Tuscan people worship their bread, their olive oil and the traditional bruschetta, which in Florence is known as fettunta. Wine, cheese and salami in Tuscany.

A delicate, persistent oil, which our chef Monika Filipinska helps us discover …, As much as the great wines, olive oil is a deeply mysterious thing. For example, if you want to taste a rare and refined treat, go to San Giovanni d’Asso and to San Miniato: that’s where the white truffle - the most precious tuber in the world - comes from.

There’s another reason too, though – Tuscany’s geographical location in the heart of Italy means it shares a similar climate to neighbouring provinces like Emilia-Romagna, Campania and Umbria, making it fantastic for farming. In Florence, Marco Stabile is taking familiar Tuscan flavours and reinventing them with imagination, whilst two-Michelin-starred chefs Gaetano Travato and Francesco Bracali run two of Italy’s best restaurants from idyllic spots in the Tuscan countryside. Additional and detailed information on our Privacy Policy available at: Management of accommodation, reservation, information delivery and commercial research.

Cacciucco is a popular seafood soup from the coast of Livorno and Viareggio, but each town has its own recipe. The most famous wine selections in the world, like Brunello di Montalcino, Nobile di Montepulciano and the red ones of Chianti will enchant you for their unique production in vineyards and farms that have never abandoned the rural tradition techniques. If that’s the case, go with the vino della casa, house wine, as it will likely be a delicious Tuscan table wine. The Versilia and the Etruscan Coast, with their beautiful seaboard, is where the real passion for wine meet the creative expression of cooking fresh fish, while the savory notes of cheese, cold cuts and housemade desserts belong to the Apennines.

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True to the Tuscan tradition of simplicity, it is typically enjoyed with just a bit of olive... Trippa & Lampredotto. This soup is one of many dishes that are bolstered with them, but the real star is farro, the name given to a variety of ancient grains (namely spelt, emmer and einkorn, although any variety of wheat falls into the category). Italian food is celebrated the world over but it’s when you drill down into regional cuisine that it all gets really exciting. Papa al pomodoro, a tomato soup, is perfect for the winter and during summer you have the panzanella, a kind of cold salad of bread soaked in balsamic vinegar and mixed with onions and tomatoes, basil all topped with olive oil of course! ), Beans Beans beans! The cake is drizzled with olive oil and sprinkled with some rosemary. Have you sampled the food of Tuscany? We’ve reached the end of our journey into the flavors of oil. Like any Italian region, Tuscany has its own ingredients, recipes and hyper-local food traditions that are best to stick to while eating out in Tuscany. Shopping for cheese in Pienza; enjoying lunch on the terrace of an organic farm; and sampling Brunello at one of Montalcino’s most famous vineyards. Castagnaccio is a unique chestnut cake made just with chestnut flour and water, a poor sweet treat which comes from the mountains in Tuscany, where chestnut trees used to be the main resource.

We asked Tuscany-based food writer Giulia Scarpaleggia to talk us through the unique food of this Italian region.

Always served with a drop of olive oil on the top and toasted bread, delicious! It's made with stale Tuscan bread, tomatoes garlic and basil leaves. Well, wine of course! Eat the torta with a good sprinkling of black pepper.

One of Italy's most widespread desserts, torta della nonna has Tuscan roots, though there's argument as to exactly who was first responsible. Is your mouth watering yet? And Tuscany’s world-renowned food is no exception! The bistecca fiorentina is the ultimate steak. A treasure trove of secrets, events, curiosities and news, straight to your inbox, Useful tools and information to help plan your holiday, Salvador Dalì in Siena: from Galileo Galilei to Surrealism, Basilica of Santa Maria del Fiore, the Duomo of Florence, Cascate del Mulino hot springs in Saturnia, From cities of art to snow-capped summits, Old flavours and traditions: Testo della Lunigiana, Palazzo Squarcialupi Wine Tour - Brunch tour, Palazzo Squarcialupi Wine Tour - Light Lunch Tour, Palazzo Squarcialupi Wine Tour - Classic Tour, Typical Chianti villages & San Gimignano tour, Farmhouse in Greve in Chianti excellent for families, In Montalcino: guided tour of the cellar with wine tasting, Discovering the Etruscans in Arezzo and Cortona, In search of the flavours of the Valtiberina, Itinerary through flavours and traditions, from Bibbiena to Pratovecchio, A tour through wine and history, from Montepulciano to Montalcino, Amidst olive trees and rows in Mercatale Valdarno, One week in Tuscany with Cortona as a home base, The picturesque villages of the Pistoia area, 3 days to discover all the flavors of Prato, Autumn in the Casentino: a weekend amidst villages and forests, Pienza and more: a weekend in Val d’Orcia, Flavour-forward: shepherding in the Zeri Valley, Three tips for experiencing autumn in Garfagnana and the Mid Serchio Valley, An afternoon in Empoli in the land of Pontormo. Next to spinach and ricotta ravioli from Maremma, Tuscany has another typical recipe for fresh filled pasta: potato tortelli from Mugello, a mountain area near Florence.

