Tuscany should be visited all year round and the many small local realities give the region its continuing fascination. Our latest Tuscany travel articles below.

A Medici Itinerary in Florence

Published in Tuscany Itineraries

This itinerary through the heart of the religious and political heart of Medici Florence has been suggested by Hotel La Gioconda.

the route

From Panzani Street turn right, along Cerretani Street, as far as San Giovanni Square.

The Baptistery is the most ancient building of the square; it was dedicated to San Giovanni, the Florentine patron saint.

Going straight on you will arrive in Cathedral Square. Stop to admire Santa Maria del Fiore Cathedral.

The large dome, planned by Brunelleschi, ends with a lantern, that Vernocchio finished with a ball surmounted by a cross. The Bell Tower was begun by Giotto in 1334.

Last modified on 03 September 2012

Florence Renaissance Menu

Published in Tuscany Recipes

The following Renaissance Florence menus were indicated to us by B&B Giglio Bianco in Florence. The first is taken from the "De arte coquinaria" by the maestro de Martino di Como in 1450 while the personal chef menu is a modern take on the original.

Last modified on 12 December 2011

Farro recipe with cream of beans and courgettes

Published in Tuscany Recipes

This recipe has its origins in the Garfagnana zone of Lucca in north west Tuscany.

Farro, or triticum dicoccum, is a cereal which kept the Roman legions fed and was also used as payment for their services.

They commonly called the vegetable 'farris' which was turned into a flour to prepare their daily dish or 'pulis'.

Last modified on 18 February 2011

Castagnaccio from Tuscany

Published in Tuscany Recipes

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. 

ingredients

300g chestnut flour, 100g raisins, 50g pine nuts (or walnuts), 4 spoons of extra-virgin olive oil rosemary, salt, water.

Last modified on 25 April 2014

Carnival Recipe for Cenci, Frappe or Chiacchiere

Published in Tuscany Recipes

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. 

ingredients

250g flour, 80gr sugar, 2 eggs, caster sugar, olive oil, orange and lemon peel, sweet wine, salt to taste.

Last modified on 25 April 2014

Pappa al pomodoro tomato soup recipe from Tuscany

Published in Tuscany Recipes

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.

ingredients

300gr stale Tuscan bread, 500gr mature tomatoes, basil, 2 cloves of garlic, 1 liter of broth, olive oil, salt & pepper

Last modified on 24 July 2014

Schiacciata traditional focaccia Tuscan bread dish

Published in Tuscany Recipes

The majority of the Italian national parks preserve a great heritage of typical food products.

It is essential to rediscover them and to make the most of them, not only to protect the local biodiversity, but also to support traditional activities and the economy of the territory in general.

Last modified on 26 September 2011

Ravioli di Ricotta recipe

Published in Tuscany Recipes

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.

ingredients

6 eggs, 500g flour, 100g spinach, 500g fresh sheep ricotta cheese, 200g parmigiano reggiano cheese, 30g pecorino cheese, salt, nutmeg

Last modified on 14 April 2014

Acquacotta recipe from Tuscan coast

Published in Tuscany Recipes

Cooked water' may not sound that filling, but this dish kept the hungry butteri in form while they patrolled the herds of maremmana cattle along the Tuscan coast.

 

ingredients

500 g of sliced porcini mushrooms, 200 g of tomatoes, olve oil, garlic, Tuscan bread, 3 eggs, parmigiano reggiano cheese.

Last modified on 04 March 2013

Cappellotti pasta recipe from Tuscany

Published in Tuscany Recipes

Home made cappellotti paste filled with Parmesan cheese from Mugello in Tuscany

Last modified on 15 September 2011

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