What to try in this sea of gastronomic abundance?
Italian food is known all over the world, but many people do not know that every region and even city has its own special dishes.
Florence (Firenze) – the capital of the Tuscany region (Toscana). Its traditional cuisine was greatly influenced by the historical events of the Middle Ages. Another factor that certainly affects the formation of the local menu is the fruits of Tuscan farming and farming, such as tomatoes, rosemary, porcini mushrooms, truffles, olives, eggplant, oregano, basil, as well as various types of meat, cheese and bread. The narrow streets of Florence are full of restaurants, pubs, cafes and trattorias, alluring with a huge list of dishes.
What to try in this sea of gastronomic abundance? The question that many visitors to the city ask. We would like to help you sort out typical Florentine cuisine. In the article we will talk about traditional dishes, without tasting which, the tourist is categorically contraindicated to leave the Tuscan capital.
The first thing to note is that by tradition, most often bread in Tuscany is baked without salt. Thus, in order to order bread familiar to your taste in Florence restaurants, you need to ask for “pane salato” (bread and salt). Tuscan Tuscan bread (Pane Toscano) – a product with a slightly sour taste of crumb, very soft and dense with a hard crisp. This texture is achieved by the fact that it is traditionally made without salt. It has a category of DOP, which indicates the high quality of the product. In its manufacture use only flour and sourdough (natural yeast). Why is unsalted bread? There is an opinion that during the Medici period there was a feud between Pisa (Pisa), a large port municipality in Tuscany, and the hometown of the famous dynasty – Florence.
Due to the tense situation in revenge, the Pisans stopped supplying salt to the entire territory belonging to the Medici. The ordinary population was forced to do without their favorite food product. Thus was born the typical bread of Florence.
Despite the fact that over time, access to salt appeared, Florentines still use recipes that exclude it. Italians love their traditions.
The price for a loaf weighing 250 g is about 0.8 Euro. Schiacciata Schiacciata is a tortilla made in the oven. Its name literally translates as “crushed”, because before baking it is crushed with fingers in some places, forming characteristic holes. Unlike Tuscan bread, this product is moderately salty and very fragrant. It is used for making sandwiches or is eaten before dinner as a snack.
Price for 1 pc. (200 g) about 1.5 Euro. We recommend reading about: names and types of bread in Italy Snacks In restaurant terminology, snacks are denoted by the word starter, that is, the food with which the meal begins. In Florence, several types of dishes are considered classic starters. Crostini Crostini is the most famous Tuscan appetizer.
These are crunchy croutons of white bread. They are served simply by pouring olive oil, or with tomato and basil leaves, or with pastes from chicken liver, olives or mushrooms. A typical dish of peasant origin. The history of their appearance is rooted in the Middle Ages, when poor villagers used slices of bread instead of plates. Crostini is often accompanied by wine during an aperitif. Do not pass crostini con lardo di colonnata – a sandwich with the thinnest slice of aromatic Tuscan fat. It is kept in bathtubs made of Carrara marble, shifting layers with various spices (pepper, cinnamon, cloves, coriander). The price of toast is about 5 euros per pair.
Sliced Tagliere – sliced cheese or sausage. There are different types of sliced plates.
For example: Tagliere di formaggi – cheese cutting.
In Florence, usually, it serves various types of pecorino (cheese made from sheep’s milk), which is accompanied by honey or fruit marmalade.
Affettati misti – cold cuts. It offers a variety of varieties of cold meats. We recommend trying salami from wild boar meat (cinghiale), salami with fennel seeds (larger grinding is called sbriciolona, finer grinding is finocchiona), Tuscan prosciutto. Pinzimonio – vegetable sliced. Fresh seasonal raw or slightly blanched vegetables are served with seasoned olive oil. The price of a sliced dish depends on its composition and size – from 8 to 15 euros.
Kokkoli (Coccoli alla fiorentina) – deep-fried yeast balls served with soft fresh stracchino cheese and prosciutto.
It is worth noting that fried dough is the prerogative of Tuscan cuisine, and almost every province has its own dishes. The estimated cost of a serving of coccoli with cheese and ham is 9 Euros. First courses Do you know the expression “To make bread and pasta a healthier meal, put them in soup”? It accurately reflects Florentine traditions in the preparation of first courses. Of course, Tuscan soups are not at all like ours, but the cultures of their serving are the same.