Some dishes aren't just tasted — they're experienced. Filetto Benedicta is one of them: a meeting of aromas, textures and flavours that captures all the passion and care behind Benedicta's Tuscan kitchen, in the heart of Florence. A pan-seared masterpiece Picture a...

On Florence's lively food scene, Benedicta Restaurant recently stepped into the spotlight by giving a humble Tuscan classic a bold new look: ravioli filled with pappa al pomodoro, the traditional Tuscan bread-and-tomato soup. The dish was proudly featured on Foodish,...

Florence is a city that captivates visitors with its unmatched historical and cultural heritage. If you're planning a summer visit, there are a few hidden gems you really shouldn't miss. Here are three tips that will make your time in Florence even more memorable....

Italian cuisine is a journey through flavours and traditions woven together with the country's history and culture. Among the countless combinations of ingredients and dishes, some recipes stand out for how distinctive they are, and for the story they tell. One of...

Beef sirloin in Chianti wine sauce is a dish that pairs the tradition of Italian cooking with the elegance of a great Tuscan wine. This recipe doesn't just bring out the best in the meat — it brings a bit of history and culture to the table too. The sirloin, one of...

Mancini spaghetti cooked in cacciucco broth brings together two proud Italian food traditions: exceptional artisanal pasta and the rich, flavour-packed cacciucco, a classic dish of the Livorno coast in Tuscany. The story of Mancini pasta: Mancini spaghetti is the...

With its striking bright red colour and naturally sweet flavour, the red prawn of Mazara del Vallo ranks among the finest crustaceans the Mediterranean has to offer. In recent years it has become one of the most sought-after ingredients on high-end Italian menus,...

Famous the world over, bistecca alla fiorentina is one of the true stars of Florentine cuisine — and for many visitors, tasting it is one of the main reasons to book a table in this city. It starts with the cut: a proper bistecca must come from the loin and include...

If you've walked around Florence and seen locals lining up at small street stalls for a sandwich stuffed with something you can't quite place, chances are you've come across lampredotto — one of the city's true culinary symbols, and a name with a curious backstory....

The story of beef tartare goes all the way back to the Tartars, the nomadic warrior people credited with inventing this particular way of eating raw meat. Constantly on horseback and covering huge distances, the Tartars are said to have tucked raw meat between the...