Exploring Tuscany Through Its Unique Culinary Heritage
Discover the hidden gems of Tuscan cuisine, featuring dishes only the locals know—travel through Tuscany’s subregions and uncover the flavors that make each area special.
When you think of Italy, you think of food, food, and more food. The country is renowned for its delicious culinary delights, served at long tables where guests linger for hours. This lifestyle has even earned Italy a place on UNESCO’s list of intangible cultural heritage. Sure, everyone knows about pizza and pasta, but we’re here to talk about the dishes you won’t find on every tourist website. These are the hidden gems, the true local specialties, the meals steeped in tradition that the locals cherish—and they might just be the best food you’ll eat in Tuscany. So, let’s dive into Tuscany’s subregions and uncover the dishes that tell the real story of this culinary paradise.
Garfagnana
Castagnaccio
A traditional chestnut cake made with chestnut flour, olive oil, rosemary, and pine nuts, Castagnaccio is a simple yet flavorful dessert that captures the rustic charm of Garfagnana. Its origins lie in the region’s mountainous terrain, where chestnuts became a staple food due to their abundance and versatility.
Manafregoli
A hearty soup made with chestnut flour and water, manafregoli is a symbol of the region’s ingenuity in using its abundant chestnut harvests to create comforting dishes.
(Castagnaccio)
Lucca
Tordelli Lucchesi
These stuffed pasta pockets are filled with a mix of meat, herbs, and cheese, served with a rich meat sauce. Historically, Tordelli Lucchesi was considered a celebratory dish in Lucca, often prepared for special occasions like family gatherings and festivals, reflecting the region’s deep-rooted culinary traditions.
Garmugia
A light spring vegetable soup made with asparagus, peas, artichokes, and ground meat, Garmugia is a celebration of fresh, seasonal ingredients.
(Tordelli)
Viareggio
Scarpaccia
A sweet or savory zucchini cake, Scarpaccia reflects Viareggio’s coastal traditions and love for simple, fresh flavors.
Massa-Carrara
Lardo di Colonnata
Cured pork fat aged in marble basins, Lardo di Colonnata is a luxurious delicacy with a melt-in-your-mouth texture and a hint of aromatic herbs. It’s deeply connected to the Carrara marble quarries, where workers originally crafted this dish to sustain themselves during long days of labor. For the best experience, visit Antica Larderia Mafalda, a spot renowned for its exceptional Lardo.
(Lardo di Colonnata)
Pistoia
Neccio
A sweet chestnut pancake often served with ricotta, Neccio is a delightful treat that highlights the region’s reliance on chestnut flour.
Carcerato Pistoiese
A unique local stew made with various cuts of pork, Carcerato Pistoiese offers a hearty and satisfying meal.
Prato
Cantucci e Vin Santo
These almond biscuits paired with sweet Vin Santo wine are a staple of Tuscan hospitality and a perfect way to end a meal.
Sedani Ripieni
Stuffed celery stalks filled with meat and herbs, Sedani Ripieni is an unexpected yet delightful dish from Prato.
Florence
Lampredotto
A street food classic, Lampredotto is a slow-cooked tripe sandwich served with green sauce and crusty bread—a must-try for adventurous eaters.
Pappa al Pomodoro
A simple tomato and bread soup, Pappa al Pomodoro is a comforting dish that embodies Tuscan frugality and culinary ingenuity.
Peposo
A peppery beef stew traditionally cooked in terracotta pots, Peposo is steeped in history and bursting with robust flavors.
Cervello Fritto
Fried brain is a delicacy that showcases Florence’s nose-to-tail cooking philosophy.
Carabaccia
A sweet onion soup that inspired the French version of onion soup, Carabaccia is a surprising and historical dish.
(Lampredotto)
Chianti
Ginestrata
A light egg-based soup flavored with spices and wine, Ginestrata is a traditional restorative dish from the Chianti region.
Tonno del Chianti
Despite its name (Tuna from Chianti) , this dish features pork marinated and preserved in olive oil, mimicking the texture of tuna. It’s a unique and flavorful specialty.
(Tonno del Chianti)
Livorno
Cacciucco
A rich seafood stew made with a variety of fish and shellfish, Cacciucco is Livorno’s signature dish, embodying the coastal flavors of Tuscany.
Castagneto Carducci
Testa di Cinghiale alla Castagnetana
This bold dish features wild boar’s head, prepared with local herbs and spices, offering an adventurous culinary experience.
Elba Island
Stoccafisso alla Riese
Elba’s version of dried cod stew is a hearty dish with bold flavors.
Schiaccia Briaca
A sweet and boozy cake, Schiaccia Briaca is a traditional dessert that reflects the island’s maritime influences.
(Stoccafisso alla Riese)
Val d’Orcia
Pici all’Aglione
Thick hand-rolled pasta served with a garlicky tomato sauce, Pici all’Aglione is a simple yet iconic dish of Val d’Orcia.
Volterra
Cinghiale al Cioccolato
Wild boar stewed with chocolate, this dish offers a unique combination of sweet and savory flavors.
