When you arrive in Tuscany you will be faced with one doubt that all foodies have to deal with. What are the foods I can’t miss, what will I regret not having eaten?
So, i thought this list will guide all you foodies that stare at the menu hoping to hear or see a sign that will make you choose! Here it is the ultimate list of top 10 foods you must eat in Tuscany:Lampredotto (Florence street food): Lampredotto is the fourth stomach of the cow which is cooked in a broth and then served with salsa verde or/and spicy sauce. Crostini Toscani (starter): The word crostini literally refers to the bread (named frusta), similar to a baguette where the chopped chicken liver sauce is spread. Panzanella (bread salad) - Panzanella is a cold bread salad whose name of uncertain origins probably derives from the word, pan , which is short for pane or bread, and zanella, an old italian name for a bowl. Panzanella’s main ingredients are unsalted bread, tomatoes, red onions, basil, olive oil, vinegar and salt. Lardo di Colonnata (cured meat served as starter) – Colonnata lard (which has been awarded the IGP quality certification) is made in the town of Colonnata. It’s pork lard cured in local marble. Ribollita (soup) - Ribollita is one of the most popular winter dishes in Tuscany and contains different kinds of cabbage, beans, onions and carrots: a perfect mix to face the cold season. Pappa al Pomodoro (soup) - Pappa al Pomodoro is one of the foods that Tuscany has contaminated the entire peninsula with. It’s made with stale Tuscan bread, tomatoes garlic and basil leaves. Cacciucco (fish stew or soup) - Cacciucco, perhaps comes from the Turkish world “kuciuck”, which means minute, small, and indicates precisely a dish in which ingredients are made into small pieces. Cacciucco is a popular seafood soup from the coast of Livorno and Viareggio, but each town has its own recipe. Bistecca alla Fiorentina (meat) - the Florentine T-bone steak needs no introduction. Its secret lies in choosing the right meat, the right cut and the right length of cooking time. Castagnaccio (dessert) - Castagnaccio is a traditional cake made with chestnut flour, very common to the Apennine mountainous area of Tuscany. It can be eaten all year round because it’s good both warm and cold.
Extra Virgin Olive Oil - Tuscan extra virgin olive oil is world famous for its pungent, bitter, fruity and vegetal flavor. In Tuscany, the harvesting stage occurs in the month of November, the olives are mostly picked by hand and immediately sent to be pressed.
This is an update of a previous post by Oriana Papadopoulos
Top 10 foods in Tuscany – Gallery