In Italy and in Tuscany, food isn’t just food. It’s passion and an expression of the very place itself. Italians get great pleasures from food, and theirs are a great emphasis on fresh ingredients that are locally sourced.
You can plan your trip to Tuscany and visit Italy based just on the cities, towns and sights you want to see. But you can also plan where you’ll go and the things you want to do based on a menu of the glorious foods of Italy.
In many restaurants and homes, the menus are dictated by the seasons and what’s fresh at that given time. Of course, ready-made food that’s frozen or canned is around, but the true spirit of Italy looks to make the very most of what’s seasonally available. If you trip to Italy will take you to more than just Tuscany, you’ll see some variations on the cuisine that you’ll enjoy. One popular item in Tuscany is called calovo nero, which is a black cabbage. One other important thing in Italian cuisine that holds true in Tuscany is when the “first” things arrive – be it the part of the crop of the black cabbage or maybe a special fruit like raspberries from the north of Italy.
When you visit the markets in Tuscany keep your eyes opened for a sign that says “nostrano.” It will be on the fruits and vegetables. This sign will tell you where the specific item was grown. The various regions of Italy are very proud of the items that come from their land, so look of these and find new things to enjoy.
Tuscany Cuisine
When you visit Tuscany you can experience the true food of the region. Of course there are Tuscany restaurants that cater to tourists, but it’s also not hard to find authentic Tuscan cuisine that you will enjoy. One key of food from Tuscany is the focus on a simple approach that yields delicious results. Chefs and cooks in Tuscany focus on creating their menus from what’s fresh, local and in season. Food here uses a lot of fresh herb, fruits, vegetables and beans. There is also a focus on grilled meats, including some game meats that some American travelers may have never tried.
Another focus of a meal in Tuscany is the wine. Wine always accompanies a meal; so even if you stop for just a glass, expect small snacks to accompany it. Chianti is one of the most popular wines and it comes from Tuscany.
A popular favorite in Tuscany is bruschetta, which many Americans are familiar with. It’s small slices of bread coated in olive oil topped with tomatoes and garlic. Another popular recipe in Tuscany is called Ribollita. This is a famous Tuscan soup that is hearty and includes bread and vegetables. Of course, every cook has their own spin on Tuscan ribollita, but the basic Tuscan recipe includes day-old bread, cannellini beans and a variety of vegetables such as carrots, cabbage, black cabbage and onion. The name ribollita means to “reboil.” The soup dates back in Tuscan history to the days of peasants. It was made in the early days from reheating leftover vegetable soup or possible minestrone. Some historians suggest the soup recipe dates back to when servants in the Middle Ages collected leftover bread from massive banquets the lords held and then reused them to feed themselves.
Tuscan olive oil also is important and there are many fine varieties from this region in Italy. Beans are a true staple. Another popular dish is white beans with the herb sage and olive oil. Steak Florentine also is popular. Game meats include boar, rabbit and deer. Italy and Tuscany is also well known for its dried, cured meats.
Other popular dishes include Panzanella, which a salad with tomatoes and old bread; Pappardelle con la leper, which is pasta with a sauce of meat; Gnocchi ignudi, a gnocchi from Florence that includes spinach; and Cieche alla pisana, which is a specialty from Pisa that includes baby eels cooked with eggs and topped with Parmesan cheese.
