Tuscans are so proud of their seasonality that entire communities throw dinner parties for individual ingredients via food festivals called sagre. Think local fundraiser dinners with folk music, often held outside the city center, with menus focused on a seasonal specialty — from truffles to artichokes to fava beans and even wild nettles. Keep your eyes peeled for posters plastered around the Sant’Ambrogio market announcing the next sagra near Florence.

Whether you're visiting during the olive oil harvest or peak tomato season, you’ll find Florence’s food scene is actually less about steak and more about ingredients of the moment. Many MICHELIN-recommended restaurants will use these ingredients in imaginative interpretations of traditional dishes, while at more casual restaurants, look for the produce-heavy options in the antipasti (appetizer) or contorni (sides) sections.