Every year millions of day-old chicks are killed and discarded as a useless byproduct of industrial egg production. Male chicks will not produce eggs, and chickens from egg-laying breeds don’t have much meat, which makes male chicks from egg-laying breeds basically useless to modern agriculture.
But according to Spiegel, Lohmann Tierzucht, a German company that is the world’s largest producer of egg-laying hens, has been working on a new breed of "super chicken" that would make the culling of male chicks unnecessary.
The new "Lohmann Dual" chicken is a rare dual-purpose breed. The females lay respectable numbers of eggs for egg-laying hens, and the males are meaty enough to make decent broilers.
The new chicken was developed in response to growing criticism of modern egg production practices. Spiegel reports that the useless male chicks are disposed of by being tossed alive into a meat grinder called a "macerator," or they’re suffocated by carbon dioxide and used as animal feed at zoos and reptile farms. German animal welfare laws prohibit killing animals without "reasonable cause," and recently the culling of male chicks has come under fire. One German agriculture minister has promised to ban the practice within the next year.
"This practice is absolutely horrifying," said Johannes Remmel, agriculture minister of North Rhine-Westphalia. "We cannot allow animals to become the object of an overheated and industrialized system."
If the culling of male chicks in the production of conventional and organic eggs is banned in Germany, it would likely be good news for the new super chicken. The Lohmann Dual is meant to put an end to the massacre of male chicks, but it’s not a perfect substitute. The hens lay slightly fewer and smaller eggs than hens from breeds designed solely for egg laying, and the males need more food than conventional broiler chickens, which makes the meat and eggs more expensive than from standard egg and meat chickens.
Also, the Lohmann Dual does not have the enormous breast meat that most consumers prefer. It has very large, meaty thighs, but thigh meat is not popular. The dual-purpose "super chicken" has been on the market for two months, and only three farms have purchased hens so far.
Farming and Homesteading Heritage Poultry
Oh, I knew you weren't aiming that at anyone in particular. I just know I talk a lot about different fantasy projects that will never likely come to fruition and it got me to thinking about why, and whether or not it was really a bad thing.
I am not the one with the Rocks. I believe that person is in Fairbanks and is hatching away with the stock as we speak. I had a cobbled together flock of Delawares (half hatchery stock, half second-hand breeder stock) which I gave away when I moved, and a few Orloff pullets from Welp which have me head over heels for the breed. I'm glad I tried some different breeds, hatchery birds and otherwise, because now I do have a better idea of what I want. For example, I will never get another single combed breed!
WOW this is one of the best write ups on heritage meet i have seen. can i use it on my website. if you will let me and give me your name i will give you the credit with a link to you. i have been wanting to do a write up on it but im not that good with words lol.
some thing i have never heard mentioned here on BYC. a friend of mine does this in PA. it requires more space to keep more birds expesily roosters. that is to skip years. he has 3 breeds. only hatches and raises one breed a year. so his breeders are 3 years old when he breeds from them. it is slower improving a breed this way. but he says this is the way to get very hearty and long living/producing birds. and he says that you really change your mind on witch birds to use as breeders after the 1st year. plus you can then give each breed the attention you need come breeding time. he keeps about 50 of each breed and a lot more roosters than most people. then he just uses the few best birds to breed from. hatches out about 100 chicks and then culls down to 50 or so buy that fall. if u wanted more than one breed and yet wanted to have some diversity in your flock i think this could really help some ppl. IMO i would only do 2 breeds but it works for him. he has been doing it for about 15 years.
just a thought after reading this whole thread. very informative Yellow House Farm thanks so much for starting this thread. Elias
The Delaware comes to mind in this. This seems to be a breed that become the property of the hatcheries almost exclusively. Indeed, I don't believe it was ever a traditional homestead bird, but a production broiler that has turned into an amazingly reliable producer of a LOT of very LARGE brown eggs. I am so excited to see people interested in these birds right now and am eager to see these current egg-laying abilities retained while fanciers put the broiler type back on the breed. The Delawares are in the position to become the ultimate dual-purpose super chicken if people don't initially get too bogged down in color and pattern, IMO, but there's no reason all the old breeds couldn't be like that.
Just got caught up on the pages I missed since I've been so busy.
Anyway I had to quote this because your right. The Delaware has definate potential to be superstar. Then again I think the New Hampshire could easily surpass the Delaware in stardom if there was any effort put into them. When you compare them side by side size is similar, rate of lay is similar, rate of maturity is similar, and the red feathers don't detract from the carcass. Plus your not breeding for pattern. Its a solid colored bird which is tough enough to maintain, let alone complicate it with a pattern. Thanks but no thanks.
I come at it from a slightly different perspective. Rather than fall in love with a breed, I'm trying to find a breed that will fit my property/demands and I don't think I'm alone in this thought process either. Its more about function than looks. So through that selection of traits your going to have pretty good birds because they suit that persons needs.
I honestly go back and forth between LF Wyandottes, and LF Buckeyes when I look at heritage breeds for what best fits my homestead flock. My birds need to be cold tolerant as I'm not heating the coop or putting vaseline on any combs. Ive got better things to do with my time than deal with frostbitten combs here in the Winter Wonderland we call Michigan. We have lots of snow, and its cold from Nov till April. Its not unheard of to trick or treat or hunt for easter eggs with snow on the ground. My goal is to have spring chicks and process my culls in the fall. 20 weeks is my target age to process by. Rest of the time I'm collecting eggs to consume. They need to be good layers to give me enough chicks in the spring but I don't need leghorn kind of production either.
Id thought about Rocks, Orps and Australorps but the single comb is a big deterrant. Frostbites not fair to the birds so I eliminated them. Honestly if there still was a pea combed Rock Id have those in a heartbeat. Ive even considered crossing a Buckeye and a Rock to get a pea comb on that big rock body and the hens lay large eggs. Because for me its more about need than breed. I have zero interest in making some new "shiny pebble" breed. If after a generation or 2 nobody would even know how I got them, they'd just be my mutt homestead chickens. That make me a bad person? Am I not one of those 1 in 100 people thats been mentioned? Maybe, but for me thats why I have chickens. They are a crop not pets. They produce, and are harvested. Its a sustainable crop just like my fruit trees. No plan on getting rich of that pairing, just me doing what I think might be best for me. Maybe I'm wrong and if I am Id scrap the project, filling the freezer in the process and start over. Its nothing Im serious about, but its crossed my mind more than once.
