Tuscany is much more than golden fields, rolling hills, and medieval villages straight out of a movie. The region’s strength also lies at the table. Tuscan cuisine is considered one of the most delicious in Italy, with recipes that are native to the land and reflect centuries of tradition.
Based on the call poor kitchen — a term referring to peasant cuisine, made with simple ingredients but prepared with ingenuity — local cuisine values the true flavor of food. No excess: stale bread becomes soup, second-rate meat becomes stew, and olive oil is the star ingredient in almost everything.
For those who want to explore the best of Tuscany through their taste buds, below we list the 12 most popular dishes in the regionThe selection includes everything from grilled meats and artisanal pastas to centuries-old sweets, all with a strong cultural and historical connection to Tuscany.
1st – Bistecca alla Fiorentina
Considered the symbol of Florentine cuisine, it’s a top-quality cut of Chianina beef, grilled on the outside and rare on the inside. It’s served with no sauces or elaborate accompaniments—just salt, pepper, and olive oil.
Origin: Florence
Featured: Buca Lapi (Florence)
Barbecue dry aged wagyu porterhouse beef steak sliced with large fillet piece with herbs and red salt as closeup on a modern design rustic plate
2nd – Panzanella
Cold salad made with stale bread soaked in water and vinegar, tomatoes, onions, basil, and extra-virgin olive oil. It’s a typical Tuscan summer dish, showcasing fresh ingredients and reusing produce.
Origin: Tuscany
3rd – Bomboloni
Fried doughnuts filled with cream, jelly, or chocolate, traditionally eaten during Carnival. Today, they’re found year-round in bakeries and street stalls.
Origin: Tuscany
Featured: Pasticceria Cucciolo (Florence)
4th – Pappardelle al cinghiale
Wide, rustic pasta served with wild boar ragù slow-cooked in red wine and spices. The flavor is intense and deeply connected to the region’s hunting tradition.
Origin: Tuscany
Highlight: Osteria del Cinghiale Bianco (Florence)
5th – Ribollita
Thick soup made with white beans, kale, carrots, potatoes, stale bread, and olive oil. The name comes from the custom of “recooking” the soup the next day, enhancing its flavors.
Origin: Tuscany
Featured: Trattoria La Casalinga (Florence)
6th – Cantuccini toscani
Hard almond cookies, also known as “biscotti di Prato,” are traditionally dipped in the sweet wine Vin Santo, served as dessert.
Origin: Prato
Featured: Biscottificio Antonio Mattei (Plate)
7th – Ricciarelli di Siena
Soft almond cookies with a powdered sugar crust, typical of Siena. Their origins date back to the Middle Ages and they are among Tuscany’s most elegant sweets.
Origin: Siena
Highlight: Pasticceria Nannini (Siena)
8th – Lampredotto
A very popular street sandwich in Florence, made with a cow’s stomach (abomasum), slow-cooked and served with salsa verde and pepper. A local tradition passed down through generations.
Origin: Florence
Highlight: Il Trippaio del Porcellino (Florence)
9th – Spezzatino
A stew made with meat (beef, lamb, or pork) cut into small cubes and slowly cooked until tender. Typically served with polenta or bread.
Origin: Tuscany
10th – Torta della nonna
“Grandma’s Pie”, a classic dessert made with frolla pastry (similar to shortcrust pastry), filled with pastry cream and topped with pine nuts and powdered sugar.
Origin: Tuscany
Featured: Trattoria da Ginone (Florence)
11th – Tomato Pappa
A thick soup made with stale bread, tomato, garlic, basil, and extra-virgin olive oil. Served hot or cold, it’s a typical peasant dish.
Origin: Tuscany
Featured: Trattoria Coco Lezzone (Florence)
12th – Schiacciata
Flatbread, similar to focaccia, made with flour, olive oil, yeast, and salt. It can be served savory or sweet, especially with grapes in the fall.
Origin: Tuscany
Dining and Cooking