Food and Wine in Tuscany

food and wine in tuscany

Genuine dishes that blend with the finest wines: food and wine in Tuscany is a priceless heritage, which never stop to amaze. A huge variety of tastes and flavors that binds to wonderful landscapes and enchanting medieval villages.

The Tuscany Food and Wine tradition represents a cuisine made of simple recipes which preserves the preciousness of tasty ingredients. It might bring you to eat in a farmhouse in the countryside with a view over the Chianti hills, or in a seaside restaurant in Castiglione della Pescaia or in a city square among monuments and historic buildings; every time, it will make you feel like home, satisfying both demanding experts and simple tourists.

The appetizers, accompanied with the traditional bread without salt, are made with sliced cold cuts and strong-flavored cheeses, such as Tuscan ham, Finocchiona and Soppressata, or the Tuscan DOP pecorino.

Well famous throughout the region is also the Ribollita, a soup made with beans, cabbage, spinach, tomatoes, stale bread and ham bone or pork rinds. Simple but tasty is the Acquacotta, a typical dish from Grosseto, prepared with various vegetables, mainly beets, tomatoes and carrots, accompanied by croutons and a poached egg.

Alternatively, try the Cacciucco, based on fish and clams, the equally famous Pappa al Pomodoro or the Sciorna soup with black beans.

Homemade egg pasta is another specialty of the Tuscan gastronomy. Pappardelle with wild boar or ravioli stuffed with chard and ricotta, seasoned with meat sauce, is something to not miss.

Among the most popular main course dishes in Tuscany, it is reigning undoubtedly the Florentina steak, minimum four centimeters high, strictly rear cooked. As delicious as the Fiorentina it is the wild boar meat, which can be prepared in many ways; Alla Cacciatora, white wine with mushrooms and polenta, is probably the most popular one. Not forgetting the rich fish offer, it is worth to mention the eel smoked fish from the Orbetello lagoon, a special plate which you can taste only in Maremma.

The best desserts from Tuscany are made with few and easy ingredients: crunchy Cantucci with almonds to soak in Vin Santo, Schiacciata with typical Florence grapes, Ricciarelli of Siena.

To accompany these dishes, there is an excellent DOC and DOCG wine’s and IGP Tuscan extra virgin olive oil’sselection. The Wine Roads and the Olive Oil Roads will lead you to discover the indissoluble link between Tuscan Food and Wine and the territory. Walking along these routes, you will have the opportunity to take pleasant walks among suggestive vineyards and olive groves, to visit the cellars where famous wines are produced and to discover beautiful artistic and natural treasures.

Discover the Region!