THE CAREFUL SHOPPER Cooking Supplies Blend With Some Lessons
The Chef's Source, a two-year-old store that changed ownership in June, is retaining its name, although probably more women than men will wander its aisles and participate in its weekday and evening classes at the Norma Myers Cooking School. The store offers a 10 percent discount to students on purchases made during each course. (This week's subjects are: hors d'oeuvres and canapes, gifts from the kitchen, a vegetarian feast and pasta perfect.) Gift certificates are available for both merchandise and courses.
The shop's grand opening was celebrated last weekend with a candy and cookie tasting and a demonstration of cake decorating - the dahlias, daffodils, daisies and roses in frosting can be made in quantity and frozen. It was the first in a se ries of Saturday events that will explore such topics as the other us es of coffee, such as in desserts Danish waffle-making the versat ility of Romertopf clay bakers for main courses and desserts and usi ng a food processor.
Special sales continuing through October only include the Robot/Coupe Model 2100 for $15 off, at $80 the Eva All-Purpose Super Slicer for meat, usually $79, at $70 Le Creuset's oval gratin dish, regularly $20, at $12 copper molds, regularly $10, at $7 and Asta 5-piece pot sets in stainless steel with varicolored stripes, regularly $130, at $110. Wilkinson self-sharpening knives, Romertopf clay bakers, Sparta brushes and food processor, preparation and collection sets are all 10 percent off. A handy oil spreader, called Oil Slick, costs $4 and 12-section apple or pear cutters for slender slices sell for $4.25. The Dial-a-Spice shaker with a choice of six flavors - for campers, bikers, collegians, summer homes or a hostess gift - costs $3.50.
Asbestos-lined short mitt potholders are $4 each and the twohanded attached 'ɼlaw'' for a heavy casserole costs $4.25 Croque Monsieur (for French-style cheese sandwiches) costs $24 a small clay baker is $26, the fish baker is $30, and the two-chicken version costs $37.50. The ''poultry-tree,'' $5.50, allows chicken or duck to be baked vertically, legs down over a pan to catch all unwanted fat, leaving the skin crisply edible.
One cost-free service often provided by the staff, by the way, is rescuing confused cooks. One bride, expecting her in-laws for the first time, was caught undecided between the meat thermometer's reading and the cookbook's recommended time and called for guidance. She sliced the meat, as recommended, and the thermometer won, as predicted.
For gifts or treats not usually stocked at supermarkets, Crabtree & Evelyn supplies Peter Rabbit carrot cookies at $4 the box the current rage, raspberry vinegar, at $4 a bottle lemon, tarragon or red wine vinegar at $2.75 walnut or grape seed oil for salad ($9) mustards and chutneys and jams, some with nuts and liqueurs, at $4 or $5 the jar.
The Chef's Sourc e is at Hartsdale Plaza, 161 South Central Avenue in Hartsdale, less than a half-mile below the Four Corners junction with Route 10 0A. Open 9:30 A. M. to 5:30 P. M. Monday through Saturday. Clo sed Sunday. MasterCard, Visa and personal checks are accepted. The telephone is 761-5185. Bus Shopping Trip Is Readied by Y
The Y.W.C.A. in White Plains is offering a repetition of what it found to be a popular and successful venture last Novemeber, when 38 participants, including one man, went on a gas-saving shopping trip by bus to Reading, Pa., the site of an extensive enclave of more than 50 discount stores. Y.W.C.A. membership is not required, and the $25 charge includes a smorgasbord lunch at a nearby motor inn.
Many of the stores take credit cards or checks, while others accept neither cards nor personal checks from out-of-town but all take cash, according to Sandra Jenkins, the Y.W.C.A. program director of informal education, who made the arrangements last year without having seen the area. Her advice to newcomers this year: wear walking shoes, anticipate specific purchases by taking along sizes or measurements and pack a light fold-out bag or string bag to hold purchases.
'➯ter about two-and-one-half hours of driving, the bus delivers you to the first area, and it soon becomes difficult to focus on a single item to actually buy as you rush around to see what's in one store and then in another,'' Mrs. Jenkins reported. 'ɺt a specified time, all meet at the parking lot to stow the morning's purchases and to be driven to lunch. Then the bus takes the group to a second shopping area, so that even with an all-day trip, two additional areas never are visited.''
The area around Vanity Fair was especially overwhelming for quality, quantity, variety and price, she said. The range includes men's wear, linens, jewelry, raincoats, sweaters, children's clothing, leather bags, shoes and boots, sportswear, dishes, pots, power tools and holiday decorations. The discounts are 25 to 70 percent and many stores are the manufacturer's own outlets.
Best Everyday: Bialetti Ceramic Pro 10 Piece Hard-Anodized Aluminum Non Stick Cookware Set
Affordable but great quality
Heavy enough for even heating
Not safe for metal utensils
You might recognize the Bialetti name from their stovetop espresso pots, but they also make many other cooking products including ceramic-lined nonstick cookware. This mid-priced set won’t break your budget, while it offers better quality and more features than some higher-priced sets. This is oven safe up to 400 degrees, so you can pop a pan into the oven to finish cooking or keep food warm for serving. Handles are heat resistant, so you won’t need a potholder during stovetop use.
The pans are made from ceramic-coated aluminum with an anodized exterior for even heating and durability. The set includes a 6-quart Dutch oven with lid, an 8-inch sauté pan, a 10-inch sauté pan, a 1.5-quart saucepan with lid, a 3-quart saucepan with lid, and a 3-quart deep sauté pan with a lid. This set is not induction compatible. Hand washing is recommended.
Oven Safe Temperature: 400 degrees | Induction Ready: No | Dishwasher Safe: No
"These pots and pans are not dishwasher safe, but they’re very easy to clean by hand since the nonstick surface doesn’t hold onto any food—not even burned food." — Donna Currie, Product Tester
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Predator Proofing Your Chicken Coop and Run
You must understand from the start that virtually nothing is 100% effective, but it is possible to make the coop and run almost 100% effective. Our coop/run set-up has featured all of the strategies described below for 8 years (except for the electric fence wires, which we added last year), and we’ve not lost single bird to predation while confined to the coop and run. It’s much more difficult to keep chickens safe when allowed to roam beyond the coop and run, and I’ll be posting about that in the future.
This post explains how to fortify your set-up to exclude the common poultry predators of the US. If you are not yet familiar with them, you might want to check out my previous post on Poultry Predator Identification, where their tracks, scat, and behaviors are discussed.
This post contains links to online shopping, which is a way for you to support One Acre Farm at no additional cost to you. Click here for my full affiliate disclosure. Thanks for your support!
Confine chickens to a predator proof space at night
Enough said. Some predators are indeed active during daylight, but many are more apt to strike at night while you are sleeping. Leave them out, and you might wake up to grisly remains, or to nothing at all. And don’t wait for your chickens to come in on their own. Many wild animals are most active at dawn and dusk, so I recommend calling them in well before sundown, and not letting them out till well after sunrise. Learn to train them to come when called from a previous post here.
