The 10 Typical Dishes of Tuscan Cuisine
Tuscany and Florence, in particular, have an inestimable artistic, cultural and culinary value! The Tuscan capital is a must for those who love to be fascinated by Italian culture. Fascinating museums, historic streets and traditional food tastings in Florence, are the foundational aspects for a perfect holiday in full Italian style.
Today we will take a journey into Florentine gastronomy and discover traditional dishes. Your palate can only be delighted with the delicacies that this land is capable of offering.
What foods should you try absolutely in Tuscany?
The Florentine Steak
It is the queen of Tuscan cuisine, a classic of Tuscan and Italian cuisine. The characteristics that brought it to success and glory are its T-shape, the inevitable bone and its important thickness.
It is not a simple grilled meat. To make the difference are the breed of the animal, the height of the cut and the cooking, which have very precise parameters and unwritten rules, but well known to true connoisseurs.
There is no Florentine without Chianina. The calf of the Val di Chiana is, in fact, one of the most muscular on Earth. Here is the secret of this delicacy of the Tuscan and Florentine tradition. But that’s not enough. It is necessary that the cut of meat is precise and respects certain rules for shape, thickness and taste.
The meat must derive from the cut of the loin and must be as thick as the space present between one rib and the other of the animal. In simple terms, it is a steak at least 4 centimetres thick and weighing about 800 grams.
Last, but not least, the type of cooking. The Florentine must be cooked strictly on the grill, which must be at very high temperature. Only then will it be cooked at a right and constant temperature. Ready to taste this delicacy made in Italy?
The Ribollita
Ribollita is one of the most popular winter dishes in Tuscany and is a soup that contains different types of cabbage, beans, onions and carrots: a perfect mix to face the cold season. Its origins come from the ancient rural tradition due to its simple ingredients, yet nutritious and tasty. Stale bread is the protagonist.
The Lampredotto
The king of Florentine sandwiches is certainly the sandwich with lampredotto, or abomasum, one of the four stomachs of cattle. It is still part of Florentine culture thanks to the presence in the city of several lampredottai kiosks (lampredotto sellers). He has a strong taste and for this reason, not everyone likes it. The meat is cooked in water along with other ingredients and can be enjoyed together with the sandwich or as a simple boiled meat
Panzanella
Panzanella is a unique dish of the Tuscan tradition made with stale bread, red onion and basil, all seasoned with oil, vinegar and salt. This recipe requires bread to be left to soak in water for about ten minutes, then squeeze and add the other ingredients such as tomatoes or cucumbers. The dish, typically served cold, is characteristic of the Tuscan summer.
Pappa al Pomodoro (tomato soup)
It is a dish appreciated for its simplicity. Coming from the traditional poor cooking, among the main ingredients there is – in addition to the tomato – stale bread, used to reduce food waste. It is essential that the few ingredients required by the dish are of good quality and that the bread, as Tuscan tradition dictates, is without salt.
Panigacci
They are discs of unleavened bread whose preparation takes place on red-hot texts on the fire. The batter is placed on the text, it is flour mixed with water and salt, whose consistency can be more or less soft depending on the cooking you prefer. They can be accompanied by cheeses, stracchino, sauces and cold cuts, but I suggest you also try the sweet version with hazelnut cream.
The Caciucco
For fish lovers, here is a typical dish of Tuscan seafood cuisine. It is a fish soup rather complicated to cook, due to the different cooking of the various types of fish.
Among these: crustaceans, molluscs, octopus, cuttlefish, squid and redfish. Once cooked, the fish is served on toasted bread to which tomato sauce is added. Of course, don’t forget to accompany everything with a good glass of wine.
The Castagnaccio
Finally, it’s time to introduce you to some traditional Tuscan food desserts. Castagnaccio, made with chestnut flour, is particularly appreciated in autumn. Also this dish comes from the poor tradition, when the farmers did not have many ingredients available.
The Torta Co’ Bischeri
Also not to be missed is this cake made from short pastry with a chocolate filling, boiled rice, raisins, grapes, pine nuts, candied fruit, nutmeg and liqueur. A veritable explosion of flavours to delight your palate.
The Cantucci
The Florentine tradition also includes cantucci, dry and delicious biscuits with a strong taste. Excellent for ending a meal, especially if accompanied by a glass of vin santo or a good liqueur.
They are suitable for any occasion, even for your Tuscan breakfast. Ready to go on the gastronomic tour of this beautiful area?
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