Tuscan Cuisine

A look at Tuscan cuisine

The Tuscan cuisine is one of the most simple and tasty offered by Italy.
Bread in its many forms and preparations is a protagonist. Panzanella, ribollita, pappa al pomodoro, acquacotta, panata and fettunta are dishes based on bread that recall a country, poor and simple tradition, still alive.
In a Tuscan restaurant you can not start without having tasted the appetizers. We recommend fettunta, a mix of toasted bread (including those with liver) and a typical platter of cold cuts, with sausage and finocchiona.
Among the first courses, you can choose between two tasty alternatives: soups or pasta. In the first case we suggest cabbage, vegetable or spelled soup, in the latter, a good plate of pappardelle topped with another local specialty, the game (wild boar, fallow deer, roe deer and pheasant).
Among the main courses: game, white meat, the cinta senese, the chianina or fiorentina, celebrated around the world. The meat, however, is not an obvious choice: the caciucco Livornese, eels and cod are real delights for seafood lovers.
Finally we suggest a platter of cheese with cottage cheese and percorino and, accompanied by a glass of vin santo, the cantucci.
The wines: the sommelier of the restaurant will be the best person to choose a Brunello di Montalcino, a Chianti, a Vernaccia di San Gimignano or some other treat for the taste. Are you a tourist and you would like to taste Tuscan cuisine in Milan?
Go to our page dedicated to Tuscan restaurants in Milan.