Whether visiting a typical restaurant or going shopping at the market, I always like to investigate the typical foods and ingredients of each place I visit. The following 10 suggestions have been selected from my various stays in Tuscany.
Tuscany is an important province located in central Italy. Its capital is Florence, and other major cities include Lucca, Pisa, and Siena. But no matter how small they are, almost all towns are a magnet for tourism, because of the fantastic climate, the artistic and cultural offer, etc. And gastronomy, which I always consider part of the local culture, has an incredible world to offer. It is difficult to summarize so much variety in a short article, but here is my selection:
Ribollita
As a starter, this soup based on fagioli cannellini (Cannellini-type white beans) and different vegetables, especially Swiss chard and black cabbage. Its name means “re-boiled”, since it was cooked the day on the eve to be reheated the next day with a good piece of Tuscan bread.
Finocchiona
It is difficult to make a choice among the many hams and sausages that we can find, but those who like salami will surely be pleased to try this specialty with fennel. Wild boar hunting is practiced in the region, and I personally really like this meat and its derivatives. A good idea is to try a cheese and/or sausage board to have an express tour through the different flavors of this section.
Pappa al pomodoro
The so-called “poor kitchen” is full of this type of creative recipes so as not to waste food, like this one from Siena, which in this case seeks to use the bread from the day before. It is cooked with tomato, garlic, basil and a generous amount of extra virgin olive oil. The resulting soup can be served hot or cold, depending on the season.
Pici
Among the “primi” (normally pasta and rice), this type of pasta, thicker than the usual spaghetti, definetly stands out. Among the many possibilities that we will find in restaurants, I mainly recommend trying the pici al ragú di cinghiale (a tomato sauce with wild boar meat) or pici, cacio e pepe (a simple and delicious accompaniment of pecorino cheese and pepper).
Cacio is the way that the Pecorino Toscano cheese is mostly referred to in the south of the region.
Bistecca alla Fiorentina
Undoubtedly the main star dish: the thick cut of the cut steak (rib steak, T-bone steak, etc depending on which region you are from) is usually around 1.2 kilos and must be cooked over the coals for a short time, to be served well. juicy. There is no need for complicated sauces, a little salt is enough to enjoy its magnificent flavor. Prices vary according to the quality of the meat, mainly the degree of maturation on the bone. The original bistecca should be of the Chiannina breed, of beef between 12 and 24 months of age.
Trippa alla Fiorentina and Lampredotto
Two typical dishes from the harvesting recipe book, and whose main ingredient are the guts (“trippa”). The first is served as a stew, while the second could be considered the No. 1 of Tuscan fast food: it is served in a “panino”, bathed in its own cooking juices.
Cantucci and vin santo
For those who want to treat themselves with a sweet, we can’t forget this typical biscuit with almonds, cut into small pieces and baked for longer time. The result is harder and crunchier. Cantucci are world famous, however, it is less known that a local tradition is to enjoy them after dipping them in vin santo, a sweet wine typical of the region.
Tartuffo estivo
The highly appreciated summer truffle is collected throughout the region, and endless range of gourmet products are produced with it, such as cheeses, olive oil, pici and other pastas, salami, honey, etc. They can be found in specialized stores, local markets and even supermarkets.
Classic Chianti
Among the many Italian wines, Chianti is well known, but is sometimes confused with Chianti Classico. This protected designation of origin indicates that the grapes come from the historical region of Chianti, and furthermore, if it is a blend, it contains at least 80% of the Sangiovese type.
This wine also has a minimum aging of 12 months. Going up the pyramid, we find the Chianti Classico Riserva, with a minimum aging of 24 months, and the Chianti Classico Gran Selezione, produced with the best grapes from the farm and aged for at least 30 months.
Tuscan extra virgin olive oil
It is advisable to buy those products that bear the IGP seal, which means protected geographical identification, and which certifies their origin. Tuscan olive oil is highly prized and is produced only with the olives collected in the region, and the main types grown are Frantoio, Leccino, Moraiolo, Maurino, Leccio del Corno, Pendolino and Correggiolo.