This Florence food tour aims at offering an overview of the many tasty specialties of the city, moving from selected cured meats and cheeses, to different types of pasta, strictly kneaded by hand, to different sorts of plant-based dishes, which became internationally famous for their rustic taste, such as the pappa al pomodoro and the ribollita. You will the opportunity to try the following specialties (according to the availability of raw ingredients, season and the chef’s choices): Cured meats and local cheeses from Tuscany: a traditional Florencian aperitivo, tasting local meats, cheeses and toasted breads, along with a glass of Chianti, in the framework of one of the oldest and most famous wine bar of the city. Potatoes tortelli: a recipe from Mugello, the hill country area around Florence. Rectangular and stuffed with potatoes, parmesan cheese, walnuts, and salt. Strictly kneaded by hand in a top raking trattoria of Firenze. They will literally melt in your mouth: one of the best Florence's attraction. Pici: the traditional spaghetti from Tuscany kneaded by hand and topped with an extraordinary sauce of black cabbage and bacon (other options are available upon choice). They are absolutely a must try! Coccoli: marbles of deep-fried dough, served with prosciutto crudo (a very tasty ham from Tuscany) and stracchino cheese (savory and creamy cheese). They are the best example of Florence street food: a unique delicacy. Pappa al pomodoro: a farmers’ traditional dish, wisely prepared in the same way since generations in one of the most typical and lively trattorias in Florence. Ribollita: one cannot leave Florence without having tried this traditional soup made with bread and vegetables. Eating is believing! Cantucci e vin santo (biscuits and sweet wine): they represent the best possible conclusion for a Florence meal. You shall taste them in one of the most renowned and traditional patisseries in the city center at a walking distance from the most renown Florence's sites.