Florence culinary tradition
In Tuscany, especially in the city of Florence, many present
dishes have close ties to the past cucina povera (peasant
culinary tradition) mainly based on the ingenious use of local
unsalted bread, mixed vegetables and extra-virgin olive
oil. And the wine, of course. However, this does not mean
that Florence cuisine lacks of refinement. The middle-classes
and the Medici family with their court left a taste for more
One of our oldest dishes is the famous ribollita, a vegetable
soup thickened with bread. The dish finds its origin in the
Middle Ages as a servant's meal and it consisted of what was
left over from a feudatory's banquet. Around 1200, Florence
becomes the main economic city of Tuscany. However, these are
also hard times for continuous wars between the main Tuscan towns.
Florence culinary tradition to be continued...