<creamy white=" />


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Buy the dough from your local grocery store or try asking at your favorite pizzeria, often they will sell the dough to you.

Steps

  1. Preheat the oven to 500. Remove the pizza dough from the refrigerator and set on the counter to bring the dough to room temperature.

  2. While the pizza dough comes to room temperature, cut the squash in half lengthwise and use a spoon to scoop out the seeds. Then cut each piece of squash crosswise into ¼-inch half moons. Cut the root ends off of the onion and slice the onion crosswise into ¼-inch thick rings. Remove the outer peel from each ring and discard. Peel and finely grate the garlic on a microplane.

  3. On a rimmed baking sheet, toss the cut onions and acorn squash with 2 tablespoons of oil. Season with salt and pepper. Roast until knife tender, about 15 minutes.

  4. While the onions and squash roast, heat the remaining tablespoon of oil in a small skillet, until shimmering. Add the grated garlic and a large pinch of red pepper flakes. Stir to incorporate, then immediately pour the oil into a small heatproof bowl. The garlic will keep cooking from the residual heat of the oil.

  5. Grate the cheese on the large holes of a box grater.

  6. When the onions and squash are cooked, scrape the vegetables onto the cutting board.

  7. Drizzle the baking sheet with oil and brush to spread. Using your hands, stretch out the pizza dough to fit the pan. Bake until dry and lightly golden (to prevent the crust from being soggy), about 8 minutes.

  8. Remove the pan from the oven and brush the dough all over with the garlic-chili oil. Using an offset spatula, spread the Campbell's® Cream of Chicken Soup over the crust, leaving a ½-inch border. Scatter the squash, onions, and soppressata on top and sprinkle with the remaining cheese.

  9. Bake until cheese is bubbly and golden, about 12 to 15 minutes. Slice and sprinkle with chili flakes.

Related Video

Creamy White Pizza with Squash and Sopressata


Our 10 Best Melty Fontina Cheese Recipes

We love fontina cheese. It&aposs a delicate, nutty, and melty cheese. This combination of mild, creamy flavor and ideal meltability makes fontina the perfect cheese-choice for so many recipes. Here are some of our favorites.

The 10 best melted fontina cheese recipes

Here&aposs some tasty, toasted pub grub, Italian style. Slices of prosciutto and fontina cheese and tangy giardiniera are pressed between bread slices in this quick and easy Italian toasted sandwich.

Slices of prosciutto ham and fontina cheese are layered over chicken breasts and capped with sauteed mushrooms. "This was amazing and made an impressive meal for company," says Cookin4Fun. "Fontina cheese makes it special."

"These aren&apost your average tots," says SunnyDaysNora. "Loaded with Cheddar and fontina cheeses, they&aposre yummy on their own or dipped in your favorite sauce. They freeze well for later as well!"

"An elegant and intensely flavorful way to prepare chicken breasts," says CHEFSINGLEDAD. "Roll pounded chicken breasts with prosciutto and smoked fontina cheese, skewer with rosemary sprigs, and marinate (or not)." Joyly80 gives it 5 stars: "This was SO good! the combination of prosciutto and fontina was amazing. So easy to make -- and it looks pretty!"

Nutty melted cheese and crisp bacon bring exciting flavors to this potato tart. "My grandmother used to make this using Swiss cheese," says BAREFOOTBLONDE. "I&aposve found that using Fontina cheese adds better flavor."

Roll up strips of zucchini with bacon and fontina cheese. "This recipe is AMAZING and was a huge hit at my party today," says bluegfluff. "These were the first appetizers to go. FANTASTIC!"

Cooked chicken breast, grated fontina cheese, and thin slices of pear and red onions are layered over toasted sourdough bread. "An easy yet elegant sandwich, you&aposll be surprised how good it is," says Traci-in-Cali.

Hollow-out a baguette and stuff it with eggs, bacon, sun-dried tomatoes, and fontina cheese. "Perfect for game day brunches," says Jill. "It&aposs also a tasty variation to add to your breakfast-for-dinner rotation."


Slow Cooker Southwest Chicken Bowls

I think I’ve made at least 2 million meals since the pandemic started. It seems with 4 people in our house, 3 of whom have been working and schooling from home, that there are never ending meals to be made. And I, for one, am tired of cooking! (I know, I know, I love cooking, but really… SO. MANY. MEALS.) Enter these Slow Cooker Southwest Chicken Bowls, which have saved dinner (and my sanity) many times.

Jump to Recipe …


Recipes to Pair with Wines from Abruzzi

Abruzzi is a mountainous region situated about midway up the boot on the Adriatic side of the Apennines. Its hot, dry climate favors the native red grape Montepulciano. In the hill country around northern Abruzzi, Montepulciano grapes make full-bodied, robust but smooth-drinking Montepulciano d&aposAbbruzzo, wines that are often peppery and spicy--making them the perfect complement to the region&aposs sometimes spicy food. (Curiously, no Montepulciano grapes go into a bottle of Vino Nobile di Montepulciano, the sangiovese-based Tuscan wine noted above. In the case of Vino Nobile, the word "Montepulciano" refers only to the eponymous Tuscan town where Sangiovese, not Montepulciano grapes are primarily grown. Confusing enough?)

The crisp, refreshing white wine from Abruzzi is made from Trebbiano d&aposAbruzzo grapes and goes well with the seafood pulled from the waters of the Adriatic.

Montepulciano is the perfect pour to satisfy Abruzzi&aposs robust cuisine. It pairs wonderfully with grilled lamb, rich lasagnawith spicy meat sauce and braised pork ribs. Tomatoes, olive oil, and chili peppers do very well in Abruzzi&aposs warm climate. Saffron is also grown here. In this part of Italy, pasta is mostly dry and made from durum wheat. Pecorino is an important cheese.