Predator proof both coop and runs
It takes additional time, effort, and money to predator proof a run, but for us it has been well worth it. During mild weather we can leave the pop doors to the run open, giving the chickens constant access to the runs. Some people use an automatic pop door to close at night and open in the morning, to give chickens access to a less secure run during daylight. The problem with is that many predators are perfectly willing to strike during daylight, if the birds look easy enough to get. And what do you do when you go away? I would never give them access to an unsafe run even during daylight, when nobody’s home, and I’d hate to keep them confined to the coop for more than a few days.
Because our runs are predator proof, our chickens always have access to them…and we sleep easily.
Elevate the coop
If you’re going to have a wood floor, put the coop on stilts, because the floor will eventually rot, creating entry for weasels, rats, and eventually larger digging animals. If you choose not to elevate, then don’t bother with wood flooring. Let the ground be the floor, but be sure to bury fencing well below ground level, or surround it with a skirt, as described below.
Cover windows with hardware cloth
If you would like to open windows on hot summer days, they need to be covered with 1/2 inch hardware cloth. Even with that protection, though, I almost always close the windows at night, because sometimes the chickens roost kind of close to the window, and I can imagine a raccoon terrorizing them, even if it couldn’t get in.
Keep feed from pests
Keep feed in covered metal barrels to keep out mice and rats.
Store feed in tightly covered metal barrels to prevent access by mice and rats. Keep the barrels where raccoons and bears cannot reach them, because they can open these barrels.
Some people keep the feeder outdoors while chickens free range. Outdoor feeders, however, attract wild birds and animals, and that is asking for trouble. Some spread disease, some eat chickens, and others eat eggs, if they become comfortable enough to check out the coop.
We keep the feeder in the coop even while chickens range outdoors. They can return to the coop for a bite to eat every now and then if they cannot find enough outdoors.
Use half inch hardware cloth for sides, top, and skirt
Half inch plastic coated hardware cloth secured with screws and washers.
Enclose runs with 1/2 inch hardware cloth, to exclude weasels and snakes. You might want to go with 1/4 inch for baby chick housing, but larger chickens would probably eat anything that could fit through 1/2 inch openings. Secure the hardware cloth with screws and washers, and space them closely enough to keep openings less than 1/2 inch.
For runs and coop with dirt floor: Bury hardware cloth 2 feet down, and/or place a skirt of hardware cloth 2 feet out. I’ve seen 1 foot quoted as sufficient for a skirt or underground fence, but I think that’s borderline sufficient. I once had a rabbit dig out of an enclosure with 18 inches of fencing buried underground. Perhaps most predators don’t dig as enthusiastically as rabbits, but I wouldn’t want to chance it.
Use plastic coated hardware cloth underground. Even galvanized hardware cloth gradually breaks down when moist. (We found it begins to disintegrate within several years even above ground, and now use only plastic coated hardware cloth for outdoor projects that we want to last.) Do this around runs, and if you didn’t elevate the coop, do it around the coop, too.
Use half inch hardware cloth not just for the sides. Cover the run with it, too.
Don’t forget to top the run with 1/2 inch hardware cloth! Some people run fishing line across the top, which does seem to deter hawks, but does not exclude exclude climbing predators…And many predators climb well.
Don’t skimp by using chicken wire on top. Weasels can climb, and many of them can squeeze through 1 inch openings. Raccoons can climb, and they can tear through chicken wire.
Use hot wires in bear country
If you live in bear country, you’ll need electric wires around your chicken coop and runs, because bears can demolish sturdy structures, if the reward is a chicken dinner. We don’t have a breeding bear population in my part of Massachusetts, but dispersing individuals do pass through, and have been known to destroy entire flocks along the way. We added electric wires last year.
When you run the wires, think about the size of a bear and where it’s likely to come into contact with the coop/run. We have 3 wires running between 1 and 4 feet off the ground. They go up around the doors (so we can get in), so theoretically a bear could get in if it touched only a door. But that seems improbable, since a bear is not likely to understand that it needs to avoid the wires to avoid shock.
3 hot wires surround our coop and runs, to deter bears, which could rip the hardware cloth right off the frame.
Padlock the doors
Raccoons use their nimble fingers to open simple locks and marauding humans do the same. Discourage both of these sneaky creatures with a padlock. A padlock might be overkill for a racco0n, but I’ve read enough stories about people stealing chickens. Deter both clever opportunists with a padlock.
If you have the inclination and time for training a livestock guardian animal, that may be the way to go. I am told that Great Pyrenees dogs are the best, while other dog breeds, donkeys, llamas, etc., may be less reliable. I know one person who was successful for several years with a pair of geese as the only guard animals for an otherwise poorly protected coop. However, it seems to me that a bear or even a family of coyotes would be content to make a meal of the geese. I’d go with a large dog.
Don’t rely on a rooster
In my opinion, the rooster’s ability to protect the flock is way overestimated. Not all of them are inclined to try. One of mine was always the first member of the flock to hide. Even if yours stands up to predators, he still sleeps at night, and during a day time attack, he can’t deter larger animals. He’ll be the first to die, and the hens will be next. His crowing can be a life saving warning to the hens when a small predator lurks, but more of a dinner bell for larger predators.
Beware of deterrents that sound too good to be true
Because they probably are. Deterrents like streamers, decoy animals, predator pee, loud music, strobe lighting, and ultrasonic repellents might work initially, but eventually predators may habituate to them.
Consider Predator Friendly Certification
Are you committed to sharing the land with wildlife? We are, and we recently became Certified Predator Friendly. I’ll be writing more about that in the near future, but for now, check out their inspiring program here.
What has been your experience with keeping chickens safe? What is your approach to predator proofing the chicken coop? What has worked and what hasn’t? Feel free to share your thoughts or ask questions below!
Step 1: Boil half a kettle. Meanwhile, rinse the brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat. Once boiling, reduce the heat to medium and cook for 15-20 min or until it’s tender with a slight bite. Once the rice is cooked, drain, return it to the pot and keep covered until serving
Step 2: Add the smoked paprika and ground cumin to a plate with a pinch of salt and 1/2 tbsp vegetable oil. Mix it all up, then add the chicken breasts and turn until well coated.
Step 3: Heat a large, wide-based pan (preferably non-stick, with a matching lid) over a high heat with 1/2 tbsp [1 tbsp] vegetable oil. Once hot, add the coated chicken breasts and cook for 3 min on each side or until browned
Step 4: Whilst the chicken is browning, peel and finely chop (or grate) the garlic. Dissolve the tomato paste in 200ml boiled water and add the chipotle paste (can’t handle the heat? Use half!) – this is your chipotle stock.
