Best Food in Florence: 1 Must‑Try Spot

The Perfect Lasagna in Florence, Italy – A Chef‑Backed Guide

If you’re craving authentic Italian comfort food, Florence is where the magic happens. In this insider guide we’ll walk through the step‑by‑step lasagna recipe that head chef Simone Caponnetto shared at Locale Firenze, plus tips on where to eat in Florence and things to do around the city.

Best Lasagna Recipe from Locale Firenze

Chef Simone Caponnetto shows how to make a classic lasagna using a slow‑cooked ragù and a silky béchamel. The key is patience – the ragù simmers for at least four hours, allowing flavors to meld.

• Ragù base

  • Beef + pork (with beef fat)
  • Carrots, celery, red onion
  • Tomato paste, red wine, aromatic salt (rosemary, sage, thyme, lemon zest)

• Béchamel sauce

  • Equal parts butter & flour (160 g each)
  • Milk warmed with nutmeg, white pepper, and a pinch of salt

Layer the cooked ragù, béchamel, and sheets of pasta. Bake until bubbly and golden. The result is a creamy, savory lasagna that’s truly Florentine.

Where to Eat in Florence

Locale Firenze isn’t just a cooking demo spot; it’s a must‑visit for anyone exploring culinary delights in Florence. The restaurant offers:

• Instagrammable interior with rustic charm
• Fresh, locally sourced ingredients
• A cozy atmosphere perfect for families and foodies

If you’re looking for the best street food spots in Florence, don’t miss the nearby Mercato Centrale where you can sample panini, gelato, and more.

Things to Do in Florence While You’re Here

1. Explore the historic center – Walk past the Duomo, Ponte Vecchio, and Uffizi Gallery.
2. Take a cooking class – Many local chefs offer hands‑on lessons that cover dishes like lasagna.
3. Stroll through Boboli Gardens – A peaceful escape with beautiful views of the city.

Pro Tips from Chef Caponnetto

• Let the ragù cook slowly: The long simmer brings out depth without rushing the flavors.
• Use aromatic salt: Adds a fragrant layer that eliminates the need for extra herbs in the finished dish.
• Toast the roux just enough to reach a light brown – this prevents the béchamel from tasting raw.

Final Thoughts

Florence is more than art and history; it’s also a culinary playground where chefs like Simone Caponnetto bring classic recipes to life. Try the lasagna at Locale Firenze, then wander the city’s streets for more hidden gems. Ready to taste the best of Florence? Pack your appetite and let the journey begin!