This content is only available in English. Please suggest a new version in your language. These traditional cakes from Lamporecchio, a town near Pistoia, probably only known in Tuscany, are crumbly biscuit wafers with anise flavor, always present on the stands at village festivals and parties. According to a legend, read more
This content is only available in English. Please suggest a new version in your language. It’s hard to believe coccoli con crudo haven’t travelled outside Tuscany – yet! The near universal appeal is easy to understand, as is the endearing name, “cuddles;” puffed pillows of fried pizza dough, eaten plain read more
This content is only available in English. Please suggest a new version in your language. Squid and Spinach Stew. “Inzimino” is the Tuscan dialect for “zimino” stewed spinach or chard with tomato, it refers both to the cooking method and the ingredients, most often encountered in sepia inzimino with stewed read more
This content is only available in English. Please suggest a new version in your language. Unsalted Bread. One of the most interesting Tuscan gastronomic oddities is the so called “pane sciapo” or “pane sciocco”, which means insipid bread, bread baked without salt. A couple of theories try to explain the read more
This content is only available in English. Please suggest a new version in your language. Typical Florentine Street Food Lampredotto is one of the four stomachs of a cow, the fourth to be exact. The name “lampredotto” comes from the visible resemblance to the mouth of the lamprey eel which read more