Tuscan Cuisine and Recipes

Simplicity is central to the Tuscan cuisine with legumes, bread, cheese, vegetables, mushrooms and fresh fruit on a daily basis.


Bistecca Alla Fiorentina – Steak Florentine

Bistecca alla Fiorentina is considered the quintessence of Tuscan steaks, prepared and cooked simply over hot coals to showcase the quality of the beef.

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Castagnaccio – Tuscan Chestnut Cake

Castagnaccio is a baked cake made with a dough of chestnut flour, water, olive oil, pine nuts, rosemary, and raisins, typically found in the Tuscany region of Italy.

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Panzanella – Tuscan Bread Salad

Nothing goes to waste in an Italian kitchen so it makes sense that old bread would have it’s uses. Panzanella is a traditional Tuscan salad made with stale bread (toasted or baked) soaking up the flavours of the dressing, and bursting with the fresh crunchy texture of tomato and basil.

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Pappa al Pomodoro – Tuscan Bread and Tomato Soup

Pappa al pomodoro is a traditional thick Tuscan soup typically prepared with fresh tomatoes, stale or leftover bread, olive oil, garlic, basil, and various other fresh ingredients. It can be served hot, room temperature, or chilled.

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Ribollita

Ribollita is a famous Tuscan soup, a hearty potage made with bread and vegetables. There are many variations but the main ingredients always include leftover bread, cannellini beans and inexpensive vegetables such as carrot, cabbage, beans, chard, Lacinato kale, and onion.

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Schiacciata all’Uva – Tuscan Grape Focaccia

Schiacciata all’Uva is a very traditional flatbread commonly found in central Italy, typical of Tuscany, and particularly the provinces of Florence and Prato. The grape focaccia has also spread in some areas of the hinterland of the province of Grosseto, where it is called grape crusher. Sweet, ripe grapes are used to fill and top focaccia that is lightly seasoned with fresh rosemary.

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Tuscan Cuisine

The traditional foods in the Tuscany region of Italy are been defined by simplicity and seasonal produce. There are high expectations for quality.

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