Florence

The Renaissance craddle

Quick Info

Country:
Italy
Region:
Tuscany
Spoken language:
Italian
Currency:
Euro
Documents:

Schengen Area: ID card or passport

Extra U.E.:short stays (3 months) passport valid at least three months after the departing date and if need be visa

Power and Sockets:
230 V / 50 Hz - F Type Plug (Schuko) and L Type Plug

Known and appreciated all over the world, the Tuscan cuisine is simple and genuine, made of a few ingredients that, if wisely mixed together, can create unique and delicious dishes. The main role is played by bread, rigorously saltless and prepared with different shapes and tastes. It is, along with other tasty ingredients, the base for numerous recipes. Very famous is the “ribollita”, a typical soup, made of beans, cabbages, spinach, tomatoes, stale bread and ham bone or pork rinds, everything seasoned with extra virgin olive oil, salt and pepper. The real pride of the Tuscan cuisine, of the Florentine cuisine in particular, is, however, the renowned Florentine style steak. This steak is at least three centimeters high and seasoned with extra virgin olive oil, salt and pepper. For the most gluttons there is the so called “schiacciata” with grapes and sweet biscuits and fried pasta covered with icing sugar.

Florentine steak
Ingredients: one 600-800 grams steak; salt and pepper.

Preparation: In order to be a Florentine steak it should be, first of all, a beefsteak, better if young beef, and possibly from the chianina breed and hung for five or maximum six days. The piece of meat must be in the loin and must include the bone, the fillet and the sirloin. The form of the bone must be the classic T and its weight should be between the 600 and 800 grams. Let it cook on one side for about 5 minutes until the burning coal has formed a crust; then turn it on the other side, salt the previously cooked part and turn it back for other five minutes. It is suggested to use a barbecue spatula for moving and turning the steak while cooking.

Ribollita soup
Ingredients: 250 grams of tuscan bread (saltless); 800 grams of fresh cannellini beans; fresh chard; a bunch of black cabbage; half a savoy cabbage; 5 medium carrots; 4 medium potatoes; 3 celery stalks; a spoon of tomato concentrate; 2 red tomatoes; thymus; a medium onion; 2 pieces of garlic; salt and pepper.

Preparation: Cut the vegetables into medium size pieces, boil the cannellini beans and pass them through the sieve with their cooking water. Leave some of them unbroken and then brown the onion in a pot with the oil.When the onion is slightly brown, add the tomatoes and a spoon of tomato concentrate. A few minutes of medium heat cooking later, add the beans purée and the unbroken ones, blend them and add all the other chopped vegetables. Add salt and pepper to your taste and the thymus. Leave it cook for at least two hours after having poured six ladles of water. The soup must be served on at least two slices of bread previously toasted and rubbed with garlic.

WHERE TO EAT
Florence isn’t only churches, museums, monuments and palaces; the city is also famous for the culinary delicacies. You only have to go inside one of the many restaurants or trattorias of the historic center. Here you can taste typical tuscan dishes, for example the most famous beefsteak Florentine style, along with a good wine. In particular, it is suggested to choose a typical wine bar. As well as in all the other tourist cities, also in Florence the opening and closing hours of most part of the activities follows the pace of the tourists. Restaurants and shops in the city center are opened all day.

 

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