12 Must Try Foods in Florence - #1 Panini + $$$ Steak + Trufflel Pasta - Best Food in Florence, Italy

Buongiorno guys, it's Max Inestra. I'm in Florence, Italy. I'm super excited because this is my very first time. Today we're going to explore the city and most importantly we're going to have some traditional Tuscan food. Andiamo! L'ampredotto, un panino. Eccolo. L'ampredotto. Sì, sì. Grazie mille. Let's go to eat. First breakfast of the day, we are inside the central market here in Florence. We have to go for a classic, l'ampredotto sandwich, which is a cow stomach sandwich, boiled for many hours, chopped, and served with salsa verde and a spicy sauce. And the bread, rosetta, which means rose, deep in the meat juice. Buon appetito. A bit spicy. The meat is extremely tender, zero odor whatsoever. Everything is well balanced. The salsa verde, which is made with herbs, a touch of garlic, vinegar, and olive oil. I would have never thought I would have liked l'ampredotto. No, no, this is illegal. Officially, this is illegal. And now we are having a second breakfast. You know, in my video, we never have one breakfast only. And now we are having something pretty light, easy to digest. Sandwich with tripe, Tuscan-style tripe, tomato base, and pecorino cheese. And then accompanied with local red wine. Of course, we are in Tuscany, the land of wine. It's full of locals. It's a very old shop. They also went on TV. Locals were saying, oh, take a look. It's a bit carpety. It's been boiled for many hours, so it kind of melts in your mouth. I can taste a bit of the pecorino cheese. Somehow, a bit chewy as well. Can't get wrong with the triperia pollini. Take a look at the pictures. Just so cool. I love this place because it's a real working-class store, if you call it this way. It's been running for over 120 years, selling tripe and l'ampredotto. It's a really cool atmosphere, and the food is top of the top. Look how big it is. Ciao, ragazzi. Buon lavoro. Where can we go? Let's go to one of the main streets. Have you seen this sandwich, this schiacciata? We went to probably the most popular shop for sandwiches, for schiacciata, in Italy. Antico Vinaio. Mamma mia. This is the famous sbriciolona salame with spicy eggplants and artichoke cream and something else. Everything is just so fresh. And this sandwich is called Favolosa. In 2015, I think, it won an award for the best street food, I think, in Italy. Let's try it out. A lot of salame, cheese, artichoke, the bread. It's just crunchy on the outside and extremely soft, and in no way heavy. And the salame is thinly sliced, so it kind of melts in your mouth completely. It was better than enjoying it by the river, almost at sunset time. Just amazing. And the second one we couldn't miss. That one with prosciutto, rocket, black truffle sauce, and pecorino. Let's go for it. Oh, wow. The truffle is amazing. Truffle tastes like nothing else in the world. It's just very unique. I love it. This place, Antico Vinaio, is not over-hyped. You see a lot of people, a lot of tourists. They open also other shops all over Italy, I think overseas as well. Quality is top, good prices, they're nice. This is a must-try in Florence, guys. You cannot miss Antico Vinaio here in Florence. And for breakfast, we came to a local coffee shop that makes piroli. This cylindric delicacy, completely stuffed with ingredients. This is made with chocolate cheesecake. Look at the cream on top, the chocolate powder. Oh, it's pretty heavy, eh? And this is the original with sweet ricotta and cream. Mamma mia. And of course, you have to have coffee. All right, let's try the classic one, the one with ricotta. Buon appetito. Oh. Oh, wow. Oh, mamma mia. Mmm. Super fresh. Packed with cream. I did not expect that. I thought it was going to be a bit harder. The cream is kind of airy and pillowy. And the lady told me that they have a huge variety, huge selection and changes seasonally. Oh, really, really nice. Let's try the second one. Chocolate powder. Look at the chocolate. Cheesecake, powder, cream on top. Eh, that's pretty heavy. If you love cheesecake, you will love this. First time in Florence, it's shocking me. You know, it's a city