Tuscan cuisine
Central Italian cooking
Tuscan cuisine is the cooking tradition of Tuscany, a region in central Italy.
It emphasizes simplicity and high-quality ingredients over elaborate preparation—grilled meats, white beans, olive oil, fresh vegetables, and crusty unsalted bread.
Dishes like ribollita (bread soup), bistecca alla fiorentina (thick-cut steak), and panzanella (bread salad) exemplify the rustic, unfussy style: We had authentic Tuscan cuisine at a farmhouse outside Florence.
- vin santoTuscan wine from raisined grapes
- olive oilFruit-pressed culinary fat
- white beansPale-skinned legumes
- panzanellaSoaked stale loaf salad
- bread saladDish of cubed loaf with vegetables
rosemary · Chianti wine · extra virgin · pappardelle · sage · cannellini beans · wild boar · chestnuts · grappa · steak · farro · limoncello · pecorino · T-bone · garlic · Siena · slicing · trattoria
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- regional cuisineTexas chili, New England clam chowder, Texas BBQ, Chicago deep dish, Detroit pizza
- Tuscan cultureolive groves, wine culture, hill towns, farmhouses, cypress trees
- TuscanyFlorence, Siena, Lucca, cypress trees, Carrara
- FlorenceArno, Medici, Renaissance, Michelangelo, David
- Renaissance FlorenceMedici, Florence, Medici family, Donatello, Florentine Republic
Tuscan cuisinemolecular gastronomy
Scientific study of cooking
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Tuscan cuisineJapanese cuisine
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