4 Tuscan recipes for a vegetarian menu

In Carrara, they call it “calda calda,” in Versilia and Pisa, it is “cecina,” in Livorno “torta” or “cinque e cinque”—literally, “five and five”—in reference to the historical cost of the dish and the cost of the focaccia it is traditionally served with. Farinata di Ceci is a typical dish from the coast of Tuscany, a street food that is simple to prepare and tasty to eat. Only very few ingredients are needed: chickpea flour, oil, salt. The recipe couldn’t be easier!

Fresh tomatoes and basil, preferably very fresh and just-picked from the garden, or purchased at a farmer’s market. Add in Tuscan extra-virgin olive oil and some stale bread and you have Pappa al Pomodoro. This dish is an institution in Tuscany, a true nod to bygone eras that tastes like simplicity. A recipe for a still little-known dish that will win over all your guests.

Vegetarians, vegans and, more generally, all lovers of fresh, colorful and tasty vegetables should try Gurguglione at least once. This poor man’s dish originally from Elba Island is delicious served either hot or cold. The stew is prepared with the tastiest vegetables of the summer season—green bell pepper (the big star), eggplant, zucchini, tomatoes—by following a simple recipe.

To accompany this dish, nothing beats the irresistible Schiacciata all’Olio. This is Tuscany’s version of focaccia and the queen of Tuscan baked goods, in its softest or crispiest version, as you prefer. The recipe can even be prepared at home in just a few simple steps.

A must on autumn tables, Schiacciata con l’Uva is the signature dessert of the grape harvest season. Typical of Florence and the entire Chianti area, this vegan treat is made from a few simple ingredients, most notably uva nera (black grapes). It can likewise be prepared at home by following our recipe.