Florence is not confined to itself as the home of the largest Italian regional culinary traditions, but as the cradle of all Western cuisine. Florentines will tell you they have learned in the sixteenth century, Catherine de 'Medici, the French, by a team with his chef was from Tuscany, the Duke of Orleans, who later married King Henry II of France Chef.
Although it is difficult to say if the above is true or false, there is no doubt Florence can the bonusas travelers looking for a good local cuisine, especially if he / she can be off the beaten track. The key is a popular place with locals, even if it is. If you find a place like that, you can have a winner, the price and taste.
As in most cities that have the cheapest places to eat near the train station is located, with upscale restaurants, located in the central area. Some are excellent, the economic institutionsOltrarno the situation in the south of the river traditionally less respectable.
Since there is always the case in Italy, it is preferable to judges who are traditionally in the region, because this helps the freshest ingredients. Florentine and Tuscan cuisine in particular, continue to hold in many rural traditions, combing raw and simple methods of preparation. However, the end result is nothing if not impressive ..
Florentine steak( 'ALLLA Bistecca Fiorentina ") believes to be back to the Etruscans, a perfect example. Many in the English speaking world would this prompt, Porterhouse or T-bone, and I wonder what is the emotion. In fact, a" steak Florentine "is to approach the center of a North American T-bone cut so that it contains a complete tour of the fillets. Apart from the cut, most of the mystery of the breed: the best steaks come from Chianina, that the oldestCattle bred in the world, and are often cut, weighing less than 800g. Grilled, served rare, and occasionally with a slice of lemon on the side, a Fiorentina are two people enough, but there are those who are brave enough to try to eat alone!
The soups are also worth trying, since they are derived from traditional country as well. The most delightful is the famous Florentine farro, made with a mixture of stale bread, beans, 'Black Cabbage "(onecabbage grown in Tuscany, such as kale or chard), and other typical Tuscan vegetables. Like many radicals, Ribollita always tastes better the next day! Porridge with other delicious soups' Il Pomodoro "(), a soup made of tomatoes, thickened with bread) and" soup of farro (written or barley soup with beans, tomatoes, celery and carrots. While some of this soup does not sound terribly appealing to the palate, are absolutely delicious, easy andcordially.
Extra-virgin olive oil is kept in a place of honor in Florence, and never fails in the table in Florence. The olive oil), as a dip for foods such as celery, artichokes and "dip" (a selection of fresh vegetables. E 'in the kitchen, and as a dressing for salads and delicious "bruschetta (grilled slices) bread without salt peak in comparison to a variety of ways. The one with red cabbage and beans, a local favorite and must be tasted to believe!
OtherFlorentine and Tuscan specialties, where they are for "croutons" (a small selection of bread with tomato or diced), panzanella (salad cold summer mixed with breadcrumbs), "Hare on Pappardelle (ribbon pasta with rabbit)," Pappardelle with wild boar (pappardelle with wild boar sauce) and "sage beans (beans in tomato sauce served primarily as a side dish).
If you have a sweet tooth, try their hands on a slice of 'Get Squeezed alla fiorentina "is. Itorange-flavored sponge cake, covered with powdered sugar and filled with pastry or whipped cream. Even if there was a rule at carnival, you can find pastry shops of Florence during the year. 'Biscotti' are biscuits of almonds, which "plunged Vin Santo, a sweet, aromatic dessert wine.
Tuscany produces some of the best wines of Italy, the most famous of these is probably Chianti. "Chianti Classico" is produced in the area south of Florence --one of the many vineyards of Chianti. Vernaccia di San Gimignano, a white wine, which was a favorite of Lorenzo de 'Medici, is another good wine to try. If you are serious about your wines make a visit a wine shop, where you can taste, savor and purchase a selection of quality wines.
Finally, when a quick snack, whatever you want, head to fry "for some fried polenta croquettes or have" - or is one of the tripe, which are scattered throughout the city.This traditional Florentine stands usually serve sandwiches) with 'lampredotto full "(stuffed stomach of the cow. They may not look too attractive to your taste, but free from an old proverb," When in Florence ... "
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This article is part of a series for the main Italian destinations and regional cuisine. You can view similar items to eat in Rome, Naples, Milan and Venice.
