The basis of Florentine cooking lies in the genuine ingredients from the surrounding countryside. All dishes are prepared simply with the right proportions and without unnecessary fuss. The visitor will find a vast selection of foods prepared according to recipes that have been handed down through generations. The tradition is essential rural and in the better restaurants this tradition is updated in the light of modern techniques and contemporary tastes. Florence offers a wide range of typical restaurants and trattorie. For breakfast, a snack or just a peaceful break, the fine downtown cafes offer old tradition and excellent home-made pastries.
Traditional Tuscan food is based on the use of a few fundamental ingredients which must be fresh and genuine. Typical and special herbs (such as basil, onion, garlic) are often used in the preparation of meals. Extravirgin olive oil is one of the basis of Tuscan cooking. It is used in all the sauces and dressings, on meats and fish as well as on vegetables.
A strong point in the Tuscan cooking is game, such as jugged hare, wild boar prepared in different ways. Tuscan desserts are very simple: schiacciata alla fiorentina, pan di ramerino, cantucci di Prato, castagnaccio.
Bread and Cabbage
Bistecca alla Fiorentina
Panzanella or Pane intinto
Pinocchiata or Pinolata
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