Tuscany may be known for its rolling hills, Renaissance art, and medieval towns with iconic landmarks, but your eyes won’t be the alone in thanking you for visiting this splendid region of Italy. Tuscany will easily delight your tastebuds as well since food and drink is a way of life here as opposed to mere sustenance.

From its ancient olive groves that produce some of Italy’s finest olive oil to the sun-soaked vineyards that yield world-renowned wines with robust flavours, Tuscany is blessed with a rich culinary heritage.

Come with us as we explore the historical roots of Tuscany’s culinary traditions, uncovering its time-honoured cooking methods and notable ingredients sourced from fertile land and bountiful harvests. We’ll also highlight the best food and wine specialties that embody the soul of the region.

Best Food & Wine of Tuscany, Italy

History of Tuscan Cuisine and Cooking

The history of Tuscan cuisine is a story of resourcefulness and a deep connection to the land. Rooted in simplicity, Tuscan cuisine has managed to evolve over the centuries, yet also has managed to keep a lot of its original character and heart.

Typical food in Tuscany dates back before the Roman Empire to a region called Etruria. The Etruscans introduced the cultivation of grains, olives, and grapes, creating some of the world’s first olive oils and wines, two staples that of course remain central to Tuscan cuisine today.

The Romans built upon the Etruscan agricultural foundation, enhancing farming techniques and introducing new ingredients such as farro which remains a popular ingredient today in Tuscan soups and salads.

The Medici family was another huge reason for Tuscany’s embrace of cooking as a form of art. Although Medici’s wealth came from finance as they were a banking family, they were also patrons of the arts which including cooking.

The Medicis promoted the already popular Tuscan olive oil for cooking and also regularly hosted lavish banquets that featured innovative dishes and more refined cooking techniques. During the Medieval and Renaissance periods, unique breads also became a major staple of the Tuscan diet, leading to the creation of dishes like ribollita and panzanella.

Catherine de’ Medici helped spread Tuscany’s culinary traditions across Europe when she brought Florentine chefs to the French court upon marrying Henry II of France. This of course led to French haute cuisine.

Even monasteries played a significant role in preserving and developing Tuscan culinary traditions. Monks and nuns cultivated herbs, produced cheeses, and developed recipes that have been passed down through generations and still used today to temp foodies from around the world.

Notable Tuscan Ingredients

Olive Oil

The Medici family’s focus on olive oil was successful to say the least. They invested in ensuring the production and quality were of the finest and all but guaranteed that different types of olive oil including Tuscany one would become a key ingredient to many local dishes.

Tuscany’s “liquid gold” offers a high antioxidant content and presents an intense peppery flavour being that it’s usually pressed from less ripened green olives. You’ll find it featuring in countless Tuscan dishes, whether it’s drizzled over salads and vegetables or used in the preparation of meats and fish.

Pane Toscano

Most bread recipes call for salt, but not in Tuscany. The production of unsalted bread dates back nearly a thousand years and continues to accompany local soups and stews. The lack of salt makes it pair nicely with savoury flavours, and as such it complements instead of competes with items like prosciutto, salami, and pecorino cheese.

Pecorino Cheese

And speaking of pecorino cheese, it also dates back to Etruscan times. Produced from sheep’s milk, it can boast a mild and creamy flavour or offer a bit of a tangy taste as it matures. You can enjoy it as a snack all by itself or pair it with things like bread as mentioned before, or simply grated over Italian pasta.

Truffles

Tuscany has some of the best truffles in the world including San Miniato’s white truffle. This delicacy adds an earthy flavour to local pastas, risottos, or even your breakfast eggs. Tuscany is known for its annual truffle festivals and fairs where you can enjoy truffle tastings, hunting demonstrations, and a variety of truffle-based dishes.

The season for white truffles runs from late September to December, while the black truffle season runs from December to March. There are also black summer truffles which are harvested from May to August. That means there are fresh Tuscan truffles all year round.

Cinta Senese Pork

The meat from Tuscany’s rare breed of pig is flavourful and tender thanks to the acorns, wild herbs, and natural forage that make up its free-range diet. You’ll find the fat-marbled pork being used for the region’s finest cured meats, such as prosciutto di Cinta Senese and finocchiona.

Farro

Farro is an ancient grain with a nutty flavour and chewy texture. It goes perfectly with soups, salads, and side dishes. It’s a healthy grain that’s easy to digest, and it contains high amounts of fibre and protein. You’ll find it featuring in farro salad and farro soup.

Cannellini Beans

Sometimes referred to as Tuscan white beans, this local staple has been used as a so-called “meat of the poor” for countless generations due its affordability as opposed to more pricey meats.

