Florentine gastronomy makes use of the fresh food provided by the agricultural areas around the capital of Tuscany. Basic ingredients are fused into elaborate recipes, full of tradition and mastery, giving rise to an exquisite cuisine. 

You cannot travel to Florence and not try its antipasti. Among the most popular are the crostini di fegato, fried bread covered with a mixture of meat (veal, chicken, goose or duck) mixed with chopped anchovies, onion and capers.

Bread is also very important in the Florentine diet. Tuscan bread (also called 'pan sciocco') is distinguished by its thick crust and total absence of salt. The original recipe dates back to the Middle Ages, when a war between Florence and Pisa cut off the supply of salt to the Medici city and bakers had to find an alternative to the traditional recipe. It is usually served with local olive oil or a few slices of Tuscan ham.

Among the highlights of Florentine cuisine are soups such as ribollita (made with a local variety of black cabbage, cannellini, tomatoes and reheated stale bread) and pappa al pomodoro (with tomatoes, basil, garlic, olive oil and stale bread).

Meat dishes are also a staple of Florentine cuisine. The pappardelle al sugo di lepre (pasta cooked with hare meat, served with or without tomato) stands out; bistecca alla fiorentina (a thick-cut beef tenderloin, served rare), tagliata con rucola (a roast cut of beef cut into strips and topped with rocket, rosemary, parmesan, oil and pepper), and stracotto (a stew of beef, tomato, celery and carrots).

When it comes to desserts, the Italians are masters when it comes to ice cream. However, if you fancy a typical Florentine dessert, you can try cantuccini (almond biscuits) with a glass of vin santo (one of the region's liqueur wines) or enjoy them with an espresso coffee. You can also try the exquisite schiacciata alla fiorentina, a lemon-flavoured sponge cake covered with vanilla and sugar. These are real pastry gems.