Step 5: Drain and rinse the black beans. Once the chicken has browned, add the garlic and cook for 30 seconds. Add the chipotle stock, drained black beans and chilli flakes and bring to the boil. Then cook, covered, for a further 12-15 min or until the chicken is cooked through (no pink meat!) and the sauce has thickened.
Step 6: Cut the avocado in half lengthways, around the stone, remove the flesh and dice roughly. Trim, then slice the spring onion and crumble the feta into large pieces. Cut the lime in half.
Step 7: Combine the chopped avocado, crumbled feta and sliced spring onion in a small bowl with the juice of 1/2 lime and stir it all together – this is your feta & avocado salsa. Cut the remaining lime into wedges
Step 8: Once the chicken is cooked, transfer it to a clean board and pull and shred apart using two forks. Return the shredded chicken to the sauce and give everything a good mix up – this is your chicken chilli.
Step 9: Serve the chicken chilli with the brown rice and feta & avocado salsa to the side. Bangin’!
Dual Purpose Diets: What Else Can Weight Loss Do?
There are no shortage of diets out there that promise to help you lose weight and combat obesity. Unfortunately, many diets focus on reducing calories or on restricting carbohydrates and fat and ignore the anti-aging and beautifying effects that diets have the potential to produce. Read on if you want to learn how to create a dual purpose diet that not only helps you to lose weight but also makes you look and feel younger.
Step #1: Cut Out the Sugar
The average American consumes a whopping 3,550 pounds of sugar in their lifetime! Sugar is a major contributor to obesity and consuming it regularly is sure to sabotage your attempts to lose weight. Sugar is the enemy of all diets because it is high in calories and void of nutrients. Also, when you consume sugar or sugary foods it causes your blood sugar levels to rise and fall rapidly which results in strong food cravings and fatigue (which may make you less inclined to stay active).
Sugar and sugar containing foods also accelerate aging and contribute to high blood pressure, hardened arteries, diabetes, aching limbs, depression and cancer. When it comes to the health of your skin, sugar can cause acne and skin irritation, make your skin more vulnerable to free radical damage from the sun, reduce collagen production and quicken the formation of wrinkles.
Step #2: Reduce or Eliminate Refined Carbohydrates and Junk Food
You should vastly reduce your intake of refined carbohydrates such as white bread, bagels, pasta, white rice, and most boxed cereals and only consume junk foods such as cookies and chips as a rare treat. These foods are highly processed and stripped of nutrients that are essential to healthy, youthful looking skin. Similar to sugar, these foods also cause problems with your blood sugar levels, which sabotages your weight loss efforts and increases your risk for diabetes.
Step # 3: Stay Hydrated with Water
Water helps you to combat obesity and lose weight, because it helps to fill up your stomach and reduce your appetite for food. Water is essential to dual aspect diets because it not only reduces appetite without adding calories it also helps to slow down aging by flushing out toxins from your system. Also, sipping on water throughout the day will help to moisturize your skin from the inside out and plump up wrinkles to make them less noticeable. For added anti-aging and anti obesity benefits, try adding some fresh lemon juice to your water, the lemon juice helps to enhance digestion and reduce the absorption of sugars. Lemons are also high in vitamin C which is a well know wrinkle reducer.
Step # 4: Emphasize Dual Purpose Super Foods
If you really want to lose weight and reduce the signs of aging, make the following anti-aging super foods the staples of your diet:
&ndash Fruits and Vegetables: They are filling and low in calories, which helps you lose weight. They are also high in nutrients and antioxidants, which helps to beautify your skin.
&ndash Spices: They are essentially calorie free, many of them help to reduce your appetite and they contain special chemicals which help to fight inflammation and the aging process.
&ndash Lean Proteins: Lean proteins found in chicken, turkey, lean beef, seafood and cold-water fish, as well as eggs, soy and legumes are excellent dual purpose foods. Protein fills you up and helps to prevent blood sugar fluctuations. Protein also contains essential amino acids, which help to keep your hair beautiful and your skin wrinkle free.
&ndash Healthy Fats: Healthy fats such as those found in avocados, nuts and seeds, as well as cold pressed oils such as olive oil and coconut oil, grapesead oil and Shea butter will quash junk food cravings and do wonders for your waistline and your skin.
3 Best Kitchen Towels, Tested by Food Network Kitchen
We dried everything from fragile wine glasses to heavy-duty pots and pans to find the best kitchen towels on the market.
Photo by: Catherine Falls Commercial/Getty Images
Catherine Falls Commercial/Getty Images
Test Kitchen Picks for Kitchen Towels
No kitchen is complete without a set or two of kitchen towels, and although there are loads of options on the market, it can be a challenge to find ones that actually work. We’ve been frustrated in the past with towels that don’t absorb well, that are too big or too small, or that stain easily. Ask anyone in our office and they'll tell you that finding the perfect kitchen towel is like finding a needle in a haystack. It's next to impossible. That is, until now.
Arguably a kitchen towel won’t affect the outcome of your kitchen efforts, since it isn’t used in the cooking process, but as we all know, meal preparation is more than just the process of cooking. There's inevitably cleanup after all is said and done. And we want every single tool we use in the kitchen, no matter its purpose, to do its job and do it well.
With that in mind, we set out to find the very best kitchen towels for cleaning evrything from wine glasses to pots and pans. We tested 11 kitchen towels, drying wine glasses, plates, pots and utensils, and with our favorites, we also used them to pull hot items out of the oven, since many of us utilize our kitchen towels for that purpose, too. In the end we found three that are worth the money.
Note: We found that all the towels worked better after being washed, and even better after a few washes.
Florence Food Favorites
Eating in Florence is fun especially when wine is involved. We paired these panini with wine at Semel, a classic sandwich shop across from the city&rsquos Mercato di Sant&rsquoAmbrogio.
After eating the best food in Florence at restaurants, in markets and on the street over three separate visits, we&rsquore finally ready to share our picks for the must-eat foods and drinks that all travelers should experience at least once in person. Maybe twice.
Read on to discover our Florence food favorites and the ones you need to eat during your visit.
Classic Florence Dishes
Plan to eat well in Florence. We ate this classically prepared Bistecca di Maiale at Trattoria Mario.
Florence is one of the great food cities in all of Italy. While its signature dishes haven&rsquot reached the global fame of Neapolitan pizza or Roman pasta, the city specializes in a range of classic Tuscan food that may be less familiar to many but equally satisfying to most.
