The 10 Typical Tuscan Dishes you absolutely must try!
Typical Tuscan dishes tell a story of authentic flavors, simple ingredients, and centuries-old traditions. Florence, the beating heart of Tuscany, is not only an open-air museum but also a capital of taste, where every dish becomes an opportunity to immerse yourself in the local culture and enjoy truly extraordinary flavors.
When people think of Tuscany, the mind immediately conjures up Florence, the cradle of the Renaissance, the Ponte Vecchio, Brunelleschi’s dome, or those soft hills lined with cypress trees and breathtaking views as far as the eye can see.
But those who have truly traveled through this region with all five senses know there’s another invaluable treasure to discover: Tuscan cuisine. Rich in authentic flavors, humble ingredients that are skillfully enhanced, and traditions handed down through generations, Tuscan cuisine offers an unforgettable gastronomic experience.
So, if you were to ask me what comes to mind first when I think of Tuscany, I’d immediately answer: the amazing typical Tuscan dishes, those bold flavors and unforgettable bites that I only experienced there!
In this article, I’ll guide you through 10 typical Tuscan dishes you absolutely must try — from beloved classics to lesser-known delights… all delicious and full of character!
This article contains personal restaurant recommendations and a few affiliate links.
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Bistecca alla Fiorentina
Let’s start with the undisputed queen of typical Tuscan dishes: the legendary Bistecca alla Fiorentina. If you’re familiar with the American T-bone steak, you’re already halfway there, but the Florentine version takes things to a whole new level. Just like a T-bone, it features both the tenderloin and the sirloin, divided by the iconic bone. However, what sets the Bistecca alla Fiorentina apart is its origin: it’s cut exclusively from Chianina beef (one of the oldest and most prized cattle breeds in Italy) and cooked strictly over a wood-fired grill.
This iconic cut is served thick (at least 3 fingers high) and always rare. In Tuscan cuisine, there’s no room for well-done here, the meat is seared on the outside and beautifully red and juicy on the inside. If you’re wondering what to eat in Tuscany as a meat lover, this is your must-try dish.
I first tasted it at a rustic trattoria in Barberino del Mugello called La Cavallina , and I can still remember the smoky aroma, the flavorful char, and the way the meat melted in my mouth. It was a revelation — a true expression of what makes food to taste in Tuscany so unforgettable.
Tip: On the menu, the price is usually listed per 100 grams, not for the whole steak. Always ask your waiter which cuts are available — they often start at 900 grams or more — so you can calculate the final cost and avoid any surprises when the bill comes.
Crostini with Chicken Liver Pâté
Among the most beloved starters in Tuscan cuisine are the crostini with chicken liver pâté — a true staple in the list of typical Tuscan dishes.
The unsalted Tuscan bread is toasted and topped with a rich spread made of chicken livers, capers, anchovies, onions, butter, and a touch of Vin Santo.
It may sound like an odd combo, but the result is a perfect balance of savory, sweet, and intense flavors. I’m obsessed with them!
I try them every time I cross into Tuscany, because each version changes slightly depending on the chef — or the grandmother — preparing them.
La Ribollita
I bet you’ve heard of ribollita before, but maybe you’re not sure what it actually is! This hearty peasant soup, one of the classic Tuscan recipes, was born as a way to reuse leftovers. It includes black cabbage, Savoy cabbage, cannellini beans, carrots, onions, celery, and stale bread.
It gets its name because it’s cooked twice — hence “ribollita,” or “reboiled.” The result is a thick, aromatic soup that evokes the taste of home and tradition.
It’s a must among the food to taste in Tuscany, especially during the colder months. I love eating it from a terracotta bowl with a drizzle of good olive oil — it’s like a warm winter hug.
La Pappa al pomodoro
Another great example of humble origins, pappa al pomodoro is one of the most iconic typical Tuscan dishes. It’s made from stale bread, ripe tomatoes, garlic, extra virgin olive oil, and fresh basil.
The simplicity is what makes it perfect. Once, at a summer festival in the hills near Florence, I tried a version that nearly moved me to tears — the bread had soaked up all the tomato flavor and each spoonful tasted like pure summer.
This is food to taste in Tuscany if you want to savor the essence of the region.
Pici all’aglione
Originally from the Siena area, pici are thick, handmade spaghetti and are widespread throughout the region. They come with various sauces, but the most famous are pici all’aglione, seasoned with a garlicky tomato sauce and olive oil.
