The 1874 iron-and-glass food cathedral of San Lorenzo.
Market: morningsFood hall: till midnight20 min from home
The story
1 min readGround floor before 11 AM is the real show: butchers, 40-month Parmigiano, dried porcini, new-harvest oil. Upstairs is a food hall where every stall is a specialist.
The brave order is lampredotto, Florence's 600-year-old tripe sandwich (Nerbone has fed market workers since 1872). Trying it is the local handshake.
The street market around it sells leather of wildly varying honesty: smell test and edge test before you pay, and haggle 20-30 percent.