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Italian cuisine
Florence and its
region Tuscany
a concise guide
for diners & travelers
Cooking style of Tuscany
The homeland of the ancient Etruscans offers simple, straightforward food without embellishments.
Famous specialties
of Florence and Tuscany
Among its culinary triumphs are:
 Bistecca alla Fiorentina - A thick, choice steak cut
from the local Chianina cattle, charcoal broiled and flavored with olive oil, salt and pepper.
Cenci - A crisp,
deep fried sweet pastry lightly dusted with sugar.
Fagioli al fiasco - Beans are
charcoal simmered in an empty Chianti wine flask with water, olive oil and garlic.
Trippa
alla Fiorentina - Simmered tripe cut into
strips and cooked in a casserole with tomato sauce, sprinkled with grated Parmesan cheese.
Key Tuscan cooking ingredients
Olive oil rather than butter is widely used in cooking. The Tuscan town of Lucca is considered one of
the best if not the finest producer of that pale gold liquid.
 Another characteristic cooking ingredient is the bean,
which goes into many soups and stews. "Alla Toscana" on a menu usually suggests a side order of
beans.
Although it is not true in the rest of Italy, beef is very
popular in Tuscany.
Along the Tuscan coast one finds seafood
specialties. They include the well-seasoned soup-stew Cacciucco as well as dishes made with baby eel.
Don't look for a spinach dominated cuisine in Florence despite the
fact that "a la Florentine" sometimes implies "with spinach" on menus beyond Italy.
Wines of Tuscany
Tuscany is the home of the world famous, ruby-red Chianti wine which can be mediocre or very good. For
the latter, you will be on a right course if you look for Chianti Classico, identified by the black rooster
insignia on the neck of a bottle without a straw covering.
Best city for gourmets
Florence is the top all around food city in Tuscany. Criteria include
cooking, food markets, cooking ingredients, cooking schools, beverages, dining and restaurants.
Siena is the runner-up.
Click a Italian region to
learn about its cuisine
and famous dishes
Also learn
about these
exciting
world cuisines
My food & wine
credentials
My books have been critically acclaimed by major magazines and newspapers. Click
the button below to read a sampling (in Acrobat format).
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