Italy

4 cities in this edition · 33 bites stamped nationwide

Plate XXVI · Italy at the table

The cities

4 chapters

Florence9 bitesCh. 01 · Bistecca alla Fiorentina · LampredottoStart here Milan8 bitesCh. 02 · Risotto alla Milanese · Cotoletta alla MilaneseOpen Rome8 bitesCh. 03 · Cacio e Pepe · CarbonaraOpen Venice8 bitesCh. 04 · Cicchetti · Sarde in saorOpen

Italy food starts with city-specific dishes: Florence for Bistecca alla Fiorentina and Lampredotto; Milan for Risotto alla Milanese and Cotoletta alla Milanese; Rome for Cacio e Pepe and Carbonara.

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The rankings

8 lists

Best Bistecca alla FiorentinaIn pressBistecca alla Fiorentina is the undisputed king of Tuscan cuisine, a massive T-bone or porterhouse cut traditionally sourced from the ancient Chianina cattle breed. It is grilled over high-heat charcoal embers, seasoned only with salt, pepper, and olive oil, and served strictly **al sangue** (rare); requesting it well-done is a cardinal sin in Florence and often results in a polite refusal from the chef. The price is almost always quoted **al kg** (per kilogram), with a standard steak for two weighing between 1kg and 1.5kg. The trap is ordering a thin, pan-fried "tourist steak" near the main monuments; a real Bistecca must be at least three fingers thick and stand upright on its bone.Best LampredottoIn pressLampredotto is the working-class soul of Florence, a street food specialty made from the fourth stomach of the cow (the abomasum). It is slow-cooked in a vegetable broth with tomato, onion, celery, and parsley until tender, then sliced thin and served in a crusty **semelle** roll. The classic order is "con salsa verde" (parsley sauce) and "piccante" (chili oil), with the top of the bun briefly dipped back into the hot broth (**bagnato**) for extra juiciness. While tripe is eaten globally, Lampredotto is found *only* in Florence; it is sold from specialized kiosks known as **trippai** scattered across the city's piazzas.Best RibollitaIn pressRibollita, literally meaning "re-boiled," is a hearty, twice-cooked vegetable and bread soup that serves as the ultimate comfort food of the Florentine winter. Its soul lies in the combination of cannellini beans, cavolo nero (black kale), and stale, unsalted Tuscan bread, which is layered into the pot until it reaches a thick, porridge-like consistency. It was originally a peasant dish made by reheating leftover minestra (soup) from the previous day; today, it is served in every traditional trattoria, drizzled generously with spicy new-harvest olive oil. The hallmark of a good Ribollita is its density—it should be thick enough to hold a spoon upright.Best Pappa al PomodoroIn pressPappa al pomodoro Best GelatoIn pressGelato artigianale Best Pappardelle al CinghialeIn pressPappardelle al cinghiale Best Crostini di FegatiniIn pressCrostini di fegatini Best SchiacciataIn pressSchiacciata is the Florentine answer to focaccia, but with a character all its own. The name literally means "squashed," referring to the way the baker's fingers press deep indentations into the dough before it hits the oven. It is thinner, saltier, and crispier than its Genoese cousin, always heavily brushed with high-quality Tuscan olive oil. While it is perfect on its own as a morning snack from a bakery (forno), it has become a global sensation as the base for massive sandwiches filled with local charcuterie like sbriciolona (fennel salami), truffle creams, and pecorino. In autumn, keep an eye out for "Schiacciata con l'uva," a seasonal sweet version baked with wine grapes and sugar.