10 Typical Dishes in Tuscany to try + amazing wine
As someone who loves cooking, eating, and traveling, Italy feels like a second home for my taste buds, and Tuscany holds a special place in my heart.
Each region of Italy boasts its own unique colors and flavors, and Tuscany is no exception There’s something magical about this region. It’s not just the sun-drenched hills, the medieval villages, or the Renaissance art that seems to pour from every corner, it’s the food.
Tuscan cuisine has a way of pulling you into its story, with dishes that feel like they’ve been kissed by the land itself. Here, the cuisine reflects its roots in peasant traditions, transforming humble, rustic ingredients into culinary masterpieces.
Tuscany being a farming land, the food might seem simple and rustic, but with the quality of fresh ingredients, I guarantee, you´ll have a wonderful and unforgettable gastronomical experience.
Prepare your taste buds and let’s dig in 10 Typical Dishes to try when in Tuscany!
10 Typical Dishes in Tuscany
1. Crostini
When visiting Tuscany, it’s almost certain that your dinner will begin with crostini—thin slices of toasted bread topped with a variety of delicious spreads. The most famous topping is chicken liver pâté, which dates back to the 16th century and is believed to have inspired French foie gras.
Another popular option is lardo, a delicate slice of cured pork fat, or burrata paired with truffles. Truffles are a regional specialty and feature prominently in many Tuscan dishes, especially during autumn when the truffle hunt takes place from October to late November.
2. Panzanella
Another popular use of bread in Tuscany is in the famous Panzanella, a flavorful salad made with moistened stale bread and fresh summer vegetables, all topped with vinegar and olive oil. It’s an easy and delicious dish that you can also prepare at home.
3. Pappa al Pomodoro
When we speak of Tuscan soups, we don´t think of liquid chicken broths. Tuscan soups are fully strong dishes, often thickened with bread, as they used to be referred to as food for the poor.
One of the most famous ones is Pappa al pomodoro, a thick tomato soup with basil served as a comfort food in the wintertime but can be prepared also in room temperature during the warmer months.
4. Ribollita
Another famous soup is the Ribollita, which literally means “re-boiled”, usually leftover minestrone with black cabbage and Cannellini beans, served during the colder time of the year.
5. Pici
One of Tuscany’s signature dishes is Pici, a type of hand-rolled pasta that is thick, rustic, and satisfying. Originating in the Siena area, pici is made with just flour and water, giving it a simple yet hearty texture that perfectly absorbs rich sauces.
Popular pairings include Pici all’aglione, featuring a bold tomato and garlic sauce, or Pici cacio e pepe, a creamy combination of pecorino cheese and black pepper.
6. Bistecca alla Fiortentina
Tuscany is a paradise for carnivores. One of its most famous dishes is Bistecca alla Fiorentina, a very large T-bone steak from a local breed of cattle, grilled over coal and simply seasoned with rosemary, sage, and olive oil. Traditionally, the steak is served al sangue, or blue rare, which brings out its full, rich flavor.
While you can request it cooked to your preference, be warned: the chef might not be thrilled with anything other than the classic preparation. After all, Fiorentina is all about honoring tradition.
7. Ragù al Cinghiale
Another famous meat dish here is wild boar, or Cinghiale in italian, a flavorful and juicy delicacy. One of the most popular ways to enjoy it is in a rich ragù, served over homemade pappardelle. It’s a dish truly worth traveling for.
8. Cacciucco
From the coastal town of Livorno comes Cacciucco, a rustic seafood stew packed with flavor. This dish is made with a mix of fish, shellfish, and squid, all simmered in a rich tomato and wine sauce with garlic and a hint of chili. It’s traditionally served over toasted bread rubbed with garlic, a perfect way to experience Tuscany’s seaside traditions.
9. Cantuccini
One of the most well-known sweet treats is Cantuccini, also known as Biscotti di Prato (Meadow biscuits). Made with flour, sugar, eggs, and usually almonds, these crunchy cookies are a Tuscan classic. They’re perfect with espresso or, for a more traditional pairing, dipped in Vin Santo, a dessert wine that complements them beautifully.
