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
25–36 of 40
Pici al Cinghiale
Pici al Cinghiale are thick Tuscan hand-rolled wheat noodles served with a rich wild-boar and tomato ragù.
Pici all'Aglione
Pici all'Aglione are thick hand-rolled Tuscan wheat noodles served with a garlic-forward tomato and olive-oil sauce.
Pollo alla Diavola
An Italian butterflied chicken roasted or grilled under pressure with olive oil, garlic, rosemary, chilli pepper, black pepper, and salt.
Ravioli di Ricotta alla Toscana
Ravioli di Ricotta alla Toscana are Tuscan fresh pasta parcels filled primarily with ricotta, often accompanied by spinach and a butter-and-sage dressing.
Ribollita
A hearty Tuscan vegetable, bean, and bread soup traditionally reheated after an initial cooking and served hot.
Ricciarelli
Soft, lightly cracked Tuscan almond cookies made from finely ground almonds, sugar, egg white, and aromatic citrus.
Schiacciata all'Uva
A Tuscan sweet focaccia made from leavened wheat dough layered with fresh grapes, olive oil, and sugar.
Seppie in Zimino
A Tuscan stew of cuttlefish braised with leafy greens, tomato, onion, garlic, and olive oil.
Testaroli al Pesto
Testaroli are thin, griddled Tuscan pasta discs briefly boiled and dressed with basil pesto.
Tordelli Lucchesi
Tordelli Lucchesi are large Lucca-style stuffed pasta parcels filled with seasoned meat and cheese and served warm, often with sauce.
Torta d’erbe
Explore the dish and its connections.
Tortelli di Patate
Tortelli di Patate are Tuscan filled pasta parcels with a potato-based filling, commonly served with butter, sage, and grated cheese.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.