Tuscany Food

Protected Products

Pecorino Toscano (Tuscan pecorino) is a firm-textured cheese made from sheep’s milk. It is produced in Tuscany and was given protected designation of origin (PDO) status in 1996.

Chianti Classico DOP is a protected designation of origin extra virgin olive oil produced in the Chianti Classico area of Tuscany.

The DOP has several requirements including:

• at least three-quarters of the olives used be from plants included in the official register;
• the olive harvest must be done by hand; and
• the processing in the mills must begin no later than three days after the harvest.

These requirements guarantee the high quality that distinguishes the product.

Other Products

Chianina is an Italian cattle breed known for its large size, muscular body, and hardiness.

Traditionally, it was bred as a draught animal. However, the main focus is beef production today.

In addition to Italy, many other countries, including Ireland, Australia, the US, Canada, and South Africa, now breed Chianina.

Game meats in Tuscany, Italy are excellent quality due to the region’s long history of hunting. The game meats found in Tuscany include wild boar, venison,  rabbit, duck, quail, pheasant, partridge, and pigeon. These meats are used in many pasta dishes.

Fagioli is the Italian word for beans, and they are very popular in Florence. White kidney beans, called Cannellini beans in Italy and also in the United States, are the most popular beans used. You can enjoy local preparations of beans in the stalls selling prepared food by the kilogram at the markets. They can also be found at traditional restaurants.

Porcini mushrooms grow in Tuscany and are sold at the Florence markets during September and October. They can’t be farmed so you can only find them fresh in the markets near their natural habitat. They’re dried and sold globally, but if you’re in Florence during the autumn months, you should try fresh porcini mushrooms.

Costoluto Fiorentino is a brilliant deep red heirloom tomato variety that has a flattened and heavily ribbed shape with a meaty texture. They are high in sugar and acid, which makes them perfect for a rich tomato sauce or soup.

Appetizers

Tuscan Black Crostini aka black crostini or Tuscan Crostini is a typical antipasto in Florence. It consists of a paté made from chicken livers, anchovies, and capers spread on slices of bread.

Main Courses

Bistecca alla Fiorentina is a classic Italian steak from Florence. It is a thick T-bone-style steak made exclusively with dry-aged beef from the Chianina cattle.

Bistecca alla Fiorentina is prepared simply with a drizzle of extra virgin olive oil, rosemary, and salt. It is then cooked over a hot flame and served rare in the center.

This Florentine steak is served as a main course in nearly all Florence restaurants and is sure to satisfy the palate of all foodies visiting Florence!

Trippa alla Fiorentina is prepared by cutting cooked tripe into strips and adding it to a sautéed onion. In addition to onions, some recipes also call for chopped carrots, parsley, celery, and a clove of garlic. Finally, salt, pepper, and peeled tomatoes are added and cooked over low heat until the water from the tripe and tomatoes has evaporated.

It is served hot and sprinkled with grated Parmesan and a drizzle of olive oil.

Lampredotto is a popular street food item in Florence. It’s the cow’s stomach that has been slowly cooked and served on a bun.

Some stands offer spicy and non-spicy versions. We opted for spicy and recommend it since that protein can be bland without added flavors.

If you’re interested in street foods, check out our self-guided Florence Food Tour.

Crespelle alla Fiorentina is made by rolling crespelle pancakes filled with a beaten egg mixed with Pecorino cheese, spinach, ricotta, and nutmeg. The rolled pancakes are topped with béchamel sauce and baked until golden brown.

Arrosto di maiale con latte is a roast pork loin in milk. To prepare the dish, rub the loin with salt, pepper, and rosemary and then brown in butter over high heat. Next, garlic and milk are added and simmered on low until the contents become a thick and creamy gravy. Finally, the pork is sliced and topped with the milk gravy and sautéed mushrooms.

Penne strascicate is made with penne pasta, ragu Toscano, and Parmigiano-Reggiano cheese.

Typically, the ragu is made from beef, sausage, tomatoes, wine, olive oil, onions, carrots, and celery. Next, the pasta is boiled in salted water until partially cooked. It is then drained, and some water is reserved for later. Then, the pasta is added to the ragu to finish cooking, and the cooking water is added to the sauce until it reaches the proper consistency. Finally, grated Parmigiano-Reggiano cheese is added, and the dish is served.

Despite what the name suggests, there is no tuna in this dish. Instead, it is made with pork leg or loin. The pork is cooked with white wine, peppercorns, juniper berries, rock salt, bay leaves, black pepper, and olive oil. It is then served with fagioli sgranati (white beans), cracked pepper and thinly sliced raw red onion that is finished with olive oil.

Ribollita is a tomato-based stew made with various beans, greens, breads, and cheeses.

aka Florentine meatloaf. Traditional Florentine meatloaf uses ground beef with the addition of local prosciutto. You can also find polpettone in the markets with mushrooms, artichokes, or spinach as the added ingredient instead of prosciutto.

Pappardelle al Cinghiale is made with ribbon pasta and wild boar. Traditionally, the boar is dry-aged and then marinated overnight in a wine sauce before cooking.

Tagliatelle Funghi Porcini e Tartufo comes in many variations, with vegetables used to create different textures and styles.

Desserts

Gelato is a popular sweet treat found everywhere, especially during the hot summer months. If you want the best, look for places that describe themselves with the word artigianale, meaning their ice cream is made in-house with natural ingredients.