Tuscan Style Foods

Boar is a common ingredient in Tuscan cuisine.

An article published by Rustico Cooking states that the ingredients driving the Tuscan cuisine are the ones grown, caught or produced in the region; olive oil, wheat pastas, sheep's milk cheese, fresh seafood and rich meats. Tuscan-style foods are known for their rustic, rough-chopped, home-cooked appeal and their intricate levels of flavor.

Appetizers and Light Meals

Affettati misti is a selection of cold, sliced meats usually served with crostini-toasted bread. Affettati misti may also be served with pinzimonio, a selection of roasted vegetables drizzled with olive oil. A platter of meats and vegetables might be served with cecina, a traditional Tuscan flat bread made from garbanzo bean flour--"ceci" is a garbanzo bean in Italian--water and olive oil.

An insalata mista, a mixed green salad or insalata panzanella, a green salad with bread mixed in, is technically considered a vegetable side dish or "contorno," but it is acceptable to enjoy one as an appetizer or light lunch.

A light vegetable soup called minestrone is typically served as a first course in Tuscany. Riboillita is a thick vegetable stew that is literally "re-boiled" with cubes of yesterday's bread to create a rich soup. Versions of riboillita are served for lunch and dinner all over the region of Tuscany.

Pasta

Stuffed pasta dishes such as ravioli and tortellini are common in the Tuscan region. Also served in the Tuscan region is the long, wide pasta called papperdelle. Pappardelle alla lepre is served with a sauce made from hare braised with wine and vegetables. A meat sauce made from wild boar, or "cinghiala," is another regional favorite.

Bolognese sauce, a rich meat sauce that originated from the city of Bologna, is served over many shapes and sizes of pasta.

Meat and Seafood

Bistecca alla Fiorentina is one of the better-known regional foods of Tuscany. It is a massive T-bone steak that is rubbed with aromatic herbs and grilled over charcoal. Battered, fried filets of pork and stewed or roasted chicken are also common.

Seafoods are abundant in the coastal cities of the Tuscan region. Baccala, or dried cod, and cacciucco alla livornese, a spicy fish stew are two dishes from the city of Livorno. Clams, squid, octopus and fish of all types can be found in sauces, soups, salads or grilled and served whole.

References

• Road to Italy: Tuscany
• ABC Tuscany: Tuscan Food
• Rustico Cooking: Tuscany

Resources

• The Art of Cookery: Traditional Italian Recipes