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Tuscan food
Away from the standard Italian food, and the tourist-oriented
"international" style restaurants, there is a genuine
local cuisine well known all around the world.
Specialties that one should not miss are fettunta or bruschetta
and crostini as "antipasto"- hors-d'oeuvre - small
slices of toasted bread with fresh tomato, garlic and olive
oil, sausage and ricotta sauce or other home made patés.
"Primi Piatti"- the first course is typically either
a pasta dish, a minestrone ( thick vegetable soup) or its
winter version ribollita ( including bread ). In the summer,
the panzanella ( salad with dry bread, fresh tomatoes, onions
and basil )
"Secondi Piatti" - the main courses are often meat
dishes, specially wild boar or chicken in the inland as Cinghiale
in umido or bistecca alla fiorentina, while fish is the main
course in the coast of Tuscany as for example, baccalà
or cacciucco alla livornese ( delicious stew of fish in a
hot sauce)
Every course could be accompanied with one of the excellent
wines that Tuscany has to offer, from The Chianti to the Brunello
di Montalcino, Sassicaia or Morellino depending on where you
are in Tuscany.
However, every province of Tuscany has its own cuisine and
specialties sometimes well different from the others and although
it tends to be simple cooking, it is infinitely varied in
flavour and presentation.
Essentials info:
First time in Tuscany
Where is Tuscany
How to reach it
Where to stay
When to come to Tuscany
What to bring with you
Temperature
Passports
Driving in Tuscany
Getting around
Medical care
Tuscan food
Opening hours
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Tuscany - Essentials info about Tuscan food
