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
13–24 of 40
Garmugia
Garmugia is a spring vegetable soup from Lucca made with a savory broth, beef, pork, artichokes, asparagus, peas, fava beans, and onion.
Gnudi
Tuscan gnudi are tender ricotta-and-greens dumplings typically served warm with a simple butter-based sauce.
Lampredotto
A Florentine street food of slowly simmered beef stomach served in bread, often with a green herb sauce.
Malfatti Toscani
Soft Tuscan dumplings made from spinach, ricotta, egg, and flour are typically served with butter and cheese.
Minestra di Pane
A rustic Tuscan soup of stale bread, beans, and slow-cooked vegetables served hot.
Panforte di Siena
A dense, chewy Tuscan confection made by binding nuts, candied citrus, honey, sugar, flour, and warming spices before baking.
Panzanella di Mare
Panzanella di Mare is a coastal Italian bread salad combining soaked bread and fresh vegetables with mixed seafood, herbs, olive oil, and an acidic dressing.
Panzanella Toscana
Panzanella Toscana is a Tuscan bread salad of soaked stale bread, tomatoes, cucumber, red onion, basil, olive oil, and vinegar.
Pappa al Pomodoro
A thick Tuscan bread and tomato soup cooked with garlic, olive oil, and basil and served hot.
Pappardelle al Cinghiale
Wide egg pasta is served with a rich Tuscan ragù of wild boar, aromatic vegetables, tomato, and wine.
Pappardelle alla Lepre
Wide egg pasta is served with a slow-cooked hare ragù flavored with aromatic vegetables, tomato, and wine.
Peposo dell'Impruneta
A Tuscan beef stew from Impruneta, slowly braised with abundant black pepper, garlic, and red wine until deeply savory and tender.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.