Florentine cuisine, like all Italian cuisine, is characterised by it’s modest raw produce and simple technique. Beefsteak, liver and tripe are typical ingredients, while grilling is the preferred method of preparation. The most important ingredient of Florentine cooking is olive oil which goes into just about every dish (as a dressing in salads, for frying, or just poured into soups and stews just before serving).

A full meal will normally consist of a starter (antipasto) which are normally cold appetizers, often from a self-service buffet. Next comes il primo, (a first course) which is almost always a bowl of soup or pasta. Il secondo (the second course) is usually meat or fish, and often accompanied by side dishes (contorni). Desserts are called dolci and tend to be ice cream, fruit or zuppa inglese which is like a type of trifle.

One of Florence’s interesting, though unfortunately diminishing, institutions is the tiny street corner or hole-in-the-wall wine shop or vinaio. These make for a handy place for a glass of wine on the hoof and are generally open 8am until 8pm daily except Sundays. There are still a few in the city centre.

Tip: You almost always pay a premium to sit down and enjoy the privilege of waiter service at coffee shops, cafes and ice-cream parlours. If you stand, which is normally less expensive, you are generally not expected to linger!