{"id":24784,"date":"2022-08-16T16:06:32","date_gmt":"2022-08-16T16:06:32","guid":{"rendered":"\/?p=24784"},"modified":"2025-05-30T08:25:35","modified_gmt":"2025-05-30T08:25:35","slug":"what-to-eat-in-florence","status":"publish","type":"post","link":"https:\/\/devourtours.com\/blog\/what-to-eat-in-florence\/","title":{"rendered":"What to Eat in Florence: Our Top Picks for Florentine Fare"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">If Tuscany in general is well-loved by foodies (and we can agree it is), one can argue that Florence is the region&rsquo;s <\/span><i><span style=\"font-weight: 400;\">pi&egrave;ce de r&eacute;sistance<\/span><\/i><span style=\"font-weight: 400;\">. But with so many options the question remains &ndash; <\/span><strong><i>what to eat in Florence<\/i>?&nbsp;<\/strong><p><span style=\"font-weight: 400;\">From Florentine staples to <\/span><a href=\"https:\/\/devourtours.com\/blog\/typical-tuscan-dishes\/\" target=\"_blank\" rel=\"noopener\"><span style=\"font-weight: 400;\">classics from other Tuscan towns<\/span><\/a><span style=\"font-weight: 400;\">, we share our top picks of what to eat in Florence. On this list, you&rsquo;ll find dishes that may not find in other Italian cities. So you won&rsquo;t find pizza on this list, or at least the classic Neapolitan version of it.&nbsp;<\/span><\/p><figure id=\"attachment_24130\" class=\"thumbnail wp-caption aligncenter\" style=\"width: 1210px\"><img decoding=\"async\" class=\"img-responsive\" src=\"https:\/\/assets2.devourtours.com\/wp-content\/uploads\/Walks_Florence_Tuscany_olive_oil.jpg\" alt=\"Trying traditional dishes is one of the best things about traveling to Tuscany!\" width=\"1200\" height=\"675\" srcset=\"https:\/\/wordpress-assets-devourtours.s3.us-west-2.amazonaws.com\/wp-content\/uploads\/Walks_Florence_Tuscany_olive_oil.jpg 1200w, https:\/\/wordpress-assets-devourtours.s3.us-west-2.amazonaws.com\/wp-content\/uploads\/Walks_Florence_Tuscany_olive_oil-300x169.jpg 300w, https:\/\/wordpress-assets-devourtours.s3.us-west-2.amazonaws.com\/wp-content\/uploads\/Walks_Florence_Tuscany_olive_oil-1024x576.jpg 1024w, https:\/\/wordpress-assets-devourtours.s3.us-west-2.amazonaws.com\/wp-content\/uploads\/Walks_Florence_Tuscany_olive_oil-768x432.jpg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\"><figcaption class=\"caption wp-caption-text\">Don&rsquo;t forget to save this list of what to eat in Florence before your flight!<\/figcaption><\/figure><div id=\"ez-toc-container\" class=\"ez-toc-v2_0_75 counter-hierarchy ez-toc-counter ez-toc-custom ez-toc-container-direction\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">What&#039;s Included<\/p>\n<label for=\"ez-toc-cssicon-toggle-item-6901b468b14a6\" class=\"ez-toc-cssicon-toggle-label\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #1fc2de;color:#1fc2de\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #1fc2de;color:#1fc2de\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/label><input type=\"checkbox\"  id=\"ez-toc-cssicon-toggle-item-6901b468b14a6\"  aria-label=\"Toggle\" \/><nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/devourtours.com\/blog\/what-to-eat-in-florence\/#Gelato\" >Gelato<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/devourtours.com\/blog\/what-to-eat-in-florence\/#Cantucci\" >Cantucci<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/devourtours.com\/blog\/what-to-eat-in-florence\/#Tuscan_Bread\" >Tuscan Bread<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/devourtours.com\/blog\/what-to-eat-in-florence\/#Bistecca_alla_Fiorentina\" >Bistecca alla