Siena
Ribollita
A classic vegetable and bread soup, Ribollita is a heartwarming dish steeped in Tuscan tradition.
Gnudi
Soft ricotta and spinach dumplings, Gnudi are delicate and flavorful.
Ricciarelli
Almond cookies that are sweet, chewy, and perfect with a cup of coffee.
(Gnudi Senesi)
Grosseto and the Maremma
Pappardelle con la Lepre
Wide pasta ribbons served with a slow-cooked hare sauce, this dish is rich and satisfying.
Tortelli Maremmani
Large pasta squares stuffed with ricotta and spinach, Tortelli Maremmani are a Maremma favorite.
Scottiglia
Often referred to as a “meat cacciucco,” Scottiglia is a slow-cooked stew featuring a mix of meats and vegetables.
(Tortelli Maremmani)
When it comes to food, Tuscany has a history of keeping things real. Traditionally, a lot of meals were built around wild meat and game, and the best recipes today still draw from those old-school roots. What makes Tuscan cuisine so special is the sheer variety—there are over a thousand traditional dishes, each tied to a specific area. Every tiny region has its own unique flavors and surprising specialties, making it impossible to get bored. So, whether it’s a humble stew or a bold wild boar dish, you’re not just tasting amazing food—you’re experiencing a little slice of Tuscany’s story.
“Agriturismi” in Italy
Know more about the Agriturismo’s in Italy
What is an Agriturismo?
In recent years, agriturismos have become a popular vacation destination for many. But what exactly is an agriturismo? For most people, the word agriturismo brings to mind Italy, vacations, nature, farm animals, camping, local food, and relaxation. An agriturismo combines agriculture—a working farm—and tourism. This means that the farm is not only used for agricultural purposes but also serves as a place where you can enjoy a vacation. In everyday terms, this experience is often simply called ‘staying on a farm.’ If you decide to stay on a farm in Italy, you can expect idyllic views over rolling hills, culinary delights with fresh ingredients from the land, and often excellent accommodations.
Staying at an Agriturismo
Each agriturismo offers unique accommodations. Sometimes you’re given a spot on the land to pitch your own tent. Other times, a luxurious glamping tent awaits you, or you might stay in a romantic, luxury villa with a private pool. There’s an agriturismo for everyone!
No matter where you stay, the Italian countryside always provides a sense of peace and relaxation.
Take a look at Villa Fonteintanata, a luxury private accommodation from the 17th century with a private pool, perfect for six guests.
Private Chef at an Agriturismo
Being free from obligations makes for a truly carefree vacation, and a private chef can help with that. Many agriturismos either provide an in-house private chef or arrange one from outside. Share your preferences or let yourself be fully surprised by traditional Tuscan dishes made with ingredients straight from the garden. It doesn’t get much more luxurious than that!
Explore typical Tuscan dishes that your private chef can prepare for you here.
What Can You Expect at an Agriturismo?
In addition to staying on the breathtaking Italian countryside, there are often other activities available. Common offerings include cooking workshops, olive and grape picking, horseback riding, truffle hunting, and wine tasting. You’ll usually get a firsthand look into the workings of a real Italian farm. For example, what exactly goes into making a bottle of olive oil? Or a jar of honey?
What Does Villa Fonteintanata Offer?
What Makes a Farm an Agriturismo (in Tuscany)?
To be officially labeled as an Agriturismo, a farm must meet certain requirements:
1. Have a minimum amount of land dedicated to agricultural use to ensure that farming is the primary activity. This minimum can vary based on local regulations and the type of agricultural activity. In some regions, it might be as low as 1–2 hectares, while others may require more extensive farmland.
2. Farmers must be registered as agricultural entrepreneurs
3. The farm must provide basic accommodation and/or dining facilities that comply with local health, safety, and accessibility standards.
4. Agriturismos are designed to be rural establishments and are generally not allowed within city limits.
5. Agriturismos must adhere to strict environmental and land-use regulations to ensure that tourism activities do not harm the agricultural land or disrupt local ecosystems.
6. Tuscan law generally limits the size of agriturismos to preserve the small, rustic nature of these accommodations. Each agriturismo has a cap on the number of beds or rooms it can offer.
What Makes an Agriturismo Unique?
Compared to a hotel or apartment complex, an agriturismo is a more intimate, romantic place with personal attention from the owner. You’ll experience peace and space, while the owner will happily introduce you to the farm and pamper you with local hospitality. You’ll learn about rural life and Italian culture, and you’ll enjoy everything related to La Dolce Vita without lacking anything.
What Makes Villa Fonteintanata Unique?
Villa Fonteintanata embodies a sustainable and ecological approach to both business and lifestyle. With a team of five dedicated nature enthusiasts, we fully support our mission to become a major center for sustainable living. Our estate is a place for natural farming, permaculture, and synergistic principles, aimed at enriching the soil and restoring biodiversity. No pesticides, no soil tilling—just pure nature that nurtures the earth.
