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Tuscany cuisine

Tuscan cooking is the archetype of cucina povera: bread, beans, olive oil, chestnuts and Chianina beef turned into deeply savoury dishes. Its saltless bread, born to partner the region's tannic Sangiovese, is the thread running from ribollita to panzanella. Almost every classic here finds its natural match in a Sangiovese-based red.

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Antipasto

Crostini Toscani (di fegatini)Tuscan chicken-liver crostini

Toasted unsalted bread spread with a warm paste of chicken livers cooked with onion, capers, anchovy and vin santo or wine. The standard opener to a Tuscan meal.

chicken liverscapersanchovyunsalted bread
Wines to drink with it
  • Chianti Classico DOCG Its bright acidity and savour cut the rich, faintly sweet liver paste.
  • Sangiovese Sangiovese's sour-cherry lift and grip refresh the palate between bites.
PanzanellaBread-and-tomato salad

A summer salad of soaked stale bread tossed with tomatoes, cucumber, red onion, basil, olive oil and vinegar.

stale breadtomatoesred onionbasil
Wines to drink with it
  • Vernaccia di San Gimignano DOCG Tuscany's historic white has the crispness and light bitterness to match the vinegar and raw vegetables.
  • Vermentino Vermentino's herbal freshness echoes the basil and lifts the tomato.

Primo

RibollitaReboiled bread-and-bean soup

A thick winter soup of cannellini beans, cavolo nero and stale bread, cooked then 'reboiled' the next day so the bread thickens it to a spoon-standing stew.

cannellini beanscavolo nerostale breadolive oil
Wines to drink with it
  • Chianti DOCG A young, juicy Chianti matches the earthy beans and greens without overwhelming them.
  • Sangiovese Fresh Sangiovese echoes the peasant roots of the dish and lifts its density.
Pappa al PomodoroTomato-and-bread soup

A soft, porridge-like soup of ripe tomatoes, unsalted bread, garlic, basil and olive oil, served warm or at room temperature.

tomatoesunsalted breadbasilolive oil
Wines to drink with it
  • Morellino di Scansano DOCG The Maremma Sangiovese's ripe fruit flatters the sweet cooked tomato.
  • Sangiovese Sangiovese's acidity mirrors the tomato's own, keeping the pairing fresh.
Pici all'AglioneHand-rolled pici in garlic-tomato sauce

Thick, hand-rolled fresh pasta dressed with a punchy sauce of tomato and 'aglione', the giant sweet garlic of the Val di Chiana.

pici pastaaglione garlictomato
Wines to drink with it

Secondo

Bistecca alla FiorentinaFlorentine T-bone steak

A thick T-bone from Chianina cattle, grilled rare over embers and seasoned only with salt, pepper and olive oil. Served very rare, sliced off the bone.

Chianina beefolive oilblack pepper
Wines to drink with it
Cinghiale in UmidoBraised wild boar

Wild boar marinated in red wine and aromatics, then slow-braised into a dark, gamey stew, often served with pappardelle or polenta.

wild boarred winejunipertomato
Wines to drink with it
  • Morellino di Scansano DOCG Boar is hunted in the Maremma where Morellino grows; its ripe, savoury red is the local answer.
  • Sangiovese Sangiovese's tannin and wild-herb edge match the gaminess of the meat.
Cacciucco alla LivorneseLivorno-style fish stew

A rustic Livorno stew of at least five kinds of fish and shellfish in a garlicky, chilli-spiked tomato broth, ladled over toasted bread.

mixed fish and shellfishtomatogarlicchilli
Wines to drink with it
  • Bolgheri DOC A coastal Bolgheri rosato has the body and acidity for the rich, spicy tomato broth.
  • Vermentino Coastal Tuscan Vermentino's salinity and freshness lift the seafood.

Formaggio

Pecorino ToscanoTuscan sheep's-milk cheese

A DOP sheep's-milk cheese eaten fresh and soft or aged (stagionato) and firm, often with honey or pears.

sheep's milk
Wines to drink with it
  • Chianti Classico DOCG Aged pecorino's salty depth is a classic foil for Chianti's acidity and tannin.
  • Sangiovese Sangiovese's savour bridges fresh and aged styles of the cheese.

Dolce

Cantuccini e Vin SantoAlmond biscuits with sweet wine

Twice-baked almond biscuits (biscotti di Prato) served for dipping into a small glass of sweet, oxidative Vin Santo — the traditional Tuscan end to a meal.

almondsfloureggs
Wines to drink with it