This content is only available in English. Please suggest a new version in your language. This is a whole category of cured meat from the thick hand-sliced Tuscan prosciutto, more salty and flavorful than the “Sweet” Parma prosciutto to the classic Finocchiona or Sbriciolone a thick cylinder of soft ground read more
This content is only available in English. Please suggest a new version in your language. Tripe with Tomato Sauce Tripe stewed until incredibly tender in a mild tomato sauce and topped with grated Parmesan cheese.
This content is only available in English. Please suggest a new version in your language. Ravioli with Meat Sauce. Many regions in Italy boast spinach and ricotta ravioli, and they go by many different names and have different sauces, but in Tuscany they are served with a spare serving of read more
This content is only available in English. Please suggest a new version in your language. Typical Florentine Lenten Cake. Going against anything you might think, Schiacciata alla Fiorentine (Florentine Schiacciata) is a dessert which originated in Chianti. Once these flat cakes were made similar to Colomba or Panettone and flavored read more
This content is only available in English. Please suggest a new version in your language. These giant wild mushrooms are justly famous for their intense woodsy flavor. Once dried, they flavor many soups, sauces and stews. When fresh they are often enjoyed simply prepared, in Tuscany with the classical accompaniment 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. 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. 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. Fava Beans or Broad Beans. What Tuscans call “baccelli” and Brits call “broad beans” go by “fava beans” in the US or “fave” in much of Italy. Throughout Tuscany these big, broad, bright green pods 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