Why Does Florence’s Fine-Dining Scene Lag Behind the Rest of Europe?

March 28, 2016

The curious shift in the Italian city’s culinary evolution

Florence, Italy’s food history is full of dishes with curious stories to match, like peposo beef stew (a dish from nearby Impruneta selected by Brunelleschi to fuel his “project Duomo” team of builders), and saltless Tuscan bread (due to Pisa hastily cutting off salt supplies to its feuding neighbors during the Middle Ages). The key elements of traditional Tuscan food are primarily dominated by Renaissance food history and la cucina povera, born from post-war times of scarcity: Think soups made with leftover bread and pasta; cured meats; and aging cheeses for preservation.

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