The region of Florence has one of the most versatile and varied-form cooking traditions in Italy. Florentine food in particular, is essentially based on simple, natural ingredients, deriving from the traditions of peasant food and is therefore, wholesome and tasty, featuring more often than not broths and stews. The three main symbols that define Tuscan gastronomy are wine, olive oil and bread. This special gastronomic art has recently been reconsidered by the world of more sophisticated cuisine. Cereals, bread, vegetable and oil (which must be extra-virgin), tasty soups, roast and grilled meat (the famous "bistecca and grilled chicken"), boiled meat, cheese, an abundance of vegetables and fresh fruit, salamis and cold meats, and typical vegetable dishes are the basis of many recipes that just have to be tried in one of the many restaurants in Florence.

Of course you will find several restaurants focused on international specialties, but once you are in Florence, we strictly recommend tasting the Italian.

Maybe you cannot talk about Tuscan cuisine without mentioning the wines, wines are famously substantial, Chianti in particular. It is said Chianti wines were first invented back in 1860. Today they are produced across the region and exported on a massive scale. Chianti Classico however only comes from the area between Florence and Siena and every bottle proudly bears the growers label of a black cockerel on a gold background.

Restaurants and pizzerias

Buying picnic food

Caf�s, bars and pubs