• IPA: /ˈflɒɹəntaɪn/, /ˈflɒɹəntiːn/

florentine (not comparable)

1. Cooked or served with spinach.

   Eggs florentine is on the menu.

florentine

1. A biscuit consisting mostly of nuts and preserved fruit, usually coated with chocolate on one side.

   Synonyms: Florentine

2. (obsolete) A kind of durable silk.
3. (obsolete) A kind of pudding or tart or meat pie.
   • 1606, Francis Beaumont; John Fletcher, “The Woman-Hater”, in Comedies and Tragedies […], London: Printed for Humphrey Robinson, […], and for Humphrey Moseley […], published 1679, OCLC 3083972 ↗, Act 5, scene 1:

     Stealing custards, tarts, and florentines.

• German: Florentiner

• (RP) IPA: /ˈflɒɹəntaɪn/
• (GA) IPA: /ˈflɔɹəntin/

florentine

1. Of or relating to the Italian city of Florence.

• French: florentin
• German: florentinisch, Florentiner
• Italian: fiorentino
• Portuguese: florentino
• Russian: флоренти́йский
• Spanish: florentino

florentine (plural florentines)

1. A native or resident of the Italian city of Florence.
   • 1863, George Eliot, Romola, Volume III, Book III, Chapter XIII, page 137

     The safety of Florence, which means even more than the welfare of Florentines, now demands severity, as it once demanded mercy.

2. (culinary) Alternative form of florentine (“biscuit”)

• French: Florentin, Florentine
• German: Florentiner, Florentinerin
• Italian: fiorentino, fiorentina
• Portuguese: florentino, florentina
• Russian: флоренти́ец
• Spanish: florentino, florentina

• French: florentin
• German: Florentiner