Major Red Wines of Abruzzi: Montepulciano d&aposAbbruzzo

Major White Wines of Abruzzi: Trebbiano d&aposAbbruzzo

More Recipes to Pair with the Wines of Abruzzi:


Boca Restaurant Review: Nick’s New Haven Style Pizzeria & Bar

Never miss a bite! Sign up here to receive new recipes and reviews straight to your inbox.

You could eat out every single night for a full year in Boca and never have to go to the same restaurant twice. There are SO many places to eat, it’s hard to keep track! Tripadviser says there are 673 restaurants here in Boca! Thankfully I get to experience lots of them all at once during various food festivals and culinary tours, but some of them stand out way above the others and just having a sample of their menu is not enough. Most of the time, my tastebuds are begging me to go back for more!

Nick’s New Haven Style Pizza & Bar is one of those restaurants. I first learned about Nick’s two years ago at Flavors of Boca when I was asked to be one of the judges for the culinary competition. Nick’s served their linguine with clams and Nutella ravioli, which we all agreed on as the dessert winner of the evening. Ever since that night, I’ve been dying to go back to Nick’s and really explore their menu. Can you believe it took me over two years to do so?!

Denise and I headed over to Nick’s ready to fill our bellies with lots of yummy food. Since this was a first for both of us, we asked our server to make some appetizer suggestions. She gushed about the fried calamari which also came with fried zucchini, squash, and hot cherry peppers. Denise and I are big fans of calamari, so we liked the sound of that one. Unfortunately, despite the rave reviews from the server, the calamari did not live up to our expectations. It just seemed…bland. Sure, it’s a great idea to include the other veggies, but they didn’t wow us. The sauce was your average marinara with no pop. I guess we’ve just had so many other variations of this dish that have really struck a chord with us, that now the bar is set pretty high.

It was a nice attempt at a classic favorite, but nothing special. It’s okay though, because the other appetizers we ordered definitely made up for it.

Nick’s has something on their menu that I have never seen before — Make Your Own Bruschetta! You can choose 3 different toppings to put on top of their rustic bread that has been generously rubbed with olive oil. There are marinated veggies like roasted peppers, mushrooms, and artichokes cured meats such as prosciutto, salami, capicola and sopressata and lots of different cheeses. Of course you can also stay classic and order tomatoes too (even though this is weirdly not in any of the ingredient lists). We chose marinated eggplant, tomato, and shaved parmesan, and it was FANTASTIC. The bread was super crispy with that great crunch in every bite. The ingredients complemented each other perfectly. I could have easily eaten a whole plate full of that bruschetta!

Denise chose another appetizer that I would not have picked, but I’m sure glad she did. Escarole and beans. I’ve had this in soup before, but never as an actual plate of food. I was smitten! This is easily one of my new favorite things, and I can’t wait to have it again and again and again. Thin slices of garlic, beautifully sautéed escarole, creamy white cannelloni beans, and grated parmesan all mixed together to form one delectable dish. Whew, I’m making myself really hungry…

Now you can’t go to Nick’s without getting pizza. I mean, what kind of food bloggers would we be if we didn’t taste their New Haven Style specials! (By the way, if you’re wondering what New Haven style pizza is all about, read Denise’s review!) Nick’s serves their traditional pizza as well as the “Pizza Flat,” which is a bit crispier with no real outside crust. In order to get a true taste of the restaurant, we decided to go for one of each. We split our pizza into two so we can get two different combinations.

One half was a signature white pizza with mozzarella, tomatoes, spinach and garlic and the other half had caramelized onions and roasted red peppers. The thin crust held up pretty well under the mozzarella and spinach, but it got a bit soggy on the onion and pepper one. I really didn’t care though I enjoyed both! My favorite part was the big crispy air bubbles in the crust — I love those!

Nick’s is noted for their white clam pizza, so that’s what we got for our Pizza Flat. As soon as I took a bite, I felt like I was chowing down on a bowl of steamed clams in a white wine sauce. Lemon and garlic, lots of parmesan, and of course clams, completely covered the crust. The beauty of this pizza was that the slices were smaller than the traditional pizza slices, so I totally scarfed down two of ’em! I only recently started my love affair with clams, so when I heard this was Nick’s noted dish, I was pretty excited to try it out. There’s no doubting why this is their most popular pizza combination — it’s delicious!

You know Denise and I never leave a restaurant without dessert, and tonight was no different. Nick’s makes all of their desserts in house, and they have quite the selection. I already mentioned the incredible Nutella ravioli, but they also make a flourless espresso chocolate cake, apple strudel, and classic Italian desserts like tiramasu and cannollis. Denise had her eye on one of the specialty dessert drinks — cappuccino over your choice of gelato. They have vanilla, milk chocolate, pistachio or sea salt caramel gelato. Can you guess which she picked? Sea salt caramel, duh! You can also make your own soda float with the gelato — such a great idea! But I was in a chocolatey mood, and the Chocolate Mousse Cheesecake was calling my name. These treats hit the spot after such a savory meal. There’s nothing like ending a great meal with a little something sweet.

Nick’s New Haven Style Pizzeria & Bar is located in Glades Plaza at 2240 NW 19th Street, Suite 904 in Boca Raton.

Disclaimer: I was invited to dine as a guest of the restaurant. No other compensation was received for this review. As always, all opinions are 100% my own.


Mustard Garlic Herb Paste – For Summer Grilling

Summer grilling is here and life is opening up again, it’s time for gathering together with friends and family, having backyard BBQ’s and enjoying special occasions which we all missed so much!

Memorial Day is just around the corner and so is Father’s Day and if you’re planning on doing any cookouts, I hope you add this intensely flavored mustard, garlic herb paste to just about whatever you’re planning on grilling.

Fresh herbs are the key to this delicious herb paste which can be made in a jiffy using a food processor, and don’t be afraid to double or triple this recipe, I promise it will amp up your grilling game!

