GASTRONOMY AND TYPICAL TUSCAN DISHES

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Tuscan cuisine is one of the richest and most appreciated in Italy. It is a simple, tasty cuisine that uses natural, earth and quality ingredients. If you plan to travel to Florence, Siena, Pisa or take a route through Chianti, Val d'Orcia or Maremma, one of the things you have to do without fail is to try some of the typical Tuscan dishes. Today we are going to tell you what are the dishes that you should eat in Florence (and in the rest of the region):

STREET FOOD / SNACKS

Panino al lampredotto: a dish with different opinions, there are those who love it and who hate it. Possibly who hates it never got to try it. The panino al lampredotto It's nothing more and nothing less than a sandwich stuffed with cow guts. It may sound disgusting and look dubious, but it is delicious, which is what it is, right?

Crostini toscani: Tuscan toast spread with pate, with tomato and oil, with chicken liver, or with any other specialty. Delicious!

Schiacchiata: A typical Florence sandwich that is prepared with a fairly hard focaccia bread, stuffed with ingredients such as cheese (try the Tuscan pecorino!), charcuterie (Tuscan ham and porchetta are our favorites!) and some sauce.

FIRST COURSES

Ribollita: a stew made with bread, beans, spinach, black cabbage, tomatoes, zucchini and potatoes. Eye: although the ingredients are all vegetarian, sometimes animal broths are used ... so if you are a green traveler better ask!

Pappa al pomodoro: This one is suitable for vegetarians! It is a tomato puree as simple as it is delicious: it is prepared with tomato, Tuscan bread that has no salt, garlic, basil, pepper, olive oil, salt and broth.

Panzanella: a kind of salad made with Tuscan bread (hard and without salt) that gets wet in water. Tomatoes, cucumbers, red onions, olive oil, basil, salt and pepper are added to the mixture.

Pici all'aglione: The pici are a Tuscan pasta similar to spaghetti but thicker (mmm!), the all'aglione sauce is prepared with tomato, a lot of garlic and a pinch of chilli pepper.

Pappardelle al cinghiale: pasta with wild boar ragout, simply delicious ... we couldn't stop asking for it again and again :-p

SECOND PLATES

Fiorentina: the most famous Tuscan dish! It is a beef steak or ox that is cut with an important thickness. It is prepared exclusively grilled and usually served undercooked. If you are not a vegetarian your palate will fall in love. It is usually charged by weight, and is between € 35 and € 40 per kg.

Fegatelli alla fiorentina: They are meatballs made with pork liver, breadcrumbs, fennel seeds and pepper.

Caciucco: The richest fish soup in the world! Among its ingredients are fish such as conger, scorpion, blond, brunette, octopus, sepia, horse mackerel, prawns, mussels and more ... only the Little Mermaid is missing!

Cod in Livornesa: cod prepared with tomato, onion, parsley, black olives and olive oil.

Peposo: Stewed meat with tomato sauce, red wine and lots of pepper. Very, very rich!

DESSERTS

Cantucci and vin santo: The cantucci are some hard almond cookies that are accompanied with the vin santo, the sweet wine so typical of Tuscany. It is best to dip them directly in the wine ... as you do with cookies and milk 🙂 You will see that delicious!

Castagnaccio: This cake is prepared with chestnut flour (hence the name), with pine nuts and raisins. It is typical to eat it in autumn.

Panforte: The Tuscan dessert that is most eaten at Christmas. The panforte is prepared with flour, almonds, walnuts, hazelnuts, candied orange, honey, nutmeg, cinnamon ... let's go ligerita, ligerita!