Tuscany Food Guide

Italian food is the most popular and well known cuisine in Europe as the gastronomic recipes express the history and culture of each region. Every region in Italy offers delicious and unique dishes based on history and location made from fresh products.

The Tuscan philosophy of gastronomy is based on the Italian idea of ''poor cooking'' and that's why the recipes are simple and inexpensive while no complicated seasoning is added. Nevertheless only fresh and high-quality ingredients are used to bringing out the rejuvenating flavours of each dish. Most foods in the countryside are almost always mixed with bread, beans and roasted meats as base.

The must-try dishes are

Lampredotto sandwich - the main ingredient is the forth stomach of the cow which is cooked in broth and served with salsa or spicy sauce. 

Ribollita - winter dish made from cabbage, beans, onions and carrots. 

Peppa al pomoloro - an infusion of stale Tuscan bread, tomatoes, garlic and basil leaves. 

Crostini Toscani -  a chopped chicken liver sauce spread on unsalted bread.

Tuscan steak - comes from a special cow breeed, the Chianina and is served rare with roasted potatoes and beans.

Besides being the center of palatable recipes, Tuscany also produces a wide range of phenomenal wines such as Vino Della Casa and Chianti a versatile wine. The overwhelming flavours of these old-traditional wines will compel you to try the notorious wine tasting Tuscan is known for. 

Many cooking classes are offered in Tuscan under the guidance of professional Italia chefs and private lessons for those who seek more.

If you are searching for an accommodation in the beautiful Tuscan, see our zestful Hotel Collections and choose the one that please you.