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.

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.

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.

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.

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.

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.

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.

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.

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.

Exploring Tuscany Through Its Unique Culinary Heritage