Things to eat in Tuscany

The regions of Umbria and Tuscany—home to Florence, Siena, Perugia, and Assisi—aren’t just beautiful, but boast delicious food, too! Their cuisine is known for being simple, seasonal, and lovely

Ribollita. A thick, hearty vegetable stew, with its origins in Tuscany’s cucina povera.

Pappa al pomodoro. A Florentine soup with its origins in “cucina povera” (“poor cuisine”), this is a stew of tomatos and (preferably day-old) bread.

Panzanella. A salad of tomatoes… and soaked day-old bread. (It must be hearty, unsalted country bread!). Originally, this salad was onion-based, not tomato-based. Popular in the summer in Florence.

Lentil soup. In Umbria, this hearty, classic fare has bits of local sausage; it’s also served in Tuscany. Often flavored with rosemary, garlic and basil, and with carrots and potatoes included, too.

Pappardelle con la lepre. Broad ribbons of pasta, served with a meaty sauce of hare, bacon and cloves. A specialty of both Umbria and Tuscany.

Tagliatelle or fettuccine with ragu. You can’t leave central Italy without trying at least one of its ragu variations. It’s nothing like what you find in the States; with little to no tomato, it’s made from simmering down minced veal or pork (or both) along with carrots, onions, celery, and lots of spices, maybe even some tartufi!

What it’s your favorite?

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