So, you are now in Florence and, well, it’s Italy right? Time to get some tasty food to brag about with friends back home! In Florence you can find almost any kind of italian dish (did anyone say “Pizza”?), but here we would like to present you some typical tuscan ones and let you have a truly unique experience.
Following the italian meal convention we will start with some appetisers, or antipasti, in Italian.
Bruschetta is an antipasto from Italy consisting of grilled bread rubbed with garlic and topped with olive oil and salt. Variations may include toppings of tomato, vegetables, beans, cured meat, or cheese. A popular dish is bruschetta with tomatoes. In Tuscany it is called fettunta and it is usually served only with oil, without additional toppings.
We move on now to soups (or “first course”). Tuscany is known for vegetable soups, but this does not imply you won’t be able to find wonderful pasta (e.g. Pappardelle coi funghi, with mushrooms, or col cinghiale, with boar meat).
Pappa al pomodoro is a thick Tuscan bread soup typically prepared with fresh tomatoes, bread, olive oil, garlic, basil, and various other fresh ingredients. It is usually made with stale or leftover bread, and can be served hot, room temperature, or chilled, mostly depending on the season. Pomodoro means "tomato" in Italian; the dish translates to English as "mush of tomato".
Finally, do not leave Italy without trying gelato (or ice cream). We are not sure yet which parlor has the best one in Florence, but we will take it as our host duty to try as many as possible during EGMO week, in order to tell you our own preferences.
One last piece of advice: while many places offer a diverse and rich choice of foods, you might have a difficult time finding something if you have special dietary needs for health or religious reasons (especially in smaller restaurants and street food vendors), so be sure to ask (e.g. your guide) for help when eating outside of the hotel.
(Thanks to en.wikipedia.org for providing part of the text above. Turns out it is really hard to properly describe italian food for non italians.)