5 winter dishes you absolutely must try in Florence

A short guide to the delicious specialities of winter

When winter envelops Florence with its unique atmosphere, the city turns into a true paradise for lovers of good food. Among the timeless alleys and squares full of life, Florentine cuisine knows how to warm the heart and pamper the palate. From traditional dishes to more creative reinterpretations, winter in Tuscany is a journey of flavours that you cannot miss.

Ready to discover the specialities that make this season even more special?

Ribollita

Ribollita is Florence's most iconic winter dish. This rustic soup made with stale bread, black cabbage, cannellini beans and vegetables is the symbol of poor Tuscan cuisine, but its flavour is rich and enveloping. Served hot, it is perfect to face the coldest days. It takes about three hours to prepare, but the intense and authentic aroma it releases, even before tasting, amply repays the wait. A unique delicacy, perfect when accompanied by a good glass of red wine. (To find out the recipe in detail, click here!).

Ribollita - Buca Mario

Lampredotto

Lampredotto is the king of Florentine street food, much loved by locals! It is one of the four stomachs of the bovine (the abomasum), cooked for a long time in a tasty vegetable broth with tomato, onion, celery and parsley. Traditionally it is served inside a rosetta-type bun, with the top of the bread soaked in the broth for an extra touch of flavour. You can't miss the seasoning: salt and pepper or the classic green sauce made with parsley, hard-boiled egg, capers and anchovies. You can find it everywhere in the kiosks of Florence, but if you want to discover our favourites, click here!

Il lampredotto del Trippaio del Porcellino

Peposo dell’Impruneta

This slow-cooked beef stew with plenty of black pepper and red wine is a real explosion of flavours. Originally a dish of the Impruneta fornacini, peposo is now a Tuscan speciality that is best enjoyed on cold winter days, perhaps accompanied by a slice of Tuscan bread, which perfectly picks up the delicious sauce.

Fagioli all’uccelletto

A hearty side dish that is easily transformed into a main course. Beans all'uccelletto, slowly cooked with tomato, garlic and fragrant sage, are the perfect example of traditional Tuscan comfort food: simple, genuine and incredibly tasty. When combined with a freshly browned sausage, they become a real culinary treat that brings everyone together at the table.

Castagnaccio

One cannot talk about Tuscan winter dishes without mentioning a sweet treat: castagnaccio. This simple dessert is made with chestnut flour, often from the excellent PGI chestnuts of Monte Amiata. Without sugar, because the flour is already naturally sweet, the recipe is minimalist but delicious! It is prepared by mixing chestnut flour with water, pine nuts, sultanas, a pinch of salt and olive oil. After pouring the mixture into a greased baking tin, add pine nuts, sultanas and rosemary, give it a final coat of oil and bake for 25 minutes. The result? A fragrant and genuine cake that pampers the palate and fills the kitchen with irresistible aromas.

Castagnaccio

Schiacciata alla fiorentina

A soft and light cake that wins everyone over with its simplicity and goodness. It is prepared with flour, sugar, eggs and a touch of flavouring such as orange. Traditionally, schiacciata alla fiorentina is made during Carnival, covered with a layer of icing sugar and often decorated with the lily symbol. Perfect for a snack or to end a meal on a sweet note, it is a must for anyone visiting Florence during the winter season. (To find out where to go to eat the best ones in town, click here!).

Caffè Gilli - Schiacciata alla Fiorentina