Fiorentina<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/devourtours.com\/blog\/what-to-eat-in-florence\/#Offal\" >Offal<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/devourtours.com\/blog\/what-to-eat-in-florence\/#Pasta\" >Pasta<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/devourtours.com\/blog\/what-to-eat-in-florence\/#Schiacciata\" >Schiacciata<\/a><\/li><\/ul><\/nav><\/div>\n<h2><span class=\"ez-toc-section\" id=\"Gelato\"><\/span><span style=\"font-weight: 400;\">Gelato<\/span><span class=\"ez-toc-section-end\"><\/span><\/h2><p><span style=\"font-weight: 400;\">Life is short, as they say, so let&rsquo;s start with the <a href=\"https:\/\/devourtours.com\/blog\/best-desserts-in-florence\/\">best desserts in Florence<\/a>.&nbsp;<\/span><\/p><p><span style=\"font-weight: 400;\">Gelato is absolutely not unique to Florence (or even Italy) anymore, but its origin story <\/span><i><span style=\"font-weight: 400;\">does<\/span><\/i><span style=\"font-weight: 400;\"> involve a prominent family in Florentine history. During the 16th century, the mighty Medici family was the first to sample something akin to what we think is gelato today.<\/span><\/p><p><span style=\"font-weight: 400;\">Sadly, there&rsquo;s an abundance of bad gelato these days, so when you&rsquo;re in the mood for a <\/span><i><span style=\"font-weight: 400;\">cono<\/span><\/i><span style=\"font-weight: 400;\">, look for shops with metal gelato containers that aren&rsquo;t piled high with fluorescent-colored gelato. Natural colors usually mean natural flavor, and when the bins aren&rsquo;t over-filled, it usually means gelato is made on the premises.<\/span><\/p><p><span style=\"font-weight: 400;\">Here are <\/span><a href=\"https:\/\/devourtours.com\/blog\/best-gelato-florence\/\" target=\"_blank\" rel=\"noopener\"><span style=\"font-weight: 400;\">some of our favorite Florence <\/span><i><span style=\"font-weight: 400;\">gelaterie<\/span><\/i><\/a><span style=\"font-weight: 400;\">&mdash;and, if you&rsquo;d like to broaden your dessert horizons, there&rsquo;s an astonishing number of <\/span><a href=\"https:\/\/italyexplained.com\/italian-gelato-flavors\/\"><span style=\"font-weight: 400;\">gelato flavors<\/span><\/a><span style=\"font-weight: 400;\"> to try.<\/span><\/p><figure id=\"attachment_19995\" class=\"thumbnail wp-caption aligncenter\" style=\"width: 1210px\"><img decoding=\"async\" class=\"img-responsive\" src=\"https:\/\/assets2.devourtours.com\/wp-content\/uploads\/scooping-gelato-rome.jpeg\" alt=\"Close up of a person scooping gelato\" width=\"1200\" height=\"800\" srcset=\"https:\/\/wordpress-assets-devourtours.s3.us-west-2.amazonaws.com\/wp-content\/uploads\/scooping-gelato-rome.jpeg 1200w, https:\/\/wordpress-assets-devourtours.s3.us-west-2.amazonaws.com\/wp-content\/uploads\/scooping-gelato-rome-300x200.jpeg 300w, https:\/\/wordpress-assets-devourtours.s3.us-west-2.amazonaws.com\/wp-content\/uploads\/scooping-gelato-rome-1024x683.jpeg 1024w, https:\/\/wordpress-assets-devourtours.s3.us-west-2.amazonaws.com\/wp-content\/uploads\/scooping-gelato-rome-768x512.jpeg 768w, https:\/\/wordpress-assets-devourtours.s3.us-west-2.amazonaws.com\/wp-content\/uploads\/scooping-gelato-rome-330x220.jpeg 330w\" sizes=\"(max-width: 1200px) 100vw, 1200px\"><figcaption class=\"caption wp-caption-text\">The best gelato in Florence isn&rsquo;t always the most Instagram-friendly&mdash;and trust us, that&rsquo;s a good thing.<\/figcaption><\/figure><h2><span class=\"ez-toc-section\" id=\"Cantucci\"><\/span><span style=\"font-weight: 400;\">Cantucci<\/span><span class=\"ez-toc-section-end\"><\/span><\/h2><p><span style=\"font-weight: 400;\">You may not know the word <\/span><i><span style=\"font-weight: 400;\">cantucci<\/span><\/i><span style=\"font-weight: 400;\">, but chances are good you&rsquo;ve had something similar: <\/span><i><span style=\"font-weight: 400;\">biscotti<\/span><\/i><span style=\"font-weight: 400;\">. The latter means &ldquo;twice-cooked,&rdquo; and it&rsquo;s an umbrella term for any cookie that gets baked twice. The former is a twice-baked cookie that comes from the Tuscan town of Prato. They&rsquo;re lightly sweet and usually studded with almonds.