The region of Tuscany is known for its rolling green hills peppered with elegant Mediterranean cypress trees, centuries-old villas nestled in between vineyards, and the Renaissance city of Florence that’s bursting with so much art and culture. It should come as no surprise then that Tuscany is considered to be one of the most beautiful Italian regions, as well as one of the most popular areas amongst visitors.
The region is also home to a rich cuisine steeped in layers of tradition. Like much of Italian regional cuisine, many of Tuscany’s dishes descend from peasant tradition. Ranging from sweet to savory, with classic meals and popular street food snacks, there’s a lot that visitors can sample from.
These are five traditional Tuscan dishes you need to try on your next trip to Tuscany if you want to eat like a local. Buon appetito!
Crostini Toscani
Chicken liver pâté, anyone? Crostini Toscani are a classic appetizer in Tuscany. They’re small slices of bread, toasted to golden perfection, brushed with olive oil and smeared with creamy chicken liver pâté.
Bistecca alla Fiorentina
A meal that needs no introduction, la Bistecca alla Fiorentina, Florentine steak, is one of Tuscany’s most traditional and famous dishes. It’s a large porterhouse steak, usually clocking in at two or three pounds, that’s renowned for its tenderness. Seasoned with olive oil, salt, and rosemary, it’s always thickly cut and cooked al Sangue, rare and juicy.
Torta di ceci
Torta dei ceci, roughly translated to chickpea cake, is a popular Tuscan street food. It’s a thin, crispy pancake made with chickpea flour that can be sprinkled with black pepper or sandwiched between focaccia and grilled aubergines. It’s naturally vegan and gluten-free.
Lampredotto
Lampredotto is a traditional Florentine street food offal sandwich. Made with abomasum, the fourth and final stomach of cattle, it’s slow-cooked and tenderized in a broth with tomatoes, celery, and onions. The mean is cut and stuffed into a grilled bun that is then dipped in the broth for extra flavoring. The sandwich can be eaten with just salt and pepper or dipped in a green sauce made from garlic, parsley, and anchovies.
Castagnaccio
Castagnaccio is a gluten-free cake made with chestnut flour, walnuts, rosemary, raisins, and olive oil. It’s usually consumed in the autumn when the chestnut season arrives in the area. It was once a peasant food, as fruit-based cakes were a luxury and chestnuts were widely available.
Asia London Palomba
Asia London Palomba is a trilingual freelance journalist from Rome, Italy. In the past, her work on culture, travel, and history has been published in The Boston Globe, Atlas Obscura, The Christian Science Monitor, and Grub Street, New York Magazine's food section. In her free time, Asia enjoys traveling home to Italy to spend time with family and friends, drinking Hugo Spritzes, and making her nonna's homemade cavatelli.