Tuscany
The Heart of Italian Food
Tuscany
Regional Food Guide
Tuscany draws more visitors than almost any other Italian region, and the food is a big part of why. But the dishes most people know – the bistecca, the ribollita, the wild boar ragù – are only part of the story. This guide covers the full range of Tuscan cooking, from Florence to the Maremma coast.
Tuscany Classics
Tuscany draws more visitors than almost any other Italian region, and these are the dishes that most of them will recognise from their trip. From the bread soups of Florence to the wild boar ragù of the hill towns, these are the recipes most associated with Tuscan cooking – the ones that show up on menus across the region and the ones worth learning to cook at home.
Featured Recipe
Pappa al Pomodoro
Pappa al pomodoro is made when tomatoes are at their best and bread has gone stale. Ripe tomatoes, garlic, basil and day-old bread cooked together until thick. It takes 20 minutes and tastes completely of summer. This is the Tuscan dish to cook right now.
Latest Tuscany Recipes
Tuscany has a much deeper recipe catalogue than most visitors discover – dishes that vary from the coast to the mountains, from Florence to the southern Maremma. These are the recipes that sit beyond the standard tourist menu, but are just as essential to Tuscany’s food.
Ingredient in Focus
Cinghiale - Tuscan Wild Boar
Wild boar has roamed the forests and scrubland of Tuscany for centuries. In autumn, when the hunting season opens, cinghiale moves from the hillside to the table – slow-braised in red wine, served over pappardelle, or cured into salami. It is one of the most distinctive ingredients in Tuscan cooking and the dish most visitors remember long after they get home.