Tuscany Food Specialties

TUSCANY FOOD SPECIALTIES

When you arrive in Tuscany you will notice the vineyards and the olive tree groves. They are beautiful. Of course this makes for the best wines and olive oil.

OLIVES - Olive oil is considered “liquid gold”. It is always the first press and just wonderful in taste. The olives are not to be missed. The grocery stores and the local vendors at the markets have tubs of their olives to purchase. The are the best. We always had them with our antipasti. Try them on the menus at the cafes breaded and fried. Delicious! Some of the bars use the olive branches to grill on.

CHEESE - The farms raise a lot of cattle. The cow’s milk cheeses are rich and creamy. The variety of cheeses include Pecorino, Ricotta, and Muccino, from Lucca. They are aged and flavored with wines, sun dried tomatoes and garlic.

MEATS - Pruciutto di cinghiale is a wild boar ham. Very flavorful. Salame is also tasty. They have dried salami’s and chesses hanging on strings at all the local markets. Tuscany is known for its pork and cattle raised near Arezzo. Valdichiana produces the most wonderful tender steaks. We found the Italian sausage to be the best we had ever had.

SEAFOOD - Having the Ligurian Sea on the coast, makes seafood choices a Tuscany food specialty. Try their rich tomato fish soups served over garlic bread.

MUSHROOMS - From Porcini’s to Truffles. The mushroom picking season is from August to October. Look for mushroom dishes on all the menus during this season. After that they are dried. San Miniato is one of the top spots for White Truffles.

Chestnuts are available throughout Tuscany. In The winter time there are roasting carts. They are hot and smell great not to mention their taste. They grind chestnuts to make a flour for their cakes.

Speaking of cakes do not miss out on trying Torta di Riso a rich and moist rice cake. And last but not least have a Cantucci,almond biscuits, with a glass of wine or a Ricciarelli, almond cakes, with an espresso.