Florence & Tuscany Food Travel
Tuscany is a huge region famous for its capital Renaissance City of Florence, incredible wines, well-preserved medieval towns, and the iconic leaning tower of Pisa. And when it comes to food, Tuscany has a unique cuisine all its own.
With borders on both the Mediterranean Sea and Emilia Romagna, influences of both can be seen in foods throughout the region.
Seafood is abundant in the west (the fish stew Cacciucco is a staple in the port city of Livorno), and gradually gives way to beef, pork, and chicken further east.
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Meat lovers come for the grandaddy of Tuscan cuisine, Bistecca alla Fiorentina, a thick-cut T-bone steak weighing several pounds that’s seared over hot coals.
Rustic comfort food in Tuscany comes in the form of soups and stews, like Ribolitta and Pappa al Pomodoro, or the typical Florentine dish Lampredotto made from cow’s stomach, which is sliced and cooked in broth or sauce.
Truffles also abound in parts of Tuscany and are often shaved thin over pasta and meat dishes.
When it comes to wine, Tuscan wines are as hearty and bold as the food. Sangiovese grapes rule here producing the popular Chianti wine, but also the elegant Nobile di Montepulciano and Brunello di Montalcino.
The white wine Vernaccia di San Gimignano breaks the stereotype and is completely unique to San Gimignano.
The food and wine of Tuscany are as flavorful and hearty as the iconic landscape, and one of Italy’s most famous regions.
What to Eat in Florence & Tuscany
Travel Tips and Restaurants in Florence & Tuscany
