There’s no better way to see a new place than through the eyes of a seasoned local. Florence is no exception. This architectural wonder is eye candy at every turn, and its food is just as appealing. You could take your chances and trust the guide books (Food Trends has been VERY let down by so-called “Top Notch” guide book recommendations), but if you’re savvy and want to explore Florence through its glorious food, you’ll call upon Judy Witts Francini.
A former pastry chef from San Francisco, Judy is the go-to person in Tuscany for culinary walking tours. This summer, she awaited Food Trends in the city’s downtown core with an invaluable gift- her fabulous Secrets from my Tuscan Kitchen- Divina Cucina’s Recipes (Tuscan husband seal of approval rated no less!). Judy started the tour by heading down one of her favourite, ancient Florentine streets where wild boar sausages and porchetta rounds nestled side by side in busy butchers’ shops and where Prosecco and Tuscan candies lined shelves at the dry goods place down the road.
Exploring the San Lorenzo Market
It’s in Florence’s market- the San Lorenzo (or St. Lawrence Market) that Judy really revels, however. A stop to the dried fruit stand where figs are skewered and stuffed with nuts (fantastic!) and dried mini mandarins are purchased and now sitting in a bottle of Croatian Slivovic (plum brandy). We stop by the most comprehensive oil and condiment stand- The Conti Shop and sample aged Balsamics (the Leonardi 20 year aged Cherry Balsamic blows our socks off!), olive oils, and giant slices of wild dried mushrooms. We are all smitten.
With you in mind, Food Trends asks The Divina Cucina herself some key culinary questions in case you find should be lucky enough to fine yourself in Florence.
Food Trends: What are the 3 Must-EAT items someone should try in Florence?
Judy Witts Francini: For the brave try the lampredotto at one of the street stalls selling what is called "tripe sandwiches" lampredotto is the most tender of all the tripes and usually not available outside Florence. In winter- the hot chocolate- more like eating chocolate pudding!!! And a Tuscan T-bone, meant for a group, it is a one kilo minimum of the best beef!!!
FT: Finish the following sentences for us: The best thing about living in Tuscany is....
JWF: The pace of life, where quality comes before quantity- and one works to live, not lives to work.
FT: Sounds idyllic. If you've never been here before you must...
JWF: Slow down- although for most people, coming to Italy is a once in a lifetime trip- to really see Italy, you must take the time to enjoy and people watch. I know it is impossible to eat like an Italian for a newbie- but enjoy one long meal a day- and take it all in. There are so many great wine bars, and sandwich places to sit and enjoy a short snack too. In Italian they have a saying, "A tavola non si invecchia" at the table one doesn't age.... I prefer long lunches as that is when you will see the Italians too, most have dinner at home.
Sunday lunch is the other "big meal out" that is an experience-at least 2-3 hours at the table. Most city people head to the countryside where they can walk it off afterwards too- follow their lead!
FT: Sage advice. And finally, if you're a returning visitor- make sure you....
JWF: Take a cooking class while here- it really lets you bring home some of Tuscany and share it with your friends and also lets you into someone's kitchen for a real taste of Tuscany. You get more than a cooking lesson!
And she’s right. The savvy food-loving traveler would look her up here! As Judy would say, Buon Appettito!
Mary Luz Mejia - Colombian-born and Canadian raised. After earning an honours History degree from Queen's University and a Journalism post-grad diploma ...