I used a mix of basil, parsley, thyme and rosemary. Each herb carries it’s own intense flavor which pairs nicely with grilled foods, but feel free to create your own combo that you might prefer.

Smother the herb paste all over whatever your grilling and then let it sit for a while to intensify.

Brush it all over veggies, chicken, beef, pork and even fish, the more the better!

I’ve been using this herb paste since way back, here’s a post I did nine years ago, time sure does fly!

Snip off some herbs and make this mustard, garlic, herb paste the next time you turn on the grill, enjoy!

  • 2 cups of herbs like parsley, basil, thyme and rosemary, but feel free to use your favorite combination
  • 3 large garlic cloves
  • 2 tablespoons of Dijon mustard
  • zest and juice of 1 lemon
  • olive oil
  • salt and pepper to taste
  1. In a food processor add the herbs and garlic and process, then add zest and lemon juice and finish with the olive oil to the consistency of a loose paste, easy to spread.
  2. Make sure to let it sit on your protein or veggie of choice for at least an hour before grilling.
  3. ENJOY


A Few More Cheese Board Tips

  • Set out your cheese board 1 hour before you are going to dig in. Room temp cheese is better
  • Cut or slice your cheese before you serve it! This means way less mess and your guest won’t have to struggle to get the piece of cheese they want – wedges or strips – no cubes!


Mini Italian Sandwiches

Now, first caveat before I get lectured, this is not intended to be any kind of authentic Italian sub or hoagie, but there was a pizza joint near my Biloxi apartment many years ago, and I was addicted to one of their menu sandwiches, called the Mona Lisa. Like a muffuletta, I could get one of those and eat on it for days.

I can't recall if the restaurant was Sicily's Pizza or something else that was in that building before them, but I really loved that sandwich. I have no idea how it got the name, but it was pretty much made up of the basic meats that one would consider to be on a classic Italian sandwich, except that instead of being dressed in an olive oil vinaigrette, it was dressed with a creamy Italian dressing.

Just for the sake of convenience to make it a "recipe," and considering it's Super Bowl weekend, I wrote it for 12 mini sandwiches, but of course you can adjust that to your own prep method. For the smaller oblong hoagie type of rolls, you'll need to ask the deli to slice you one slice for each sandwich of provolone cheese, black forest ham, salami, and your choice of any Italian cold cut. I used hot capolcolo on half of the sandwiches and mortadella on the others. For a larger po'boy type of roll you'll probably need 4 slices of each, or for smaller dinner sized rolls, you'll probably only need a half slice each.

These would be a great addition to any party, including your Super Bowl table, whether you go large and slice, or make them on smaller, individual buns, and if you prefer more of a take on a muffuletta, make or pick up some olive salad while you're at it. Here's how to build them.

First preheat your oven to 400 degrees F. so we can warm the sandwiches up and melt the cheese. To build the sandwich I used a small hoagie style of oblong roll. Use whatever you like. Place one slice of provolone on the bottom half of each of the rolls.

Top that with a slice of a good ham. I used black forest ham.

Add one slice of your favorite traditional Italian cold cut. I put hot capocolo on half of my sandwiches and mortadella on the other half, but choose whatever you like. Some other good choices might be sopressata, prosciutto or pancetta, but I would suggest only one per sandwich. Italian cold cuts are strong in flavor, and too many flavors with the rest of the meats on this sandwich, tends to be a bit too overpowering to me.

And last, top with one slice of salami.

Put the tops on, place sandwiches on a baking sheet, cover tightly and bake at 400 degrees for 10 minutes to warm the meats through and melt the cheese. Looks like I forgot to snap a picture of the foil covered sandwiches, but you get the drift, right?

Remove from the oven, uncover and dress sandwiches with sliced tomatoes, salt and pepper, Italian seasoning, and a drizzle of a homemade or commercial creamy Italian dressing.

Top with shredded lettuce, sliced black olives if you like them (I do!) and drizzle a little more dressing on top.

Replace sandwich tops and transfer to a serving platter. Put any remaining dressing in a cruet or squirt bottle to serve at the table.

It's certainly not traditional, but I also like to add pickled onions to mine. If you're serving these as a party food, you can offer those or some very thinly sliced raw onion on the side for the onion lovers - sweet, yellow or purple are all good.

Recipe: Mini Italian Sandwiches

©From the Kitchen of Deep South Dish

Prep time: 10 min | Cook time: 10 min | Yield: 12 sandwiches

Ingredients

  • 1 cup of mayonnaise
  • 1/2 cup of homemade or bottled oil based Italian dressing , more or less
  • 1 teaspoon of yellow mustard
  • 1/2 tablespoon of freshly grated Parmesan cheese
  • 1 teaspoon of dried parsley flakes
  • 12 count package of mini oblong hoagies or sandwich rolls
  • 12 slices of provolone cheese
  • 12 slices each of black forest smoked ham , plus either hot capocolo or mortadella (or a mixture), and salami
  • 6 Roma or about 3 slicing tomatoes, sliced
  • Kosher salt and freshly cracked black pepper , to taste
  • Italian seasoning , to taste
  • 2 cups of shredded lettuce
  • 1 cup of sliced black olives , optional

Whisk together the dressing ingredients, adding additional Italian dressing to thin as desired set aside.

Preheat oven to 400 degrees F. Place one slice of provolone on the bottom half of each of mini roll. Top with a slice of black forest ham, one slice of either hot capocolo or mortadella, and one slice of salami. Put tops on sandwiches and place them on a baking sheet. Cover tightly with aluminum foil and bake at 400 degrees F for 10 minutes to warm the meats through and melt the cheese.

Remove, uncover and dress sandwiches with sliced tomatoes, salt and pepper, Italian seasoning, creamy Italian dressing, shredded lettuce and black olives drizzle with additional dressing. Replace sandwich tops and transfer to a serving platter. Put remaining dressing in a cruet or squirt bottle to pass at the table.

