Tuscany Recipes (23)
Browse our choice of traditional Italian recipes if you are planning a vacation or visit to Florence, Siena, Lucca, Pisa and the rest of Tuscany. Start with our latest suggestions below.
This gnocchi recipe is typical of the Liguria and Tuscan border in places such as Val di Vara and Lunigiana. Pesto and chestnut are truly local flavors and combine perfectly in this zone. It is a recipe perfect for autumn and winter meals.
for the potatoes dough: 700 gr. of potatoes, 100 gr. of white flour, 100 gr. of chestnut flour, 1 egg, a pinch of salt
for the pesto sauce: basil, 40 gr of pecorino cheese, 40 gr of parmesan cheese, 100 gr. of olive oil, pine-nuts, garlic, pich of salt.
This part of Tuscany is north east of Florence and sits snugly in a zone where the the last parts of the Appennine hills roll into the classic Tuscany countryside we know so well by the River Sieve. We have a book of local recipes but this risotto recipe with grapes and red wine caught the eye.
1 onion, butter, 320g rice, 1/2 glass Chianti Rufina wine, 100g parmigiano reggiano cheese, ripe Sangiovese or Canaiolo grapes, vine leaves.
Learning how to make fresh pasta does actually change your life. What could be more Italian and what could be more tasty than the correct combination of flour, eggs, salt and water. Here's a recipe from an evening pasta class I took part in in Tavarnelle Val di Pesa near Forence at www.lamiapasta.
This traditional and delicious soup recipe with tomatoes and bread is very simple and typical of Tuscany. The secret is selecting top notch ingredients, so stay away from the supermarket and buy from your local 0km market. Once you've mastered this, try you hand at ribollita.
300gr stale Tuscan bread, 500gr mature tomatoes, basil, 2 cloves of garlic, 1 liter of broth, olive oil, salt & pepper
The recipe for these common carnival fried pastry or frappe is similar across Italy, but regional dialects and slight variations have led to a handful of local names such as 'bugie', 'risole', 'manzòle' and 'fiocchetti'.
In Tuscany, these doughnuts may also be called 'chiacchiere'. In Venice 'fritole'. All are delicious and typically sprinkled with icing sugar like a light layer snow on the hills of the lower Appenines at this time of year.
250g flour, 80gr sugar, 2 eggs, caster sugar, olive oil, orange and lemon peel, sweet wine, salt to taste.
Castagnaccio is a classic autumn sweet from the chestnut woods of Monte Amiata in south Tuscany, although slight variations can be found wherever there are chestnut woods in Italy.We ate lots of it in the cantine of Castel del Piano as part of the vino novello celebrations one December weekend.
300g chestnut flour, 100g raisins, 50g pine nuts (or walnuts), 4 spoons of extra-virgin olive oil rosemary, salt, water.
Typical Tuscan style soup with vegetables, beans and bread.
Red onions, carrots, celery, potatoes, beans, savoy cabbage, leek, zucchini, beans, tomato sauce, thyme, white Tuscan bread, salt and pepper, stale bread.
This is a typical pasta dish for early Spring and Easter from the hilly Mugello territory of north east Tuscany in the province of Florence.
6 eggs, 500g flour, 100g spinach, 500g fresh sheep ricotta cheese, 200g parmigiano reggiano cheese, 30g pecorino cheese, salt, nutmeg
This recipe was prepared in front of our eyes by Chef Camilla Monteduro who has her own television show 'LE CONSERVE DI CAMILLA' on the Gambero Rosso Channel. It was a quick cooking lesson as part of a Food Bloggers Contest organised by Antonella, owner of Tenuta di Lupinari in Tuscany. While she was making the conserve, Camilla also gave everyone useful tips on how to prepare ingredients and cook professionally.
3kg fresh red Tropea onions, 900g white sugar, 900g brown sugar, 4 spoons of sultanas softened in tepid water, glass of Calvados, glass of apple vinegar, 2 lemons, 1 orange, 1 fresh vanilla stick, salt, fresh peperoncino, dried marjoram.