Giada’s 6 Favorite Things to Eat in Florence

 

 

Growing up in Rome, Giada De Laurentiis learned to cook pasta from her Italian grandfather. Today, the bestselling cookbook author and Emmy-award winning TV show host still uses the authentic recipes and techniques he taught her. To celebrate the launch of her newest cookbook, Giada’s Italy, inspired by her childhood and travels around Italy, Giada shared with us her favorite things to eat in Florence. 

1.Bistecca alla Fiorentina

“Local Chianina cows are the pride of the Tuscan region, and their rich flavor shines best in this steak dish, a massive ribeye grilled to a crusty dark exterior and rare interior, then sliced tableside. Don’t ask for it well-done!”

2. White beans

“Across Italy, the people of Tuscany are lovingly referred to as mangiafagioli (literally “bean eaters”!). Their white beans are the best in the country, and are served in a number of different dishes, including fagioli all’uccelletto, beans in tomato sauce.”

3. Cavolo nero

“Also sometimes called lacinato kale or dinosaur kale here in the U.S., this variety of kale is dark and textured, but cooks up sweeter than many other types of the leafy green. It’s been a Tuscan staple for centuries, and is a key ingredient in some of its iconic dishes.”

4. Lardo di Colonnata

“One of the most decadent salumi is lardo, cured pork fatback seasoned with rosemary and other herbs and served sliced thin, to be draped over bread. Lardo has been made in Colonnata, a small town in Tuscany, since the time of the Roman empire.”

5. Vinsanto

“This sweet, luscious dessert wine is made by laying out the choicest bunches of white grapes on straw mats after the harvest and letting them slowly dry out. They’re almost raisins by the time they’re pressed to make the wine!”

6. Barolo and chianti

“The Tuscan countryside around Florence is some of the most fertile land in Italy, and is home to two of its most well-known wines. Chianti is the easy-to-drink red we all know and love, while barolo is a splurge prized for its longevity (it’s often aged for 10 years or more). You’ll also find both used in unexpected ways, such as my Chianti Affogato.” 

Meet Giada in person to celebrate the launch of her newest book, Giada’s Italy, by signing up here. Reserve your spot today!

 

Excerpted from “10 Things You Have to Eat in Florence,” Giadzy.com.