<\/span><\/p><p><span style=\"font-weight: 400;\">Rather than a snack eaten with coffee, <\/span><i><span style=\"font-weight: 400;\">cantucci<\/span><\/i><span style=\"font-weight: 400;\"> are served on the saucer of a glass of <\/span><i><span style=\"font-weight: 400;\">vin santo<\/span><\/i><span style=\"font-weight: 400;\">, a sweet dessert wine. Dip the cookies like the locals do to soften them before munching.<\/span><\/p><h2><span class=\"ez-toc-section\" id=\"Tuscan_Bread\"><\/span><span style=\"font-weight: 400;\">Tuscan Bread<\/span><span class=\"ez-toc-section-end\"><\/span><\/h2><p><span style=\"font-weight: 400;\">To be honest, <\/span><a href=\"https:\/\/devourtours.com\/blog\/tuscan-bread\/\" target=\"_blank\" rel=\"noopener\"><span style=\"font-weight: 400;\">Tuscan bread<\/span><\/a><span style=\"font-weight: 400;\"> is a bit of an acquired taste, if you&rsquo;re eating it on its own. The salt-free loaves are a little bland and get stale more quickly. This, however, is what makes them perfect for some favorite Tuscan dishes.<\/span><\/p><ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><i><span style=\"font-weight: 400;\">Ribollita<\/span><\/i><span style=\"font-weight: 400;\"> is a classic <\/span><i><span style=\"font-weight: 400;\">cucina povera<\/span><\/i><span style=\"font-weight: 400;\"> recipe that uses stale bread chunks to thicken a bean-and-kale soup. It&rsquo;s Tuscan comfort food at its finest.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><i><span style=\"font-weight: 400;\">Panzanella<\/span><\/i><span style=\"font-weight: 400;\"> is a summer version of mixing bread chunks with veggies to create a heartier meal. Fresh tomatoes and basil leaves are tossed with bread and, sometimes, chunks of red onions.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><i><span style=\"font-weight: 400;\">Pappa al pomodoro<\/span><\/i><span style=\"font-weight: 400;\"> is another soup that uses Tuscan bread. But here it tends to dissolve more. It turns a tomato broth into a thick tomato soup (that may also be served cold).<\/span><\/li>\n<\/ul><figure id=\"attachment_23773\" class=\"thumbnail wp-caption aligncenter\" style=\"width: 1210px\"><img decoding=\"async\" class=\"img-responsive\" src=\"https:\/\/assets2.devourtours.com\/wp-content\/uploads\/valentina-locatelli-unsplash-tuscan-bread.jpg\" alt=\"rows of bread and man holding bags\" width=\"1200\" height=\"800\" srcset=\"https:\/\/wordpress-assets-devourtours.s3.us-west-2.amazonaws.com\/wp-content\/uploads\/valentina-locatelli-unsplash-tuscan-bread.jpg 1200w, https:\/\/wordpress-assets-devourtours.s3.us-west-2.amazonaws.com\/wp-content\/uploads\/valentina-locatelli-unsplash-tuscan-bread-300x200.jpg 300w, https:\/\/wordpress-assets-devourtours.s3.us-west-2.amazonaws.com\/wp-content\/uploads\/valentina-locatelli-unsplash-tuscan-bread-1024x683.jpg 1024w, https:\/\/wordpress-assets-devourtours.s3.us-west-2.amazonaws.com\/wp-content\/uploads\/valentina-locatelli-unsplash-tuscan-bread-768x512.jpg 768w, https:\/\/wordpress-assets-devourtours.s3.us-west-2.amazonaws.com\/wp-content\/uploads\/valentina-locatelli-unsplash-tuscan-bread-330x220.jpg 330w\" sizes=\"(max-width: 1200px) 100vw, 1200px\"><figcaption class=\"caption wp-caption-text\">Unsalted bread has been the norm in Tuscany for centuries. Photo credit: Valentina