Cook's Notes: May substitute a commercial creamy Italian dressing if you prefer. Make these on larger or smaller rolls as desired. Though it's not traditional, I like to add pickled onions to my sandwich, but if you're serving these as a party food, you can offer those or some very thinly sliced raw onion on the side - sweet, yellow or purple are all good.

Muffuletta Sandwiches: Prepare with meats and cheeses as above, except add a thin layer of homemade or commercial olive salad on the bottom of the sandwich rolls. Top with another thin layer of olive salad. Omit Italian dressing and dress if desired with mayonnaise, mustard, lettuce and tomato. Serve immediately.

Check These Recipes Out Too Y'all!

Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.


8. Pi Pizzeria

Multiple locations

A decade-plus on, marketing wizard Chris Sommers and co-founder Frank Uible have taken this local gem from darling newcomer to venerable favorite. It’s one of the rare spots that could make a Best Pizza list more than once, with two solid choices: the deep-dish cornmeal crust (not exactly Chicago-style) and the cracker-crisp thin crust (not really St. Louis–style).


Florence Food Favorites

Eating in Florence is fun especially when wine is involved. We paired these panini with wine at Semel, a classic sandwich shop across from the city&rsquos Mercato di Sant&rsquoAmbrogio.

After eating the best food in Florence at restaurants, in markets and on the street over three separate visits, we&rsquore finally ready to share our picks for the must-eat foods and drinks that all travelers should experience at least once in person. Maybe twice.

Read on to discover our Florence food favorites and the ones you need to eat during your visit.

Classic Florence Dishes

Plan to eat well in Florence. We ate this classically prepared Bistecca di Maiale at Trattoria Mario.

Florence is one of the great food cities in all of Italy. While its signature dishes haven&rsquot reached the global fame of Neapolitan pizza or Roman pasta, the city specializes in a range of classic Tuscan food that may be less familiar to many but equally satisfying to most.

We recommend starting with the following classic dishes:

1. Bistecca alla Fiorentina

Our Bistecca Fiorentina at Osteria Santo Spirito was classically prepared and sold by the kilo.

Although Bistecca Fiorentina is easily the most famous dish served in Florence, it&rsquos not for everybody. However, this hunk of dry aged Tuscan steak is the number one Florence dish to eat for carnivores with a healthy budget and hearty appetite &ndash preferably with a carafe or, better yet, a bottle of red Tuscan wine.

Not your typical slab of steak, Bistecca Fiorentina is thickly cut, served on the bone and flame grilled with a charred outside and rare (some would say raw) center. The meat itself comes from grass-fed white Chianina cows raised in Tuscany&rsquos hills and its simple preparation involves salt, pepper and fire.

After somehow missing out on Bistecca Fiorentina during our first two visits, eating Florentine steak was our top priority during our most recent visit. We accomplished this goal at Osteria Santo Spirito and were tempted to accomplish it again at Trattoria Mario.

Charred on the outside and flavored with both salt and olive oil, our kilo and a half Florentine steak was big enough to share but not so big that we had leftovers. Apparently, it was just the right size.

Some Americans, who prefer a more pink center, may not love the way authentic Bistecca Fiorentina is prepared. However, we say when in Rome, or in this case Florence&hellip

2. Ribolita

We agreed to disagree as to whether this bowl of Ribolita was more like stew than soup. Wew agreed that it tasted good either way.

Despite Florence&rsquos status as a cultural capital, many of the city&rsquos best dishes have humble roots. Some of the best dishes fit into the food categoy of cucina pover (i.e. poor cooking) and date back to when Italian peasants cooked creatively back in the day due to limited resources.

Ribolita, a bread-based soup, is one of these dishes.

Legend has it that Florentine peasants cooked Rioblita centuries ago by reboiling stale bread and adding cannellini beans, cabbage, kale and whatever veggies were on hand. Nonnas and chefs have continued the tradition of using day-old bread to create this classic dish at homes and in restaurants around the city.

Where to Eat Ribolita in Florence
Most trattorias serves Ribolita in Florence. We recommend ordering several bowls to find your favorite.

3. Pappa al Pomodoro

If there were a soup version of pizza, it would be Pappa al Pomodoro. At least that&rsquos what we thought when we attacked this bright red version.

Florentine peasants clearly had ready access to lots of stale bread as evidenced by Pappa al Pomodoro, a soup featuring bread as a key ingredient. However, unlike Ribolita, this starchy red soup adds tomatoes as well as basil, garlic and olive oil.

We&rsquore not complaining. We&rsquove eaten soup all over the world and Pappa al Pomodoro is one of our favorites whether it&rsquos served piping hot in the winter or refreshingly chilled in the summer.

Where to Eat Papa al Pomodoro in Florence
Most trattoria serves Papa al Pomodoro in Florence. You can order it as a primi (i.e. starter) instead of a salad.

4. Lampredotto Panini

Daryl ate this loaded Lampredotto Panino at I Trippaio Fiorentino. Don&rsquot worry about Mindi &ndash she was saving room for the next meal.

Most Americans don&rsquot like offals. We get that. While Daryl loves all the gnarly bits, Mindi isn&rsquot a fan. However, eating Lampredotto (i.e. cow stomach) is a must for all who can stomach eating tenderly cooked meat from the cow&rsquos fourth stomach.

Plus, it&rsquos yet another Florentine dish created by peasants which has withstood the test of time.

Crowds queue at Lampredotto stands around the city.

While travelers can order Trippa alla Fiorentina at Florence restaurants, the safer option for anybody with tripe trepidations is to order a Lampredotto Panino from a street vendor. Nestled inside a soft roll and topped with zesty salsa verde, the slow cooked meat is both easy to stomach and fun to eat on the go.

Eating a Lampredotto Panino is a low-risk proposition. In addition to being a Tuscan classic, it&rsquos also a Florence cheap eats staple.

