Florentine cuisine is based mainly on bread (without salt, well-cooked), on extra-virgin olive oil (one of the best products of the area, well known even abroad), the meat (the beefsteak is known throughout the world) and the wine (also one of the products most valued by consumers all over the world).

Bread: The main characteristic of Tuscan bread, which makes it unique, is to be without salt. Accompanied by spicy and tasty food has a very pleasant contrast known and appreciated. Dishes made of bread are ribollita, panzanella, pappa al pomodoro and liver crostini.

Oil: The olive oil is one of the accompaniments more appreciated in the Mediterranean culinary tradition. A very important production area is on the hills surrounding the city of Florence, whose product is known and appreciated in every part of Italy.

Meat: In addition to the renowned steak fiorentina , a high cut of beef inclused with the bone, the culinary tradition of the area provides other varieties of meat, including roasted meat, like the roasted wild boar and rabbit and the famous trippa alla fiorentina , prepared in the traditional way by adding the tripe to a sauce with onions and carrots, and cook together with tomatoes.

Wine: The city of Florence is known worldwide for its wine, Chianti, produced in the famous area around the provinces of Florence and Siena and known to one of the most appreciated wines in the world.

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