The flavor is bold, intense, and undeniably Tuscan. If, like me, you love rustic pasta dishes, this one must be on your list of what to eat in Tuscany!
La Trippa alla fiorentina
Trippa alla Fiorentina is another one of those typical Tuscan dishes that speaks of humble origins and bold flavors. The tripe is slowly cooked with tomatoes, onions, and a hint of chili. You’ll often find it in sandwiches too — perfect for a quick and authentic bite.
I didn’t love tripe as a child, but Florence taught me to appreciate its historical and culinary value. It’s a true symbol of Tuscan cuisine.
Il Lampredotto
You can’t talk about typical Tuscan dishes without mentioning lampredotto. This iconic Florentine street food is made from a cow’s fourth stomach (the abomasum), boiled and served in a sandwich with green or spicy sauce.
It’s easy to find at local food stalls, especially near the Central Market: cheap, flavorful, and absolutely authentic. A bite of this and you’ll feel like a real Florentine.
Chianina Beef Tartare
In addition to the famous steak, Chianina beef — originally from the Val di Chiana between Arezzo and Siena — also shines in a more refined form: tartare. This dish showcases the tenderness and flavor of this prized meat, served raw and finely chopped.
Chianina is one of the oldest and most renowned cattle breeds in Italy and is raised exclusively for meat. Its intense yet balanced taste and lean texture make it perfect to enjoy raw.
Among the lesser-known food to taste in Tuscany, this one is a true gourmet experience.
Peposo from Impruneta
Peposo is a beef stew slow-cooked in red wine, garlic, and lots of black pepper. Originally from Impruneta, just south of Florence, it’s a rich and bold dish.
The meat becomes incredibly tender and melts in your mouth. It’s one of the most intense typical Tuscan dishes I’ve ever tried. My first taste was in San Gimignano at Quattro Gatti ‘s restaurant — a charming place with a panoramic terrace. What a memory!
Don’t forget to mop up the sauce with Tuscan bread. Doing the “Scarpetta” is part of the ritual in Tuscan cuisine.
Cantucci and Vin Santo
Ending a meal in Tuscany without cantucci and Vin Santo is almost sacrilegious. These crunchy almond cookies are dipped into Vin Santo, a sweet dessert wine.
Tradition says you should soften the biscuit in the wine before eating. I love savoring them slowly while chatting at the end of a meal.
A sweet finish to any exploration of typical Tuscan dishes.
La Schiacciata all’olio
Last but not least in our list of typical Tuscan dishes is the Tuscan flatbread — schiacciata all’olio. Crispy on the outside, soft on the inside, and fragrant with extra virgin olive oil, it’s perfect on its own or filled with local cold cuts or cheeses.
Every time I return to Florence, I look for a hot schiacciata, often filled with finocchiona — pure bliss! It’s a simple but irresistible item on the long list of food to taste in Tuscany.
Watch Out for “tourist-catching” restaurants in Florence
When visiting Florence, especially near the main attractions, be careful of touristy restaurants that don’t reflect the richness of Tuscan cuisine.
There are so many of them, and you are often faced with people trying to get your attention by handing you a menu or inviting you to enter.
Unfortunately, in many cases the quality of the ingredients used, the service and the dishes offered are very poor. I therefore recommend to check reviews on Google Maps or other platforms before you sit down, so that you can avoid nasty surprises and not ruin your dining experience.
It is really a pity to have little time to savor real Tuscan cuisine and risk ruining everything because of a nightmare restaurant.
For a true taste of the region, always look for family-run trattorias and ask locals where they eat.
Book a food tour in Florence
To ensure you don’t miss anything of Tuscan cuisine, Florence offers authentic Food and Wine Tours to savor the unique flavors of the city. Between wineries, markets, and walking tours, you have a huge choice for your full immersion in typical gastronomy!
These typical Tuscan dishes portray peasant history, the culture of reuse and the enhancement of local ingredients. Every time I taste one of these dishes, I feel I connect with the most authentic soul of Tuscany.
If you’re wondering what to eat in Tuscany on your trip, be inspired by this list and get ready for a sincere, flavorful and memorable dining experience. Typical Tuscan recipes are a journey within a journey: an invitation to sit down at the table and experience the city like a Florentine.
All that’s left is to wish you bon appétit and bon voyage among the dishes to try in Tuscany!
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