The most famous recipes of Tuscany

Wine Tasting Tour in Tuscany with local food degustation

On 13 December 2018
In Places to visit Tips for travellers
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Every region of Italy boasts of having the best culinary tradition. A bit ‘of healthy parochialism, mainly due to historical reasons, full of taste and good food.
But on several occasions, on the podium of Italian gastronomy there are the typical Tuscan recipes. Born from the imagination of peasants of centuries and centuries, and evolved over time, Tuscan recipes are based on poor but fresh ingredients: bread, oil, tomatoes and wine are the master. So let’s see some of the most famous recipes of Tuscany.

Ribollita

Ribollita is one of the most famous and imitated Tuscan dishes: a soup created from bread and left to boil with vegetables such as cabbage, beans and carrots. Do not go blended, you need to savor the consistency of the ingredients. Amalgamating, the bread melts, giving balance to the dish. Needless to say, the ribollita, just before being served, should be seasoned with a little bit of Tuscan oliven oil, of the best quality.

Pappa al pomodoro

Another soup, similar in the process to the ribollita but of completely different taste: it is the pappa al pomodoro, a dish of Tuscan gastronomy that has become a real icon. Rediscovered by modern chefs, his recipe is simple, and the ingredients are simply bread and fresh tomatoes or in sauce. Just chop the bread and boil together with the tomatoes, adding salt and pepper, and serve hot with a leaf of fresh basil and a drizzle of Tuscan olive oil.

Bistecca alla Fiorentina

The real star of the recipes of Tuscan gastronomy is the Florentine steak. A succulent and soft beef cut, to be served strictly to the blood after being cooked on the grill. Apparently simple, making the perfect steak is a task that requires years and years of experience, both for cooking and for the choice of meat. It is served on a hot plate, seasoned with salt, pepper and Tuscan olive oil, and goes perfectly with a nice glass of red wine. As a side dish, the beans are in olive oil: the fries are left to the tourists.

Schiacciata con l’uva

Of all the desserts of the typical Tuscan cuisine, the choice falls on the schiacciata with grapes, which is only found between September and October. A delicious cake, apparently a simple cake with grapes on top, but once tasted you will not be able to do without it!

Torta co’ Bischeri

It is a typical dessert of Pisa and its province. Its origins are very ancient; it seems, in fact, that this dessert was prepared to welcome the pilgrims who arrived along the Via Francigena to celebrate the Feast of Saints on April 28th. Crucifix of the Miracle.
It is a cake made of a short pastry enriched with a mixture of chocolate, rice, raisins and pine nuts, the latter strictly coming from the nearby Parco di Migliarino, S. Rossore and Massaciuccoli. This is the classic filling, but other variants are commonly found, without chocolate, enriched with ricotta or in a usual combination of beets and raisins.

Where to taste Tuscan cuisine

Since Tuscany is a very touristy region, it is difficult to find authentic flavors of tradition that are not sold off or contaminated. Avoid the historic centers of Florence, Pisa and Siena, where you will find high prices and raw materials of poor quality. The best thing to do is to go to the villages of the Tuscan countryside, where the food is genuine, the flavors are excellent and the prices are low.

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