Join a Florence food tour to get an overview of the many tasty specialties of the city, from selected cured meats and cheeses to different types of pasta, to different sorts of plant-based dishes, which became internationally famous for their rustic taste, such as Pappa al Pomodoro and 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 bread, along with a glass of Chianti, in the framework of one of the oldest and most famous wine bars 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. 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. Pappa al Pomodoro: a farmers’ traditional dish, wisely prepared in the same way for 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. Ice cream and cantucci e vin santo represent the best possible conclusion to a Florence meal. Taste the cantucci and vin santo in one of the most renowned and traditional patisseries in the city center. Alternatively, taste one of the best ice creams in town in a gourmet ice cream shop.