The rollings hills and romance of Tuscany appeals to so many – of all Italy’s twenty regions, it is Tuscany that creates the most enduring image of the country. We travel in our droves to take in the imperious architecture, see the world-famous art and slurp on bowls of hearty soup in between. For those of us who dream of a quiet life in the Mediterranean, it is often good-natured Tuscany that tempts us the most.
Renaissance hotspots like Florence, Siena, Pisa and Lucca entice thousands and thousands of tourists every year – the former of those is the Tuscan capital, home to some 380,000 inhabitants, as well as some of the greatest artwork and sculpture in the world. The historic centre of Florence has been a UNESCO World Heritage Site since 1982, and it’s no wonder – the cathedral square contains many protected landmarks with over thousands of years of history between them, including the towering Santa Maria del Fiore. A stone's throw away, the world-famous Uffizi Gallery contains a host of priceless Renaissance artworks, including two of the most important – The Birth of Venus and The Primavera by Botticelli. Everywhere you turn in Florence – and indeed, in Siena or any of the region’s other cities – you’re reminded of Tuscany’s historical significance, and how influential it has been on modern Italy.
Whether you’re walking the streets of Florence or hiking through Tuscany’s idyllic countryside, one thing you can expect is good food. Much like neighbouring Umbria, Campania and Emilia-Romagna, the climate in Tuscany makes it ideal for agriculture, and people here have farmed for at least 3,000 years – first the Etruscans, then the Romans, who built an empire on the back of wheat grown in Tuscan fields. A lot has changed since, but Tuscany remains the heart of Italian agriculture, producing outstanding cereal crops, fruit and vegetables, as well as some of the best pork and beef in the country, not to mention thousands of acres of vineyards, producing classic Italian wines like Chianti, Montepulciano and Brunello di Montalcino.
Tuscany is fortunate to have a long coastline, too – one that stretches far along the west coast of Italy, from Massa in the north to Orbetello in the south. Fishermen in harbour towns all along the coast return every day with huge hauls of seafood, including prized fish like John Dory, scorpionfish and monkfish, as well as crabs, clams, eels – almost anything you can imagine. This makes Tuscany a perfect destination for seafood fanatics as well.
Want to know more about this iconic part of Italy? Scroll down for a host of quintessential Tuscan recipes, city guides and more.
Chances are, you'll be eating a lot of soup if you head to Tuscany. Many of these soups and stews are deeply woven into Tuscany's history and culture – people have been cooking soups for centuries here, using these simple recipes as a vehicle to make the most of meagre ingredients. Check out some of our fantastic Tuscan soup recipes – including classics like ribollita, acquacotta and pappa al pomodoro.
There's a reason why thousands and thousands of tourists flock to Florence every year – the centre of the Italian renaissance is home to some of the most important art and sculpture in the world, but also to a bustling restaurant scene and street food culture that celebrates, both of which celebrate Tuscan cuisine in different ways. Find out more about the regional capital of Tuscany right here.
Tuscany is home to many of Italy's most famous and best-loved desserts, from dense, sticky cakes like panforte and torta della nonna to crunchy treats like biscotti (or cantuccini) and ricciarelli. Once upon a time they were reserved for religious holidays, but these days you can find them at any time of year. Try making your own with our delicious recipes.
Bread often plays a starring role in Tuscan cuisine, but the region's proximity to Emilia-Romagna has also made fresh pasta exceptionally popular, particularly in the north. Typical Tuscan pasta dishes include lasagne bastarde – made with chestnut pasta sheets – and pici – a rough, handmade pasta that's perfect at absorbing sauces. Here's how to make them.
Tuscans love their bread – you'll see huge piles of crusty loaves wherever you go in the region and it forms a vital part of many classic Tuscan dishes, from salads and soups to antipasti bites. Check out the recipes and discover the story of Tuscany's unsalted pane sciocco.
The combination of spinach and ricotta is a tried and tested winner across a lot of Italy – in Tuscany, however, they really know how to make the most of the two humble ingredients. From stuffed savoury pancakes and vivid green flans to the pillow-light gnocchi known as malfatti (literally 'badly made'), these recipes are some of the best examples of Tuscan culinary ingenuity.
Gaetano Trovato places regional ingredients of the highest possible quality at the centre of his cuisine, crafting modern dishes with respect for the great culinary traditions of Italy. The restaurant he has built with his brother Giovanni and other family members has been awarded two Michelin stars and is considered one of Tuscany’s top dining destinations
From eating bread and ragù as a child to running a two-starred restaurant in Tuscany, Francesco Bracali has stayed true to the area's local flavours and has helped bolster the region's already famous foodie credentials.
Being at the forefront of the Italian nouvelle cuisine movement when he was younger helped form Igles Corelli's playful, creative cooking style. He now runs the Michelin-starred Ristorante Atman in Tuscany and helps teach the new generation of chefs how to succeed.
One of Tuscany’s most important chefs, Marco Stabile honed his craft in some of the most respected kitchens in Italy. He now runs his own Michelin-starred restaurant, reimagining classic regional dishes and bringing them into the twenty-first century. Even the locals have fallen in love with his cooking, despite being fiercely protective of their traditional recipes.
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