Mixed meat and vegetable fry

The traditional recipe for Florence mixed fry also includes other specialities such as sweetbreads and lamb cutlets, and veal brain and marrow. Or rather sweetbreads and brain were the essentials of real mixed fry. Today, these cuts are little used and hard to find so often the mixed fry consists in little more than chicken with vegetables. The result is excellent and anyway enterprising cooks can use their imagination with the ingredients for, as they say in Florence, 'even a slipper is good fried'.

Florentine-style peas

Tender, sweet-smelling garden peas that have just been shelled are one of the pleasures of spring. The best time to find them on market stalls in Florence and the surrounding area is from around the middle to the end of April, together with the fresh garlic and fresh parsley that are the two other essential ingredients in this traditional recipe.

Florentine crêpes

The Florentine crepes are a traditional first course, a bit 'developed to prepare but certainly satisfying.

White beans 'all'uccelletto'

"Fiorentin mangia fagioli" begins like an old saying, and it is true, because the beans (cannellini strictly) are really popular, eaten as food or used as part of more complex dishes.

Tripe Florence style

Tripe is one of the most typically traditional  dishes of Florence. There are various “trippai” or tripe stalls dotted around the city and its markets who sell tripe boiled or cooked according to various recipes.

Cavolo nero (black cabbage) with sliced bread

Another traditional Florence appetizer is this one that uses the following simple seasonal ingredients.

Easter table

As Easter approaches it is an appropriate time to talk about eggs, but not the surprisefilled chocolate or sugar variety, a delight for all sweet-lovers.


Rice fritters

These traditional sweetmeats are usually made for the feast of St Joseph on 19 March. The recipe we give below is the richest, most complete version – it can also be made lighter leaving out the pine nuts and sultanas.

Schiacciata con l'uva (with grapes)

This is a country-style sweet traditionally made at grape harvest time and baked in the bread oven as it still is today

Liver pâté canapés

This is the most typical Tuscan and Florence appetizer. It is always served, whether at home or in restaurants.

Florentine T-bone steak

This dish is so renowned it needs no introduction, to the point that you can order this simple, tasty dish by merely asking for a 'fiorentina'.

Baccalà (dried salt cod) Florence style

Dried salt cod ('baccalà') is one of the most commonly used fish dishes in Florence cuisine. Before cooking, the hard salted cod fillets are softened by soaking, often under running water. Grocers in Florence sell it already softened and ready for cooking, normally on Thursdays (the day before Friday when traditionally no meat is eaten).
In traditional Florence cuisine 'baccalà', tasty and inexpensive, is a typical Friday dish. It can be cooked in many ways: boiled, 'in zimino' (a kind of stew with Swiss chard) or fried, but the most typical and commonplace is with tomatoes – Florence style.


Stew belongs to the simple tradition of Tuscan cuisine. In fact it was one of the few dishes available to those who couldn’t afford the better, more expensive cuts. Just like many dishes of this tradition it has many variations. Some add red wine to the cooking water, some brown the meat in chopped onion, carrot and celery and garlic. It often includes potatoes, quartered and cooked with the meat.

There are no translations available.

In quaresima, si sa, si fa - o meglio si faceva - penitenza. Nella tradizione fiorentina i dolci di Carnevale spariscono già dal mercoledì delle Ceneri.

Farinata di cavolo nero (black cabbage and maize soup)

This dish comes from the uplands and uses yellow or maize flour that was seldom used down in the valley unless for making 'gnocchi', prepared with a meat sauce. This recipe can only be prepared in winter, when fresh Tuscan kale (black cabbage) appears.


This is a typical sweet made with chestnut flour, common to the Apennine mountain area of Tuscany. This is the Florence version with rosemary. Its flavour is very special and not too sweet. Despite being a typically autumn and winter speciality, it can be eaten all year round because it can be enjoyed both warm and cold.

Pan di ramerino

Pan di ramerino is a soft, sweet bun made of bread dough, 'zibibbo' (muscat raisins) and rosemary (called 'ramerino' in Florence and Tuscany). It is a traditional fare of Maundy - or Holy - Thursday, when bakers in Florence and its surroundings sell it already consecrated by the parish priests of the surroundings.

Mugello potato tortelli

The potato tortello is the most traditional of the dishes from the Mugello area which is full of country fairs featuring this speciality in Spring and Summer. This recipe is taken from a publication of the local tourist authority guaranteeing that the ingredients and the method used are those of the people who make the tortelli for the famous fair at Luco del Mugello.

Peposo alla fornacina

Peposo is cuisine archaeology that many chefs have come to grips with during their careers. This version was created by Giuseppe Alessi, a renowned Florentine food connoisseur and it contains many variations on the original, the most significant of which is that the meat is cooked whole instead of being diced, browned in chopped herbs and then a series of spices are added.

Pappardelle 'on the hare'

Pappardelle is a well-loved type of pasta hereabouts – it goes well with various meat sauces from game to duck and rabbit. This is one of the most traditional recipes, pappardelle with hare sauce or, as they say in Florence 'on the hare'.

Carnival cakes

Schiacciata alla fiorentina (a flat Florentine sponge-cake), cenci (deep-fried strips of pastry) and frittelle (fried rice-balls) are the kings and queens of Carnival food.


Bread soup and ribollita

One of the most renowned and typical dishes of Florence cuisine, the 'ribollita' gets its name from the left over of the day’s lunch 're-boiled' to heat it up, and served again in the evening. The lunch dish was the bread soup, a simple inexpensive dish made with bread, one of the staples of Florence cuisine and a variety of vegetables including the typical Tuscan kale. Bread soup, and therefore the ribollita too are typically winter dishes also because the main ingredient – Tuscan kale – is an exclusively winter vegetable.

Schiacciata fiorentina

This sweet was traditionally made in Florence at Carnival time but now is prepared all year round. It was once called greased schiacciata because it was made with lard – this version calls for extra-virgin olive oil which is much lighter.

Meats in dolceforte

Dolceforte (sweet and strong) is one of the oldest and most typical ways of Tuscan cuisine to prepare meat. It was used for hare, wild boar, tongue – special dishes prepared for special occasions. Meat in dolceforte is no longer served either in restaurants or at home, firstly because it takes long to prepare and secondly because its popularity has waned with the evolution in taste. We suggest it for those who want to try something from olden times and enjoy flavours which have all but disappeared. This recipe is for hare but the same preparation can be used for wild boar, tongue or even dried salt cod.


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