Appetisers
Antipasti are an important, and delicious, part of the menu in Tuscany. And the kings of all Tuscan antipasti are the crostini coi fegatini, slices of toasted or grilled bread topped with chicken liver paté. You’ll usually find them on menus referred to as crostini toscani. Delicate and moreish, they are mostly made using springy Tuscan bread.
Cured meat
Another glorious feature of Tuscan food is the array of cured meat and cold cuts (salumi e affettati) that are used as starters or in sandwiches. Top products come from locally bred pigs like the Grigio or Cinta Senese. They are the perfect match for a glass of Chianti wine.
Primi piatti – The first course
As in the rest of Italy, you’ll find plenty of pasta, which comes in all shapes and sizes. But if you want to stay faithful to Tuscan tradition, try the typical Tortelli alla maremmana (big ravioli filled with ricotta and spinach) or Tortelli di patate from the Mugello area. Pici are another favourite – thick spaghetti typical of the Siena area.
Bistecca and beyond
The renowned Bistecca alla Fiorentina is a thick T-bone (beef) steak cooked traditionally on a wood fire. The size is pretty impressive (600g- 1kg) and it’s only ever served rare. The outside needs to be almost burned while the inside should remain pink and slightly bloody.
Not for the faint hearted
There are some controversial dishes too. Trippa alla Fiorentina (tripe) is much loved by locals. Lampredotto or boiled cows stomach, is a popular sandwich filling in Florence. And in some selected trattoria you can still find Cervello fritto or fried cow brain, a real delicacy.
Soups. The best of wintery Tuscan food
But there is life beyond meat. Tuscany loves its vegetable soups too, most of which use stale Tuscan bread as a base ingredient. These recipes come from a long tradition of country cooking, and are based around the principal of kitchen economy.
