As you wander through Florence and visit the museums, churches and tourist attractions, take time to enjoy the city's cuisine. Traditional Florentine cuisine can boast a wide variety of dishes, depending of the season or marking particular festivals. Florentine cuisine has a great tradition based on a few fundamental ingredients: olive oil, tomatoes, beans, herbs, salami and ham. Here is a few typical products: Florentine round courgettes - good for stuffing, it is round in shape and has a very delicate flavor. It has a smooth, tender skin that is sage colored.

Tuscan ham - suits all occasions, very tasty and can be served as snack, antipasto, or a dish in its own. Mugello raveggiolo cheese - fresh, soft white cheese made from cow’s milk. It has characteristic smell of milk, and should be eaten no later then the following morning. Mugello chestnuts - produced in the centuries old woods of Mugello, these chestnuts can be appreciated to the full in the autumn, when they are picked and eaten either roasted or boiled. Toscano extra virgin olive oil - it is ideal with raw and cooked vegetables alike, especially if they are boiled and eaten hot, but also whit grilled fish and meat. Trippa and lampredotto - are parts of the cow’s stomach, and are one of Florence’s great specialties, served piping hot in sandwiches prepared by trippai at stalls in some of the city’s most historic corners. Lampredotto is also used in soups and risottos, while trippa is traditionally prepared with tomato. A big cultural and trading centre, Florence was one of the first European cities, after the discovery of America, which has taste the beans. As beans began to be grown locally, they made their appearance on the tables of more modest households, soon becoming a definitive part of local cuisine. For the Tuscans cooking beans is an art, knowledge of which is handed down from generation to generation.

From grilled meats, the world famous is "bistecca alla fiorentina," the Florentine steak, grilled rare, without salt and flavored with herbs, or can be covered with tomato sauce and an abundant sprinkling of grated parmesan cheese. It is a tradition that may go back to the Etruscans. Tuscany is also region famous for its wines, with great prestige and universal fame. The most famous red wines are Chianti and Nobile di Montepulciano, and white Galestro.