Bistecca alla Fiorentina, Pici Cacio e Pepe, Peposo, Stracotto and many more Tipical Dishes from Tuscany Discover the Menu
Tuscany Menu – In Tuscan cuisine, meat wins. Let’s start with the Florentine, naturally made from Chianina, or produced in the Val di Chiana, to continue with guinea fowl, capon, rabbit, pheasant, pork loin and tripe. Fish makes its appearance with the Livorno-style caciucco recipe. There are many products of this land famous all over the world, such as oil and pecorino cheesw, such as the tender and tasty Colonnata lard.
And it continues with cereals, legumes and vegetables for soup and pancotto, ribollita and pappa al pomodoro. But Tuscan cuisine is also sweet, with a tasty alternation of dry and soft flavors, cantucci and zuccotto, castagnaccio and panforte.
Crostini Toscani
Tuscan crostini
Appetizer, chicken meat
Tuscan crostini are the most famous appetizer in Tuscany. Simple but delicious: dull Tuscan bread and chicken liver sauce. A typical recipe of peasant origin, also called “black croutons” are still prepared throughout Tuscany, with numerous variations. The preparation involves the use of chicken livers only (someone adds chicken hearts and veal spleen).
Pappardelle al sugo di cinghiale
Pappardelle with wild boar sauce
First course, wild boar meat
Pappardelle with wild boar are one of the tastiest and most sought after first courses of the Tuscan tradition. The preparation of the sauce is very long because it begins by letting the wild boar pulp drain for a whole night (in order to release the wild acrid scents).
Pappa al pomodoro
Pappa al pomodoro
First course, vegan
A very tasty dish made from the simplest ingredients in the world: bread, tomato, extra virgin olive oil, garlic and basil. It comes from poor peasant cuisine and like many other poor dishes it is based on ingredients that are easily found in the homes of the Tuscan peasants of the past (bread, oil, vegetables).
Ribollita
Ribollita
First course, vegan
Ribollita is one of the most popular winter dishes in Tuscany. A soup that seems to be born for the perfect vegan 🙂 a mix of different types of cabbage, beans, onion, carrots.
Panzanella
panzanella
First course, vegan
We could define the Panzanella as the summer version of the “bread and vegetable soup”. Ingredients: Tuscan stale bread, tomatoes, cucumbers, salad, red onion, basil, extra virgin olive oil, red wine vinegar, salt.
Gnudi o Malfatti
Gnudi or badly made
First course, vegetarian
Gnudi is the Florentine name used to indicate a delicious first course typical of the Tuscan regional tradition, which consists of delicious balls of ricotta and spinach (classic stuffing for ravioli). In Florence they are in fact called “gnudi” because they are “naked” or without the external layer of pasta that surrounds the filling in the ravioli.
Cacciucco
cacciucco
Single dish, fish
Cacciucco is a fish-based dish typical of Tuscan seafood cuisine. There are several variants but the best known are those “alla livornese” and “alla viareggina”. It is a poor fish soup, also with crustaceans and molluscs, usually octopus, cuttlefish, cicadas, rockfish, with the addition of tomato sauce and wine. Today, mussels, clams and other types of fish are often added.
Bistecca alla Fiorentina
Florentine steak
Second course, beef
There are those who call it “the queen of Tuscan cuisine”, in fact it is among the most famous dishes, also simply called “Florentine” … and obviously all Florentines are proud of this. If you order a real “Florentine”, expect: a 3-4 cm thick steak, cooked rare (it is useless for you to ask for “cooked well” because it will never be completely cooked like any other type of meat, and this is a well, indeed, an element that distinguishes it). Just five minutes on each side, there are those who put it to cook even on the side (given the thickness). The most pop in the Tuscany Menu.
Prosciutto e Salame Toscano
Tuscan ham and Tuscan salami
Salami, meat
Ham and salami, two of the most famous cured meats in Tuscany, all over the world. They were the basis of the diet of peasants and nobles of the past and have remained so today, albeit in a slightly different form: often as an appetizer or stuffed sandwiches.
Lardo di Colonnata
Lardo di Colonnata
Salami, pork lard
Lardo di Colonnata takes its name from the famous place located in the mountains of the Apuan Alps a few kilometers from Carrara, home of lard but also of the most famous marble in the world. A must taste in Tuscany Menu
