Tagliata di fassona

Eat in Florence

Florence truly living means not only to admire its art treasures but also enjoy its culinary delights .

Taste the recipes the area, especially if cooked with care and respecting the ancient traditions, is to rediscover the traditions and origins of the people who have lived in the time of Tuscany.

A few landowners, has been formed by farmers, by people who cultivated the land and from this drew the resources to live. The story tells of Tuscany Large groups of peasants who lived in poverty, living conditions difficult.

For these reasons, the cuisine of Tuscany is characterized by simple and authentic flavors, but with poor ingredients cooked with great skill. The staple food of the Tuscan cooking was and is (although in a less strong) bread.

The bread is one of the main ingredients of the recipes most famous: the panzanella, the pappa al pomodoro, ribollita soup and bread.

In the heart of Florentine cuisine there are four fundamental ingredients: bread (flat, without salt, well cooked with a crispy crust and a light inside), extra-virgin olive oil, without a doubt the best even for frying, grilled meat, steaks Florentine beef, game or grilled braised with wine as the wild boar, deer and rabbit and finally the wine itself.

The recipes in Florentine cuisine dishes range from more traditional to new more original and recent. A wide range of courses to ensure not only the ancient roots enogastronomic but also the range and variety of flavors, colors, customs and costs to suit every budget, offering a cuisine so vibrant and flexible.

The Florentine restaurants serve all the specialties toscane considered by many the best in Italy.

The old inns, the winemakers of Florence

This is one of the oldest institutions of Florence, now in danger of extinction. Small taverns or wine as they are called here in Tuscany, are real places from the ancient and fascinating. Some are located in the center, the tourist passing around these little gems of Florence can stop to drink a glass of good red wine just stapled. There followed a list of the survivors into the Florentine wine modernization.

The old Noah
Founded by long time, this is vinaio in an alley just north of inviting Santa Croce, at the end of the Village Albizi.
Hours: Monday-Saturday 10:30 a.m. - 21:30

All'Antica Vinaio
Although recently refurbished, this restaurant (located between the Uffizi Gallery and Santa Croce) preserves much of the atmosphere and the simple good that made it one of the most popular of the last hundred years. Hours: Tuesday-Saturday 10:00 - 21:00, Sunday 10:00 - 15:00.
Closed three weeks in late July and early August.

Just over a vetrinetta in the wall of the Uffizi, and do not see written Quasigratis anywhere, just "Wine". Something to Chunking and wine in small glasses called Rasina, for consumption on the foot. Hours: Monday-Friday 8:00 - 20:00.

Local minuscolo, miraculously survived the closeness of expensive via de 'Calzaiuoli. Hours: Mid June-August Monday-Friday 8:00 - 17:00. September to mid-June, daily 8:00 - 20:00.

Useful links for eating well in Florence