This large T-bone steak, traditionally from the Chiana valley, is so thick that it must be cooked on its front, back and side and usually weighs three to four pounds. Olive oil, wine, truffle and other culinary delights make up the excellence of Tuscan gastronomy. Magazine subscription – save 44% and get a cookbook of your choice.

Maremma was historically a poor area, so the people there had to find clever ways to give flavour even to the most wilted vegetables. Chicken livers are cooked with vegetables, made soft and creamy with a knob of butter and enlivened with capers and anchovy paste.

Each town offers its own wine, and it can be overwhelming to choose.

Codice fiscale e n.iscr. This website uses cookies to improve your experience. By far the best thing I did in Tuscany. When you see the produce here, Tuscan cooking makes sense – it’s about preserving the quality of the ingredient, by doing as little to it as possible. Trippa and Lampredotto are good examples of the "cucina povera" tradition in Tuscan cuisine. Minestra di farro della Garfagnana – Tuscan farro ... Minestra di farro della Garfagnana – Tuscan farro soup, Rosticciana – Tuscan pork ribs with rosemary. In fact, the Chianti Classico, produced between the hills between Florence and Siena, is said to have been the first officially established wine zone in the world, dating back to 1716.

Lardo di Colonnata cured meat (which has been awarded the IGP quality certification) is made in the town of Colonnata. They are often tenderized in a stew such as cinghiale in umido (stewed wild boar), roasted such as faraona arrosto (roasted guinea-fowl) or served as a sauce over pasta, as mentioned above. On our blog, we like to share recipes from the Tuscan tradition, so you’ll read about how to make your own delicious pappa al pomodoro, ribollita, wild boar sauce, fresh pasta, or typical Tuscan Christmas sweets at home. But like every true exploration of this kind, the end is just a break between the first taste and the next. Email pec: [email protected] Numero REA: SI – 92695. Brew Republic offer: £12 for your first 12 beers, plus a free glass and free delivery. We see chestnut flour as somewhat of a luxury ingredient in the UK, but in Tuscany, chestnuts are so common that the flour has been used to cut regular flour for hundreds of years. If you are keen on trying quirky street food, don’t miss lampredotto, which is the fourth stomach of the cow, the Florentine flagship food and the symbol of their love for offal.

Everybody loves Italian food – but what if I told you there’s no such thing?

Salt cod is a favourite all over Tuscany, but if you're near the coast you'll get to try a huge variety of delicious fish soups and stews, including a regional classic – cacciucco alla Livornese, made with octopus, squid, clams, mussels and monkfish, among other things.

Bread, both fresh and stale, is a big part of the Tuscan diet.

Tuscan food is famous for its humility and honesty, but don’t mistake that for weakness – the exceptional produce here forms a foundation for hearty home cooking that will change the way you think about food. Acquacotta, which means cooked water, is a vegetable soup enriched with a poached egg. You can find the “lardo” aged in the marble of Colonnata and the bread road in Garfagnana, as well as many other places where you can tour to eat well. Try the ribollita, a vegetable and bread soup that functions as a delicious and classic comfort food. Scroll down for our complete foodie guide to Tuscany, to ensure you don’t miss anything on your next visit.

Collaboration opportunities and storytelling projects. The long western coastline along the Mediterranean yields a huge variety of fish and seafood, which often goes into soups and stews. You just have to try one, maybe soaking a slice of bread with it, to discover that its taste resembles no other oil that you have tried until then. Bistecca alla Fiorentina: Tuscany's favourite stea... Bistecca alla Fiorentina: Tuscany's favourite steak, Coccoli with stracchino and prosciutto crudo. On that day, according to a contract drawn up by a notary named Bellundo, payment was two capons…, Dievole covers an area of 400 hectares within the Chianti Classico territory in Vagliagli, about 12 km north of Siena.

It is a thin savory cake, crisp on the outside and soft inside, made with chickpea flour. Street Food in Tuscany.

Located in the central region of Italy, Tuscany boasts stunning countryside, a beautiful coastline and culture aplenty in its capital city, Florence. You’ll find many roasted meats in Tuscan cuisine, particularly wild game such as deer, pheasant or wild boar used as sauces for pasta or as the main course, il secondo, itself. The final result has an intense meaty flavour thanks to the cure, with meat that tears effortlessly off the bone.

Bistecca is a remarkably simple thing on the surface – a kilogram of T-bone steak, seared over raging hot coals and served rare with a dash of seasoning – but it has a complex history that goes back thousands of years to the rule of the Medici family.

Your email address will not be published. An oil you’ll never forget that’s a favourite for our chef Monika Filipinska.

Testaroli get their name from the cast-iron pan in which they are cooked, the testo – a flat pan with two handles and a lid, used throughout Tuscany to make all sorts of things, from delicate chestnut necci to roast meats. The Tyrrhenian is one of the best fishing seas in the world, packed full of top quality fish and seafood as well as rarities like eels and langoustines. If you’d rather have pasta the famous tagliatelle al tartufo, pasta covered in a truffle sauce, is definitely one not to pass up.

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