10 typical Tuscan dishes

During a trip to Tuscany, the pleasures of the table undoubtedly occupy a place of honour. Made up of preparations with peasant origins but intense flavour, Tuscan cuisine will give you truly memorable gastronomic experiences. Here are 10 typical dishes of one of the most appreciated and tasty gastronomies in Italy, which has become famous throughout the world.

The Florentine steak

The symbol as well as the most famous dish of Tuscan cuisine is the Florentine steak. It has a history at least as old as that of the city from which it takes its name. Already Pellegrino Artusi (1820-1911), the author of the most popular Italian recipe book ever, wrote about it, indicating its ideal measurements and weight. The meat used is Chianina beef, but Maremma, Marche and Romagnola are also tolerated. It is obtained by cutting the sirloin: it has a T-bone in the middle with the fillet on one side and the sirloin on the other. It has to be cooked on the grill, without any seasoning, and served rare. Only after cooking is a little salt and pepper added.

The ribollita

One of the region’s most popular specialities is ribollita, the traditional Tuscan soup par excellence. As famous as the Florentine steak, it is prepared with stale Tuscan bread, beans, black cabbage and savoy cabbage, potatoes, onions, carrots and extra virgin olive oil. It is a winter dish not only because it should be served hot, but also because its main ingredient, the black cabbage, only gives its best with the first frost, i.e. it gains vigour, crunchiness in the leaves and more intense flavour. Why is it called this? The word itself says it, because it is cooked several times (and, the more it is ‘re-boiled’, the better and tastier it becomes). Its origins date back to the Middle Ages.

The pappa al pomodoro

Another great classic of Tuscan gastronomy is pappa al pomodoro, a ‘poor man’s’ dish of peasant origin that, like ribollita, has all the typical characteristics of this region’s cuisine: it is very intense, with strong flavours and the bread (obviously Tuscan, i.e. bland with a crunchy crust and soft crumb) is the main theme. Beloved by young and old, it is made with simple and genuine ingredients: stale bread, tomatoes, garlic, extra virgin olive oil, a pinch of chilli pepper and basil to taste. The dish can be prepared all year round because, in addition to fresh tomatoes, peeled tomatoes are also included in the recipe. It can be enjoyed hot or cold.

The black croutons

Black croutons are the Tuscan antipasto par excellence and can never be missing from the table on feast days or special occasions. Its flavour recalls ancient tastes and allows no middle ground: it is either loved or hated. It is toasted Tuscan bread (often in the dedicated form known as ‘crostini whip’) on which is spread a delicious pate traditionally prepared with chicken livers, onions, celery, carrots, capers and a little butter. Sometimes the slices of bread are soaked in hot broth before the pate is placed on them. The adjective ‘black’ is related to the very dark colour of the preparation.

The panzanella

Panzanella, also known as ‘panmolle’ or ‘wet bread’, is a tasty summer dish of ancient rural tradition that originates from the need not to throw anything away. It is prepared with fresh vegetables (well-ripened tomatoes, cucumbers, onions and basil) and stale Tuscan bread, which is soaked in water and then squeezed, before being combined with the other ingredients cut into small pieces. All seasoned with olive oil, vinegar and salt. But it can be declined in many ways and also lends itself to the addition of other ingredients such as anchovies, capers, olives, garlic and chilli pepper. Mention of this dish can be found in a 14th century writing by Boccaccio.

Pappardelle with wild boar ragout

Among the first courses, one must try pappardelle with wild boar ragout. Pappardelle are a typically Tuscan format of egg pasta (similar to tagliatelle but much wider). The name is said to derive from the Latin verb ‘pappare’, meaning to eat, which in Tuscan dialect corresponds to consuming a food with almost childlike joy and pleasure. They can be seasoned in a thousand different ways, but their rough and porous surface, with its rustic dough, is ideal for pairing with intense and decisive meat sauces, especially game sauces such as wild boar ragout, also typical of Tuscany.

Versilian tordelli

Tordelli, strictly with a d and not a t, are a very rich filled pasta typical of Versilia. They are never missing from the table, especially on holidays, in Seravezza, Camaiore, Pietrasanta, Viareggio, Forte dei Marmi and Massarosa. Just looking at them makes your mouth water. They are nothing more than large ravioli, usually crescent-shaped, filled with meat and vegetables, which go perfectly with meat sauce. Although, as is the case with all traditional dishes, every family has its own system, every small town has its own variation, but this never harms its goodness.

The pici all’aglione

Pici all’aglione is a traditional peasant dish, originally from the Val di Chiana, that combines two great elements of Tuscan cuisine. Pici are a fresh pasta format, similar to spaghetti but thicker, based on water and flour. And they are traditionally dressed with aglione sauce, which, as the name suggests, has fresh garlic as its main ingredient. Aglione is a variety of garlic (increasingly rare and precious) grown in the Val di Chiana area that is characterised by its very large cloves and delicate flavour.

The cacciucco

Another speciality to try is cacciucco, a fish soup widespread throughout the Mediterranean area but with variations that in Tuscany vary from coast to coast. The most famous are Livorno’s and Viareggio’s. The difference, apart from the fish (rocky in Livorno, sandy in Viareggio), is philosophical: the Livornese has a stronger flavour, it is sautéed, there is a lot of garlic and the fish is not filleted, while the Viareggio style is lighter, there is no sautéing, no garlic and the fish is all boned. Apparently the name is an Italianisation of the Turkish ‘kuciuck’, which means ‘minute’, ‘little thing’. And indeed, this delicious dish is composed of a variety of fish cut into small pieces.

The lampredotto

Lampredotto is a typical Tuscan dish originating in popular Florentine cuisine. It corresponds to one of the four sections of the cattle stomach, the abomasum to be precise, which is boiled for a long time with herbs so that it is tender and tasty. It can be eaten ‘in purity’ or cut into slices as a filling for the classic Tuscan sandwich, the semelle, and accompanied by various seasonings: ranging from simple salt and pepper to the classic salsa verde and even spicy oil. In addition to the kiosks of the so-called ‘lampredottai’, it can also be found on the menus of restaurants not necessarily devoted to traditional cuisine.