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Regional specialties

Tuscany, with love.

Bread soups, chickpea flatbread and a shared Fiorentina steak give Tuscany a varied table. Choose something simple for lunch, then finish with crisp almond cantucci.

See all Tuscany specialties ↓11 specialties to explore
Our Top Picks

What should I try here?

A few editorial favorites to begin with.

A rustic bowl of bean and vegetable soup with carrots and dark greensPrimi
02

Ribollita

For a warming bowl of beans, greens and bread.

Golden diagonally sliced almond cantucci with whole almond cross-sections, arranged in a low pile on a white plateDolci
03

Cantucci

For crisp, twice-baked biscuits filled with whole almonds.

From the first bite to the last

A little taste of Tuscany.

Find your bearings ↓

11 specialties

Antipasti: starters · Primi: pasta, rice & soups · Secondi: mains · Contorni: sides · Street food: breads & snacks · Dolci: desserts

Three toasted bread slices topped with a coarse brown chicken liver spread, with capers and herbs in the backgroundAntipasti

Crostini di Fegatini

Toasted bread carries a savory chicken liver spread with softened vegetables, capers and anchovies, a familiar Tuscan starter.

Tomato and bread salad with basil and red onion in a white bowlAntipasti

Panzanella

Soaked bread, tomatoes, cucumber and red onion absorb olive oil and wine vinegar in a cool, soft-textured Tuscan salad.

A bowl of red vegetable soup with celery, carrots, peas and pale beans, with two slices of grilled bread alongsidePrimi

Acquacotta

Slow-cooked onions, celery and tomatoes make a savory broth, served over toasted bread with an egg and grated pecorino.

Wide pasta ribbons with red-brown meat sauce, chopped herbs and shaved cheese in a small metal panPrimi

Pappardelle al Cinghiale

Wide egg-pasta ribbons carry a slow-cooked wild-boar sauce with red wine, tomato and aromatic vegetables, in a familiar Tuscan pairing.

Square ricotta and spinach ravioli coated in melted butter with sage leaves on a white platePrimi

Ravioli di Ricotta e Spinaci

Soft egg-pasta squares enclose ricotta, spinach and a little nutmeg, with butter and sage in this Tuscan-style preparation.

A rustic bowl of bean and vegetable soup with carrots and dark greensPrimi

Ribollita

Bread thickens a Tuscan soup of cannellini beans, kale and vegetables into a soft, substantial bowl finished with olive oil.

A thick skin-on cod portion resting in red tomato sauce with softened onion slices in a dark skilletSecondi

Baccalà alla Livornese

Floured salt cod is lightly fried, then settled into a tomato, onion and garlic sauce for a Tuscan fish main.

A thick grilled T-bone steak with a browned crust, served on a boardSecondi

Bistecca alla Fiorentina

A thick T-bone steak grilled over hot coals, with a browned crust and a traditionally rare center, usually shared at the table.

Chicken pieces in red tomato sauce with black olives, yellow pepper pieces and chopped herbs in a terracotta casseroleSecondi

Pollo alla Cacciatora

Bone-in chicken braises with tomato, red wine and aromatic vegetables, with olives added near the end of this Tuscan-style version.

A thin golden chickpea flatbread cut into wedges, with coarse salt on a ceramic plateStreet food

Cecina Toscana

Chickpea flour, water and olive oil bake into a thin golden round, crisp at the edges with a soft center.

Golden diagonally sliced almond cantucci with whole almond cross-sections, arranged in a low pile on a white plateDolci

Cantucci

Whole almonds stud small golden biscuits, sliced on the diagonal and baked again until firm and crisp, ready for dipping or nibbling.

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Tuscany

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