Locatelli<\/figcaption><\/figure><h2><span class=\"ez-toc-section\" id=\"Bistecca_alla_Fiorentina\"><\/span><span style=\"font-weight: 400;\">Bistecca alla Fiorentina<\/span><span class=\"ez-toc-section-end\"><\/span><\/h2><p><span style=\"font-weight: 400;\">Carnivores visiting Tuscany tend to come armed with the name <\/span><i><span style=\"font-weight: 400;\">bistecca alla fiorentina<\/span><\/i><span style=\"font-weight: 400;\">. This famous steak is, traditionally, a thickly cut T-bone from a specific breed of Tuscan cattle. It&rsquo;s meant to be grilled without seasoning, getting a scant sprinkle of salt just before it&rsquo;s plated. And it always comes rare. An order of <\/span><i><span style=\"font-weight: 400;\">bistecca<\/span><\/i><span style=\"font-weight: 400;\"> will serve at least two or three people, so bring some friends.<\/span><\/p><h2><span class=\"ez-toc-section\" id=\"Offal\"><\/span><span style=\"font-weight: 400;\">Offal<\/span><span class=\"ez-toc-section-end\"><\/span><\/h2><p><span style=\"font-weight: 400;\">A common feature of peasant cooking around the world is using the bits that the upper classes discard. In Italian <\/span><i><span style=\"font-weight: 400;\">cucina povera<\/span><\/i><span style=\"font-weight: 400;\"> (poor man&rsquo;s cooking) frequently means offal&mdash;all the organs that the nobility wasn&rsquo;t eating, like liver, kidney, brain, stomach, as well as eyes, and tongue. And in Florence, there are a few common offal recipes to look for.<\/span><\/p><ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><a href=\"https:\/\/devourtours.com\/blog\/lampredotto-florence\/\" target=\"_blank\" rel=\"noopener\"><i><span style=\"font-weight: 400;\"><strong>Lampredotto<\/strong><\/span><\/i><\/a><span style=\"font-weight: 400;\"> is made by simmering one of a cow&rsquo;s four stomachs in a well-seasoned broth. It&rsquo;s typically served as a sandwich. Pieces of the meat are stuffed into a split bread roll with a bit of <\/span><i><span style=\"font-weight: 400;\">salsa verde<\/span><\/i><span style=\"font-weight: 400;\"> and some of the tasty broth, and it&rsquo;s a favorite local street food snack.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><a href=\"https:\/\/www.tasteatlas.com\/trippa-alla-fiorentina\" target=\"_blank\" rel=\"noopener\" class=\"broken_link\"><i><span style=\"font-weight: 400;\"><strong>Trippa alla fiorentina<\/strong><\/span><\/i><\/a><span style=\"font-weight: 400;\"> is the lining of <\/span><i><span style=\"font-weight: 400;\">another<\/span><\/i><span style=\"font-weight: 400;\"> one of a cow&rsquo;s stomachs (tripe, or <\/span><i><span style=\"font-weight: 400;\">trippa<\/span><\/i><span style=\"font-weight: 400;\">) cooked in a rich tomato sauce.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong><a href=\"https:\/\/www.emikodavies.com\/artusi-may-tuscan-chicken-liver-pate\/\" target=\"_blank\" rel=\"noopener\"><i>Crostini di fegatini<\/i><\/a><\/strong><span style=\"font-weight: 400;\"> are slices of toasted Tuscan bread smeared with a generous helping of chicken liver pate (that&rsquo;s the <\/span><i><span style=\"font-weight: 400;\">fegatini<\/span><\/i><span style=\"font-weight: 400;\">). They&rsquo;re usually served as an appetizer or an <\/span><i><span style=\"font-weight: 400;\">aperitivo<\/span><\/i><span style=\"font-weight: 400;\"> morsel.