The term “farm to table” is taken seriously in Tuscany. This northwestern region of Italy embodies the ethos of celebrating regional meats and produce, from its root vegetables to its prized Cinta Senese pigs. Here, these ingredients are treated with care to produce some of the finest dishes in the nation. Read on for our guide to the best things to eat in Tuscany—and where to try them.
## A Culinary Journey Through Tuscany: A Deep Dive into Flavors and Traditions
Tuscany, a region celebrated for its rolling hills, Renaissance art, and of course, its delectable cuisine, offers a culinary experience unlike any other. From hearty, rustic fare to refined, flavorful dishes, Tuscan food is a reflection of the land and its rich history. Prepare to embark on a gastronomic adventure as we explore some of the must-try dishes and drinks of Tuscany, along with recommendations on where to savor these regional specialties.
## Cinghiale (Wild Boar) Ragu: A Taste of the Tuscan Countryside
The wild boar, or *cinghiale*, roams freely across the Tuscan landscape, making it a prominent ingredient in the region’s culinary traditions. Hunting wild boar has been a part of Tuscan culture for centuries, leaving a rich legacy. *Cinghiale* ragu is a testament to this heritage, offering a bold and savory flavor profile that embodies the spirit of the Tuscan countryside.
The most common preparation of this dish is a rich red sauce, slow-cooked with ripe tomatoes and infused with aromatic local herbs such as rosemary and sage. This robust ragu simmers for hours, allowing the flavors to meld together, creating a depth of flavor that is both comforting and satisfying.
However, there’s also an equally enticing variation: *ragu bianco*. This “white” ragu forgoes the tomatoes, instead relying on the subtle sweetness of white wine and a touch of cream to create a lighter, yet equally flavorful sauce. Both the red and white versions of *cinghiale* ragu are traditionally served with perfectly *al dente* pasta. Tagliatelle and pappardelle, with their wide, flat surfaces, are ideal for capturing the rich sauce. Gnocchi, those pillowy potato dumplings, are also a delightful pairing, providing a textural contrast to the hearty ragu. No matter your choice of pasta, you simply can’t go wrong with this delectable Tuscan classic.
### Where to Eat It
To truly experience the authenticity of *cinghiale* ragu, seek it out at local farms, where it often graces the dinner tables of families carrying on generations of Tuscan culinary traditions. The aroma of the ragu simmering on the stove is a common scene in the old villages dotting the picturesque countryside. Of course, most trattorias throughout the region will also feature this dish on their menus, offering their own unique interpretations.
If you find yourself in Florence, there are a couple of specific restaurants worth seeking out. Osteria Brincello is a humble, unassuming establishment that consistently delivers impeccable versions of classic Tuscan dishes, including a standout *cinghiale* ragu. For a more upscale dining experience, head to Cinghiale Bianco. As the name suggests, this restaurant specializes in *cinghiale* dishes, showcasing the versatility of this wild game. While the *cinghiale* is their focus, they also offer solid renditions of other beloved Tuscan staples.
## Ribollita: A Rustic Celebration of Simplicity
Tuscan cuisine is, above all else, rustic. Its inherent earthiness and humble origins are deeply ingrained in every dish. So much so, in fact, that Italians from other regions of the country playfully (or so they claim) refer to Tuscans as *mangiafagioli*, which translates to “bean eaters.” This affectionate nickname stems from the Tuscans’ long-standing fondness for beans, a culinary love affair that dates back to 1528.
For many years, *fagioli al fiasco* (beans cooked in wine flasks) was a humble but ubiquitous dish throughout Tuscany. While this particular preparation may have faded from prominence, the Tuscans’ love for comforting, hearty fare remains as strong as ever. This is especially true when it comes to *ribollita*, a hearty bread soup brimming with vegetables and, yes, beans. The very name, *ribollita*, means “reboiled,” hinting at the dish’s resourceful origins. It’s a testament to the Tuscan tradition of using every last scrap of food, transforming leftovers into a delicious and nourishing meal.
