Tuscany

Famous specialties of Tuscany and Florence
Bistecca alla Fiorentina
A thick, choice steak cut from the local Chianina cattle, charcoal broiled and flavored with olive oil, salt and pepper.

Cenci
A crisp, deep-fried sweet pastry lightly dusted with sugar.

Fagioli al fiasco
Beans are charcoal simmered in an empty Chianti wine flask with water, olive oil and garlic.

Trippa alla Fiorentina
Simmered tripe cut into strips and cooked in a casserole with tomato sauce, sprinkled with grated Parmesan cheese.

Wines of Tuscany
Tuscany is the home of the world-famous, ruby-red Chianti wine which can be mediocre or very good. For the latter, you will be on a right course if you look for Chianti Classico, identified by the black rooster insignia on the neck of a bottle without a straw covering.

Cooking style of Tuscany
Uncomplicated
The homeland of the ancient Etruscans offers simple, straightforward food without many embellishments.

Key Tuscany cooking ingredients
Olive oil
It rather than butter is widely used in cooking. The Tuscan town of Lucca is considered one of the best if not the finest producer of that pale gold liquid.

Beans
Another characteristic cooking ingredient is the bean, which goes into many soups and stews. "Alla Toscana" on a menu usually suggests a side order of beans.

Beef
Although it is not true in the rest of Italy, beef is very popular in Tuscany.

Seafood
Along the Tuscan coast one finds seafood specialties. They include the well-seasoned soup-stew Cacciucco as well as dishes made with baby eel.

More Tuscany and Florence tips & insights
"a la Florentine"
Don't look for a spinach-dominated cuisine in Florence despite the fact that "a la Florentine" sometimes implies "with spinach" on menus beyond Italy.

Best city for gourmets
Florence is the top all-around food city in Tuscany. Siena is the runner-up.
Criteria: Includes cooking, dining, food markets, cooking ingredients, cooking schools, beverages.