Gelato, artisanal ice cream, was invented in Florence during the Renaissance period by a poulterer named Ruggeri. Ruggeri took part in a contest held by the ‘de Medici family who wanted to find “the most unconventional plate ever seen”. The unconventional plate Ruggeri prepared was a frozen dessert, precisely gelato. read more
Typical Florentine Street Food Lampredotto is one of the four stomachs of a cow, the fourth to be exact. The name “lampredotto” comes from the visible resemblance to the mouth of the lamprey eel which used to inhabit the Arno in days long gone. There are many stories regarding the read more
Typical Autumn Chestnut Cake. This not-too sweet cake made from chestnut flour developed long ago among poor farmers and peasants, where the chestnut once formed the base of the peasant diet due to their low cost and many uses. Originally it was prepared with only chestnut flour, water and when read more
Sweet Bread with Grapes. Schiacciata con l’Uva (Flatbread with Grapes) is another traditional peasant dessert, typical during the early autumn grape harvest. Peasant families who worked the vineyards made this dessert with leavened bread, olive oil, sugar and grapes from the harvest. Canaiolo, an indigenous Tuscan grape, was the grape read more
This traditional dry crunchy cookie or biscuit has a long narrow shape, with the shape of a slice of bread was originally the dry cookie from Prato, then toasted for longer conservation. Traditionally, it is soaked in a glass of Vin Santo, a typical sweet wine made with dried grapes. read more
These traditional cakes from Lamporecchio, a town near Pistoia, probably only known in Tuscany, are crumbly biscuit wafers with anise flavor, always present on the stands at village festivals and parties. According to a legend, the recipe was invented by some nuns devoted to Saint Brigida (hence, the name “Brigidini”) read more
These giant wild mushrooms are justly famous for their intense woodsy flavor. Once dried, they flavor many soups, sauces and stews. When fresh they are often enjoyed simply prepared, in Tuscany with the classical accompaniment of nepitella, a wild herb that looks like thyme but has a slightly minty flavor. read more
Ravioli with Meat Sauce. Many regions in Italy boast spinach and ricotta ravioli, and they go by many different names and have different sauces, but in Tuscany they are served with a spare serving of simple meat sauce flavored with a bit of tomato, onion and carrot.
Tripe with Tomato Sauce Tripe stewed until incredibly tender in a mild tomato sauce and topped with grated Parmesan cheese.
Squid and Spinach Stew. “Inzimino” is the Tuscan dialect for “zimino” stewed spinach or chard with tomato, it refers both to the cooking method and the ingredients, most often encountered in sepia inzimino with stewed squid, but you can find lampredotto inzimino, octopus inzimino, etc. The spinach melts down becoming read more