Famous specialties of
Tuscany and Florence

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Bistecca alla Fiorentina

A thick, choice steak cut from the local Chianina cattle, charcoal broiled and flavored with olive oil, salt and pepper.

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Cenci

A crisp, deep fried sweet pastry lightly dusted with sugar.

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Fagioli al fiasco

Beans are charcoal simmered in an empty Chianti wine flask with water, olive oil and garlic.

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Trippa alla Fiorentina

Simmered tripe cut into strips and cooked in a casserole with tomato sauce, sprinkled with grated Parmesan cheese.

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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.

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Cooking style
of Tuscany

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Uncomplicated

The homeland of the ancient Etruscans offers simple, straightforward food without many embellishments.

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Click for my

Tuscany / Florence cuisine - Page two

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Click for my

Italian cuisine - Home page

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Click the names on
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Italy regional cuisines

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Veneto  Venice

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