5. Pate di Fegato

Pate di Fegato may not be the prettiest Florentine dish but the chicken liver pate is one of the tastiest. We paired this savory serving with crostini when we ate it at Club Culinario Toscano.

Pate di Fegato straddles the chasm between peasant food and luxury cuisine.

More rustic than foie gras, this Florentine chicken liver pâté has been championed by both farmers and nobility for centuries. The only confusing thing about eating Crostini topped with Pate di Fegato in Florence is semantics.

Some Florence menus call the dish Crostini di Fegatini while others call it Crostini Neri or even Crostini Toscani. We don&rsquot care what it&rsquos called. If the tasty dish made with chicken liver, capers and anchovy paste was good enough for Catarina de Médici, then it&rsquos good enough for us too.

Where to Eat Pate di Fegato in Florence
Most trattorias and enotecas serve Pate di Fegato in Florence. The better ones pair the savory pâté with Crostini.

6. Tagliere

In Florence, a tagliere doubles as both a cutting board and a tasty aperitivo snack. We ate this simple yet substantial spread during our Cesarine dinner.

Ordering a Tagliere settles the tough choice between pairing wine with cheese or charcuterie during a Florence aperitivo drinking session. Although the word tagliere literally translates to cutting board, the classic enoteca version comes topped with cheese and charcuterie.

Typical boards include Florentine salumi like Finocchiona and Lardo di Colonnata as well as other Italian favorites like Prosciutto, Mortadella and Sopressata. Cheese, olives and cannellini beans turn the meat selection into a party on a plate. Or, we should say, a party on a tagliere.

Where to Eat Tagliere in Florence
Most enotecas serve Tagliere in Florence. Alternatively, you can buy all the ingredients at local markets and create a Tagliere in your apartment or hotel room.

Pasta

It&rsquos easy to find pasta in Florence. We found this Meat Ravioli at Trattoria Mario.

It&rsquos a well known fact that Italian chefs excel at making noodle dishes. Bologna&rsquos chefs make Tortellini by hand and smother tagliatelle with ragu while Roman chefs whip up Cacio e Pepe and Carbonara with pastas like linguine and bucatini.

If you&rsquore wondering what type of pasta to eat in Florence, we recommend starting with the following dishes:

7. Pasta with Truffles

We ate this generous plate of Umbrichelli Salsiccia e Tartufo Nero at Club Culinario Toscano. The amount of fresh sausage and shaved black truffle was an embarrassment of riches.

In much of the world, shaving truffle on top of pasta is a decadent thing to do. In Florence, it&rsquos called dinner. The actual translation of truffle in Italian is tartufo but you know what we mean. Otherwise, see below to learn more about Italian truffles.

Anybody who loves fresh truffles will want to eat pasta with truffles when the expensive black and white gems are in season. We were no exception to this rule.

While many choose to pair truffles with taglioni, we ate a dish with umbrichelli, an ultra-thick strand pasta, and fresh sausage at Club Culinario Toscano. It was a good choice that included enough truffle shavings to satisfy our craving until our next trip to Italy.

8. Gnudi

We found these Gnudi and their stray Ravioli friend at Mercato di Sant&rsquoAmbrogio.

We first encountered Gnudi during our Cesarina home cooking experience back in 2018. Between sips of wine and various nibbles, we learned how to cook the naked ravioli from scratch before eating them smothered with sage butter sauce.

We also learned that Gnudi originated in Sienna less than 50 miles from Florence.

We enjoyed making these Gnudi almost as much as we enjoyed eating them.

Basically, Gnudi are Tuscan gnocchi made with spinach and ricotta. The name refers to the fact that the dumplings resemble the inside of a ravioi without the outer shell. The word gnudi loosely translates to naked.

Where to Eat Gnudi in Florence
Most trattorias serve Gnudi in Florence. Another option is to buy fresh Gnudi at a local market if you&rsquore staying in an apartment with a kitchen.

9. Tagliatelle Funghi Porcini

We ate this luscious plate of Tagliatelle Funghi Porcini at Buca dell&rsquoOrafo.

While many people travel to Italy in the summer, we prefer Italy during the autumn months when the weather is cooler and the crowds are sparser. Who are we kidding? Autumn is the best time to eat porcini mushrooms and truffles.

Whoever thought to add porcini to pasta was genius. Foraged from local forests, the meaty fungus adds umami earthiness to pasta and other dishes. However, the true genius added truffles to the mix in a dish called Tagliatelle Funghi Porcini e Tartufo. This combination of pasta, porcini and truffle shavings is nothing short of divine.

Where to Eat Tagliatelle Funghi Porcini in Florence
Most trattorias serve Tagliatelle Funghi Porcini in Florence during the autumn months. When you see it on a menu, order it!

Florence Cheap Eats and Street Food

Marco Paparozzi welcomed us to Semel, one of Florence&rsquos best panini shops that&rsquos also one of the city&rsquos best cheap eats spots..

Assuming you don&rsquot order Bistecca Fiorentina, you can easily eat well at most Florence trattorias without breaking the bank. One trick is to skip the secondi (i.e. main dish) and save room for a post-dinner gelato cone. Another is to order house wine instead a specific vintage.

However, we get that there may be times when you want to eat a quick, inexpensive bite that&rsquos not at a trattoria. We recommend the following Florence cheap eats options for those times:

10. Panini

We ate this panino at Semel near the Mercato di Sant&rsquoAmbrogio. It was filled with anchovy, fennel and sliced orange.

Don&rsquot judge us but panini was the first food we ate after arriving in Florence.

We had just enjoyed cappuccinos at Ditta Artigianale and needed a little something-something to tide us over until a late lunch. The panini at Semel drew us in like moths to a flame.

