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turiste con gelato

The second typical market of the city, Sant'Ambrogio market, has new eating facilities.

Posted on 24/10/2017

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The Central Market in Florence is a civic institution, made of flavors and freshness. On the ground floor, food products have been bought since 1874, when the great iron structure was established by Mengoni as the new market in the city.

Posted on 4/10/2016

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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.

Posted on 26/11/2014

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It can be bought from the trippai (literally tripe sellers), stalls permanently spread in various parts of the city that serve and prepare bovine offal, the so-called fifth quarter.

Posted on 26/11/2014

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

Posted on 27/10/2014

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Frying, generally with vegetable oils, is a common feature of Tuscan and especially Florentine cooking.
Posted on 27/9/2014

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Here are some of the typical Tuscan and Florentine cakes that can be found in pastry shops and bakeries, at certain times of year. This is due to the fact that most of the typical Tuscan cakes are linked to holiday periods and religious feasts.

Posted on 1/7/2014

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Are you on holiday in Florence and do you have Celiac disease? This would have been a problem not too long ago, but today there are many possibilities indeed to enjoy a gluten-free dish or a nice pizza in the various restaurants and pizzerias in Florence or its territory.

Posted on 8/4/2014

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Nowadays bakeries and cake shops in Florence still offer old-time both sweet and sour delicacies.
In the past we used to have very simple snacks, we can all remember a granny preparing “bread, butter and sugar” or “bread, olive oil and tomato” for us.
Posted on 3/4/2014

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The origins of sheep cheese in Tuscany date back in the mists of time to the Etruscans.  Over the centuries, sheep grazing and breeding become widespread throughout the region.
Posted on 20/3/2014

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Onions are closely linked to the image of the land around Certaldo and have a special meaning for the inhabitants – indeed in the rivalry between townships that are a feature of this region, the people of Certaldo are dubbed  "cipolloni" or big onions.

Posted on 20/3/2014

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Pappardelle is a well-loved type of pasta hereabouts – it goes well with various meat sauces from game to duck and rabbit.

Posted on 17/3/2014

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This is a very simple tasty recipe, quick and easy to make and enjoyable all year round. It is very common in the restaurants and trattorias which serve Florence specialities.

Posted on 17/3/2014

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The unmistakeable aroma of the traditional fruits of the countryside around Florence such as the Londa Queen Peach, a beautiful white peach variety with a greenish-white skin and reddish streaks.
Posted on 30/8/2013

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Tender, sweet-smelling garden peas that have just been shelled are one of the pleasures of spring.

Posted on 18/4/2013

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

Posted on 13/7/2006

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"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.

Posted on 6/4/2006

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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.

Posted on 6/4/2006

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