Besides the numerous ristoranti, trattorie, and osterie of this foodie paradise, another very worthwhile stop is the Mercato Centrale (pictured here), a 12-year-old food hall in a huge 19th-century building where you can sample Tuscan cheeses, pastas, and wines. Pecorino (sheepsmilk) cheese is a Tuscan specialty, and iconic local dishes include bistecca alla fiorentina, a large, thick-cut T-bone steak (best shared!), pappa al pomodoro (bread-and-tomato soup), ribollito (a soup of cannellini beans, cabbage, carrots, celery, onions, garlic, and potatoes, flavored with rosemary and thyme), trippa alla fiorentina (slow-cooked tripe with parmesan in tomato and vegetable sauce, taglatelle with white truffle sauce, and pappardella pasta with sauces made from boar (ragù di cinghiale) and hare (ragù di lepre). And of course Florence has some of the best gelato in Italy (it´s said to have been invented here in the 15th century). Look for shops with natural colors and stainless-steel bins — avoid the over-the-top displays; some of the most classic shops include Badiani, Sorriso, Venchi, and Vivoli. Finally, let´s not forget the many food tours and cooking classes available. 

Read more in Tripatini contributor Maruf Hasan´s post 9 Musts in Florence for First-Timers.


Yair Haklai