<\/span><\/li>\n<\/ul><figure id=\"attachment_19795\" class=\"thumbnail wp-caption aligncenter\" style=\"width: 1210px\"><img decoding=\"async\" class=\"img-responsive\" src=\"https:\/\/assets2.devourtours.com\/wp-content\/uploads\/lampredotto-florence-FCC.jpeg\" alt=\"Tripe sandwich on a deli counter with a man wearing an apron in the background\" width=\"1200\" height=\"800\" srcset=\"https:\/\/wordpress-assets-devourtours.s3.us-west-2.amazonaws.com\/wp-content\/uploads\/lampredotto-florence-FCC.jpeg 1200w, https:\/\/wordpress-assets-devourtours.s3.us-west-2.amazonaws.com\/wp-content\/uploads\/lampredotto-florence-FCC-300x200.jpeg 300w, https:\/\/wordpress-assets-devourtours.s3.us-west-2.amazonaws.com\/wp-content\/uploads\/lampredotto-florence-FCC-1024x683.jpeg 1024w, https:\/\/wordpress-assets-devourtours.s3.us-west-2.amazonaws.com\/wp-content\/uploads\/lampredotto-florence-FCC-768x512.jpeg 768w, https:\/\/wordpress-assets-devourtours.s3.us-west-2.amazonaws.com\/wp-content\/uploads\/lampredotto-florence-FCC-330x220.jpeg 330w\" sizes=\"(max-width: 1200px) 100vw, 1200px\"><figcaption class=\"caption wp-caption-text\">Lampredotto is the perfect panino option for adventurous eaters. Photo credit: Nicolas Mirguet<\/figcaption><\/figure><h2><span class=\"ez-toc-section\" id=\"Pasta\"><\/span><span style=\"font-weight: 400;\">Pasta<\/span><span class=\"ez-toc-section-end\"><\/span><\/h2><p><span style=\"font-weight: 400;\">Pasta is not traditionally a Tu<\/span>scan staple, but there are a few pasta shapes and dishes that are more common in Tuscan than elsewhere.<\/p><ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong><i>Pappardelle<\/i><\/strong><span style=\"font-weight: 400;\"> is the most popular pasta in the region. It&rsquo;s an egg pasta that&rsquo;s usually paired with rich meat sauces like wild boar (<\/span><i><span style=\"font-weight: 400;\">cinghiale<\/span><\/i><span style=\"font-weight: 400;\">) or wild hare (<\/span><i><span style=\"font-weight: 400;\">lepre<\/span><\/i><span style=\"font-weight: 400;\">).<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong><i>Pici<\/i><\/strong><span style=\"font-weight: 400;\"> is a <\/span><i><span style=\"font-weight: 400;\">cucina povera<\/span><\/i><span style=\"font-weight: 400;\"> pasta, in that it&rsquo;s made with only flour, water, and salt, leaving out the most expensive ingredient&mdash;eggs. A common <\/span><i><span style=\"font-weight: 400;\">pici<\/span><\/i><span style=\"font-weight: 400;\"> dish further underlines the peasant cooking origins of the pasta. <\/span><i><span style=\"font-weight: 400;\">Pici alle bricole<\/span><\/i><span style=\"font-weight: 400;\"> is a sauce of breadcrumbs that have been lightly toasted with garlic and olive oil.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">On the other end of the expenditure spectrum is something many foodies wouldn&rsquo;t dream of missing. That&rsquo;s a pasta dish topped with a few slivers of <\/span><span style=\"font-weight: 400;\">Tuscan truffles!<\/span><\/li>\n<\/ul><figure id=\"attachment_19776\" class=\"thumbnail wp-caption aligncenter\" style=\"width: 1210px\"><img decoding=\"async\" class=\"img-responsive\" src=\"https:\/\/assets2.devourtours.com\/wp-content\/uploads\/florence-pasta.jpeg\" alt=\"Close up of spaghetti dusted with cheese\" width=\"1200\" height=\"1418\" srcset=\"https:\/\/wordpress-assets-devourtours.s3.us-west-2.amazonaws.com\/wp-content\/uploads\/florence-pasta.jpeg 1200w, https:\/\/wordpress-assets-devourtours.s3.us-west-2.amazonaws.com\/wp-content\/uploads\/florence-pasta-254x300.jpeg 254w, https:\/\/wordpress-assets-devourtours.s3.us-west-2.amazonaws.com\/wp-content\/uploads\/florence-pasta-867x1024.jpeg 867w, https:\/\/wordpress-assets-devourtours.s3.us-west-2.amazonaws.com\/wp-content\/uploads\/florence-pasta-768x908.jpeg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\"><figcaption class=\"caption wp-caption-text\">You can still find great pasta in Florence if you know where to look and what to look for.