We recommend starting with the following classic dishes:
1. Bistecca alla Fiorentina
Our Bistecca Fiorentina at Osteria Santo Spirito was classically prepared and sold by the kilo.
Although Bistecca Fiorentina is easily the most famous dish served in Florence, it&rsquos not for everybody. However, this hunk of dry aged Tuscan steak is the number one Florence dish to eat for carnivores with a healthy budget and hearty appetite &ndash preferably with a carafe or, better yet, a bottle of red Tuscan wine.
Not your typical slab of steak, Bistecca Fiorentina is thickly cut, served on the bone and flame grilled with a charred outside and rare (some would say raw) center. The meat itself comes from grass-fed white Chianina cows raised in Tuscany&rsquos hills and its simple preparation involves salt, pepper and fire.
After somehow missing out on Bistecca Fiorentina during our first two visits, eating Florentine steak was our top priority during our most recent visit. We accomplished this goal at Osteria Santo Spirito and were tempted to accomplish it again at Trattoria Mario.
Charred on the outside and flavored with both salt and olive oil, our kilo and a half Florentine steak was big enough to share but not so big that we had leftovers. Apparently, it was just the right size.
Some Americans, who prefer a more pink center, may not love the way authentic Bistecca Fiorentina is prepared. However, we say when in Rome, or in this case Florence&hellip
We agreed to disagree as to whether this bowl of Ribolita was more like stew than soup. Wew agreed that it tasted good either way.
Despite Florence&rsquos status as a cultural capital, many of the city&rsquos best dishes have humble roots. Some of the best dishes fit into the food categoy of cucina pover (i.e. poor cooking) and date back to when Italian peasants cooked creatively back in the day due to limited resources.
Ribolita, a bread-based soup, is one of these dishes.
Legend has it that Florentine peasants cooked Rioblita centuries ago by reboiling stale bread and adding cannellini beans, cabbage, kale and whatever veggies were on hand. Nonnas and chefs have continued the tradition of using day-old bread to create this classic dish at homes and in restaurants around the city.
Where to Eat Ribolita in Florence
Most trattorias serves Ribolita in Florence. We recommend ordering several bowls to find your favorite.
3. Pappa al Pomodoro
If there were a soup version of pizza, it would be Pappa al Pomodoro. At least that&rsquos what we thought when we attacked this bright red version.
Florentine peasants clearly had ready access to lots of stale bread as evidenced by Pappa al Pomodoro, a soup featuring bread as a key ingredient. However, unlike Ribolita, this starchy red soup adds tomatoes as well as basil, garlic and olive oil.
We&rsquore not complaining. We&rsquove eaten soup all over the world and Pappa al Pomodoro is one of our favorites whether it&rsquos served piping hot in the winter or refreshingly chilled in the summer.
Where to Eat Papa al Pomodoro in Florence
Most trattoria serves Papa al Pomodoro in Florence. You can order it as a primi (i.e. starter) instead of a salad.
4. Lampredotto Panini
Daryl ate this loaded Lampredotto Panino at I Trippaio Fiorentino. Don&rsquot worry about Mindi &ndash she was saving room for the next meal.
Most Americans don&rsquot like offals. We get that. While Daryl loves all the gnarly bits, Mindi isn&rsquot a fan. However, eating Lampredotto (i.e. cow stomach) is a must for all who can stomach eating tenderly cooked meat from the cow&rsquos fourth stomach.
Plus, it&rsquos yet another Florentine dish created by peasants which has withstood the test of time.
Crowds queue at Lampredotto stands around the city.
While travelers can order Trippa alla Fiorentina at Florence restaurants, the safer option for anybody with tripe trepidations is to order a Lampredotto Panino from a street vendor. Nestled inside a soft roll and topped with zesty salsa verde, the slow cooked meat is both easy to stomach and fun to eat on the go.
Eating a Lampredotto Panino is a low-risk proposition. In addition to being a Tuscan classic, it&rsquos also a Florence cheap eats staple.
5. Pate di Fegato
Pate di Fegato may not be the prettiest Florentine dish but the chicken liver pate is one of the tastiest. We paired this savory serving with crostini when we ate it at Club Culinario Toscano.
Pate di Fegato straddles the chasm between peasant food and luxury cuisine.
More rustic than foie gras, this Florentine chicken liver pâté has been championed by both farmers and nobility for centuries. The only confusing thing about eating Crostini topped with Pate di Fegato in Florence is semantics.
Some Florence menus call the dish Crostini di Fegatini while others call it Crostini Neri or even Crostini Toscani. We don&rsquot care what it&rsquos called. If the tasty dish made with chicken liver, capers and anchovy paste was good enough for Catarina de Médici, then it&rsquos good enough for us too.
Where to Eat Pate di Fegato in Florence
Most trattorias and enotecas serve Pate di Fegato in Florence. The better ones pair the savory pâté with Crostini.
In Florence, a tagliere doubles as both a cutting board and a tasty aperitivo snack. We ate this simple yet substantial spread during our Cesarine dinner.
Ordering a Tagliere settles the tough choice between pairing wine with cheese or charcuterie during a Florence aperitivo drinking session. Although the word tagliere literally translates to cutting board, the classic enoteca version comes topped with cheese and charcuterie.
Typical boards include Florentine salumi like Finocchiona and Lardo di Colonnata as well as other Italian favorites like Prosciutto, Mortadella and Sopressata. Cheese, olives and cannellini beans turn the meat selection into a party on a plate. Or, we should say, a party on a tagliere.
Where to Eat Tagliere in Florence
Most enotecas serve Tagliere in Florence. Alternatively, you can buy all the ingredients at local markets and create a Tagliere in your apartment or hotel room.
It&rsquos easy to find pasta in Florence. We found this Meat Ravioli at Trattoria Mario.
It&rsquos a well known fact that Italian chefs excel at making noodle dishes. Bologna&rsquos chefs make Tortellini by hand and smother tagliatelle with ragu while Roman chefs whip up Cacio e Pepe and Carbonara with pastas like linguine and bucatini.
If you&rsquore wondering what type of pasta to eat in Florence, we recommend starting with the following dishes:
7. Pasta with Truffles
We ate this generous plate of Umbrichelli Salsiccia e Tartufo Nero at Club Culinario Toscano. The amount of fresh sausage and shaved black truffle was an embarrassment of riches.
In much of the world, shaving truffle on top of pasta is a decadent thing to do. In Florence, it&rsquos called dinner. The actual translation of truffle in Italian is tartufo but you know what we mean. Otherwise, see below to learn more about Italian truffles.
Anybody who loves fresh truffles will want to eat pasta with truffles when the expensive black and white gems are in season. We were no exception to this rule.
