Tuscan Food: a Culinary Journey Through Tuscany

What to try during your stay in Tuscany

Tuscany has a strong culinary tradition, with simple recipes, authentic flavours and many specialities that vary from one area to another: every corner of Tuscany is full of surprises when it comes to food!

Bistecca alla fiorentina, a symbol of Tuscan cuisine

The symbol of Tuscan cuisine par excellence is the bistecca alla fiorentina, an appetising beef steak, grilled or roasted, preferably from the Chianina breed of cattle of the Val di Chiana.

Peposo dell'Impruneta is another characteristic Florentine dish, a beef stew cooked slowly with Chianti wine and seasoned with pepper.

Fish lovers will appreciate cacciucco, a traditional dish from the coast between Livorno and Viareggio: a soup made with various types of fish, crustaceans and molluscs, prepared with tomato sauce and served on slices of toasted bread.

Cantucci and Vin Santo, the perfect end to a Tuscan meal

The perfect end to a typical Tuscan meal is one of the region's many desserts: for example, the classic cantucci, almond biscuits dipped in Vin Santo, a local dessert wine.

Legend tells of a Franciscan friar who, in a desperate attempt to save the lives of the Sienese stricken by the plague, gave them the wine used in the celebration of Mass. Of course, the sick were not cured as if by magic, but even a single sip brought a pleasant feeling of relief, so the spread of the practice and the positive reactions of the dying were accompanied by the belief that this wine had miraculous properties: and so this Mass wine became the famous Vin Santo.

Plan your next programme with us: discover Florence and Tuscany and Team Building.