10. Torta della Nonna
Torta della Nonna is a classic Tuscan dessert that translates to Grandmother’s Cake. This simple yet delicious tart features a delicate shortcrust pastry filled with a rich, creamy custard made from eggs, sugar, milk, and a hint of lemon zest. It’s topped with pine nuts and dusted with powdered sugar, adding a lovely crunch and sweetness.
Despite its humble origins, Torta della Nonna is a beloved treat found in bakeries and homes across Tuscany and it truly tastes like a warm hug from Nonna herself.
The Wine
Tuscany is world-renowned for its exceptional wines, which reflect the region’s rich history, diverse terroir, and deep-rooted viticulture traditions. The star of Tuscan wine is undoubtedly Chianti, a red wine primarily made from the Sangiovese grape. Chianti is divided into sub-regions, with Chianti Classico standing out as the most prestigious, identifiable by its iconic black rooster seal. Its flavor profile typically includes red cherries, earthy notes, and a hint of spice, making it a perfect match for Tuscan cuisine.
For something more robust, try Brunello di Montalcino, crafted exclusively from Sangiovese Grosso grapes and aged for at least five years. Its complex flavors of dried fruit, leather, and subtle tobacco are unforgettable. Similarly, Vino Nobile di Montepulciano delivers a smooth, elegant wine that’s perfect for special occasions.
Tuscany is also known for Super Tuscans, modern wines that don’t follow traditional blending rules. These often combine Sangiovese with grapes like Cabernet Sauvignon and Merlot, creating bold and unique flavors.
If you prefer something sweet, Vin Santo is a classic dessert wine made from dried grapes. It’s rich and nutty, often enjoyed with above mentioned cantuccini, Tuscany’s famous almond biscuits.
Bonus Tips
When visiting this beautiful region, explore the small local markets, where you can find fresh bread, various types of cheese, salami, and some incredible street food.
A famous dish here is Trippa alla Fiorentina, a traditional recipe with roots dating back to Roman times. It’s made with beef intestine cooked in a tomato-based sauce and topped with pecorino cheese.
Another delicious option is Bollito, a classic Tuscan dish that turns simple cuts of beef into something rich and flavorful. Slowly simmered with onions, carrots, celery, and herbs, the meat becomes incredibly tender, absorbing the deep flavors of the broth. Traditionally, bollito is served with salsa verde, a zesty green sauce made from parsley, garlic, capers, and olive oil.
Finally, there’s the iconic Lampredotto, a sandwich filled with slow-cooked beef stomach (not spleen), prepared similarly to bollito and topped with a spicy salsa piccante. It’s a complex blend of flavors that everyone should experience at least once in their lives.
Castagnaccio, a rustic cakey is a true taste of Tuscan tradition. Made from chestnut flour, this cake has a naturally sweet, earthy flavor that feels both simple and sophisticated. It’s studded with raisins and pine nuts, which add a lovely contrast of texture and sweetness, and is often enhanced with a hint of fresh rosemary, lending a subtle aromatic touch.
Traditionally a peasant dish, castagnaccio was born out of necessity, using the abundant chestnuts found in the Tuscan countryside. Today, it’s cherished as a regional specialty, especially in the autumn and winter months when chestnuts are in season.
And there you have my top 10 typical dishes to try in Tuscany! Writing this had me practically tasting every bite all over again, and let me tell you, the food here is just as unforgettable as the rolling hills and Renaissance art.
If you’re planning a trip to Tuscany, make time to slow down, savor the flavors, and let the food tell its story. For me, nothing beats sitting at a little trattoria, a glass of wine in my hand, and discovering a dish that feels like it was made just for you.
Have you tried any of these dishes? Or is there something you’ve tasted in Tuscany that completely blew your mind? Let me know, I’d love to swap foodie stories and maybe even add a few more dishes to my list!
Eat well, travel often, and don’t be afraid to order seconds. Buon appetito!
