Top 5 Foods You Must Try in Tuscany

If Italy is the land of food and wine, Tuscany is at its center. If you visit the Italian region of Tuscany, you should try the typical Tuscan dishes in addition to the attractive villages, beautiful scenery, and antique artworks. Whether you're planning a Luxury Tuscany Tours or are currently there, these are the best classic foods you shouldn't miss.

1. Panzanella

2. Pappa al pomodoro

3. Ribollita

4. Cacciucco

5. Tripe and lampredotto

1. Panzanella

Panzanella, also known as panmolle, is a summertime Tuscan and Umbrian chopped salad of soaked stale bread, onions, and tomatoes. Cucumbers and basil are frequently used, and it is seasoned with olive oil and vinegar. It is also well-known in other parts of central Italy. This bread salad is the greatest of the summer thanks to the dried bread and salted ripe tomatoes.

2. Pappa al Pomodoro

Tuscany is known for its soups, and this simple tomato, bread, and basil soup is no exception. Another popular summer food, pappa al pomodoro is a versatile dish created from simple, healthful ingredients such as tomatoes, bread, garlic, extra virgin olive oil, and as much basil as you like. Book Tuscany Travel Packages and enjoy wonderful cuisine and a nice time at one of our amazing restaurants.

Although the ingredients imply a simple dinner, the quality and seasonality of the vegetables make it genuinely unparalleled.

Again, the stale bread must be really Tuscan, that is, saltless with a crunchy crust and soft crumb so that it can form the proper substrate for this soup once stale.

3. . Ribollita

What's better than soup with bread? Soup with not just bread bits in it, but also crunchy croutons on top. This (vegetarian!) Italian classic is loaded with nutritious greens, meaty beans, and plenty of creamy olive oil and umami-packed Parmesan.

4. Cacciucco

Cacciucco is a fish stew from Livorno, a port on the Tuscan coast, and it should have five different varieties of shellfish. All of the components in this recipe must be perfectly balanced so that none of them overshadow the others.

The preparation is time-consuming, but the end result is worth it: toasted bread rubbed with fresh garlic is added at the end to the chowder.

5. Tripe and lampredotto

Trippa (tripe) and Lampredotto are two dishes that properly exemplify the popular culinary traditions of Florence; eating them is an unforgettable experience. Both are generally served on a crispy bun that has been soaked in broth and topped with spicy or green sauce.