From jaw-droppingly good leftover bread stews to juicy Florentine steaks grilled over wood fires, Tuscan food is simple, creative and deeply delicious. Rustic yet refined, the cuisine embodies the essence of the region and secures Tuscany’s place as one of Italy’s most beloved culinary destinations.
In this article, we dive into the region’s distinctive cooking style, exploring its humble roots, gourmet ingredients, celebrated wines and a selection of our favourite Tuscan dishes.
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Get to know Tuscan cuisine
Whether you’re exploring the magnificent city of Florence or the rolling hills of Chianti, bring your appetite as Tuscany is undoubtedly one of Italy’s culinary epicentres.
Tuscan cuisine is defined by simplicity, creativity and a deep respect for local ingredients. At its heart lies cucina povera or ‘kitchen of the poor’ – a historic cooking style that transforms simple seasonal produce and leftovers into dishes with extraordinary flavours. For example, in classic Tuscan dishes such as panzanella and pappa al pomodoro, tomatoes and stale bread are the stars.
The cuisine celebrates the rhythm of the seasons, with hearty vegetable soups during the winter, spiced cakes in autumn, and fresh salads in summer. Few regions embody seasonality and sustainability as naturally as Tuscany.
Today, vegetables, legumes, and fragrant herbs remain central, but modern Tuscan cooking also embraces indulgence, from succulent cuts of local meat to prized truffles. Slow cooking methods like stewing and roasting are used to draw out deep flavours, while grilling over wood honours the region’s rural traditions.
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Must-try dishes when visiting Tuscany
No matter the season, Tuscany always has a dish ready to impress. You can enjoy the following in most restaurants and trattorie across this iconic region.
Ribollita
If you can only try one dish in Tuscany, make it ribollita. This thick and comforting soup of leftover bread and vegetables may sound basic, but it perfectly embodies the region’s frugal yet flavour-packed culinary roots. Rich, hearty and nourishing, it’s a true taste of Tuscan tradition.
Bistecca alla Fiorentina
While vegetables are the heroes of Tuscan cuisine, bistecca alla Fiorentina reflects the region’s more indulgent side. This signature Florentine dish features a thick-cut T-bone steak from local Chianina cattle seasoned with nothing more than salt, pepper and olive oil, before a grilling over wood or charcoal.
Wild boar ragu
Known locally as ragù di cinghiale, this hearty slow-cooked sauce is made with marinated wild boar, red wine and aromatic herbs, and often served with ribbon-like pappardelle. Not only does it reflect Tuscany’s hunting traditions, it also highlights the region’s enthusiasm for robust, earthy flavours.
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Anything with truffles
Often described as the jewel in Tuscany’s culinary crown, truffles add an unmistakable earthy aroma to countless dishes. Found in well-guarded woodlands around Siena and Pisa, today they are still gathered by expert hunters and their dogs. While rarely eaten alone, truffles elevate pasta, risotto and even eggs into something memorable. For a real treat, join a truffle hunt and savour the day’s finds prepared fresh.
Panzanella
Panzanella is a different take on a summer tomato salad, created from ripe tomatoes, dried bread, onion, basil and a simple dressing. It’s another must-try food in Tuscany, particularly on a long evening with a glass of Chianti Classico during the balmy summer months.
Castagnaccio
Castagnaccio is a rustic cake that epitomises cucina povera. Made without eggs, dairy or gluten, this traditional Tuscan food relies on the natural sweetness of chestnut flour, enriched with pine nuts, rosemary, olive oil and a pinch of salt. Traditionally baked in the autumn, it’s simple yet surprisingly indulgent.
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Farmhouse to fine dining: Tuscany does it all
The beauty of Tuscan cuisine is that you can enjoy the best of it wherever you sit down. Whether you’re enjoying a short city break or exploring the region more expansively on a self-guided driving tour of Tuscany, you’ll dine on dishes celebrating humble local ingredients and centuries of refinement.
It’s difficult to beat a hearty vegetable soup served on a chequered tablecloth in a laid-back trattoria, or a simple cecina sandwich (filled with a traditional chickpea flatbread) in the shade of an olive tree. In Tuscany, simplicity is revered.
At the other end of the Tuscan food spectrum, the region’s many Michelin-star establishments dazzle with their showstopping dishes, presentation and service. One of our favourites is Borgo San Jacopo, on the bank of the river Arno in Florence. This sophisticated yet unstuffy restaurant places emphasis on thoughtfully presented dishes crafted with fresh local ingredients. Chef Claudio Mengoni marries Tuscany’s robust flavours with the brightness of southern Italy, creating a high-end dining experience that’s become an essential stop on any Tuscany food and wine tour.
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Local wine, olive oil and other Tuscan gourmet essentials
While the mesmerising scenery and renaissance history are alluring, it’s the food and wine that make Tuscany a true bucket-list holiday destination.
It’s an illustrious wine destination with Chianti at its heart, where the Sangiovese grape reigns supreme. In recent decades, the growing range of Super Tuscans – leaning on international grapes such as Cabernet Sauvignon and Merlot – has added further depth to the region’s output. Beyond Chianti, Tuscany is also home to prized wine towns such as Montalcino and Montepulciano, where a tasting or two is essential. In Tuscany, whether you’re eating steak or salad, no dish feels complete without an accompanying glass of vino.
Tuscany is also a respected producer of olive oil. While its output may be a drop in the olive oil ocean compared to regions like Puglia and Calabria, Tuscan oil is celebrated for its high quality, with a distinctive pungency and peppery flavour. You’ll enjoy it drizzled on soups, brushed onto grilled meats or poured over bread, but for deeper appreciation, enjoy a tasting at an oil mill.
As in every Italian region, cheese also plays a big role in Tuscan cuisine. Pecorino Toscano, Pecorino di Pienza, and fresh sheep’s milk ricotta showcase the area’s pastoral heritage, each with flavours that range from delicate and creamy to sharp and complex.
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Discover Tuscany on a luxury tour celebrating food, wine and so much more
Take an unforgettable tour of Tuscan food and wine with our bucket-list luxury adventure through Tuscany. Travelling in a fleet of stunning supercars, you’ll drive your way through serenely captivating landscapes, immerse yourself in authentic Tuscany and indulge in standout food and wine throughout – including a visit to Florence’s famed indoor food market and an evening at Borgo San Jacopo.
If you want to learn more about this unforgettable Italian tour or any of our signature journeys, speak with our friendly travel concierge team today.
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