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Azioni in cucina

text Teresa Favi

December 20, 2021

Dali and specialties during Christmas times. All the best in Florence

From chicken galantine to aspic to truffle. How to prepare a dream holiday lunch

It seems that in this period nothing can represent us more than our culinary traditions, exported all over the world, glorified by the media and more and more protagonists of our lives.
But today we want to give you a real and authentic taste experience by taking you by the hand into the best gastronomies of Florence to discover together with you the specialties that will make your Christmas lunches and dinners a real surprise with a WOW effect!

Cult dish: Russian Insalta. Must: chicken in galantine, voulevant with mushrooms or shrimps, salted tongue, the delicate mixture for Tuscan croutons, mustard and green sauce, as well as fresh handmade tortellini and ravioli.
It makes home deliveries, and the advice for the Christmas period is to book the delivery at home at least 1 day in advance.


Cult: Cibrèo pâté, Fabio Picchi's mother's pommarola, Livorno sauce, dragon flame, Ikkeciappe of Florence. Must: handmade tortellini, Ferrara lasagne, tortelloni with ricotta and spinach, Florentine stew, Sicilian rabbit, steak heart marinated in its sauce, fillet or hamburger in elegant sauce, beef rolls with artichokes and lemon peel, artichokes in a pan, mashed potatoes, semolina gnocchi.
It provides take-away and home delivery service.


Cult dish: for 60 years, handmade chicken galantine with a careful selection of ingredients including salted tongue, pistachios, Parmesan cheese and eggs. Must: liver or fish sauces for croutons, salmon aspic, cannelloni ricotta and spinach with cherry tomatoes, Florentine crespelle, swordfish in a leek and pink pepper crust, classic chicken galantine or truffle, orange arista as well as many assorted side dishes. And to end in beauty the homemade panettoni of the Filippi pastry shop.
Take away service.

Gastronomia Galanti

Cult Dish: Homer's dragged pen with beef ragout and a touch of cream. Must: pasta and chickpeas, ribollita, pappardella with duck, wild boar stew.
Take away service.


Cult: tortellini, ravioli stuffed with buffalo and porcini mushrooms or pecorino cheese and pepper. Must: tortellini for broth, ravioli stuffed with ricotta spinach, stuffed with pumpkin, pecorino cheese and sliced meats.
It carries out take-away and home delivery service.

La botteghina dell'Augusta

Cult: country pate based on veal liver with fine wines in cooking, presented with or without gelatine. Must: from chicken in galantine, to various types of pate for croutons, many variations of aspic, truffles, cheese.
It carries out take-away and home delivery service.


Cult: aubergine parmigiana and lasagne with homemade pasta and beef ragout from the owners' farm. Must: meatballs, home-produced vegetables, fresh pasta from their own pasta factory.



This is one of the most historically rich shops in Florence, recently reopened as a taste boutique by chef Fabio Barbaglini. Here the speciality is boxes of Fuà, foie gras from the Fiori di Spezie line designed by Barbaglini himself. We recommend two new specialities for the festive season: duck liver torchon au naturel, marinated in Marsala wine and a special composition of spices, and foie gras with strawberries in mustard and pink pepper or with candied mandarin and Timut pepper. 
Take-away and home delivery service.

Borgo San Frediano 128r Tel.: +39 338 2596812 / 055 3897066

Dolce emporio

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