The rolling hills of Tuscany and its vibrant medieval cities are the stuff that dreams are made of, and so is the food. Tuscan cuisine is like nowhere else in Italy. This is thanks in part to their focus on locally sourced seasonal produce, as well as time-honored traditional cuisine.

Yet that’s not to say that Tuscan cuisine is mired in the past. Many chefs featured in Florence food tours do an amazing job of making traditional dishes with modern twists.  

The Essence of Tuscan Cuisine

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The core of Tuscan food philosophy focuses on the idea that great meals don’t need to be overly complicated. Many of their iconic dishes like Bistecca alla Fiorentina, and Pappa al Pomodoro are historically rooted in peasant traditions known as cucina povera or “poor kitchen”.

Tuscany’s culinary identity prizes high-quality ingredients, with a deep respect for seasonality in ways that elevate seemingly simple dishes into a fine dining experience. Tuscans believe in an unwavering focus on harmony between food and environment, that echoes the French notion of terroir.

Core ingredients like world-renowned Tuscan olive oil, bread, and wine are everywhere. Sometimes you see them as key flavors paired with seasonal produce or used to accent the primary protein.

6 Must-Try Foods in Tuscany

Tuscan cuisine has many iconic dishes such as Pappa al Pomodoro, Bistecca alla Fiorentina, and Ribollita. Each has its own historical or cultural roots in Italian food. Most focus on peak-season produce or high-quality cuts of meat. Many chefs use them as the centerpiece of a dining experience that pairs perfectly with the regional Tuscan wine and bread.

Pappa al Pomodoro

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Pappa al Pomodoro is a soul-warming soup made from ripe tomatoes, garlic, basil, olive oil, and full-bodied vegetable broth. It’s then thickened with Tuscan day-old unsalted bread.

Historically, it’s a peasant dish born out of the Tuscan practice of repurposing stale bread. It is the pure personification of Tuscany’s “waste-not” philosophy.

I think that Pappa al Pomodoro pairs best with a light, acidic white wine like Vernaccia di San Gimignano, which complements the tomato’s tanginess. It also helps accent the earthiness of the bread without enhancing the staleness.

Bistecca alla Fiorentina

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If you love grilled steak, you’ll love the bold beefy flavor of Bistecca alla Fiorentina. It’s a full-bodied testament to Tuscany’s love of meat in the form of a double thick porterhouse steak. It’s seasoned with salt, pepper, and olive oil and grilled to rare perfection.

The historical roots of Bistecca alla Fiorentina date back to the Medici family era. This was a time when the Renaissance was in full bloom and Tuscany was celebrating more plentiful times.

The massive steak is seared over a blazing hot to create the perfect char. It pairs best with a bold red wine like Chianti Classico or Brunello di Montalcino which enhances the richness of the steak and the smoky notes of the sear.

Ribollita

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The word ribollita translates loosely into Italian as “reboiled” which is a nod to the Tuscan practice of reusing leftover soup. It’s more common during the wintertime when people are looking for something deliciously warming.

While the ingredients can vary based on what’s available, ribollita hearty soup features bread, kale, Tuscan white beans, carrots, celery, and onions. It’s then slowly stewed to create deep, layered flavors.

If I’m having ribollita at a restaurant, I like to pair it with medium-bodied red wine like Morellino di Scansano. I find it balances the earthiness of the vegetables and beans for a hearty experience.

Panzanella

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Panzanella is a bread-based dish that was originally created by farmers working in the fields during the hot Tuscan summers. It features a large amount of stale saltless bread, ripe tomatoes, cucumbers, onions, and basil. The entire thing is tossed with olive oil and vinegar to give it an extra bold flavor.

In recent years, innovative chefs have started using traditional panzanella as a creative culinary blank canvas. Some do a great job of representing the traditional flavors while adding creative enhancements or even altering panzanella using molecular gastronomy.

I like to pair it with a crisp rosé, like the wines of Maremma, which accents the refreshing flavors of summer.

Cacciucco

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Cacciucco is a traditional seafood stew that’s more common in the coastal areas of Tuscany, like Livorno. It’s made from an assortment of seafood, such as fresh-caught fish, squid, mussels, and octopus, that’s simmered in a rich tomato and wine broth.

The stew has rich briny flavors that harken back to Tuscany’s maritime cultural history. While still being casual enough to enjoy as a family meal.

When available, I like to pair Cacciucco with a chilled Vermentino or a dry white wine from Bolgheri. I think they do a beautiful job of bringing out the coastal seafood flavors.

Castagnaccio

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Castagnaccio is a chestnut flour cake that’s a staple in Tuscany’s mountainous areas. It often includes pine nuts, raisins, rosemary, and olive oil to give the cake a naturally sweet, earthy flavor.

It’s a humble yet satisfying treat that connects you with Tuscan history and pairs well with wine. However, I think it’s just as good with a full-bodied black coffee.

