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Tuscany, a region in west-central Italy, has an incredibly diverse cuisine. As with the rest of Italy, however, there is a passion for fresh, local produce, such as tomatoes, truffles and olive oil.
Tuscans were once referred to by the rest of Italy as "mangiafagioli" or bean eaters for their very basic, peasant food. Farmers with little money had to base their meals on basic products such as bread, beans or pasta. Today, Tuscan gastronomy has remained simple but delicious, and is combined with delicious local wines that enhance the flavours of the dishes.
To whet your appetite before your stay in Tuscany, here are some typical products of the local cuisine.
Like bread, olive oil plays an important role in Tuscan cuisine and replaces butter in almost every dish. In restaurants you will often be served a bowl of oil with the famous salt-free bread. Your stay in Tuscany will provide you with the opportunity to taste this delicious condiment and even take a few bottles home with you. The olive harvest takes place between October and early November.
Bread plays a very important role in Tuscan gastronomy, especially in the countryside. It is often not very popular with visitors, as it is only lightly salted and can dry out quickly, but it is delicious when prepared on the same day. It is often eaten as a side dish with cold meats, cheeses or soaked in olive oil. Leftover bread is often used to make soups and dishes such as ribollita or panzanella salad.
Porcini mushrooms (funghi porcini) are very popular in Tuscan cuisine due to their nutty taste. They are harvested in autumn and are highly nutritious. If you want to enjoy all the flavours of these mushrooms, try them in a creamy risotto or in a sauce to accompany a pasta dish.
Tuscan dishes are often accompanied by a refined and luxurious ingredient: the truffle. Head to San Miniato, a small town in Tuscany, to find the world's most sought-after white truffles. Take advantage of your gourmet stopover to taste the tagliatelle al tartufo, a pasta covered with truffle shavings, a true typical dish of the Tuscany region! The autumn months are the ideal time to taste and buy this precious fungus.
After having fallen into oblivion for a long time, the cultivation of saffron in San Gimignano resumed in 1999 and it is the only European saffron to have obtained the DOP (Protected Denomination of Origin). In Chianti and the Florentine hills, many companies are now devoted to the cultivation of this precious spice. The complexity of its extraction explains its very high cost: to obtain 1 kg of dry saffron, 150,000 flowers are needed! To fully appreciate its refined flavours, ask for a "risotto al zafferano”.
Italy is famous for its cheeses, and Pecorino is a favourite. If you travel to Tuscany, you can't miss this sheep's milk cheese with its intense taste!
The region's signature cheese is made from sheep's milk, and is typically grated over pasta or risotto. There are many places to sample these cheeses, like Monteroni d'Arbia, Siena, where they have been making cheese since 1986. You can try 5 or 6 cheeses, bread and local wine for lunch. Also at Tenuta Vitereta, Arezzo, where you can try the Abbucciato style of Pecorino with their own wines and olive oil.
Traditionally cut in a T shape, this generous piece of grilled meat is typical of Tuscany, and more specifically of the city of Florence. This piece of meat is grilled unadorned over a wood fire. For a good bistecca, Chianina, a local Tuscan breed, is preferred.
