Florence cuisine is the based on Tuscany traditional cuisine, it's is simple and based on farm tradition. The typical dishes are nutritious and tasty.
The base ingredients are bread, legumes (beans, spelt and chick-peas) and all qualities of pork and beef meat. Florentine are also known for their appreciation of beans as seen in the staple of the Tuscan table: white beans cooked with sage and olive oil. Beef Steak Florentine, many versions of roasted or wine-braised game such as boar, deer and rabbit and thick and hearty soups cover the table of a typical Tuscan meal. Florence and Tuscany are famous for their wonderful wines (Chianti, Brunello...) in Florence it's possible to taste them in many wine bar and cellar. The recipes in Florentine cookery range from the original and traditional to more recent arrivals and innovations.
At the heart of Florentine cookery has some basic fundamental ingredients: bread (plain, unsalted, well-baked with a crispy crust and light and airy inside); extra-virgin olive oil, without any doubt the best even for frying, grilled meat; Florentine steaks of beef, roasted or wine-braised game such as boar, deer and rabbit and lastly, wine itself. Florentine restaurants serve all the Italian specialities, not just the ones typical of Florence and here is a brief guide to some of those Tuscan meals.
Florentine food grows out of a tradition of peasant eating rather than rarefied high cooking. The majority of dishes are based on meat. The whole animal was traditionally eaten; tripe, (trippa) and (lampredotto) were once regularly on the menu and still are sold at the food carts stationed throughout the city. Antipasti include crostini toscani, sliced bread rounds topped with a chicken liver-based pâté, and sliced meats (mainly prosciutto and salame, often served with melon when in season). The typically saltless Tuscan bread, obtained with natural levain frequently features in Florentine courses, especially in its soups, ribollita and pappa al pomodoro, or in the salad of bread and fresh vegetables called panzanella that is served in summer. The bistecca alla fiorentina is a large (the customary size should weigh around 1200 grams – "40 oz.") – the "date" steak – T-bone steak of Chianina beef cooked over hot charcoal and served very rare with its more recently derived version, the tagliata, sliced rare beef served on a bed of arugula, often with slices of Parmesan cheese on top. Most of these courses are generally served with local olive oil, also a prime product enjoying a worldwide reputation.