For wine pairings, I prefer a sweet dessert wine like Vin Santo which beautifully highlights Castagnaccio’s nutty sweetness.

Where to Try Authentic Tuscan Food

To get a comprehensive authentic taste of Tuscan cuisine, I think it helps to try some of the popular restaurants in Florence, as well as agriturismos and local food markets selling street foods. If you can time your trip accordingly, Florentine truffle hunting tours, cheese tastings, and the world-famous White Truffle Festival are also great experiences.

Il Latini is a Florentine institution, known for serving up hearty portions of classical Tuscan foods like Bistecca alla Fiorentina. The restaurant is laid out in a communal setting giving you an opportunity to rub elbows with native Tuscans and other international foodies.

La Taverna di San Giuseppe is a rustic and welcoming eatery housed in a 12th-century building. It’s arguably most famous for its pici pasta, but I think their fall selection of truffle dishes is their most cherished secret. They also have what I think is one of the most impressive wine cellars in Siena.

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Photo credit: Ristorante La Grotta

Ristorante La Grotta in Montepulciano is within walking distance of the famous San Biagio Church. They offer a refined take on Tuscan cuisine. Including elevated rustic dishes made with meats like wild boar stew that pair beautifully with the exceptional local wines.

Agriturismo Il Greppo is a family-run agriturismo located just outside of Chianti. They provide an authentic taste of Tuscany with homemade pasta, olive oil, and local wines. They also offer cooking classes for those wanting to learn the secrets of Tuscan recipes.

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Photo credit: Podere La Marronaia

Podere La Marronaia is set amidst lush vineyards and olive groves, just outside of San Gimignano. This agriturismo offers organic wine and olive oil tastings that pair perfectly with their delicious seasonal dishes.

Sweet Endings: Tuscan Desserts

Tuscan cuisine is also loaded with classical desserts that you can only find in the region.

Cantuccini

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Cantuccini are classic Tuscan almond cookies that are often called “biscotti” in the US.  They’re exceptionally crunchy, twice-baked treats made with flour, sugar, eggs, and whole almonds. Their firm texture makes them perfect for dipping into Vin Santo, a sweet dessert wine. If you don’t mind looking like a tourist, I love to dunk them in strong black coffee! 

Torta della Nonna

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Sometimes known as “Grandmother’s Cake,” Torta della Nonna is a beloved comforting Tuscan dessert. It has a crisp pastry crust that’s filled with velvety egg custard infused with lemon zest and topped with a layer of pine nuts and powdered sugar.

Ricciarelli

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Ricciarelli are most popular in Seina. They’re a soft, almond-based cookie made with egg whites and a touch of orange zest. They have an oval shape and powdered sugar coating that’s easy to recognize in a pastry shop.

You see them most during the holiday season, as Ricciarelli are a staple of Tuscan Christmas tables. However, they’re typically available year-round in Siena. They pair wonderfully with a cup of coffee or sweet wine like Vin Santo.

Tips for Enjoying Tuscany’s Food Scene

Enjoying Tuscan cuisine like a local starts with embracing what’s best seasonally and locally.  Be on the lookout for menus that highlight dishes made with ingredients like wild mushrooms, truffles, fresh vegetables, and meats sourced from nearby farms.

Tuscany is synonymous with wines like Chianti, Brunello di Montalcino, and Vernaccia di San Gimignano. Many restaurants will recommend pairings for your dishes that enhance the dining experience.

Taking a Tuscan food tour or an agriturismo cooking class is also a great way to experience Tuscany’s food scene.  Many of these experiences can teach you how to prepare Tuscan pasta, sauces, and desserts that you can recreate in your vacation rental kitchen. 

Sources:

Latini Firenze. (n.d.). Retrieved December 5, 2024, from https://latinifirenze.com/

Taverna San Giuseppe. (n.d.). Retrieved December 5, 2024, from http://tavernasangiuseppe.it/

Il Greppo. (n.d.). Retrieved December 5, 2024, from http://www.ilgreppo.it/

Ristorante La Grotta. (n.d.). Retrieved December 5, 2024, from https://www.ristorantelagrotta.it/

Marronaia. (n.d.). Retrieved December 5, 2024, from http://www.marronaia.com/

Eating Europe. (n.d.). Florence street food. Retrieved December 5, 2024, from https://www.eatingeurope.com/blog/florence-street-food/

Eating Europe. (n.d.). Best restaurants in Florence. Retrieved December 5, 2024, from https://www.eatingeurope.com/blog/best-restaurants-in-florence/

Eating Europe. (n.d.). Best food in Italy. Retrieved December 5, 2024, from https://www.eatingeurope.com/guides/best-food-in-italy/

Eating Europe. (n.d.). Florence. Retrieved December 5, 2024, from https://www.eatingeurope.com/florence/

Eating Europe. (n.d.). Florence truffle hunting tour. Retrieved December 5, 2024, from https://www.eatingeurope.com/florence/truffle-hunting-tour/

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