Travel: The best food picks in Florence

From its winding streets to its Renaissance masterpieces and incredible food, Florence might just be one of my new favourite places. There’s a real sense of history to the city that I’ve really missed living in Australia. Looking at buildings and streets that have barely changed in hundreds of years, it’s all too easy to let your imagination run wild with the plots, intrigue and decadence this city has seen over the centuries.

Florence

Florence is small enough that you can probably throw away the guide book and lose yourself in the twisting, mostly car-free streets. If you’re a foodie like me though, there’s a few spots you’ll probably want on your radar so here’s my suggestions…

Gelato

Florence is famed for having the best gelato in the world so you won’t be short of options. The only way to fit them all in is to have at least two servings a day, which is alright with me! If in doubt look for a queue and you probably won’t be disappointed but I loved Vestri and Carabé for authentic flavours that live up to the hype.

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Mercato Centrale

On my first day me and the hubby rushed off to the central markets for lunch to check out some local produce and the famed Da Nerborne, which usually has lines around the block. Unfortunately it was shut for the summer holidays (an occupational hazard of Italy in August). As we headed upstairs to console ourselves at the bar we inadvertently found the best pizza we’ve ever tasted from a counter in the food court area. Seriously, I don’t know if it was because we were so downbeat and starving, but it was incredible. Plus the cheeky team of Italian fellas manning the ovens while flirting with the tourists put a smile on my face.

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Late Night Bites

The off-beat Oltrano quarter south of the river is the place to be after dark in Florence. Backpackers and locals grab a bottle of beer and head to the Piazza Santo Spirito to make the most of warm summer evenings. We sampled the best of the city’s spitzs at the neighbourhood bars and ended up at Osteria Santo Spirito for delicious spaghetti vongole served on huge traditional ceramic plates.

Florence back streets

Cathedral Picks

While you’re on-the-go by the cathedral, stop off at one of the adorable sandwich and wine stalls. We grabbed mozzarella and ham paninos at I  Due Fratellini, which is a tiny cubby filled with the freshest ingredients and floor-to-ceiling wine proving that sometimes the simplest things in life are the sweetest.

 

Blog: How to make panna cotta

Who says desserts have to be heavy? Sweet, delicate and deliciously creamy, the panna cotta is my go-to solution for when I’m in the mood for something beautifully light and refreshing at the end of my meal. Easy-to-make and even easier to eat, it’s the perfect finishing touch for when you want an indulgent treat without the guilt-factor.

cocktail glass

The traditional Italian version uses a simple milk, cream and gelatine recipe; lightly baked, set, and then turned out on a plate with a tantalising wobble. To avoid extra stress in the kitchen, I prefer to set mine in pretty glassware and serve them straight from the fridge. I also commit another sacrilege to purists everywhere by incorporating whatever fruit I happen to have laying around, blending it into a puree or jelly for an extra hit of flavour to offset the cream.

For this version I also folded in a few dollops of strawberry and rhubarb yogurt. It’s a great way to add some instant intensity without compromising the fragile texture of the mixture.

Jars

 

Ingredients:

Panna Cotta

280ml Double Cream

100ml Milk

150ml Rachel’s Gourmet Low Fat Yoghurt

1 Sachet Gelatine

3-4 tbsp Icing Mixture

1 Vanilla Pod

Jelly

2-3tbsp Frozen Mixed Fruits

2tbsp Caster Sugar

1 Sachet Gelatine

 

Method

Begin by making up a batch of jelly. Using a blender, roughly blend the frozen fruits into a juice. Add one pack of gelatine to 400ml just-boiled water, whisking vigorously until granules have dissolved. Combine both mixtures and pour into the bottom of your containers, placing in the freezer to set quickly.

For the panna cotta, place the double cream and milk into a saucepan, bringing to the boil. Score open the vanilla pod and add to the mixture, leaving it to gently simmer for 5-6 minutes. Meanwhile, make up about 2 tablespoons of gelatine mixture using the same method as before.

Take the cream mixture off the heat and leave to cool down slightly for 10 minutes. Strain through a sieve to remove the vanilla pod, then mix in the gelatine and fold in the yoghurt.

Pour the mixture over the set jelly and leave to set for an hour or so in the fridge. Use fresh fruit to decorate the glasses when ready to serve.