What to eat and drink in Florence

The stars of this region’s traditional cuisine are simple ingredients such as bread, olive oil, and vegetables. Typical appetizers include cold cuts—such as the renowned finocchiona—blood sausages, and crostini topped with chicken livers and veal spleen. Pappardelle with hare sauce, panzanella, and various types of soups and stews—particularly pappa al pomodoro and ribollita—are classic first courses that are also popular throughout the rest of the region. Similarly, among the main courses, the famous Florentine steak stands out—meat cooked over charcoal and then seasoned with olive oil, salt, and pepper; other notable dishes include boiled meats, game, and pork, especially arista and fegatelli, cooked on a spit. Other typical dishes include trippa al sugo and sandwiches with “lampredotto,” a specific type of tripe. Side dishes include boiled beans or beans cooked “all’uccelletto,” sweet-and-sour baby onions, and spinach. For dessert, there’s the traditional castagnaccio, made with chestnut flour; the Florentine schiacciata; and the famous cantucci, served with the classic Vin Santo. Notable wines include Chianti Classico DOCG, Pomino DOC, Bianco dell’Empolese DOC, Colli dell’Etruria Centrale DOC, and Toscana IGT.