What to eat in Tuscany: the typical dishes
Typical dishes to try during your holiday in Tuscany
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If you have chosen Tuscany as your holiday destination, we are sure that one of the reasons is the goodness of the typical cuisine of this region. Tuscan cuisine is a poor cuisine, made of simple and genuine ingredients, first of all the bread, rigorously without salt, used stale in many ... See More
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Info and Description
If you have chosen Tuscany as your holiday destination, we are sure that one of the reasons is the goodness of the typical cuisine of this region. Tuscan cuisine is a poor cuisine, made of simple and genuine ingredients, first of all the bread, rigorously without salt, used stale in many recipes. On our site you can find a wide range of Farms with restaurant where you can taste dishes and typical products and Farm with cooking classes where, in addition to eating, you can learn how to cook traditional Tuscan recipes. Meanwhile we suggest some dishes to try during your holiday in Tuscany .
Fettunta is a classic antipasto of Tuscan cuisine. It consists of a slice of roasted bread, rubbed with a clove of garlic and sprinkled with extra virgin olive oil. Simple and very good, especially with the freshly pressed oil, it is suitable for all seasons.
Tuscan croutons are another famous Tuscan appetizer. They are made with Tuscan bread and chicken liver sauce. This is a typical peasant recipe spread throughout Tuscany . To prepare it, you use the ground chicken livers and put them in a pan to brown on a base of sauté and blend with the wine.
Typical dish of the Maremma and of the whole province of Grosseto . Maremman tortelli are prepared with puff pastry and filled with ricotta, spinach or other cooked field herbs and nutmeg. It is a rich, tasty and tasty dish, usually served with sauce of Maremma or wild boar meat sauce, or with butter and sage and grated pecorino cheese.
Dish of peasant origin typical of the areas of Pisa , Florence and Arezzo . Ribollita soup is a stale bread and vegetables that takes its name from the fact that originally was prepared in plenty and heated several times in the following days. Among the main ingredients are cabbage and black cabbage to which are added stale bread, beans and potatoes.
Panzanella is a fresh and summery dish prepared with Tuscan bread left before soaked in water, then squeezed and mixed with tomatoes, cucumbers, salad, red onion, basil, extra virgin olive oil, red wine vinegar and salt. It is a simple and very tasty dish to eat cold.
Pappa al pomodoro
Of peasant origin, the pappa al pomodoro is one of the simplest dishes and one of the best in Tuscan cuisine. It is prepared with stale Tuscan bread, tomato sauce, garlic or onion, basil and extra virgin olive oil. Originally from the Siena area, it is found throughout the region. Excellent in winter, it can also be tasted warm in spring and summer.
If you are in the Livorno area you can not taste the cacciucco , a typical Tuscan dish based on fish. It is a traditional soup made with different types of fish including molluscs, crustaceans, cuttlefish, octopus and other varieties of poor fish that are laid on slices of toasted bread to which is added tomato sauce.
The Florentine steak is one of the most popular dishes of Tuscan cuisine that consists of a cut of meat of at least 800 grams of Chianina breed, at least 3/4 cm tall and with the bone, cooked on the grill or on the "blood" grill. A cooked steak at the right point is crispy on the outside and soft and juicy on the inside.
Tripe is a typical dish of Florentine cuisine prepared with the first and second stomach of the bovine. It is prepared by cutting the tripe cooked into strips and adding it to a sauté of onions, carrots, celery and garlic, to which are then added salt, pepper and peeled tomatoes and let it cook over very low heat. It is served hot with a little oil and sprinkled with grated Parmesan.
Typical of the area of Florence, Prato and Pistoia , lampredotto is a set of offal that comes from the stomach of ruminants. It is boiled for a long time in broth and used to fill the sandwich, usually a rosette, with salt and pepper or with a green sauce and spicy sauce.
Widespread in the areas of Pisa where it is called Cecina and Livorno, where it is simply called cake or five and five for the fact that when to eat with little they bought 5 pounds of cake in 5 pounds of bread. It is used to eat it inside a focaccia open in half and filled with a few ect of cake with the addition of a generous sprinkling of pepper. It is a low cake made with chickpeas, oil, water and salt that is cooked in large copper pans in wood-fired ovens. Crispy outside and very soft inside is one of the tastiest dishes you can find in Tuscany.
The castagnaccio is a typically autumn dessert obtained by cooking a mixture of chestnut flour, water, extra virgin olive oil, pine nuts and rosemary in the oven. In some recipes are also added raisins, walnuts, orange peel or dried fruit.
Look on our website the offer of Agriturismo, B & B, Holiday Homes and Apartments in Tuscany for your holiday of good food!