Food In Tuscany

1. Meat and game:

Crostini neri (liver croutons) and wild boar served stew or with Pappardelle are famous in the whole region. Chianti tuna, Peposo and Florentine steak are typical of the Florence area while Scottiglia comes from Maremma and the Tortelli are a classic of the Northern part of Tuscany –Lucca and Lunigiana.

Wild boar in dolceforte an ancient recipe:
Wild boar in dolceforte is an ancient Tuscan preparation born in the Renaissance period. It is a recipe very distant from the way we understand cooking today because the dolceforte sauce has a very special taste due to the ingredients used: chocolate, candied fruit, raisins, pine nuts and vinegar.

2. Fish:

Most of the fish dishes come from the Livorno and the Tuscan archipelago islands but for a more elegant environment don’t miss the restaurants of the Versilia Coast. Some of the recipes are: Anchovies alla Povera, Cacciucco alla Livornese or Viareggina, Stockfish all’ Elbana, Mullet alla Livornese, Catalana, and Raw fish in Versilia (our local Sushi!)

3. Vegetarian:

Pappa al Pomodoro (bread and tomato soup) , Panzanella, Ribollita and Farinata are dishes that can be found in every area of Tuscany, Gnudi, Garmugia , Spelled with beans are typical of Lucca area Acquacotta can be found in Maremma and the Grosseto area Pici all’aglione belong to the Southern part of Tuscany and specifically in the Terre di Siena

4. Cured meat:

A separate chapter must be dedicated to cured meats.
Prosciutto Crudo Toscano dop is a ham aged at least 12 months. Compared to other typical hams of the Italian territory, the Tuscan one is rather lean and delicate, but the characteristic that most distinguishes it is the rind covered with pepper and spices.It is a very old cured meat, the first rules for regulating the production process were introduced at the time of the Medici.
Finocchiona Toscana PGI is a sausage that was born in the distant Middle Ages. In fact, the farmers used wild fennel seeds, of which the Tuscan hills were rich, instead of pepper which was a rare and expensive product.Lardo di Colonnata PGI is closely linked to the town of the same name in the province of Massa Carrara and its white marble. In fact, it is precisely in the hollows built with this precious material that the pieces of lard suitably seasoned with a mixture of spices and salt are left to mature.
Bazzone ham from Garfagnana and the Serchio valley, Prosciutto from Casentino, Mortadella from Prato, Tarese from Valdarno, Biroldo from Garfagnana, Malachio from San Miniato. A special feature: In the mortadella of Prato there is the Alchermes liqueur, the red one used in the trifle, a real culinary oddity.

So why not make your holiday a special experience?

During your vacation in one of the Salogi Villas experiment with cooking one of the above recipes. Ask our team to help you organize a Tuscan cooking class! Contact us at info@salogi.com
If cooking is not your favorite you can always ask the Salogi team for restaurant and Trattoria suggestions where it will be possible to taste the above dishes.

Alternatively, feel free to browse our range of handpicked villas to rent in Tuscany, all with private pools.

1. Meat and game:

2. Fish:

3. Vegetarian:

4. Cured meat:

So why not make your holiday a special experience?

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