Tuscany offers an abundance of delicious and exciting dishes and ingredients. Despite the fact that it is normally France that is seen to have shaped modern gastronomy, Tuscany has more than played its part and should get more of the credit.
Had it not been for a certain Catherina of Medici, the French would not be as famous for many of the various techniques and preparation methods as they mistakenly are today.
Fish and seafood
In Tuscany you can eat eel, shrimps, squid and other typical Mediterranean fish. Fish soup from Livorno has taken a special place in Tuscan gastronomy.
Naturally mussels and other seafood are also wonderful. Anglerfish and skate are common Tuscan ingredients.
Meat, game and poultry
There are many different types of good meat in Tuscany. The local pig breed, Cinta Senese, has particularly delicious and succulent meat. Veal from Chianina is also good quality. Tuscany also has its own breed of sheep called Agnello di Zeri, which is wonderfully tender and tasty.
Wild boar, hare and duck are among game favourites in the Tuscan kitchen. You will find these luxuries everywhere prepared in both the traditionally rustic as well as the more modern and creative way.
Tuscany also has its own breed of chicken Pollo del Valdarno that has especially fine meat.
Sausages and ham
Here for the sake of space we can only name a few of Tuscany's wonderful sausages and hams:
Finocchiona (pork sausage with fennel), Lardo di Colonnata (spiced pork fat), Mortadella di Prato, Prosciutto del Casentino (ham from the Arezzo province), Prosciutto di Cinghiale (wild boar ham), Prosciutto Toscano Dop (air-dried ham), Rigatino (air-dried bacon).
Additionally there are also many sausages and hams produced from both wild boar as well as the Cinta Senese breed of pig.
Cheese: A particularly good Tuscan sheep's cheese is called "Pecorino della montagna pistoiese" and is eaten both fresh as well as matured. Other good cheeses from the region include Pecorino di Garfagnana (sheep's cheese), Ricottine della Lungiana (small ricotta cheeses which must be eaten very fresh), Marzolino (sheep's cheese from Chianti). There are also a great number of varieties of pecorino with added ingredients such as rocket and nuts.
Sweets
Some of Tuscany's most famous sweetmeats, such as cantuccini and panforte, are also famous in northern Europe.
Desserts with fruits and berries are also often seen on Tuscan menus.
Wine and vineyards
Where to start when presenting the fantastic wines of this region? Tuscany's own black grape type Sangiovese (which varies from area to area) gives substance and character to some of the greatest wines available: Brunello di Montalcino, Vino Nobile di Montepulciano and, of course, Chianti are all wines created from the Sangiovese grape.
But Tuscany is also known for the so-called "Super Tuscans", which are mainly produced in the southern part of the region around Bolgheri. Super Tuscans are often created from Cabernet sauvignon or Merlot. You also find combinations of French grape varieties and Sangiovese.
The following list is a selection of some of our destinations in Tuscany where the wine is produced on the place: Cantine Cesani, Palazzo Bandino, Fattoria di Castiglionchio, Fattorie Santo Pietro, Agriturismo Collelungo, Fattoria Castellina, Riserva di Fizzano, Rocca di Cispiano, Le Fonti a San Giorgio, Tenuta Cantagallo, Villa Buoninsegna, Fattoria Poggio Capponi, Fattoria Sant'Appiano, Fattoria Piecorto, Podere La Casa, Azienda Agrituristica Marrucola...
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