Choosing a food gift in Florence may seem easy, but the risk is ending up with a “typical” product in name only, designed more for hurried tourists than for those truly seeking authentic flavors. And yet, it doesn’t take much to find products that genuinely tell the story of Florentine food culture, rooted in craftsmanship, seasonality, and high-quality raw ingredients.

Florentine Artisan Panettone

In recent years, panettone has also developed its own Florentine identity. Alongside the classic version, several local master pastry chefs have created signature panettoni, made with sourdough starter, carefully selected flours, artisanal candied fruit, and refined glazes.

Some Florentine pastry makers have stood out in the latest regional competition dedicated to the best artisan panettone in Tuscany. Among them, the panettone by pastry chef Massimo Davitti of Caffè Gilli took first place in the traditional category, while Pasticceria Fermenta of Sesto Fiorentino claimed the top spot in the creative category with the “Cuore di Malga” panettone by pastry chef Edoardo Fondi.

Cantucci: a Prato Tradition Adopted by Florence

Cantucci, often called cantuccini, originate in Prato, near Florence. The classic almond-based recipe has become a symbol of Tuscan cuisine as a whole: a dry, crisp biscuit made with few ingredients, baked twice, and designed to be paired with Vin Santo—dry or sweet, depending on taste—which also deserves a place on the list of gourmet gifts.

Artisan Chocolate: a Subtle Florentine Tradition

Less obvious but equally fascinating is artisan chocolate. Florence boasts an important tradition in this field, shaped by small workshops that work with high-quality cocoa to create finely crafted pralines and chocolate bars. Small mixed assortments make for an elegant, never predictable gift.

Speaking of chocolate in Florence inevitably means mentioning Rivoire. Founded by Enrico Rivoire, chocolatier to the Savoy royal family, this historic shop overlooking Piazza della Signoria is one of the city’s landmarks of confectionery culture. Since the late 19th century, Rivoire has brought to Florence a refined and rigorous approach to chocolate-making, based on artisanal recipes and a level of quality that still sets it apart today.

Other historic shops, such as Becagli, active in the city for generations, represent a more classical approach to artisan chocolate, featuring pralines, cremini, and traditional preparations.

Not Only Sweet Treats

In fact, Florentine excellence is found also—and above all—in savory flavors and in so-called “humble” dishes rich in history. Choosing a truly Florentine food gift doesn’t necessarily mean chasing a famous name, but rather knowing how to recognize authenticity.

A jar of crostini pâté—made from chicken liver or black olives—or a typical Tuscan cured meat (such as salami or finocchiona), along with a cheese like pecorino, can be found well beyond the shop windows of the historic and fashion districts. In the neighborhoods of the Oltrarno, in and around the San Lorenzo and Sant’Ambrogio markets—where shops still work in an artisanal way—or along streets just outside the most tourist-heavy areas, quality reveals itself through clear signs: a small selection of products, openly declared seasonality, and direct dialogue with the producers. Following these clues also means supporting small, high-quality artisan businesses.

Because in Florence, branding and fame matter—but substance (and the palate) matter more.