Top 10 foods you must eat in Tuscany

www.turismo.intoscana.it

   When you arrive in Tuscany you will be faced with one doubt that all foodies have to deal with. What are the foods I can’t miss, what will I regret not having eaten?

So, i thought this list will guide all you foodies that stare at the menu hoping to hear or see a sign that will make you choose! Here it is the ultimate list of top 10 foods you must eat in Tuscany:

Lampredotto [Photo credits: Lara Musa, Tuscany Social Media Team]

Lampredotto (street food): Lampredotto is  the fourth stomach of the cow which is cooked in a broth and then served with salsa verde or/and spicy sauce.

Chicken liver crostini [Photo credits: Mariko Asato]

Crostini Toscani (starter): The word crostini literally refers to the bread (named frusta), similar to a baguette where the chopped chicken liver sauce is spread.

Panzanella [Photo credits: Morail]

Panzanella (bread salad) - Panzanella is a cold bread salad whose name of uncertain origins probably derives from the word, pan , which is short for pane or bread, and zanella, an old italian name for a bowl. Panzanella’s main ingredients are unsalted bread, tomatoes, red onions, basil, olive oil, vinegar and salt.

Lardo di Colonnata [Photo credits: Emma Ivarsson]

Lardo di Colonnata (cured meat served as starter) –  Colonnata lard (which has been awarded the IGP quality certification) is made in the town of Colonnata. It’s pork lard cured in local marble.

Ribollita [Photo credits: Pici e Castagne]

Ribollita (soup) - Ribollita is one of the most popular winter dishes in Tuscany and contains different kinds of cabbage, beans, onions and carrots: a perfect mix to face the cold season.

Pappa al pomodoro [Photo credits: Serena Puosi]

Pappa al Pomodoro (soup)  - Pappa al Pomodoro is one of the foods that Tuscany has contaminated the entire peninsula with.  It’s made with stale Tuscan bread, tomatoes garlic and basil leaves.

Cacciucco [Photo credits: Porto Bay events]

Cacciucco (fish stew) - Cacciucco is a popular traditional seafood dish made with cuttlefish,  mixed fish, shellfish  prawns and shrimp.

Bistecca alla Fiorentina [Photo credits: Antica Locanda di Sesto]

Bistecca alla Fiorentina (meat) - the Florentine T-bone steak needs no introduction. Its secret lies in choosing the right meat, the right cut and the right length of cooking time.

Castagnaccio [Photo credits: Ulterior pictures]

Castagnaccio (dessert) - Castagnaccio is a traditional cake made with chestnut flour, very common to the Apennine mountainous area of Tuscany. It can be eaten all year round because it’s good both warm and cold.

Extra Virgin Olive Oil [Photo credits: Laudemio consortium]

Extra Virgin Olive Oil - Tuscan extra virgin olive oil is world famous for its pungent, bitter, fruity and vegetal flavor. In Tuscany, the harvesting stage occurs in the month of November, the olives are mostly picked by hand and immediately sent to be pressed.

This is an update of a previous post by Oriana Papadopoulos

See also:
Top 10 foods in Tuscany – Gallery