Culinary Delights: Tuscany
Siena, Italy
While there are many destinations in Europe that offer unforgettable escapes to those with wanderlust souls, not all have the trifecta of beautiful landscape, remarkable culture and superb cuisine. For those of us with an enduring dedication to foodyism (yes, that’s actually a word), top notch gastronomy is a necessity when choosing a place to explore. By this point, I’m sure a few superstars in Europe come to mind when you think of amazing food. From rich chewy pasta, sharp parmigiano Reggiano and the sweet finish of a fresh cannoli, you are hard-pressed to find better cuisine than in Italy. Italy consistently ranks as one of the most visited countries in the world and it’s easy to see why. The turquoise Mediterranean ocean along the Amalfi coast, the rich history of Rome and Florence and world-famous fashion in Milan are just a few notable features of this beautiful country.
Tuscany is a region in central Italy that is famous for its world-class wine and enchanting, historic cities. The most visited city in Tuscany is its capital, Florence. Other beautiful cities in Tuscany include Pisa, Siena, Lucca & Montepulciano. This is a wonderful area of Italy and is relatively easy to explore thanks to the expansive rail system. Tuscan food is as beautiful as the landscape and equally exciting to explore. Here are my recommendations for must-try foods when visiting Tuscany, Italy.
Salumi
La Prosciutteria, Siena
As an appetizer to your meal, order a selection of Tuscan salumi, or cold meats. The most famous of these is prosciutto which is a dry-cured ham and tastes salty and slightly sweet. You’ll find various types of prosciuttos in Tuscany that are often named after the regions they are produced in, such as Prosciutto del Casentino and Prosciutto di Cinta Senese (from Siena). Prato Mortadella is a type of pork sausage made in the Tuscan city of Prato and uses a blend of spices and alkermes liqueur. Capocolla, also referred to as Copa, is a common salumi found in Tuscany and is typically seasoned with salt, pepper, fennel seeds and red pepper. For an impressive selection of Tuscan salumi and wine, visit La Prosciutteria with locations across Northern Italy. I visited their location in the beautiful city of Siena and the salumi was the best I had during my visit to Tuscany.
Lampredotto
Tripperia Pollini, Florence
While you’re exploring the beautiful museums and historic plazas of Florence, be sure to stop for an authentic, no frills lampredotto. The lampredetto is Florence’s savory street food served from a street cart. Despite the casual presentation, these sandwiches are packed with flavor and have lines of patrons waiting to order one. A classic lampredotto is made with meat from the fourth stomach of a cow that is boiled in a rich broth and served on a crusty bun. If the cow stomach is a little more adventurous than you’d like to be, try the bollito which is boiled beef served on a crusty bun. Order one (or both) at the famous Tripperia Pollini in Florence. I chose the bolito and it was tender, a little spicy and very savory. Delizioso!
Pizza
La Taverna di Pulcinella, Pisa
You simply cannot come to Italy without indulging in the best pizza in the world. Of course it’s the best- it was invented here. There are a few variations of pizza in Italy with the most popular being the Napoletena style. This pizza originated from Naples, uses wheat dough with simple, high-quality ingredients and is served thin and crispy. Napoletana pizzas are widely available in Tuscany and absolutely live up the hype. Sicilian style uses a thick crust similar to focaccia and is baked in a rectangular pan. For a lesser-known pizza, try the Pisan-style which uses cecina as its dough. Cecina is a flatbread made with chickpea flour. Using cecina as the base, these pizzas are cooked in a wood oven and served with traditional toppings. The result is a crunchy crust with a rich, nutty flavor. For the best Pisan-style pizzas, visit Pizzeria L'Arancio in PIsa.
Pasta
Pappardelle al Cinghiale, La lanterna Ristorante Pizzeria, Pisa
Pasta is another gem of Italian cuisine that cannot be missed during your time in Tuscany. It will ruin you for pasta options elsewhere so I suggest you eat your fill while you’re there! You’ll find pasta available across the country but there some varieties classic to Tuscany. Pappardelle al Cinghiale is a wide-noodle pasta served with wild boar sauce. Italians are known for being resourceful and this dish was developed due to the large population of wild boar in Tuscan forests. It is savory, rich and has absolute comfort food vibes. Pici pasta originated from Siena, Italy and is a thick, hand rolled noodle that is traditionally served with aglione (tomato sauce with garlic), bread crumbs or cacio e pepe. This pasta is chewy and crazy delicious. Some stellar restaurants for traditional Tuscan pasta are Trattoria Tiberio and Ristorante Toto' in Florence.
Pici pasta cacio e pepe, Ristorante Toto', Florence
Florentine Steak
Florentine steak, Ristorante Toto', Florence
Another dish that comes from the Tuscan capital is the famous Florentine steak, also called Bistecca alla Fiorentina. This is a T-bone steak that comes from an Italian breed of cattle called Chianina. The steak is traditionally cooked in a wood-fired oven and served charred on the outside and rare on the inside. In true Italian passion, it is served simply with salt and pepper then drizzled with Italian olive oil.
Tuscan Desserts
Cantucci di Prato, Ristorante Toto', Florence
For a sweet finish to your Italian meal, choose a tradition Tuscan dessert. Cantucci biscuits, known as Cantucci di Prato, originated from the Tuscan city of Prato. These biscuits are a form of biscotti which are twice baked with almonds and have a crunchy texture and nutty flavor. The biscuits are traditionally served with an Italian dessert wine, usually Vin Santo. You can eat them separately but to feel like a true Tuscan, dunk the biscuits into the wine. Buccellato is another Tuscan dessert made in the city of Lucca and is a cake baked with raisins and anise. Torta di Riso is a rice cake originating from the town of Massa and is made with liqueur.
Don’t forget to indulge in Tuscany’s world-famous wines while you’re here. Cin cin!