Semel&rsquos panini are compact sandwiches that pack protein inside Tuscan bread. More than just salami and cheese, these proteins include delicacies like herring, anchovies, roast pork and tuna. Added extras like fennel, truffle and figs elevate the Italian sandwiches to the next level

Since each panino only cost &euro4 at the time of our visit, we paired our sandwich duo with glasses of wine. At a total cost of &euro10 for two panini and two glasses of wine, we considered the snack break to be both a tasty treat and a cheap eats win.

Where to Eat Panini in Florence
All&rsquoantico Vinaio, I Due Fratellini, Panificio Brunori and Semel

11. Crostini

We ate these tasty anchovy-topped Crostini at Enoteca Bellini.

Aperitivo is one of the many reasons why we love Italy in general and Florence in particular. Not only does an aperitivo session involve winding down after a busy day, but it also provides the opportunity to pre-game dinner with liquid libations and salty snacks like Crostini.

Don&rsquot be confused by Crostini&rsquos literal translation to toast. This aperitivo staple comes adorned with toppings like Pate di Fegato (see above), anchovies, cured meat, cheese and sun-dried tomatoes.

Crostini in Florence can be topped with an assortment of ingredients. Here, it&rsquos topped with Lardo diCcolonnata, a specialty of the region.

Eaten by peasants back in the days of cucina povera who used stale Tuscan bread and whatever food was on hand, typical modern Crostini are simple, affordable and fun to eat. Consider ordering a couple varieties and pair them with wine. At least that&rsquos what we like to do when we enjoy aperitivo in Florence.

Where to Eat Crostini in Florence
You can find Crostini at most enotecas in Florence. We recommend starting evenings in Florence at spots like Enoteca Bellini, Il Santino, La Casa del Vino and Le Volpi e L&rsquoUva.

12. Schiacciata

A Schiacciata in the hand is almost as good as one in the mouth which is where this &lsquosmashed&rsquo bread from Vecchio Forno eventually landed.

Although Schiacciata literally translates to smashed, its flat shape is just half of the the focaccia-like bread&rsquos story. The other half is the delightfully simple flavor derived from salt and olive oil.

Some people pile on meat and/or cheese to create sandwiches while others (like us) are happy to eat Schiacciata straight out of a wood-fired oven. Then there are those who prefer the dessert version. Learn more about Schiacciata con l&rsquoUva below.

Where to Eat Schiacciata in Florence
You should be able to find Schiacciata at bread bakeries like Forno Pugi and Vecchio Forno all over Florence.

13. Pizza

We ate this Neapolitan pizza at Duje. The pizzeria formerly occupied the space formerly occupied by Santarpia.

Based on the number of Florentine pizzerias serving Neapolitan pies, Florentines clearly share our love for Neapolitan pizza. While we approve of their passion, we are yet to find amazing pizza in Florence.

After eating decent Neapolitan pizza at Florence&rsquos Il Pizzaiuolo years ago and more recently at Duje (formerly Santarpia and currently Largo9) in late 2020, we wish we&rsquod eaten pizza at Berbere instead. We loved Berbere&rsquos pies in both Bologna and Verona during previous visits to the boot.

Where to Eat Pizza in Florence
Manage your expectations when you eat pizza in Florence. While it will likely be better than pizza in you hometown, it wont be as good as pizza in Naples or even Rome. Berbere is probably your best pizza option in Florence but you could try Il Pizzaiuolo or Largo9 if you&rsquore set on eating Neapolitan pies.

14. Fiori di Zucca Ripieni

We ate this crispy, golden plate of Fiori di Zucca Ripieni at Buca dell&rsquoOrafo.

Fiori di Zucca Ripieni literally means stuffed squash flowers and that&rsquos exactly what this dish is. However, unlike most dishes involving flowers, Fiori di Zucca Ripieni actually tastes good.

In Florence, squash, or in this case zucchini, is sold with blossoms attached.

Flowers always look so appetizing yet often disappoint us with their vegetal, bitter flavors. Italian chefs solve this problem by frying seasonal squash blossoms before filling them with creamy, fatty ricotta.

In our opinion, it&rsquos the best way to eat squash blossoms.

Where to Eat Fiori di Zucca Ripieni in Florence
Most trattorias serve Fiori di Zucca Ripieni in Florence during the autumn months and beyond. Order it as a primi when you see if on a menu.

15. Brunch

Culinary worlds collided when we ate this plate topped with Nduja Chili Eggs at Melaleuca.

Brunch is a global phenomena that&rsquos made its way to Florence along with Ramen and Mexican food. It&rsquos also a great way to kick off a day of touring in Florence.

We discovered the city&rsquos best brunch spot, Melaleuca, by accident. We originally walked to the charming cafe for flat whites and returned to eat Nduja Chili Eggs and a heaping pile of American-style Pancakes a few days later. We should also mention that Melaleuca has amazing cinnamon buns. (The owner was raised in Florida.)

Where to Eat Brunch in Florence
While you could happily start your day with coffee and a coronet Ditta Artigianale, Melaleuca is your best bet for full-on brunch.

Local Products

Meat eaters won&rsquot want to miss Luca Menoni at Mercato Sant&rsquoAmbrogio. Not only is it the oldest butcher in Florence, but Luca Menoni&rsquos meat quality is also outstanding.

While many travelers think about leather gloves and gold jewelry when they think about local products in Florence, food travelers know that food products are the city&rsquos real gems. Accordingly, trips to indoor and outdoor stalls at markets like Mercato Sant&rsquoAmbrogio should be part of any trip to Florence.

While you&rsquoll likely want to eat EVERYTHING in Florence, be sure to try the following local products first:

16. Cured Meat

We could happily eat Finocchiona like this every day in Florence.

Italy is a wonderland when it comes to cured meat. Tuscany&rsquos Finocchiona, dry-cured salame with fennel, is often the star of a Florentine Tagliere but it&rsquos just one of many meaty morsels to try.

