How to eat like a local in Tuscany, Italy
Cacciucco Stew
Tuscany is one of Italy’s best-loved regions, particularly for food lovers. Its cooking is known for making the most of good ingredients, from vegetables grown in its fertile countryside to beef, pork and seafood from its coast.
Much of Tuscan cuisine has its roots in la cucina povera, or “the kitchen of the poor”. Generations of cooks have turned simple, readily available ingredients into dishes that are now celebrated across the region. Here are some of the flavours to look for on a visit to Tuscany.
From the sea
Along Tuscany’s Tyrrhenian coast, fresh fish and seafood feature on many menus. One of the best-known dishes is Livorno’s cacciucco, a hearty tomato-based stew made with a changing selection of fish and seafood, then served with bread.
For something lighter, look for calamari in zimino, squid cooked with greens and tomato, or anchovies served on crusty bread.
From the farm
Pecorino Cheese from Italy
You may already have heard of bistecca alla Fiorentina, Florence’s famously thick, bone-in steak. Chianina, an ancient cattle breed associated with Tuscany, is particularly prized for this dish. Wild game also appears in regional cooking, while Florence’s street food includes lampredotto, a traditional tripe sandwich.
Tuscany produces plenty of cheese, too. Sheep’s milk Pecorino della Garfagnana can be enjoyed fresh or aged, while truffle cheeses such as Boschetto al Tartufo make a flavourful addition to a cheese board.
From the vines
Tuscany is home to some of Italy’s best-known wines. Sangiovese grapes are central to many of its reds, including Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano.
If you prefer something other than red, there are Tuscan white wines to explore, along with Vin Santo, a sweet wine often enjoyed with dessert.
From the garden
Tuscan cooking follows the seasons, making good use of locally grown vegetables, fruit and nuts. The ribbed costoluto fiorentino tomato is delicious sliced into a salad or cooked into a sauce or soup.
Pane Toscano
In autumn, look for Marrone del Mugello chestnuts. They can be eaten roasted or used in both sweet and savoury dishes, while chestnut flour is an ingredient in traditional Tuscan baking.
From the oven
Bread is a staple of the Tuscan table. Traditional Tuscan bread is made without salt and is often served as crostini or used in dishes such as panzanella, a bread and tomato salad, and acquacotta, a rustic soup.
For something sweet, try torta della nonna. This custard-filled pastry, topped with pine nuts, is enjoyed throughout Italy and closely associated with Tuscany. It’s a lovely example of how a few simple ingredients can become something memorable.
Adapted and updated from an article originally written by Natalie King, published 19 October 2021.
Gourmet Tuscany
On this affordable Italy Small Group Adventure, the town of Montecatini serves as home base from which to venture out to explore the surrounding landscapes of breathtaking Tuscany and getting to know its culinary and wine traditions. Indulge in picturesque scenery, world-class local wines, traditional cuisine, and cultural discoveries.
From the rolling hills of Montalbano to Vinci and beyond, we’ll take you through bountiful vineyards, olive groves, and chestnut trees. You’ll even visit the birthplace of Leonardo da Vinci to experience the Renaissance master’s life and art.
Interested in this experience? Don't have an agent? Click here to connect with one of our experts.