Top 10 Must-try Traditional Tuscan Dishes
Tuscany, celebrated worldwide for its rolling hills and verdant vineyards, is also known for its rich and flavorful culinary heritage. Rooted in a tradition of "cucina povera" or "peasant cooking," Tuscans have perfected the art of transforming simple, common ingredients into memorable meals. Explore some of Tuscany's most iconic dishes, each offering a taste of the region's unique flavors. From hearty stews and refreshing salads to cured meats and crunchy desserts, here are the ultimate 10 must-try traditional Tuscan dishes that will take you on a journey through the centuries-old food traditions of this remarkable region.
Florentine Steak (Bistecca alla Fiorentina)
This iconic Tuscan dish is a carnivore's dream. It is a thick-cut T-bone steak from Chianina beef, known for its flavorful meat. It needs to be thick, at least three fingers, “under that it is carpaccio” as Tuscan people joke. It is grilled over charcoal and traditionally left rare. The focus is on the quality of the meat, seasoned only with salt and pepper after cooking.
Pappa al Pomodoro
Tuscany's answer to comfort food, Pappa al Pomodoro translates to "tomato porridge." This thick soup utilizes stale bread, simmered with fresh tomatoes, garlic, olive oil, and herbs. Simple yet bursting with flavor, it's a delicious way to use everyday ingredients and avoid waste by using old bread.
Lampredotto
For the adventurous eater, Lampredotto is a traditional Florentine street food made from a part of a cow's stomach, specifically the abomasum. This unique dish is simmered with vegetables and herbs in a tomato broth and served in a soft bread roll, drizzled with a spicy salsa verde, and paired with a glass of Chianti Classico.
Ribollita
Tuscan cuisine is all about rustic flavors and simple presentation. No Tuscan feast or visit would be complete without a hearty bowl of Ribollita Toscana. This soup is made with a filling mixture of cannellini beans, fresh vegetables such as carrots, kale, and onions, chunks of crusty bread, and sometimes sausage. Traditionally reheated ("ribollita" means "reboiled") for even deeper flavor, it's a hearty and satisfying meal.
Panzanella
This classic Tuscan bread salad is another dish that embodies the region’s philosophy of using simple, high-quality ingredients. A refreshing summer salad, panzanella is made with chunks of stale bread soaked and tossed with chopped tomatoes, cucumbers, onions, basil, and a simple extra virgin olive oil and vinegar vinaigrette. For more details about panzanella, view our post here.
Pecorino Toscano
This cheese earned the status of a protected designation of origin (PDO) product in 1996. Made from sheep's milk, Pecorino Toscano comes in a variety of ages, each offering different taste characteristics. Young Pecorino is fresh and milky. As it ages, the cheese develops a stronger, nuttier flavor and a firmer texture. Pecorino Toscano can be enjoyed grated over pasta, crumbled on salads, or simply savored on its own with a glass of wine.
Finocchiona
This fragrant salami is made from a blend of ground pork and fennel seeds, giving it a distinctive sweetness and a hint of licorice. The salami is typically aged for several weeks, and it is a delicious addition to antipasti platters, sliced thin and served with crusty bread and olives. It can also be enjoyed in sandwiches. Surprise your guests with an unusual pasta recipe incorporating this flavorful sausage.
Castagnaccio
Cake or bread? This traditional Tuscan flatbread is made from chestnut flour, water, olive oil, and sometimes raisins. Though it resembles a cake in shape and incorporates raisins, its savory profile and texture are more similar to a flavorful bread. Castagnaccio features a slightly crispy crust and a soft, chewy interior and can be enjoyed on its own, drizzled with olive oil and sprinkled with rosemary, or served alongside cheese and cured meats.
Cantucci
Maybe the most famous and common dessert in Tuscany, Cantucci are twice-baked almond biscotti made from a simple dough of flour, sugar, eggs, and almonds, resulting in a hard, crunchy texture. You can find them everywhere and it is almost mandatory to finish the meal with a couple of them dipped in Vin Santo.
Panforte
Translating to “strong bread,” this dessert from Tuscany’s Siena dates back to the 13th century and was named for its spicy flavor. Panforte ingredients include raisins, figs, prunes, hazelnuts, almonds, and warming spices such as cinnamon, nutmeg, and cloves. For a delicate finish, panforte is usually dusted with confectioner’s sugar. In Siena— considered the panforte capital of Italy — panforte is not only served as a dessert after a meal, but it’s often eaten as a sweet breakfast with coffee. Delizioso!