Numerous varieties of cured meats produced in Tuscany, just to name a few: Prosciutto Toscano DOP and Salame Toscano. Finocchiona and Finto Tuna are prepared in Chianti. There are also many meats prepared with animals raised in the wild that feed on acorns and fruits, such as wild boar.

Pappa al pomodoro

Pappa al pomodoro is a poor first course of peasant origin, typically Tuscan, to be precise in Siena; prepared with stale Tuscan bread, peeled tomatoes, garlic, basil and plenty of extra virgin olive oil, it was made as an advanced bread recovery dish.



It is a typical “poor” dish of peasant origin, whose name derives from the fact that once the peasant women cooked a great quantity of it and then it was “boiled” in the pan in the following days, from which it takes the name of ribollita, because the real soup is heated twice, otherwise it would be a very ordinary soup of bread and vegetables.



Lampredotto is a dish of Florentine cuisine based on one of the four stomachs of cattle. It is a typical poor dish, still widespread in Florence thanks to the presence of numerous kiosks of the so-called “lampredottai”, or lampredotto vendors, located in different areas of the city as a typical street food.



The Florentine steak is a cut of beef or scottona which, combined with the specific preparation, makes it one of the most popular dishes of Tuscan cuisine. It is a high cut including the bone, to be cooked on the grill or on the grill, with a degree of cooking “to the blood”.



Ricciarelli are a typical dessert made with almonds, sugar and egg whites. The ricciarelli are made with a marzipan-type pasta, coarse-grained, very processed and enriched with a mixture of candied fruit and vanilla. They have the shape of a rice grain, are coated with sugar and rest on a wafer leaf.

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