Typical Tuscan Dishes

Five not-to-miss dishes you must taste in Tuscany.

When you spend some time in Tuscany you will have to face one doubt that all food lovers have to deal with. What to really eat before going back if you want to taste Real Tuscany?

We try to give you a hand in this hard choice by selecting some delicious Typical Tuscan Dishes:

Crostini Neri (starter): The word crostini literally refers to the bread, similar to a baguette where the chopped chicken liver sauce is spread.

Panzanella (bread salad) – Panzanella or Panmollo  is a cold bread salad its main ingredients are unsalted bread, tomatoes, red onions, basil, olive oil, vinegar and salt. Since it is considered a perfect summer dish, we recommend to serve it fresh.

Ribollita  (soup) - Ribollita is a famous Tuscan soup, a hearty potage made with bread and vegetables. There are many variations but the main ingredients always include leftover bread, cannellini beans and inexpensive vegetables such as carrotcabbagebeanssilverbeetcavolo nero, and onion. Its name literally means "reboiled".

Like most Tuscan cuisine, the soup has peasant origins. It was originally made by reheating the leftover minestrone or vegetable soup from the previous day. Some sources date it back to the Middle Ages, when the servants gathered up food-soaked bread trenchers from feudal lords' banquets and boiled them for their own dinners.

Pappa al Pomodoro (soup)  - It is  typically prepared with fresh tomatoesbreadolive oilgarlicbasil, and various other fresh ingredients. It is usually made with stale or leftover bread, and can be served hot, room temperature, or chilled.

Bistecca alla Fiorentina (meat) - the Florentine T-bone steak needs no introduction. To order this simple, tasty dish simply ask for a 'fiorentina'. Its secret lies in choosing high quality Chianina meat, right cut and right length of cooking time which is generally “al sangue”.


Some ideas on where to spend an Holiday in Tuscany.

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