A creamy and mild bean, they are used in dishes like fagioli all’uccelletto and ribollita where they have a tendency to absorb the intense flavours of herbs and olive oil that these dishes contain.  

Sangiovese Grapes

Famous Tuscan wines like Chianti, Brunello di Montalcino, and Vino Nobile di Montepulciano all use Sangiovese grapes. They are the number one grape variety grown in the region and help to produce fines wines that pair heavenly with local chefs’ rich and hearty dishes.

Sangiovese wines have a tendency to age very nicely and contain a high acidity, firm tannins, and flavours of red cherry, plum, and earthy notes

Porcini Mushrooms

A mushroom with a nice meaty texture, porcini mushrooms are yet another delight found in many local pastas and soups. Chefs often source them from the wild in places like the Tuscan Apennines.

The mushrooms with their white flesh hold up well to various cooking methods, making them a popular choice for use in a wide range of dishes. Their flavour can be best described as being a bit nutty and sweet, with a pleasant woodsy aroma.

Classic Tuscan Dishes

Pappa Al Pomodoro

This local signature soup embodies the true essence of Tuscan cooking. It may be a simple dish, but it provides such comfort for anyone fortunate enough to sit down to enjoy it. The soup blends ripe tomatoes, stale bread, sautéed garlic, olive oil, and basil into a hearty and thick, stew-like masterpiece.

It’s a dish that can be enjoyed year-round, although is especially favoured during cooler months where it warms the body and soul. The ability to make use of stale bread to create such a pleasing dish reflects Tuscany’s resourcefulness and practical approach to cooking.

Bistecca alla Fiorentina

Arguably one of the region’s most iconic dishes, this traditional Florentine bone-in T-bone steak is sourced from native Chianina cattle which is one of the oldest breeds in the world.  

The steak is best enjoyed rare to medium-rare, cooked over an open flame or charcoal. The goal is to sear the outside while maintaining the natural juices within, using just a hint of salt and pepper to season so as to not overpower the natural flavour of the meat.

Ribollita

Yet another signature soup of Tuscany, ribollita is a staple vegetable-based soup made with a variety of seasonal vegetables, cannellini beans, and once again stale bread. The soup is traditionally prepared by simmering these ingredients together, then reheating or “reboiling” the mixture the next day, which enhances its flavours and thickens its consistency.

Vegetables used for the soup often include onions, potatoes, celery, carrots, leeks, and tomatoes. The sautéed vegetables are combined with beans and broth and simmered until tender. The bread is then added and allowed to soak up the broth.

This dish is the embodiment of local “cucina povera” which emphasises using simple, readily available ingredients to create humble, yet flavourful and satisfying meals. As an added bonus, it provides a healthy source of fibre, protein, and essential vitamins.

Tuscan Appetisers

Florentine-style artichokes known as Carciofi alla Fiorentina are steamed or braised with olive oil, garlic, and herbs. It’s a simple preparation that avoids losing or overpowering the natural flavour of the artichokes with other ingredients.

Another popular appetiser is Crostini di Fegato, small toasted slices of bread topped with a spread consisting of chicken liver, onions, capers, and anchovies. The result is a rich and savory pre-dinner treat. The liver pâté is often seasoned with aromatic herbs and spices,

Delightful Tuscan Wines

Chianti Classico

This red wine produced from Sangiovese grapes in the region between Florence and Siena is a medium to full body wine with a long, dry finish. It presents vibrant red fruit flavours, balanced tannins, and hints of herbs and spices.

Then there is simply Chianti, a broader DOCG classification than Chianti Classico, and it includes wines from a larger area in Tuscany to include zones like Chianti Rufina and Chianti Colli Senesi.

Brunello di Montalcino

Another prestigious Tuscan red wine made exclusively from Sangiovese grapes, Brunello is a rich, full-bodied wine sporting flavours of dark fruit, tobacco, and leather. True to its name, you’ll find if produced exclusively in Siena’s Montalcino.  

Vino Nobile di Montepulciano

Vino Nobile di Montepulciano goes against the grain a bit by being produced by Prugnolo Gentile grapes as opposed to Sangiovese. With that said, these grapes are still a close local variant of Sangiovese grapes.

The wine typically features flavours of red and dark fruits, with additional hints of herbs, spices, and sometimes leather or tobacco much like Brunello di Montalcino. It has a medium to full body with well-integrated tannins and acidity.

Vin Santo with Cantucci

When it comes to dessert wines, look no further than Vin Santo, a sweet Tuscan wine, often served with cantucci which are Italian almond biscotti biscuits. Dipping almond-laden cantucci into this sweet, amber-coloured wine is the perfect way to top off any Tuscan meal.