While many choose to pair truffles with taglioni, we ate a dish with umbrichelli, an ultra-thick strand pasta, and fresh sausage at Club Culinario Toscano. It was a good choice that included enough truffle shavings to satisfy our craving until our next trip to Italy.
We found these Gnudi and their stray Ravioli friend at Mercato di Sant&rsquoAmbrogio.
We first encountered Gnudi during our Cesarina home cooking experience back in 2018. Between sips of wine and various nibbles, we learned how to cook the naked ravioli from scratch before eating them smothered with sage butter sauce.
We also learned that Gnudi originated in Sienna less than 50 miles from Florence.
We enjoyed making these Gnudi almost as much as we enjoyed eating them.
Basically, Gnudi are Tuscan gnocchi made with spinach and ricotta. The name refers to the fact that the dumplings resemble the inside of a ravioi without the outer shell. The word gnudi loosely translates to naked.
Where to Eat Gnudi in Florence
Most trattorias serve Gnudi in Florence. Another option is to buy fresh Gnudi at a local market if you&rsquore staying in an apartment with a kitchen.
9. Tagliatelle Funghi Porcini
We ate this luscious plate of Tagliatelle Funghi Porcini at Buca dell&rsquoOrafo.
While many people travel to Italy in the summer, we prefer Italy during the autumn months when the weather is cooler and the crowds are sparser. Who are we kidding? Autumn is the best time to eat porcini mushrooms and truffles.
Whoever thought to add porcini to pasta was genius. Foraged from local forests, the meaty fungus adds umami earthiness to pasta and other dishes. However, the true genius added truffles to the mix in a dish called Tagliatelle Funghi Porcini e Tartufo. This combination of pasta, porcini and truffle shavings is nothing short of divine.
Where to Eat Tagliatelle Funghi Porcini in Florence
Most trattorias serve Tagliatelle Funghi Porcini in Florence during the autumn months. When you see it on a menu, order it!
Florence Cheap Eats and Street Food
Marco Paparozzi welcomed us to Semel, one of Florence&rsquos best panini shops that&rsquos also one of the city&rsquos best cheap eats spots..
Assuming you don&rsquot order Bistecca Fiorentina, you can easily eat well at most Florence trattorias without breaking the bank. One trick is to skip the secondi (i.e. main dish) and save room for a post-dinner gelato cone. Another is to order house wine instead a specific vintage.
However, we get that there may be times when you want to eat a quick, inexpensive bite that&rsquos not at a trattoria. We recommend the following Florence cheap eats options for those times:
We ate this panino at Semel near the Mercato di Sant&rsquoAmbrogio. It was filled with anchovy, fennel and sliced orange.
Don&rsquot judge us but panini was the first food we ate after arriving in Florence.
We had just enjoyed cappuccinos at Ditta Artigianale and needed a little something-something to tide us over until a late lunch. The panini at Semel drew us in like moths to a flame.
Semel&rsquos panini are compact sandwiches that pack protein inside Tuscan bread. More than just salami and cheese, these proteins include delicacies like herring, anchovies, roast pork and tuna. Added extras like fennel, truffle and figs elevate the Italian sandwiches to the next level
Since each panino only cost &euro4 at the time of our visit, we paired our sandwich duo with glasses of wine. At a total cost of &euro10 for two panini and two glasses of wine, we considered the snack break to be both a tasty treat and a cheap eats win.
Where to Eat Panini in Florence
All&rsquoantico Vinaio, I Due Fratellini, Panificio Brunori and Semel
We ate these tasty anchovy-topped Crostini at Enoteca Bellini.
Aperitivo is one of the many reasons why we love Italy in general and Florence in particular. Not only does an aperitivo session involve winding down after a busy day, but it also provides the opportunity to pre-game dinner with liquid libations and salty snacks like Crostini.
Don&rsquot be confused by Crostini&rsquos literal translation to toast. This aperitivo staple comes adorned with toppings like Pate di Fegato (see above), anchovies, cured meat, cheese and sun-dried tomatoes.
Crostini in Florence can be topped with an assortment of ingredients. Here, it&rsquos topped with Lardo diCcolonnata, a specialty of the region.
Eaten by peasants back in the days of cucina povera who used stale Tuscan bread and whatever food was on hand, typical modern Crostini are simple, affordable and fun to eat. Consider ordering a couple varieties and pair them with wine. At least that&rsquos what we like to do when we enjoy aperitivo in Florence.
Where to Eat Crostini in Florence
You can find Crostini at most enotecas in Florence. We recommend starting evenings in Florence at spots like Enoteca Bellini, Il Santino, La Casa del Vino and Le Volpi e L&rsquoUva.
A Schiacciata in the hand is almost as good as one in the mouth which is where this &lsquosmashed&rsquo bread from Vecchio Forno eventually landed.
Although Schiacciata literally translates to smashed, its flat shape is just half of the the focaccia-like bread&rsquos story. The other half is the delightfully simple flavor derived from salt and olive oil.
Some people pile on meat and/or cheese to create sandwiches while others (like us) are happy to eat Schiacciata straight out of a wood-fired oven. Then there are those who prefer the dessert version. Learn more about Schiacciata con l&rsquoUva below.
Where to Eat Schiacciata in Florence
You should be able to find Schiacciata at bread bakeries like Forno Pugi and Vecchio Forno all over Florence.
We ate this Neapolitan pizza at Duje. The pizzeria formerly occupied the space formerly occupied by Santarpia.
Based on the number of Florentine pizzerias serving Neapolitan pies, Florentines clearly share our love for Neapolitan pizza. While we approve of their passion, we are yet to find amazing pizza in Florence.
After eating decent Neapolitan pizza at Florence&rsquos Il Pizzaiuolo years ago and more recently at Duje (formerly Santarpia and currently Largo9) in late 2020, we wish we&rsquod eaten pizza at Berbere instead. We loved Berbere&rsquos pies in both Bologna and Verona during previous visits to the boot.
Where to Eat Pizza in Florence
Manage your expectations when you eat pizza in Florence. While it will likely be better than pizza in you hometown, it wont be as good as pizza in Naples or even Rome. Berbere is probably your best pizza option in Florence but you could try Il Pizzaiuolo or Largo9 if you&rsquore set on eating Neapolitan pies.
14. Fiori di Zucca Ripieni
Fiori di Zucca Ripieni literally means stuffed squash flowers and that&rsquos exactly what this dish is. However, unlike most dishes involving flowers, Fiori di Zucca Ripieni actually tastes good.
In Florence, squash, or in this case zucchini, is sold with blossoms attached.