that has this huge charm. It's hard to describe, maybe because of the history. It's very beautiful. Easy to walk around. People are more relaxed, very welcoming and friendly. Amazing experience. Now for lunch, we're going to a traditional trattoria that I've been recommended by a friend of mine from Florence. So, andiamo. As an entree, we order tegamino with sliced potato at the bottom, porcini mushrooms. Now they are in season and they are amazing, especially in this area, in the center of Italy, Tuscany. They are just fantastic. And Tuscan pecorino cheese. They still sizzle because it has been cooked in the oven. Oh, it's creamy. It's boiling hot. Buon appetito. Mamma mia. Mushrooms and pecorino cheese is the best combination ever. Because porcini mushrooms, they're very unique. As soon as you eat porcini mushrooms, you know that you're eating them. Then combine with the savoriness and juiciness of the pecorino cheese. Amazing. And the potatoes are creamy at the bottom. And one of the dishes I've been looking forward to trying for a very long time. Pappardelle with wild boar ragout. Pappardelle is long ribbon pasta. Of course, it's homemade with egg. Then this is wild boar ragout. Wild boar is very typical from this part of Italy. Center of Italy. Tuscany. North Lazio. You know, the region where Rome is. Take a look. Just mined in tomatoes, pepper, and I think white wine. Look at this big chunk of wild boar. Let's get a bit of pasta. Yes. Piece of meat. Just a piece. It smells incredible. Buon appetito. Oh, wow. Peppery. Pasta al dente. This type of pasta soaks up perfectly the juice, the meat, the flavor. The pepper pops in your mouth. This is illegal. And then, of course, accompanied by Chianti Classico. A must try here in Florence. Nice and rich. Second main. Taglierini with black truffle. This is something that I think once in a lifetime you must try. Truffle. It smells like and tastes like nothing else in the world. Look at the cream. They usually use a few grams of truffle to make the cream. And then they shave it on top. The smell is intense. I'm dreaming. Let's get a bit of truffle. Buon appetito. Oh, wow. You've got the black truffle, the creaminess. Fresh. You've got a bit of the cooking water in there. This is my very first time trying Taglierini. It's a traditional local type of pasta from Tuscany. The pasta cooked perfectly. This is pure joy. And now in front of me I have a very unique dessert. Pear cooking red wine. Look, I don't think I've ever tasted anything like that before. Let's cut it. Bit of soft pear. This is a very unique dessert. Oh, it's soft. The red wine is a bit sweet. Very soft. It's kind of caramelized somehow. If you're ever in Tuscany, you have to try it. Because it's something unique. One of the best meals I've had in Italy ever since I came back. Local food. Great environment. Hospitality. Take a look. Here's a little present. A keychain. So nice. I highly recommend this place because it's a bit outside of the city center. It's close to the station. It's not too famous among tourists. So if you want to have a local Florentine experience, you better come here. Trattoria I2G. Alright, after this huge meal, I think we need to go for a walk and digest. Andiamo. And to end our Florence food tour, we went to Osteria dell'Enoteca that makes traditional Florentine cuisine. We came here for the queen of all the steaks, Bistecca alla Fiorentina. We also got invited into the kitchen to see some of the behind the scenes. He's making the tartare a la minute. He's chopping the beef. It's lean. He has no fat. This is toast can style tartare. Made a la minute. Chopped. And then he's going to season. Extra virgin olive oil. Salt and pepper. That's it. And then he mixes it all up. Eccola. Oh, traditional. Toast can beef tartare. A bit of dressing. Extra virgin olive oil. Salt. Grazie mille, chef. Grazie mille. My favorite way to start the meal is with local bread. This is chapo without salt and Florentine new oil. Let's put a bit of olive oil on top. Eccola. Oh, see the color? Usually has this quite dense color because it's new. A bit of salt. A bit of pepper. Oh, wow. There's nothing better and simple