Firenze

Firenze is a system. A provincial capital that spreads over more than three and a half thousand square kilometres, from the Mugello to the Chianti, from Empoli to the hills of Fiesole. A geography that brings together river valleys, Apennine ridges, vineyards and metalworking plains.

Underneath it all, the Arno. The river that shaped not only the landscape but the way of working: from the medieval fulling mills to the first tanneries, from the machine shops of Pontassieve to the restoration workshops that today keep alive works from half the world. Water here is productive infrastructure — ancient and contemporary at once.

Firenze learned early how to do two things at the same time: to design and to produce. The medieval guilds did not separate the idea from the hand, and that model has come down to us in a thousand forms. The goldsmiths' workshops on the Ponte Vecchio have been working without interruption since 1593. The Scuola del Cuoio, founded in 1950 in the cloister of the Basilica of Santa Croce, continues to train new masters. The Opificio delle Pietre Dure, established by the Medici in the sixteenth century, is still one of the most important restoration centres in the world.

But it would be a mistake to think of Firenze as a museum of making. The Florentine leathercraft district is one of the most dynamic production hubs in Europe: international luxury brands have their complete supply chain here, from pattern makers to final assembly. Empoli remains one of the Italian centres of blown glass. Montelupo Fiorentino continues to be the capital of decorated ceramics. Firenzuola works pietra serena as it did in Brunelleschi's day.

Every province has its sentence. The one for Firenze is simple: here, work has never stopped.

When you talk about Firenze at the table, the first word is rich. Rich in the sense of layered, more than abundant. A thousand years of history have deposited here a cuisine that mixes Medici refinement and peasant tradition without ever letting the two quarrel.

Meat. The Chianina breed, raised in the Val di Chiana, gives the bistecca fiorentina: three fingers thick, with precise marbling. But there is also the peposo of Impruneta, the lampredotto of the street carts, trippa alla fiorentina, the traditional bollito misto. The cinta senese, a black pig with a white belt, provides cured meats that travel from the Mugello out into the world.

Olive oil. The Florentine Chianti, the hills of Bagno a Ripoli, the slopes of Fiesole: areas that produce an extra virgin olive oil which is a raw material of the dish. Deep green, faintly bitter, slightly peppery at the back of the throat.

Wine. Chianti DOCG, Chianti Classico, Chianti Rufina: a cluster of denominations that since the fourteenth century has told the same story with different accents. Sangiovese on its own or in a blend, vinification in concrete or in barriques, historic cellars or new labels: the wine geography of Firenze is a book that is still being written.

The Mugello. The mountain area brings its own products: Marrone del Mugello IGP chestnuts, Pecorino Toscano DOP, the white truffle of the valleys above Borgo San Lorenzo, Prosciutto del Casentino beyond the ridge. Specialities that were never really rural, because Firenze has always put them on its own table.

Sweet things. Cantucci dipped in Vin Santo del Chianti. Schiacciata fiorentina with icing sugar in February. Pan di ramerino, zuccotto fiorentino.