Flowers always look so appetizing yet often disappoint us with their vegetal, bitter flavors. Italian chefs solve this problem by frying seasonal squash blossoms before filling them with creamy, fatty ricotta.
In our opinion, it&rsquos the best way to eat squash blossoms.
Where to Eat Fiori di Zucca Ripieni in Florence
Most trattorias serve Fiori di Zucca Ripieni in Florence during the autumn months and beyond. Order it as a primi when you see if on a menu.
Culinary worlds collided when we ate this plate topped with Nduja Chili Eggs at Melaleuca.
Brunch is a global phenomena that&rsquos made its way to Florence along with Ramen and Mexican food. It&rsquos also a great way to kick off a day of touring in Florence.
We discovered the city&rsquos best brunch spot, Melaleuca, by accident. We originally walked to the charming cafe for flat whites and returned to eat Nduja Chili Eggs and a heaping pile of American-style Pancakes a few days later. We should also mention that Melaleuca has amazing cinnamon buns. (The owner was raised in Florida.)
Where to Eat Brunch in Florence
While you could happily start your day with coffee and a coronet Ditta Artigianale, Melaleuca is your best bet for full-on brunch.
While many travelers think about leather gloves and gold jewelry when they think about local products in Florence, food travelers know that food products are the city&rsquos real gems. Accordingly, trips to indoor and outdoor stalls at markets like Mercato Sant&rsquoAmbrogio should be part of any trip to Florence.
While you&rsquoll likely want to eat EVERYTHING in Florence, be sure to try the following local products first:
16. Cured Meat
We could happily eat Finocchiona like this every day in Florence.
Italy is a wonderland when it comes to cured meat. Tuscany&rsquos Finocchiona, dry-cured salame with fennel, is often the star of a Florentine Tagliere but it&rsquos just one of many meaty morsels to try.
Although the best Tuscan cured meat is produced outside of Florence, local butchers and shops sell options like Lardo di Colonnata, Prosciutto Toscano and, of course, Finnochiona to the masses. Try them all to find your favorite. You can easily guess which is ours. Hint &ndash It almost rhymes with Pinocchio.
Where to Buy Cured Meat in Florence
Butchers, food markets and even grocery stores sell excellent cured meat in every Florence neighborhood.
Pecorino Toscano is one of the most typical cheeses to eat in Florence.
If you&rsquove eaten Pecorino Tuscano, then you&rsquove eaten cheese produced in Florence&rsquos region.
The signature sheep&rsquos milk cheese is sold all round the world. But, as is the case with many food products in Italy, Pecorino is best eaten in Tuscany where it&rsquos produced in a multitude of ways and occasionally studded with truffles and walnuts.
You&rsquoll want to start your Florence cheese crawl with Pecorino Toscano since it&rsquos the local cheese royalty. Although famous Pecorinos are produced in areas like Sienna and Pienza, you can taste them in Florence during your crawl.
Where to Buy Cheese in Florence
Florence has a plethora of cheese shops though local markets and chain grocery stores like Conad and Coop also sell interesting cheese options.
18. Pane Toscano
Florence&rsquos Pane Toscano is great for sandwiches and recipes. We ate this slice at Trattoria Mario with our lunch.
Pane Toscano sounds fancy but, as it turns out, Tuscan bread is fairly flavorless due to the lack of salt in its recipe. This omission dates back centuries and is both traditional and typical. However, don&rsquot rule Pane Toscano out in your exploration of food in Florence.
Not only is Pane Toscano a key ingredient in dishes like Ribolita and Pappa al Pomodoro, but it&rsquos also a great vessel for olive oil, meat and cheese. However, if you crave salt in your bread, there&rsquos always Schiacciata.
Where to Buy Pane Toscano in Florence
Florence bakeries and markets sell Pane Toscano. You may want to try a slice or two at a restaurant before buying a loaf.
Our eyes bulged when this black Truffle beauty arrived at our table during our dinner at Club Culinario.
You&rsquoll find truffles all over the North of Italy. The most famous are from Alba in Piemonte though we hunted for truffles in the Bologna province before eating them at a local festival in Savigno. Closer to Florence, hunters forage for truffles in Tuscan towns like San Giovanni d&rsquoAsso and San Miniato.
We get that not everybody loves the earthy fungus. We also get that not everybody can afford its luxury price tag. But those who do won&rsquot want to miss the indulgence during any autumnal trip to Florence.
Where to Buy Truffles in Florence
Specialty shops like Procacci sell truffles as well as truffle products including truffle honey, truffle oil and truffle salt.
We tasted these chocolate tartlets at Pasticceria Nencioni as part of our dessert research in Florence.
Finding bakeries in Florence isn&rsquot difficult&hellip they&rsquore everywhere. When faced with a dizzying array of some of the world&rsquos best desserts, knowing what to order is an entirely different story.
While the ordering challenge will be real no matter how much advance research you do, choosing one or more of these local dessert favorites is a good place to start:
20. Schiacciata all&rsquoUva
This Schiacciata all&rsquoUva slice at Trattoria Mario provided a sweet ending to our auspicious meal.
Schiacciata all&rsquoUva is Schiacciata&rsquos dessert cousin with wine grapes and sugar added to the savory smashed bread&rsquos recipe&hellip but the recipe doesn&rsquot stop there. Baking Schiacciata all&rsquoUva involves filling two layers of bread with grapes and adding more on top.
Most Schiacciata all&rsquoUva have grape seeds but you can find seedless version if the seedy crunch bothers you.
Once baked, the jammy pastry is moist and satisfying without being cloyingly sweet. It&rsquos yet another reason to visit Florence in the autumn months since that&rsquos when grapes are harvested.
Where to Eat Schiacciata all&rsquoUva in Florence
Bakeries sell slices of Schiacciata all&rsquoUva all over the city during the autumn. Be sure to try a slice at a bakery like Forno Pugi if your visit coincides with the harvest months (i.e. September and October).
We paired this Nutella-filled Bombolone with coffee at Ditta Artigianale.
Bomboloni are Italy&rsquos version of the Berliner which is Germany&rsquos version of the filled doughnut which is Austria&rsquos version of&hellip you get the point. Bomboloni, which are commonly found at Italian cafes, can be filled with cream or jelly and are often found in the same case as Cornettos, Italy&rsquos version of France&rsquos Croissant.
While we typically wouldn&rsquot eat American-style donuts in Italy, we were more than happy to eat a terrific Bombolone at Ditta Artigianale in Florence. After all, Bomboloni were invented in Tuscany and Florence is in Tuscany. Using this logic, not eating a Bombolone in David&rsquos city would simply be wrong.
