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turiste con gelato

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

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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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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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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 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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