This content is only available in English. Please suggest a new version in your language. “Pici” are the typical pasta from Siena, a thick round noodle with a spaghetti shape but easily triple in diameter. They are most often served “al’aglione” with garlic sauce (either “white” or “red” with garlic read more
This content is only available in English. Please suggest a new version in your language. Pasta with Wild Boar. Tuscany eats more bread than pasta. Two of their signature primi aren’t pasta but bread enriched “soups,” ribollita and pappa al pomodoro, but put those aside and there are regional pastas read more
This content is only available in English. Please suggest a new version in your language. Atypical from most Tuscan desserts, which rely on “poor” ingredients, the Panpepato, born in the Middle Age, is a “noble” cake due to the presence of pepper, a very prestigious and expensive spice which was read more
This content is only available in English. Please suggest a new version in your language. Gelato, artisanal ice cream, was invented in Florence during the Renaissance period by a poulterer named Ruggeri. Ruggeri took part in a contest held by the ‘de Medici family who wanted to find “the most read more
This content is only available in English. Please suggest a new version in your language. An all encompassing name for all sorts of fried foods, but most often referring to sweet fritters which, at least in the region surrounding Florence have two main types: yeast and flour based fritelle, similar read more
This content is only available in English. Please suggest a new version in your language. This is definitely one of the few cases of English language influencing Italian; and even more improbably, Italians following the lead of English cooking. But the famous Florentine “bistecca” derives from the British who took read more
This content is only available in English. Please suggest a new version in your language. Crostini aren’t unique to Tuscany, but they are certainly prevalent, and play a part of most antipasto plates or menus. It is just your basic bread topped with extra flavorful ingredients. The most common crostini read more
This content is only available in English. Please suggest a new version in your language. Typical Autumn Chestnut Cake. This not-too sweet cake made from chestnut flour developed long ago among poor farmers and peasants, where the chestnut once formed the base of the peasant diet due to their low read more
This content is only available in English. Please suggest a new version in your language. Naples has pizza, Rome has Carbonara. Yes, you can now find Carbonara everywhere in Italy, but it was invented in Rome and it is at its best here. The now-classic combination only came to be read more
This content is only available in English. Please suggest a new version in your language. This traditional dry crunchy cookie or biscuit has a long narrow shape, with the shape of a slice of bread was originally the dry cookie from Prato, then toasted for longer conservation. Traditionally, it is read more