### Where to Eat It
*Ribollita* is the quintessential “Italian classic,” a dish that likely holds a special place in the hearts and recipe books of every *nonna* (grandmother) in Tuscany. Each family has their own unique spin on the recipe, passed down through generations. The traditional preparation of *ribollita* involves a slow, deliberate cooking process. The soup is typically cooked all day, allowing the flavors to meld and deepen, and then served the following day, further enhancing its richness. Key ingredients include day-old sourdough bread, lending a hearty texture to the soup; locally produced olive oil, adding a fruity richness; local white wine, providing a subtle acidity; and perhaps some local sausages, adding a savory depth. Fresh vegetables, such as kale, carrots, onions, and celery, are also essential components, contributing both flavor and nutritional value.
If you find yourself in Tuscany and craving this comforting, cold-weather staple, make a beeline for Florence. There, you can seek out Trattoria Sergio Gozzi, a historic restaurant that has been serving up traditional Tuscan fare for over a century. Alternatively, venture to Vini e Vecchi Sapori, located in the heart of the city center. This intimate osteria is renowned for its solid versions of the classics, including a particularly satisfying *ribollita*.
## Tuscan Cured Meats: A Symphony of Savory Delights
Similar to other regions in Italy, cured meats are a fundamental part of the Tuscan diet. The region boasts a remarkable variety of cured meats, ranging from succulent hams to a diverse array of salamis. These rustic delicacies are typically crafted from locally bred pigs, often raised in the wild or in semi-wild conditions, resulting in a richer, more complex flavor. Sinta Senese pigs, originating from Siena, are a particularly prized breed. They hold Protected Designation of Origin (DOP) status, a testament to their unique qualities, and are celebrated for producing cured meats with a distinctly savory taste.
### Where to Eat It
Among the many cured meats produced in Tuscany, three stand out as particularly famous: Prosciutto di Cinta Senese, Prosciutto Toscano, and Salame Toscano. Prosciutto di Cinta Senese, as the name suggests, is made exclusively from the aforementioned Sinta Senese pigs. It is easily recognizable by its vibrant red color and its lower fat content compared to other prosciuttos.
Prosciutto Toscano, another standout, also boasts a DOP label, guaranteeing its authenticity and adherence to traditional production methods. Only producers within Tuscany are permitted to craft true Prosciutto Toscano, which is dry-salted using pepper and a blend of local herbs, infusing the meat with a distinctive aromatic flavor.
Tuscan salami, on the other hand, is made from a combination of the pig’s shoulder, leg, and neck. The meat is mixed with back fat and red wine, before being aged for a period ranging from 20 days to a year, allowing the flavors to develop and deepen.
One other noteworthy cured meat, also carrying DOP designation, is Lardo di Colonnata. This is pork lard that undergoes a unique curing process in local marble in the town of Colonnata. The marble imparts a subtle minerality to the lard, creating a truly distinctive flavor profile.
For the perfect Tuscan experience, head to any local delicatessen in Tuscany. La Norcineria, a family-run establishment in central Florence, is a particularly excellent choice. There, you can sample and purchase any or all of these delectable cured meats. Add a wedge of pecorino cheese, a rustic sourdough loaf, and a bottle of local Chianti wine, and you’ll have everything you need for a truly unforgettable picnic in the Tuscan countryside.
## Pappa al Pomodoro: Simplicity in a Bowl
In Italian, the word *pappa* literally translates to “baby food.” While the name may sound unappealing, don’t let it deter you. This is another quintessential Tuscan dish that, similar to *ribollita*, showcases the resourcefulness of Tuscan cuisine by utilizing day-old bread. *Pappa al Pomodoro* is an incredibly simple soup, comprised of just bread, tomatoes, garlic, and basil. Despite its simplicity, it’s a dish that is bursting with flavor and embodies the essence of Tuscan comfort food.
Of course, as with most Italian dishes, the secret to a truly great *Pappa al Pomodoro* lies in the care and attention with which it’s cooked, as well as the generous addition of that divine Tuscan olive oil. The slow simmering of the tomatoes, garlic, and basil allows their flavors to meld and deepen, creating a rich and fragrant base for the soup. The bread, soaked in the tomato mixture, thickens the soup and adds a satisfyingly rustic texture.
### Where to Eat It
The best version of *Pappa al Pomodoro* you’ll likely encounter in Tuscany is the one served on a farm, where you’ll gather around a table with a welcoming Tuscan family. However, if a farm visit isn’t in your itinerary, then head to the intimate and humble Al Tranvai osteria in Florence. This gem is located in the Santo Spirito neighborhood, south of the River Arno. For a spot that’s more famous but has undeniably earned its stellar reputation, there’s Ristorante del Fagioli. There, you can not only enjoy a comforting bowl of *Pappa al Pomodoro*, but you can also pair it with an incredible steak, creating a truly memorable Tuscan meal.
