Tuscany is one of the world’s top foodie destinations, so studying abroad in Florence is a real treat for the tastebuds. There are food markets, cooking classes, bakeries, and food tours, Michelin-starred restaurants and cheap but delicious eats to keep you healthy and energized while you’re studying abroad. Ingredients are often fresh and local and there’s an emphasis on seasonal dishes. There are many traditional meals, but times are also changing and a more international influence has begun to appear.  

As in other parts of Europe, dinner is typically eaten later, around 8-10 pm or even later, and is very much a social event. Dinner is often followed by coffee to aid digestion. Before dinner, many Italians enjoy aperitivo—a drink and a snack before dinner—usually between 6-8 pm. Tipping is not expected, but 10% is acceptable if you would like to acknowledge exceptional service. Florence attracts a lot of tourists, so you will find restaurants with tourist menus and big panino graphics outside that aren’t very authentic. Avoid these and try to stick to the little gems recommended to you by locals. For example, one place to start is Semel, a humble tiny panino shop with seasonal fillings that change daily (like wild boar and polenta) next to Sant’Ambrogio market. Or seek out trattorias like Sabatino or Da Ruggero for traditional dishes (ribollita, for example, from our list below).  

Don’t miss these top foods to try while you’re studying abroad in Florence:

1. PASTA. Pasta, in all of its forms, is a must in Italy. Try a variety, but especially the papardelle i cinghiale—flat wide pasta with a rich wild boar ragu sauce. Another tasty choice is the tagliatelle funghi porcini e tartufo which is pasta made with local ingredients – mushrooms and truffle. Pici, hand rolled and typical in Tuscany, is also an interesting one to order. It’s served in small potions because it’s chewy and dense and filling. You’ll notice Italians don’t twirl longer pastas using a spoon as many of us were taught to do; they simply twirl with only a fork. Also, spaghetti and meatballs are separate dishes; they’re not eaten together here!

2. BISTECCA ALLA FIORENTINA. Bistecca alla Fiorentina must be cut from a cow that has not given birth and it always comes from the Chianina breed of cattle from Siena. This is a hefty fire-grilled t-bone steak, about two inches tall and bloody inside, served with salt and a splash of extra virgin olive oil. It weighs anywhere from 2lbs to 8lbs and, because you’re unlikely to eat it all alone, it is best shared with a friend! Traditionally, it was grilled over chestnuts to add another layer to the flavor. In many restaurants, the chef will actually bring it to your table uncooked first for approval (and for your admiration). If you don’t like bloody steak, avoid this dish; you’ll likely offend the chef if you ask it to be cooked any longer!

3. RIBOLLITA. This traditional soup dish dates back to times of limited resources when it was cooked up by peasants with what was on hand. It’s hearty and comforting, a bread and tomato-based stew that is amazing to indulge in on a cold day. It’s made from black cabbage (like kale) and cannellini beans, along with a host of other veggies like onions, carrots and celery.

4. LAMPREDOTTO. If you can “stomach” it, venture to one of the street food vendors and order lampredotto, which has a history that stretches back to the city’s medieval days. This thinly sliced, boiled tripe (meat from a cow’s fourth stomach) is a staple in Florentine cuisine. You’ll either love it or hate it! It’s eaten either simply on a plate or in a sandwich (a panino) that is sometimes soaked in broth (a bagnato) with a herby green salsa. It’s not as “offal” as it sounds; in fact, it’s quite delicious!

5. GELATO. Mmmm, gelato! Florence is one of the best places in Italy to savor all of the flavors (it would be rude not to, right?). In your gelato adventuring, be sure to try the “cream Fiorentina” or “crema Buontalenti”—a local specialty made with sugar and eggs. Beware of sellers and shops that aim to attract the tourists with their big piles of brightly colored gelato with lots of decorations on top; these are not the best option. Look for those with fewer choices and more muted tones. Pistachio is a good one to use for judgement. It shouldn’t be a bright green, but more of a dull greenish brown.

There are many other delicious, interesting, and unusual foods to try when you study abroad in Florence: Truffles (popular here and added into many different dishes), coniglio arrosto morto (slow-roasted rabbit), schiacciata all’uva (a thin “smashed” bread baked with inside and grapes on top), gnudi (like dumplings of the inside of a ravioli), panino (local sandwiches), pizza (obviously), zucotto (a sponge cake shaped like a dome with fillings like chocolate or gelato), and budino di riso (a tart with rice pudding inside) to name a few.    

Have pics of something you’ve eaten abroad that you can’t easily find at home? Tag us on Instagram at @ASAStudyAbroad or #AwayWithASA. We’d love to see! Bon appetit!