Although the best Tuscan cured meat is produced outside of Florence, local butchers and shops sell options like Lardo di Colonnata, Prosciutto Toscano and, of course, Finnochiona to the masses. Try them all to find your favorite. You can easily guess which is ours. Hint &ndash It almost rhymes with Pinocchio.

Where to Buy Cured Meat in Florence
Butchers, food markets and even grocery stores sell excellent cured meat in every Florence neighborhood.

17. Cheese

Pecorino Toscano is one of the most typical cheeses to eat in Florence.

If you&rsquove eaten Pecorino Tuscano, then you&rsquove eaten cheese produced in Florence&rsquos region.

The signature sheep&rsquos milk cheese is sold all round the world. But, as is the case with many food products in Italy, Pecorino is best eaten in Tuscany where it&rsquos produced in a multitude of ways and occasionally studded with truffles and walnuts.

You&rsquoll want to start your Florence cheese crawl with Pecorino Toscano since it&rsquos the local cheese royalty. Although famous Pecorinos are produced in areas like Sienna and Pienza, you can taste them in Florence during your crawl.

Where to Buy Cheese in Florence
Florence has a plethora of cheese shops though local markets and chain grocery stores like Conad and Coop also sell interesting cheese options.

18. Pane Toscano

Florence&rsquos Pane Toscano is great for sandwiches and recipes. We ate this slice at Trattoria Mario with our lunch.

Pane Toscano sounds fancy but, as it turns out, Tuscan bread is fairly flavorless due to the lack of salt in its recipe. This omission dates back centuries and is both traditional and typical. However, don&rsquot rule Pane Toscano out in your exploration of food in Florence.

Not only is Pane Toscano a key ingredient in dishes like Ribolita and Pappa al Pomodoro, but it&rsquos also a great vessel for olive oil, meat and cheese. However, if you crave salt in your bread, there&rsquos always Schiacciata.

Where to Buy Pane Toscano in Florence
Florence bakeries and markets sell Pane Toscano. You may want to try a slice or two at a restaurant before buying a loaf.

19. Truffles

Our eyes bulged when this black Truffle beauty arrived at our table during our dinner at Club Culinario.

You&rsquoll find truffles all over the North of Italy. The most famous are from Alba in Piemonte though we hunted for truffles in the Bologna province before eating them at a local festival in Savigno. Closer to Florence, hunters forage for truffles in Tuscan towns like San Giovanni d&rsquoAsso and San Miniato.

We get that not everybody loves the earthy fungus. We also get that not everybody can afford its luxury price tag. But those who do won&rsquot want to miss the indulgence during any autumnal trip to Florence.

Where to Buy Truffles in Florence
Specialty shops like Procacci sell truffles as well as truffle products including truffle honey, truffle oil and truffle salt.

Florentine Desserts

We tasted these chocolate tartlets at Pasticceria Nencioni as part of our dessert research in Florence.

Finding bakeries in Florence isn&rsquot difficult&hellip they&rsquore everywhere. When faced with a dizzying array of some of the world&rsquos best desserts, knowing what to order is an entirely different story.

While the ordering challenge will be real no matter how much advance research you do, choosing one or more of these local dessert favorites is a good place to start:

20. Schiacciata all&rsquoUva

This Schiacciata all&rsquoUva slice at Trattoria Mario provided a sweet ending to our auspicious meal.

Schiacciata all&rsquoUva is Schiacciata&rsquos dessert cousin with wine grapes and sugar added to the savory smashed bread&rsquos recipe&hellip but the recipe doesn&rsquot stop there. Baking Schiacciata all&rsquoUva involves filling two layers of bread with grapes and adding more on top.

Pro Tip
Most Schiacciata all&rsquoUva have grape seeds but you can find seedless version if the seedy crunch bothers you.

Once baked, the jammy pastry is moist and satisfying without being cloyingly sweet. It&rsquos yet another reason to visit Florence in the autumn months since that&rsquos when grapes are harvested.

Where to Eat Schiacciata all&rsquoUva in Florence
Bakeries sell slices of Schiacciata all&rsquoUva all over the city during the autumn. Be sure to try a slice at a bakery like Forno Pugi if your visit coincides with the harvest months (i.e. September and October).

21. Bomboloni

We paired this Nutella-filled Bombolone with coffee at Ditta Artigianale.

Bomboloni are Italy&rsquos version of the Berliner which is Germany&rsquos version of the filled doughnut which is Austria&rsquos version of&hellip you get the point. Bomboloni, which are commonly found at Italian cafes, can be filled with cream or jelly and are often found in the same case as Cornettos, Italy&rsquos version of France&rsquos Croissant.

While we typically wouldn&rsquot eat American-style donuts in Italy, we were more than happy to eat a terrific Bombolone at Ditta Artigianale in Florence. After all, Bomboloni were invented in Tuscany and Florence is in Tuscany. Using this logic, not eating a Bombolone in David&rsquos city would simply be wrong.

Where to Eat Bomboloni in Florence
While we can personally vouch for Ditta Artigianale&rsquos Bombolini, most cafes and pasticceria in Florence include Bomboloni on their menus.

22. Gelato

This gelato cone at Procopio was our first but not our last in Florence.

Gelato is proof that desserts don&rsquot need flour or eggs to taste divine. Italy&rsquos version of ice cream accomplishes this feat with milk, cream, sugar and a range of fresh fruits and nuts.

Sure, you can eat great gelato in Italian cities like Bologna, Naples, Rome, Venice and Verona, but there&rsquos nothing like licking cones in the city where modern gelato may have been invented by either Bernardo Buontalenti or Cosimo Ruggieri centuries ago.

Given the historical implications, it would be wrong to travel to Florence and not eat gelato every day during your visit. That&rsquos our story and we&rsquore sticking to it.

Where to Eat Gelato in Florence
Florence has numerous gelato shops. Il Procopio and My Sugar are two of our favorites.