## Olive Oil: The Liquid Gold of Tuscany
Olive oil is a true multi-tool ingredient in Tuscan cuisine. Tuscans use it liberally in cooking, drizzle it generously over salads, and dip crusty bread into it with unadulterated pleasure. The importance of olive oil in Tuscan culinary identity cannot be overstated. The region produces an abundance of extra-virgin olive oils, each with its own unique flavor profile that reflects the specific terroir of its origin.
The quality and diversity of Tuscan olive oils are so highly regarded that local contests are held annually to rank the best labels. These competitions highlight the craftsmanship and dedication of the region’s olive oil producers. Some of the most notable regional varietals include Chianti Classico DOP, Toscano IGP, and Lucca DOP, each representing a distinct geographical area and set of production standards.
### Where to Try It
The best way to sample as many different Tuscan olive oils as possible is to head to the Mercato Centrale (Central Market) in Florence. There, you’ll find a vast selection of olive oils from across the region, allowing you to compare and contrast the various flavors and aromas. The market also offers the opportunity to pick up bottles of other regional goodies, such as balsamic vinegar and truffle oils, allowing you to create a complete culinary souvenir package.
## Sangiovese Wines: The Heart of Tuscan Winemaking
Sangiovese grapes are popular throughout Italy, but they hold a special significance in Tuscany, where they form the backbone of many of the region’s most celebrated wines. The Sangiovese grape is something of a chameleon, capable of taking on many different guises, ranging from light and floral to dark and tannic. This versatility allows winemakers to create a diverse range of wines, each with its own unique character.
You can find the latter flavor profile, characterized by its depth and tannins, in abundance in Tuscany’s great Brunello wines, produced in the vineyards surrounding the ancient town of Montalcino, located about 50 miles (80 km) south of Florence. Brunello di Montalcino is considered one of Italy’s finest wines, known for its complex aromas and long aging potential.
One of the more famous regional variations of Sangiovese comes from Chianti, which comprises the area of hills and vineyards situated between Florence and Siena. Only red wines produced from the Sangiovese grape can legally claim the moniker “Chianti,” a designation that has become synonymous with Tuscan winemaking.
### Where to Taste It
There are, of course, plenty of other varietals of Tuscan wine to discover beyond Sangiovese. You could easily spend many happy days indulging in tours of the most famous vineyards in the region, each offering a unique glimpse into the art of winemaking. Antinori Chianti Classico, a globally popular brand, operates a stunning winery in Bargino, just south of Florence. Their winery offers tastings of wines sourced from every region in Tuscany, providing a comprehensive overview of the region’s viticultural landscape.
Avignonesi, located near the medieval hilltop town of Montepulciano, dates back to the 16th century, making it one of Italy’s oldest vineyards. There, you can indulge in a variety of offerings, including Vin Santo (a sweet dessert wine made from white grapes) and Vino Nobile, another Sangiovese varietal that was once known as the “king of all wines.” For an even older wine estate – Italy’s oldest, in fact – visit the castle grounds of Barone Ricasoli, who pioneered Chianti wine as we know it some 900 years ago.
## **Cantucci**: The Perfect Sweet Ending
If you’re planning on sampling the fine cuisine of Tuscany, then you should also end the meal in true Tuscan fashion: with a *cantucci* or two. These twice-baked biscotti are a beloved after-meal treat, typically served alongside a glass of local Vin Santo. The dry, crunchy texture of the *cantucci* is perfectly complemented by the sweet, syrupy Vin Santo, creating a harmonious pairing that is both satisfying and memorable.
### Where to Eat It
Again, most trattorias throughout the region offer this classic combo, including the aforementioned Cinghiale Bianco in Florence. You could also stop into any *forno* (a hybrid pizzeria/bakery) in the region and pick some up to go, enjoying them as a sweet treat while exploring the Tuscan countryside. For a place that specializes solely in *cantucci*, try Il Cantuccio di San Lorenzo, located in Florence. There, you’ll find a wide variety of *cantucci* flavors and variations, allowing you to discover your perfect combination.
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