Where to Eat Bomboloni in Florence
While we can personally vouch for Ditta Artigianale&rsquos Bombolini, most cafes and pasticceria in Florence include Bomboloni on their menus.
This gelato cone at Procopio was our first but not our last in Florence.
Gelato is proof that desserts don&rsquot need flour or eggs to taste divine. Italy&rsquos version of ice cream accomplishes this feat with milk, cream, sugar and a range of fresh fruits and nuts.
Sure, you can eat great gelato in Italian cities like Bologna, Naples, Rome, Venice and Verona, but there&rsquos nothing like licking cones in the city where modern gelato may have been invented by either Bernardo Buontalenti or Cosimo Ruggieri centuries ago.
Given the historical implications, it would be wrong to travel to Florence and not eat gelato every day during your visit. That&rsquos our story and we&rsquore sticking to it.
Where to Eat Gelato in Florence
Florence has numerous gelato shops. Il Procopio and My Sugar are two of our favorites.
23. Budino di Riso
This Budino di Riso provided an afternoon pick-me-up when we ate it at Pasticceria Nencioni.
Although its name translates to rice pudding, this Tuscan dessert is actually a tart with a rice pudding center and a shortcrust pastry exterior. Beyond rice, the Budino di Riso recipe includes wholesome ingredients like butter, cream, eggs, milk and sugar. Lemon zest, the final ingredient, provides extra zip and zing.
Locals eat these rice-based tarts with coffee in the morning, with tea in the afternoon and with sweet wine at dessert. You can eat your Budino di Riso whenever you desire a sweet treat.
Where to Eat Budino di Riso in Florence
Most pastry shops in Florence include the Budino di Rison in their pastry roster.
We couldn&rsquot resist ordering this chocolate-filled Zuccotto at Trattoria Mario when we spotted it on the menu.
The Zuccotto has a long and storied history in Florence that dates back to the 16th century.
Some stories link the trifle-like dessert to Bernardo Buountalenti, the Florentine architect who may have invented modern gelato. Other stories claim that the dessert was named after a pumpkin (i.e zucca) even though pumpkin isn&rsquot a Zuccotto ingredient. Then there are the stories that link the Zuccotto&rsquos shape to Florence&rsquos majestic Duomo.
While we don&rsquot know if any or all of these stories are true, we do know that the Zuccotto is a tasty dome-shaped sponge cake with tasty fillings like ricotta, whipped cream, chocolate and even gelato. It reminds us of Emilia-Romagna&rsquos Zuppa Inglese in a good way.
Where to Eat Zuccotto in Florence
It&rsquos surprisingly difficult fo find Zuccotto at restaurants in Florence. Order it for dessert if you see it on a menu.
These Cantuccini tasted especially good since we helped to bake them.
Don&rsquot feel bad if you confuse Cantuccini with Biscotti when you see or taste the crunchy almond cookies for the first time. Baked twice in the oven, the oval sweets are technically Biscotti even though Florentines have been calling them Cantuccini for centuries
What&rsquos not confusing is how to eat Cantuccini in Florence. Locals ritualistically dip them into sweet Vin Santo wine both to soften the hard cookies and to make them taste even better. See below for more about Vin Santo. You should do the same.
Where to Eat Cantuccini in Florence
You won&rsquot have to look hard to find Cantuccini in Florence. You should be able to buy fresh cookies at bakeries and bagged cookies at food stores unless you&rsquod rather eat them at restaurants or cafes.
Semel had our numbers (8 and 19) with this clever wine holder at the cosy sandwich shop.
Drinking in Florence is fun. This is a city where you can consume caffeine all day long and sip potent potables until the wee hours of the night.
We&rsquove got you covered whether you&rsquore a coffeeholic, wine enthusiast or cocktail connoisseur with the following drink options:
Ditta Artiginale was our gateway to modern coffee in Italy.
Italy is in a class of its own when it comes to coffee. The country has the oldest operating coffee shop (Caffè Florian) in Venice and gets credit for both espresso and the moka pot. There&rsquos an art to ordering and drinking the muddy brew that we fully respect, though we can only drink so much classic dark-roasted Italian espresso.
Luckily, Florence has a healthy mix of historic and modern cafes. This is a city where you can drink either hand-pulled espresso shots or handcrafted flat whites depending on your personal coffee style. We drink both but skew toward the latter.
Where to Drink Coffee in Florence
Florence has a multitude of classic cafe like Caffè Concerto Paszkowski and modern cafes like Ditta Artigianale. We recommend experiencing both.
We clinked our glasses and said &ldquoSaluti&rdquo before drinking these glasses of Brunello di Montalcino at Enoteca Bellini.
Chianti is typical local wine produced with Sangiovese grapes in the Chianti region, just 25 miles from Florence. But it&rsquos just one of many wines produced in Tuscany, one of Italy&rsquos premiere wine regions.
Dinking local wine in Florence starts with Chianti and continues with a parade of glasses filled with Brunello di Montalcino and Super Tuscans. Plan to drink wine at lunch and dinner as well as at bars and cafes.
It&rsquos almost always wine o&rsquoclock at enoteche in Florence.
You can even take a wine tour in the Tuscan hills if you have time. However, there&rsquos nothing wrong with sipping wine at a local enoteca. In fact, doing so is a must.
Where to Drink Wine in Florence
28. Vin Santo
We dipped our homemade Cantuccini into these glasses of Vin Santo.
Vin Santo&rsquos history involves monks and the plague.
Today, however, the holy wine is a dual purpose beverage enjoyed by everybody. Not only do Tuscan locals sip the nutty, sweet, late-harvest wine as a digestif, but they also dip Cantuccini cookies into the amber elixir. We approve of both of these purposes.
Where to Drink Vin Santo in Florence
Vin Santo is easy to find at restaurants and bars around the city. It&rsquos also readily available at liquor stores and grocery stores if you want to buy a bottle as an edible souvenir or gift.
Drinking a Negroni in Florence is a must for both history buffs and cocktail fans.
While you can drink a Negroni at bars around the world, there&rsquos nothing like drinking the classic cocktail in the city where it was invented.
According to Italian folklore, Florentine bartender Forsco Scarselli invented the Negroni in 1919 when Camilo Negroni requested an Americano with gin instead of club soda. With the addition of an orange twist, a cocktail icon was born.
We recommend pairing Negronis with Crostini and other aperitivo classics. Then again, you can also sip stiff Negronis at Florence cocktail bars later at night.
Where to Drink Negronis in Florence
Most cocktail bars, enotecas and even cafes have the three Negroni components &ndash Campari, gin and vermouth &ndash on hand. You should be able to order the iconic cocktail at any or all of them.
- The reason we contact