<\/figcaption><\/figure><h2><span class=\"ez-toc-section\" id=\"Schiacciata\"><\/span><span style=\"font-weight: 400;\">Schiacciata<\/span><span class=\"ez-toc-section-end\"><\/span><\/h2><p><span style=\"font-weight: 400;\">Now, while we warned you that there wouldn&rsquo;t be pizza on this list, this final entry (half of it, anyway) is sometimes called Florence&rsquo;s version of pizza.<\/span><\/p><p><strong><i>Schiacciata<\/i><\/strong><span style=\"font-weight: 400;\"> actually takes two forms in Florence, which is a little confusing. The first one, which is called simply <\/span><i><span style=\"font-weight: 400;\">schiacciata<\/span><\/i><span style=\"font-weight: 400;\">, is a flat bread that&rsquo;s been doused with generous helpings of olive oil and salt. If you think it sounds like <\/span><i><span style=\"font-weight: 400;\">focaccia<\/span><\/i><span style=\"font-weight: 400;\">, you&rsquo;re not far off. It can be eaten on its own, cut into narrow strips, or used for sandwiches. Sometimes it&rsquo;s topped with olives, and during the grape harvest season, you may also see it baked with grapes (<\/span><i><span style=\"font-weight: 400;\">schiacciata all&rsquo;uva<\/span><\/i><span style=\"font-weight: 400;\">).<\/span><\/p><p><strong><i>Schiacciata dolce<\/i><\/strong><span style=\"font-weight: 400;\">, on the other hand, is a cake that used to only get made during <\/span><i><span style=\"font-weight: 400;\">Carnevale<\/span><\/i><span style=\"font-weight: 400;\">. These days, you may see it outside the festive season, as well. The cake gets its yellow color from saffron, and it&rsquo;s covered with a light dusting of powdered sugar.<\/span><\/p><p><span style=\"font-weight: 400;\">One of the truest pleasures for any food lover in Italy is how a dish can feel both familiar and completely new. The generic brand of &ldquo;Italian food&rdquo; is, after all, a global phenomenon&mdash;we all know what pasta and pizza are. What&rsquo;s magical about exploring Italy through its cuisine, however, is learning about the intense regionality of ingredients and recipes. And that means every empty plate is a possible introduction to your new favorite flavor. Now go discover!<\/span><\/p><p><em>Update notice: This article was updated on May 30, 2025.<\/em><\/p><p><strong>If you want to try delicious local specialties&mdash;and get a heavy dose of history, too&mdash;join our <a href=\"https:\/\/devourtours.com\/tours\/florence-authentic-evening-food-wine-experience\/\">Florence food and wine tour<\/a>. You&rsquo;ll learn even more history of Florentine fare while sampling some of the city&rsquo;s best dishes!<\/strong><\/p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>If Tuscany in general is well-loved by foodies (and we can agree it is), one can argue that Florence is the region&rsquo;s pi&egrave;ce de r&eacute;sistance. But with so many options the question remains &ndash; what to eat in Florence?&nbsp;From Florentine staples to classics from other Tuscan towns, we share our top picks of what to [&hellip;]<\/p>\n","protected":false},"author":113,"featured_media":24130,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_oasis_is_in_workflow":0,"_oasis_original":0,"_oasis_task_priority":"2normal","inline_featured_image":false,"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[2071,2072],"tags":[1459],"ppma_author":[2391],"class_list":["post-24784","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-florence-blog","category-food-and-drink-in-florence","tag-florence"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Devour Tours<\/title>\n<meta name=\"description\" content=\"The capital of the Renaissance is a culinary treasure trove. 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