A FOOD TRADITION
Tuscan Cuisine
Tuscan cooking emphasizes beans, bread, olive oil, seasonal vegetables, game, grilled meats, and restrained country-style preparations.
Dishes linked to this cuisine
1–12 of 40
Acquacotta
A Tuscan rustic soup of simmered vegetables, bread, and olive oil that is commonly served hot with regional additions.
Arista al Forno
A Tuscan oven-roasted pork loin seasoned with garlic, rosemary, sage, black pepper, and salt.
Baccalà alla Livornese
A Livornese preparation of salted cod cooked in a tomato sauce with onion, garlic, olive oil, and herbs.
Bistecca alla Fiorentina
Bistecca alla Fiorentina is a thick-cut Tuscan beef steak traditionally grilled over a hot fire and served simply with salt and optional herbs.
Buccellato Lucchese
A ring-shaped sweet bread from Lucca made with wheat flour, sugar, raisins, anise seed, yeast, and butter, then baked until lightly browned.
Cacciucco Livornese
A robust Livornese seafood stew combining assorted fish and shellfish with tomato, aromatics, and toasted bread.
Cantucci Toscani
Crisp twice-baked Tuscan almond biscuits prepared from wheat flour, sugar, eggs, and almonds, with butter used in some recipes.
Castagnaccio
A dense Tuscan chestnut-flour cake baked with pine nuts, raisins, olive oil, and rosemary.
Coniglio in Porchetta
Rabbit is seasoned with fennel, rosemary, sage, garlic, and pepper, often with pork for richness, then roasted until tender.
Farinata di Cavolo Nero
A rustic Tuscan preparation of cornmeal cooked with cavolo nero and often beans into a thick, spoonable savory dish.
Farinata Gialla
A traditional Tuscan yellow cornmeal preparation cooked with water and salt into a firm or spoonable polenta-like dish.
Fegatelli Toscani
Tuscan pork liver pieces are seasoned with fennel, sage, garlic, salt, and pepper, wrapped in pork caul fat, and cooked until done.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.