovers of noble tables, but also vegetables, wild herbs, and legumes. Abundant vegetable and legume soups were prepared to last until Sunday and were boiled several times. Hence the term ribollita, from the practice of reboiling the dish, which was consumed over several days, improving in flavor with each reheating. Main ingredients include black cabbage (also known as Tuscan kale), cannellini beans, tomatoes, carrots, celery, onions, and of course, stale Tuscan bread.

7. Pappa col Pomodoro – Vegetarian. Pappa al pomodoro is a typical Tuscan first course, made with stale bread, peeled tomatoes, garlic, basil, and extra virgin olive oil. This vegetarian dish captures the essence of comfort food, inviting you to savor the simple yet flavorful ingredients that define Tuscan cuisine. The bread must be strictly Tuscan, “unsalted” as they say in Tuscany. It can be more or less flavorful with onion and chili, but traditionally it should be served with a bit of finely chopped new garlic, something not everyone appreciates today, so some restaurateurs omit it. Pappa al pomodoro, which expresses tradition for Florentines, has an infinite variety of executions: the subtle differences can almost indicate the neighborhood, area, or surroundings it comes from, although this is obviously very complicated to recognize.