Finocchiona is a traditional Tuscan pork product whose origins may not be certain but it may have first been produced in Florence. However according to legend a thief visiting  a fair near Prato is supposed to have stolen fresh salami and hidden it in a cart of wild fennel. When he retrieved it some time later, the salami had imbibed the aroma and flavour of the wild fennel. Thus the Finocchiona was born. Whatever be its origins which ever Tuscan city it may belong to the Finocchiona is a delicious Tuscan food which has delighted millions to date.
 
Finocchiona is named after the popular herb fennel with which it is seasoned. Florence fennel has a lovely aroma and is commonly available. In Florence fennel was more easily available than spices during the Middle Ages. Fennel was used to season this sausage not only to improve its taste but may be also to mask the off flavours of meat.
 
Finocchiona is made by finely grinding pork with fennel, salt, pepper and even garlic. It is aged for a period of about seven months to one year before being released to the market. When the ageing period is shortened the salami is then called Finocchiona Sbriciolona. This has a more crumbly texture and it resembles a sausage more than salami.
 
Finocchio (fennel in Italian) gives this salami a slightly sweet and unique and intriguing taste and flavour. It has a strong and salty taste. Finocchiona has hints of spice, a mild nuttiness combined with some sweetness.
 
When wild fennel which grows in the woods is used to season pork the best and tastiest Finocchiona is obtained. Although other varieties of pig can be used to obtain the ground pork when the ancient Cinta Senese breed of pig is used you can get to taste a rare and exclusive type of Finocchiona. 
 
Finocchiona is a major ingredient in many Tuscan starters, appetizers and pasta sauces. It is a food accompaniment for strong flavoured cheeses and robust Tuscan wines. When you visit Tuscany and Florence remember to try Finocchiona a delicious Tuscan cold cut.

Alchermes di Firenze or Elisir di Lunga Vita (Elixir of Long Life) is an Italian liqueur which has its origins in Florence. It is an ancient recipe of the House of Medici. The recipe was a closely guarded secret for decades. It was the favourite drink of many famous members of the House of Medici including Pope Leon X and Pope Clement VII. It is said that Catherine di Medici introduced Alchermes to French Court. Thus it is sometimes referred to in France as the “Liqueur of the Medici’s.”
 
Alchermes di Firenze has a lovely intense scarlet colour from which it derives its name. The main ingredients used to make Alchermes di Firenze include neutral hydrated alcohol, cinnamon, coriander, Alquermes (cochineal insect), mace, cloves, cardamom, orange peel, anise, vanilla, sugar and rose water.  
 
Alchermes di Firenze is a refreshing drink which also helps in digestion. It has a sweet yet spicy flavour. It can be consumed at any time of the day preferably chilled. It can be used a sweet and cooling drink. It can be also be used as a filling or to add colour to meringues, cakes and other desserts. It is sometimes added to mascarpone (soft Italian cream cheese) and sugar to make a simple and very tasty dessert in a jiffy. Alchermes can also be used to make Zuppa Inglese (translated to mean English Soup) which is not a soup but actually is an Italian dessert.
 
Although you may think Alchermes is an obscure liqueur you never know, you may be in for a pleasant surprise after you try it as a refreshing drink or as part of an Italian dessert.

Whatever its origin whether Florentine or French beignets are sinfully calorie laden delights which can literally make you want to break your fast especially when accompanied by a steaming hot café au lait.
 
Some sources trace the famous so called French doughnuts or “bignes” (means to raise in French) to Florentine origins. It is said that beignets were ancient Florentine “pasta soffiata” meaning batter that was blown or puffed. Catherine di Medici’s cooks are credited to have introduced these delicacies from Florence to the French Court.
 
Beignets are also sometimes described as French doughnuts. The beignet has travelled from Florence to France and then finally reached New Orleans through the French colonists. Many believe that the beignet has found its true identity in New Orleans and other parts of America where it is an integral part of the breakfast as well as snack menus of many.
 
Beignets are generally square shaped bits of dough which are deep fried. As they are deep fried they are also considered as fritters. They are dusted with powdered sugar and served hot. Sometimes they also have fruit and vegetable fillings. Different countries have their own variation with Germany preferring fruit fillings.
 
Wherever they have originated from, they are indeed one of the universally loved sweet pastries of the world. They are also easy to make from the scratch at home. Enjoy these rich little delights whether you buy them from a café, a bakery or make them at home.

Tripe or trippa as it is called in Italian is street food in Florence from ancient times. Fortunately this tradition still survives in the streets of Florence especially in the more ancient parts of the city. Till today you can find “trippai” or sellers of tripe mainly beef entrails in carts (caretti) in some parts of Florence.
 
Tripe sandwiches are almost as much part of Florence as are its arts and culture. Sometimes I think good food is the one of the best expression of art? But although you may not agree with me do check out the tripe sellers especially in Mercato Centrale, Florence and other older parts of Florence.
 
Tripe is not only transformed into sandwiches but has many other variations. It is converted to a number of dishes which are served in restaurants in Florence including up market ones and the tripe salad is almost a ubiquitous part of most menus.
 
However the best places for you eat tripe in Florence are from a cart, while exploring medieval parts of Florence and eating it typically like a Florentine does. Tripe vendors give you option like having your sandwich with salt and pepper, with green sauce (salsa verde), salsa piccante (basically a chilly/oil sauce), bagnato (dipped in broth) or with seasonal vegetables including leeks and artichokes.
 
When you visit Florence you should taste tripe or lampredotto atleast once preferably from a street vendor as this ancient Florentine fast food is a unique experience. However if you have too many reservations about street food you can try the trippa alla fiorentina or tripe salad or any other tripe based dish in a trattoria or restaurant.

Did you know Lampreys are jawless fishes which may not even be considered as fish? They are similar to eels. They live in coastal and fresh waters. They thrive in Florence and are available in abundance especially in the month of March.

Lampreys have been part of the human diet from centuries. In the Middle Ages they were a favourite food in Europe especially among the upper echelons of society.

Lampreys can be made into various recipes. One of the most popular one is the lamprey pie. It is also used to make stews with a variety of vegetables. It can be steamed or even smoked. Red wine is also used in cooking many other lamprey dishes.

Lampreys taste different from fish. They seem to have a meatier taste and stronger flavour. The flesh is finer than that of eels. Sometimes some recipes also use lamprey’s blood which is considered as a delicacy.

Although Lampreys are a medieval delicacy you can still find them in traditional recipes in the finest of restaurants and the simplest of cafes in Florence especially during the season.