23. Budino di Riso

This Budino di Riso provided an afternoon pick-me-up when we ate it at Pasticceria Nencioni.

Although its name translates to rice pudding, this Tuscan dessert is actually a tart with a rice pudding center and a shortcrust pastry exterior. Beyond rice, the Budino di Riso recipe includes wholesome ingredients like butter, cream, eggs, milk and sugar. Lemon zest, the final ingredient, provides extra zip and zing.

Locals eat these rice-based tarts with coffee in the morning, with tea in the afternoon and with sweet wine at dessert. You can eat your Budino di Riso whenever you desire a sweet treat.

Where to Eat Budino di Riso in Florence
Most pastry shops in Florence include the Budino di Rison in their pastry roster.

24. Zuccotto

We couldn&rsquot resist ordering this chocolate-filled Zuccotto at Trattoria Mario when we spotted it on the menu.

The Zuccotto has a long and storied history in Florence that dates back to the 16th century.

Some stories link the trifle-like dessert to Bernardo Buountalenti, the Florentine architect who may have invented modern gelato. Other stories claim that the dessert was named after a pumpkin (i.e zucca) even though pumpkin isn&rsquot a Zuccotto ingredient. Then there are the stories that link the Zuccotto&rsquos shape to Florence&rsquos majestic Duomo.

While we don&rsquot know if any or all of these stories are true, we do know that the Zuccotto is a tasty dome-shaped sponge cake with tasty fillings like ricotta, whipped cream, chocolate and even gelato. It reminds us of Emilia-Romagna&rsquos Zuppa Inglese in a good way.

Where to Eat Zuccotto in Florence
It&rsquos surprisingly difficult fo find Zuccotto at restaurants in Florence. Order it for dessert if you see it on a menu.

25. Cantuccini

These Cantuccini tasted especially good since we helped to bake them.

Don&rsquot feel bad if you confuse Cantuccini with Biscotti when you see or taste the crunchy almond cookies for the first time. Baked twice in the oven, the oval sweets are technically Biscotti even though Florentines have been calling them Cantuccini for centuries

What&rsquos not confusing is how to eat Cantuccini in Florence. Locals ritualistically dip them into sweet Vin Santo wine both to soften the hard cookies and to make them taste even better. See below for more about Vin Santo. You should do the same.

Where to Eat Cantuccini in Florence
You won&rsquot have to look hard to find Cantuccini in Florence. You should be able to buy fresh cookies at bakeries and bagged cookies at food stores unless you&rsquod rather eat them at restaurants or cafes.

Drinks

Semel had our numbers (8 and 19) with this clever wine holder at the cosy sandwich shop.

Drinking in Florence is fun. This is a city where you can consume caffeine all day long and sip potent potables until the wee hours of the night.

We&rsquove got you covered whether you&rsquore a coffeeholic, wine enthusiast or cocktail connoisseur with the following drink options:

26. Coffee

Ditta Artiginale was our gateway to modern coffee in Italy.

Italy is in a class of its own when it comes to coffee. The country has the oldest operating coffee shop (Caffè Florian) in Venice and gets credit for both espresso and the moka pot. There&rsquos an art to ordering and drinking the muddy brew that we fully respect, though we can only drink so much classic dark-roasted Italian espresso.

Luckily, Florence has a healthy mix of historic and modern cafes. This is a city where you can drink either hand-pulled espresso shots or handcrafted flat whites depending on your personal coffee style. We drink both but skew toward the latter.

Where to Drink Coffee in Florence
Florence has a multitude of classic cafe like Caffè Concerto Paszkowski and modern cafes like Ditta Artigianale. We recommend experiencing both.

27. Wine

We clinked our glasses and said &ldquoSaluti&rdquo before drinking these glasses of Brunello di Montalcino at Enoteca Bellini.

Chianti is typical local wine produced with Sangiovese grapes in the Chianti region, just 25 miles from Florence. But it&rsquos just one of many wines produced in Tuscany, one of Italy&rsquos premiere wine regions.

Dinking local wine in Florence starts with Chianti and continues with a parade of glasses filled with Brunello di Montalcino and Super Tuscans. Plan to drink wine at lunch and dinner as well as at bars and cafes.

It&rsquos almost always wine o&rsquoclock at enoteche in Florence.

You can even take a wine tour in the Tuscan hills if you have time. However, there&rsquos nothing wrong with sipping wine at a local enoteca. In fact, doing so is a must.

Where to Drink Wine in Florence
Everywhere

28. Vin Santo

We dipped our homemade Cantuccini into these glasses of Vin Santo.

Vin Santo&rsquos history involves monks and the plague.

Today, however, the holy wine is a dual purpose beverage enjoyed by everybody. Not only do Tuscan locals sip the nutty, sweet, late-harvest wine as a digestif, but they also dip Cantuccini cookies into the amber elixir. We approve of both of these purposes.

Where to Drink Vin Santo in Florence
Vin Santo is easy to find at restaurants and bars around the city. It&rsquos also readily available at liquor stores and grocery stores if you want to buy a bottle as an edible souvenir or gift.

29. Negroni

Drinking a Negroni in Florence is a must for both history buffs and cocktail fans.

While you can drink a Negroni at bars around the world, there&rsquos nothing like drinking the classic cocktail in the city where it was invented.

According to Italian folklore, Florentine bartender Forsco Scarselli invented the Negroni in 1919 when Camilo Negroni requested an Americano with gin instead of club soda. With the addition of an orange twist, a cocktail icon was born.

We recommend pairing Negronis with Crostini and other aperitivo classics. Then again, you can also sip stiff Negronis at Florence cocktail bars later at night.

Where to Drink Negronis in Florence
Most cocktail bars, enotecas and even cafes have the three Negroni components &ndash Campari, gin and vermouth &ndash on hand. You should be able to order the iconic cocktail at any or all of them.