than local bread with olive oil. Extra virgin olive oil. Wow. Our entrees have arrived. We have two Florentine classics. We have tartare made from premium meat. This is beef. Very lean. Tender. Chopped a la minute. Dressed with extra virgin olive oil. Salt and pepper as we saw before. And served with some celery on top. Moving on. This is called terrina. It's made with chicken liver. So with some toasted bread. Finished with a Dean Santo reduction. It's a local dessert wine. Usually locals dip the cantucci, local biscuits, in it as a dessert. Let's start with the tartare. Oh, wow. Look. Olive oil, salt, pepper. Very simple. I've had it in the past. I was a bit sceptical my very first time before trying it. Because it's raw meat. Actually, at the end, I became a fan. Buon appetito. Oh. Oh, it melts. It melts. It completely melts in your mouth. -------. And you can just taste the freshness of the olive oil. And the top quality of the meat. This entree. Officially categorized as illegal. Now, we're going for the terrina. Look at the terrina. Made with chicken liver. Let's put it on the bread. That's pretty thick. Oh, wow. You got the contrast from the chicken liver. And the sweetness from the Dean Santo reduction. You will love the texture. Because it's very creamy. And at the same time, you got the super crunchiness from the bread. And now, we're waiting for the grand finale. Premium Chianina Fiorentina steak. Guys, this is the queen of all the steaks. Fiorentina. 1.2 kilos. Chianina meat. Premium meat. And this is what we're going to have. Mano. I can't wait. You wanna go here? Sure. Let's get in. Mamma mia. Look at the Fiorentina. That's ours. The one that the chef is touching. Oh, mamma mia. Amazing. Grazie mille, chef. The queen of all the steaks has arrived. Of course, cooked al sangue, which is rare. That's the only way they cook it. Look how thick. And very simply seasoned with pepper, salt, olive oil, and beautiful rosemary. I'm mouthwatering. Oh, wow. Let's cut a piece. I just want to show you one thing. This knife is from Salatini. The oldest knife maker family here in Tuscany. I love how they pay attention to the details. These guys take Tuscan cuisine to the next level. And now it's time for the beautiful Fiorentina. This is the king of the bites. Mamma mia. Oh, mamma mia. Oh, it dissolved in my mouth. It completely melted in my mouth. Super juicy, tender, salty, peppery. Let's dip it in the olive oil. Oh, wow. Oh, this is something else. And then, of course, since you are in Tuscany, you have to accompany your meat with the beautiful capsaicin. While everything is local, we also have just by the glass. We didn't order two bottles. This is Sangiovese from Montalcino. Nice and rich. That's what you need. Oh, the meat is illegal. The best part will be at the end. This beautiful T-bone. Someone loves it very much, which is me. All right, let's begin. Every meal of mine needs to finish with a dessert. This is a cheesecake with chocolate inside and pears on top. The waiter himself told me that this is illegal. I'm quoting him. Super well balanced. You've got the softness of the cheesecake. There you go. And your crunchiness from the biscuit. A bit of bitterness from the chocolate. And the pears on top. It's not the cherry on top of the cake. It's the pear on top of the cake. I need to use his quote. This is illegal. So this restaurant, as you will say, doesn't have a wine menu. We don't have a written wine list, correct? We just have a raw wine list. Beautiful. As you can see around me. We sell 99% Italian wine and a bit of champagne. On the right side, you have some of the biggest and most important names in Tuscany and Piedmont. This is Manuel de Sommelier, which is my friend. This hasn't been just a meal, but it's been a great experience. I appreciated the concept, the details. The high quality ingredients are really, really good. Thanks a lot. Fantastic. Right, guys. That's it with our Firenze food tour. We had an incredible time. Amazing food, especially here. So come and check it out. A gorgeous, I would say glorious, Fiorentina steak. Thanks a lot for watching. Hope you guys enjoyed it. See you next Sunday. And ciao.