Cooking style
of Tuscany

The homeland of the ancient Etruscans offers simple, straightforward food without embellishments.

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Famous specialties
of Florence and Tuscany

Among its culinary triumphs are:

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Bistecca alla Fiorentina

A thick, choice steak cut from the local Chianina cattle, charcoal broiled and flavored with olive oil, salt and pepper.

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Cenci

A crisp, deep fried sweet pastry lightly dusted with sugar.

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Fagioli al fiasco

Beans are charcoal simmered in an empty Chianti wine flask with water, olive oil and garlic.

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Trippa alla Fiorentina

Simmered tripe cut into strips and cooked in a casserole with tomato sauce, sprinkled with grated Parmesan cheese.

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Key Tuscan
cooking ingredients

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Olive oil

It rather than butter is widely used in cooking. The Tuscan town of Lucca is considered one of the best if not the finest producer of that pale gold liquid.

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Beansl

Another characteristic cooking ingredient is the bean, which goes into many soups and stews. "Alla Toscana" on a menu usually suggests a side order of beans.

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Beef

Although it is not true in the rest of Italy, beef is very popular in Tuscany.

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Seafood

Along the Tuscan coast one finds seafood specialties. They include the well-seasoned soup-stew Cacciucco as well as dishes made with baby eel.

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"a la Florentine"

Don't look for a spinach dominated cuisine in Florence despite the fact that "a la Florentine" sometimes implies "with spinach" on menus beyond Italy.

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Wines of Tuscany

Tuscany is the home of the world famous, ruby-red Chianti wine which can be mediocre or very good. For the latter, you will be on a right course if you look for Chianti Classico, identified by the black rooster insignia on the neck of a bottle without a straw covering.

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Best city for gourmets

Florence is the top all around food city in Tuscany. Criteria include cooking, food markets, cooking ingredients, cooking schools, beverages, dining and restaurants. Siena is the runner-up.

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Test yourself

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