A Bite of Florence

A commonly known Chinese idiom says that food matters a lot to the folks. Actually, it is excerpted from Stories of Li Shiqi, Lu Jia and Zhu Jian, Records of the Historian which states that the kings can’t live without the commoners while the commoners can’t live without food.

Release time : 2021-03-28 19:21:46

source : Florence Tourism Bureau

intangible cultural heritage.

2. Chianti Classico

Chianti originated from Tuscany and gains fame around the world. In the 19th century, a baron was suddenly inspired and integrated the varieties of the local grapes. Then came the world-renowned red wine. Actually, Chianti means the region in Tuscany specializing in growing grapes. Only the wine that is produced by this region and meets the production requirements will be called Chianti. Chianti Classico means the high-quality wine produced by the eight subregions and it differs from the ordinary Chianti in having a specific symbol of the black cock on the neck of the bottle. Chianti Classico is made from the best grapes in the core region and the production requirements it has to meet differ from those of Chianti. DOCG is the certification for high-quality wine. The main wine-making grapes are Sangiovese, so such wine is highly acid and tannic, and the alcohol content might exceed 12%. The wine carries the fragrance of red fruit and is quite suitable for going with meat dishes, such as the above-mentioned Bistecca Fiorentina.

3. Lampredotto

Lampredotto stands out from the street snacks of Florence. Tourists can stand in front of a selling cart while eating or enjoy the quietness of tasting it in a restaurant. In the ancient times, Lampredotto only appeared on the tables of the low-class people, since the Europeans believed that only the poor would choose dirty food like the internal organs of animals. After hundreds of years of development, however, Lampredotto has become one of the most representative snacks of Florence. Similar to Rougamo, Lampredotto is the tastiest when freshly prepared as ordered. The tripe is stewed beforehand together with tomatoes, onions, carrots and some unique spices until it turns soft and tender. In most cases, Lampredotto is served with two sauces: the red chili sauce and the green Salsa verde. The latter is composed of celery, anchovies and other seasonings, so it carries a