Very Unusual and Special Florentine Foods, Including Antique Foods
1. Lampredotto
Description: Lampredotto is a traditional Florentine street food made from the fourth stomach of a cow, slow-cooked with herbs and spices. It is typically served in a sandwich with green sauce (salsa verde) and sometimes with a spicy red sauce. History: This dish dates back to the Renaissance period and is a beloved staple among locals. Where to Try: Trippaio food stalls around the city, particularly near the Mercato Centrale.
2. Trippa alla Fiorentina
Description: Another tripe-based dish, Trippa alla Fiorentina consists of tripe cooked with tomatoes, onions, and other vegetables. It is seasoned with herbs and slow-cooked until tender. History: This dish has been a part of Florence's culinary tradition for centuries, reflecting the "cucina povera" or peasant cooking style. Where to Try: Traditional trattorias such as Trattoria Mario.
3. Schiacciata all’Uva
Description: Schiacciata all’Uva is a sweet flatbread made with bread dough, olive oil, sugar, and black grapes, traditionally prepared during the grape harvest season. History: This dish has ancient roots, originally made by farmers during the harvest to celebrate the season. Where to Try: Bakery shops like Forno Pintucci.
4. Baccalà alla Fiorentina
Description: This dish features salted cod (baccalà) cooked in a rich tomato sauce with onions and garlic. History: Baccalà has been a staple in Italian cuisine for centuries, with this particular preparation being a Florentine specialty. Where to Try: Restaurants like Da Burde.
5. Pan di Ramerino
Description: Pan di Ramerino is a sweet rosemary bread made with raisins and often enjoyed during Easter. History: This bread dates back to the medieval period, originally prepared by monks. Where to Try: Local bakeries such as Pasticceria Sieni.
6. Peposo
Description: Peposo is a hearty beef stew heavily seasoned with black pepper and slow-cooked in red wine. History: Legend has it that this dish was popular among the workers who built the Brunelleschi dome of the Florence Cathedral. Where to Try: Traditional eateries like Tranvai in Piazza Tasso, near Mama Florence Cooking School or La Vecchia Bettola.
7. Cibreo
Description: Cibreo is a rustic dish made from chicken offal, including liver, gizzards, and combs, cooked with onions, butter, and eggs. History: This dish has ancient origins, often attributed to the inventive use of all parts of the animal in peasant cuisine. Where to Try: Cibreo Trattoria.
8. Carabaccia
Description: A sweet onion soup made with onions, almonds, and cinnamon, often considered a precursor to the French onion soup. History: This dish dates back to the Renaissance, favored by Catherine de’ Medici. Where to Try: Historical restaurants like Ristorante il Cibreoi.
9. Ribollita
Description: Ribollita is a traditional Tuscan soup made with leftover bread, cannellini beans, and vegetables such as kale, carrots, and onions. The name means "reboiled," as the soup is often reheated multiple times. History: This peasant dish has medieval roots and showcases the resourcefulness of Tuscan cuisine. Where to Try: Trattoria Ruggero.
10. Fagioli all’Uccelletto
Description: Fagioli all’Uccelletto is a dish of white beans cooked with tomatoes, garlic, and sage. It is often served as a side dish to meats but can also be enjoyed on its own. History: This simple yet flavorful dish has been a staple in Tuscan households for centuries. Where to Try: Il Santo Bevitore.
11. Pappa al Pomodoro
Description: Pappa al Pomodoro is a thick tomato and bread soup made with ripe tomatoes, garlic, basil, and stale bread. It is a comforting and hearty dish that highlights the flavors of fresh, simple ingredients. History: Originating from the rural kitchens of Tuscany, this dish exemplifies the "cucina povera" tradition. Where to Try: Trattoria Sabatino.
