Tuscany
Descubre la cocina local, mercados tradicionales, bodegas y experiencias culinarias únicas.
Saborea Tuscany: Una aventura gastronómica única
Explora los sabores auténticos de Tuscany en una experiencia gastronómica inolvidable.
Gastronomía local
Tuscan cuisine is based on 'cucina povera' (poor cuisine), a concept that values the simplicity and quality of local ingredients. It is an honest and tasty gastronomy, where unsalted bread, legumes, grilled meats and exceptional olive oil are the protagonists. [24]
Especialidades Regionales
Bistecca alla Fiorentina
Chianina beef steak, thick and rare, grilled. It is so large that it is usually shared between several people.
Ribollite
A hearty and delicious peasant soup, whose name means 'boiled twice'. It is made with stale bread, cannellini beans, and vegetables, especially Tuscan kale (cavolo nero). [26]
Pappa al Pomodoro
A thick, comforting soup made with ripe tomatoes, stale bread, garlic, basil and plenty of extra virgin olive oil.
Lampredotto
The 'street food' par excellence of Florence. It is the fourth stomach of the cow, slowly cooked in a vegetable broth and served on a bun, often with green or spicy sauce. [22, 23, 25]
Pici
A fresh pasta typical of the Siena area, similar to thick and irregular spaghetti, made by hand. It is often served with meat ragù or 'all'aglione' (garlic sauce).
Crostini di fegatini
Tuscan bread toasts covered with a rustic pate of chicken livers, anchovies and capers. A classic appetizer.
Panzanella
A refreshing summer salad that takes advantage of stale bread, soaked and mixed with tomatoes, cucumbers, red onion and basil, dressed with oil and vinegar. [26]
Lo que destaca
- Bistecca alla Fiorentina
- Ribollite
- Pappa al Pomodoro
- Lampredotto
- Pici
- Crostini di fegatini
- Panzanella
A tener en cuenta
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