Italie

Que manger : Florence

Florence blends Tuscan tradition with a lively street‑food culture. You’ll find everything from hearty meat dishes to simple pastries in both historic squares and quiet neighborhoods.

Plats locaux à goûter

Bistecca alla Fiorentina

Thick T‑bone grilled over charcoal, served rare in trattorias for lunch or dinner.

Ribollita

Hearty bean and kale soup, common in winter menus and family homes.

Crostini di fegatini

Small toasted bread topped with spiced liver pâté, typical as an antipasto.

Pappa al pomodoro

Thick soup of stale bread, tomatoes, and olive oil, enjoyed year‑round.

Lampredotto

Slow‑cooked tripe served in a crusty roll, sold from street stalls near the market.

Schiacciata

Olive‑oil brushed focaccia, often eaten as a snack in the Oltrarno.

Cantucci e Vin Santo

Crunchy cookies dipped in sweet dessert wine, a classic after‑dinner treat.

Chianti (house)

Local red served by the glass in most osterias, pairs with meat and cheese.

Où manger

1
Mercato Centrale
Browse stalls for fresh pasta, lampredotto, and local cheeses.
2
Oltrarno district
Find artisanal bakeries, trattorias, and small pizza places away from tourist crowds.
3
Sant'Ambrogio market area
Enjoy simple sandwiches, schiacciata, and daily specials in a lively square.

Photos : Wikipédia / Wikimedia Commons

Conseils pour manger au restaurant

Dinner usually starts after 19:00; early seats may be limited.
Ask for the price before sitting; standing coffee is cheaper than at a table.
Reserve tables for popular trattorias in the historic centre, especially on weekends.