tuscany
12th June 2015

How to Eat Your Way Around Tuscany

Knife and fork at the ready, we’re about to take you on the ultimate foodie trip through Tuscany. In no particular order, these are 10 of the tastiest, not-to-be-missed Tuscan treats worth packing loose clothing for…

 

1. Pappa al Pomodoro

 

pappa pomodoro

Pure comfort food

 

Roughly translated as “tomato mush”, this thick, gloopy tomato soup won’t be winning beauty prizes anytime soon but locals will tell you it’s been made with love for generations by every doting Tuscan Nonna.  Mixing Tuscany’s finest ingredients including tomatoes, olive oil, garlic, basil and finely chopped stale bread, Pappa al Pomodoro is pure comfort food – think of it as a big warm hug in a bowl.

Where to try: Chianciano Terme

 

2. Cinta Senese

poggio pig

Tuscany’s fanciest pigs

 

There’s a reason why this “white belted” black pig is spoken about in hushed tones. The Cinta Senese’s Tuscan heritage stretches back as far as medieval times.  Cured, cooked traditionally or sliced into squares of lard, it’s melt-in-the-mouth incredible.  Even the fat tastes good…

Where to try: il Poggio, Famiglia Gori Bartolini,  Siena

 

3. Chianina Beef

 

carpaccio

It doesn’t get much better

 

Raised in Tuscany for over 2200 years, Chianina is one of the oldest and largest cattle breeds in the world. Originally bred as working animals for ploughing the local fields, today the quality of the beef is appreciated all over the world. Whether served as thinly sliced carpaccio or ground into a meaty burger, the flavour is clean and tender – absolute heaven for carnivores.

Where to try: Sinalunga

 

4. Vin Santo

 

IMG_6493.JPG

Vittorio Innocenti’s Vin Santo Cellar

 

The traditional ending to any Tuscan meal, Vin Santo is an amber-coloured sweet dessert wine made from carefully selected Malvasia and Grechetto grapes left to dry until February or March and aged for up to five years.

Where to try: Vittorio Innocenti’s 13th century wine cellar in Montefollonico. Take a tour of the medieval townhouse with its ancient looking barrels, if you’re lucky, the owner might even offer you a glass of the velvety 20 year old vintage.

 

5. Pecorino Toscano

 

pecorino

Tuscany’s finest Pecorino

 

A table staple at breakfast, lunch and dinner, Pecorino Toscano is a milder, sweeter and softer cheese than its southern relations, Pecorino Romano, Sardo and Siciliano.  The buttery, nutty flavour is the perfect accompaniment to Pici (see no. 7) or a robust glass of red.  Or both.

 Where to try: Pienza, Siena

 

6. Cantucci

biscotti

Perfect double -act: Vin Santo and Cantucci

 

Known as Cantucci in Tuscany and Biscotti elsewhere in Italy,  we’re including these twice-baked almond cookies as a companion to no. 4, Vin Santo. Together the two are a match made in dunking heaven.  Forget your usual rich tea and milky brew, this is a far sweeter after-dinner affair.

Where to try: All good bars and restaurants serving Vin Santo

 

7. Pici

pici

Hand-rolled pici

 

Not only does Pici have dozens of Facebook pages dedicated in its honour but it also counts Sienna Miller as a fan – the actress says it’s one of her favourite dishes.  So what’s so special about this fat, flat pasta? For one, it’s painstakingly hand-rolled. Tuscan cooks prepare the dough by rolling long strips between their hands onto a flour-dusted table. Secondly, it’s made using just two ingredients – flour and water, making it an extremely versatile partner for rich tomato or creamy truffle sauces.

Where to try: Siena

 

8. Vino Nobile Red Wine

Crociani Wine Cellar

Crociani Wine Cellar

 

According to historians, Montepulciano’s Vino Nobile has been appreciated by wine lovers since the end of the 18th century. The Sangiovese wine variety (known in Tuscany as Prugnolo Gentile) is the essence of the wine, while a minimum two-year ageing process is the secret behind its distinctive taste.

Where to try: Visit the family-run Crociani wine cellar in Montepulciano

 

9. Tuscan Prosciutto

prosciutto

Prosciutto as it should be

 

Good Tuscan prosciutto is salty, chewy and served straight onto the table ‘just hacked’ off the whole ham. Enjoy with chunks of saltless Tuscan bread.

Where to Try: Siena

 

10. Tuscan Olive Oil

olive oil bread

Liquid gold

 

Tuscany’s olive oil is so rich in goodness that ancient Etruscan settlers are said to have slathered themselves daily in its liquid gold.

Where to Try: For an equally immersive (but less messy) experience, check out olive oil tasting with Chianti Olive Oil Tours, Chianti.

 

Salivating? Search for  flights to Perugia 

Fiona Hilliard

Fiona Hilliard

A love of new cultures is what drives Dublin travel writer Fiona Hilliard to explore the cities of Europe and beyond.

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