Here are a few of the specialties that you can try in any of the Tuscan restaurants in Florence. We will be adding other dishes as well as their recipes in the near future.
The actual name of this hearty vegetable soup cooked with bread is "cooked water." It is sometimes served with cheese on top and/or an egg.
Bistecca alla Fiorentina
A thick t-bone steak grilled and served with oil and salt that is usually made for two people, and is served rare.
Toasted bread slices served with a chicken liver pâté or chopped tomatoes, basil, and olive oil.
Inzimino is stewed squid with spinach or black cabbage.
The original recipe consists of day-old Tuscan bread (unsalted) soaked in water and torn in pieces, raw pieces of tomatoes, red onion and basil. The salad is dressed with oil, vinegar, and salt.
Pappa al pomodoro
This Tuscan Tomato and Bread Soup is made with day-old Tuscan bread (unsalted), tomatoes, garlic, basil, broth, extravirgin olive oil, salt, and pepper.
A dish typical from Impruneta made of beef stewed in Chianti, pepper, garlic, sage and rosemary.
Ribollita is a vegetable soup with cavolo nero (black leaf kale) and cannelini (Tuscan white beans). Its name means "re-cooked" in Italian.
Schiacciata alla fiorentina
Sponge cake made with orange rind, and served with whipped cream in the middle.
Torta della Nonna (Grandma's Cake)
A cream-filled tart with pine nuts on top.