50 foods to try in Tuscany

• Bringoli with fake ragù: thick, hand-made spaghetti topped with “fake ragù,” so-called because it looks like typical Italian ragù but is actually meatless.
• Sangiovannese stew (San Giovanni Valdarno): a succulent stew made with veal meat, vegetables and spices.
• Gattò: the word gattò comes from the French word gateau, meaning cake: indeed, gattò is a soft cake filled with custard.
• Tarlati soup: a special chicken soup made with local Valdarno chicken.
• Scottiglia: a mixed meat stew simmered in tomatoes, made using pork, beef, chicken, pigeon, guinea fowl and even turkey.

• Bordatino soup: tasty soup made with corn flour, beans and kale.
• Torta co' bischeri: rice and chocolate pie, flavoured with pine nuts, raisins and candied fruit.
• Baccalà coi porri: fried, salted and breaded cod flavoured with leeks
• Mucco pisano: the Mucco Pisano is a crossbreed between the Schways breed of cattle (from the Alps) and the local breed. Its main characteristic is the flavour of its meat, which is intense and particularly tasty.
• Wild Boar Stew with olives (Chianni): November is when olives are hand-picked one by one and then cooked together with wild boar, which is marinated and prepared in a stew.

• Lampredotto sandwich: a popular Florentine street food that you can buy from stands around the city. Lampredotto is part of the cow’s stomach and is cooked in a broth containing herbs and tomatoes.
• Schiacciata con l’uva: a sweet version of “flat bread,” oven baked and filled with grapes.
• Florentine Tripe: there are various trippai, or tripe stands, and markets around the city that sell boiled or cooked tripe, each using one of its many known recipes.
• Florentine steak: a T-bone steak (traditionally from either the Chianina or Maremmana breeds of cattle) grilled over a wood or charcoal fire and seasoned with salt, black pepper, and olive oil.
• Potato-filled tortello pasta (Mugello area): soft, square, yellow ravioli, filled with mashed potatoes.

• Ponce alla Livornese: a special drink from Livorno made with coffee, rum, sugar and lemon peel.
• Cacciucco: Livorno’s traditional and famous fish soup.
• Baccalà livornese (Livorno): salted cod, perfectly topped with tomatoes and onions.
• "Cinque e cinque" sandwich (Livorno): a sandwich frommade with bread or focaccia stuffed with a chickpea cake. Its name refers to the historical price of the dish, when people could buy five Lire of bread and five of the chickpea cake from the bakery.
• Schiaccia briaca (Isola d’Elba): a sweet flat bread, topped with pine nuts, raisins and dried fruit with a touch of Eastern flavour. Aleatico red wine has also been added to the bread since the 19th century.

• Ricotta and spinach tortelli : this square ravioli is very popular across the region, but the ravioli from the Maremma are the largest!
• Sfratti (Pitigliano and Sorano): a cigar-shaped biscuit with a thin layer of unleavened dough wrapped around a filling of chopped walnuts, honey, orange peel and nutmeg.
• "Sfumate" eels (Orbetello): the eels are marinated in a pepper sauce and then smoked.
• Buglione di Agnello: a rich and dense lamb stew. A typical easter dish in some towns of the Maremma like San Martino sul Fiora.
• Panficato (Giglio Island): a typical cake made of dried fruits from Giglio island, similar to Siena's Panforte.

• Spaghetti alla Trabaccolara (Versilia): fresh fish sauce for spaghetti. The sauce was historically made on board ships by fishermen from San Benedetto del Tronto, who came to live and fish in the Versilia.
• Garmugia (Lucca area): a vegetable soup with a very little meat. A modern version includes some dried pancetta (belly bacon – non smoked) and a little ground meat.
• Spelt Soup (Garfagnana): a traditional soup made with spelt, vegetables and borlotti beans. Spelt from the Garfagnana is particularly good compared to the spelt cultivated in other areas.
• Buccellato (Lucca): a sweet bread made of a soft pastry, with a lot of raisins and aniseed. In Lucca, no celebration happens without Buccellato and glasses of the sweet Vin Santo.
• Torta d'Erbi (Versilia): a very special dessert made with vegetables, like chards and spinach, and flavoured with sugar, raisins and pine nuts.

• Stuffed Celery: celery ribs with a meat filling made of veal, mortadella, parsley, parmesan and eggs.
• Dried figs (Carmignano): sweet and soft with a slight taste of anise, dried figs from Carmignano are really tasty with mortadella from Prato, but they’re also perfect as a light dessert. It’s famous across the country for its organoleptic attributes and its ancestral and natural drying technique.
• Pesche di Prato: Peach-shaped pastries dipped in alchermes and stuffed with custard.
• Mantovana: a simple yet tasty sponge cake from Prato.
• "Zuccherini" (Vernio): special biscuits made with flour, eggs, butter, sugar and aniseed. Very good for breakfast or as a snack.

• Testaroli (Pontremoli): unusual types of fresh pasta made from an egg-free dough that is flattened between testi (special cast iron baking dishes) like a crepe and then briefly plunged into boiling water before serving.
• Panigacci (Podenzana): a traditional round, flat bread from the Lunigiana that’s cooked on special terracotta plates called testi, which are placed directly in the fire.
• Torta d’Erbi : a vegetable stuffed pie, usually served hot and cooked on special terracotta plates called testi, which are placed directly in the fire.
• Lasagne Bastarde (Licciana Nardi): a very special type of lasagna pasta made with chestnut flour.
• Frgadei (Fivizzano): a tasty polenta soup made with Tuscan kale, beans and pecorino.

• Brigidini (Lamporecchio): thin, crispy and fragrant waffles, rounded and curled, gold-orange in colour, with a diameter of about 7 cm. They are made with eggs, sugar, anise or fennel seeds, and very little water and flour.
• "Carcerato pistoiese" soup (Pistoia): traditional soup made with giblets, stale bread and water and enriched with spices, cheese and garlic.
• Pistoia Panforte Glacé (Pistoia): a chocolate-covered fruit cake containing only almonds, hazelnut cream, vanilla beans, chunks of chocolate, cocoa butter and candied cedar fruit from the south of Italy.
• Cialde di Montecatini (Montecatini): a very simple dessert, without added fats or preservatives, comprising two fragrant wafers made of flour, sugar, milk, eggs and crushed almonds.
• Sorana beans "al fiasco" (Sorana): small and very thin-skinned cannellini beans cooked "al fiasco" (in glass containers with large openings) and seasoned with garlic and sage.   

• Pici all'aglione (Siena area): pici pasta is similar to spaghetti but is thicker and the pieces are stretched by hand. All'aglione means seasoned with tomato and garlic sauce.
• Panforte (Siena): a traditional Christmas cake made with walnuts, almonds, candied citrus fruits, mixed spices and coriander seeds.
• Sweet polenta (Abbadia San Salvatore): chestnut flour polenta, seasoned with sausage, ricotta and pork liver.
• Lunghetti or tagliolini alle briciole e tartufo (Crete Senesi): long pasta made with flour and water and seasoned with breadcrumbs and white truffle.
• Mushroom soup: tasty soup made with all the mushrooms that can be collected on Monte Amiata. It’s served with toasted bread rubbed with garlic.

This is just a selection, because our list could go on and on. We invite you to visit our recipe section where you will find many other typical Tuscan dishes.