Bistecca alla Fiorentina: This iconic Tuscan steak is a thick-cut, bone-in ribeye, seasoned simply with salt and grilled over an open flame to perfection. It's typically served rare or medium-rare and is a must-try for meat lovers.
Ribollita: A hearty Tuscan soup made with cannellini beans, vegetables (such as kale, cabbage, carrots, and onions), tomatoes, and day-old bread. It's simmered until thick and served with a drizzle of olive oil and grated Parmesan cheese on top.
Pappa al Pomodoro: Another comforting Tuscan soup, pappa al pomodoro, is a rustic dish made with stale bread, tomatoes, garlic, basil, and olive oil.
Crostini di Fegato: These Tuscan chicken liver crostini are a delicious appetizer featuring thinly sliced, toasted bread topped with a spread of chicken liver pâté flavored with garlic, sage, and sometimes anchovies.
Pici all'Aglione: Pici is a thick, hand-rolled pasta that originates from Tuscany. Pici all'aglione is a classic dish featuring pici pasta tossed in a tomato and garlic sauce infused with spicy chili peppers.
Panzanella: A refreshing Tuscan salad made with chunks of stale bread, ripe tomatoes, cucumbers, onions, basil, and olive oil. It's a perfect dish for summer, allowing you to savor the flavors of ripe tomatoes and fragrant basil.
Cacciucco: A traditional Tuscan fish stew originating from the coastal city of Livorno. Cacciucco features a variety of seafood such as fish, shellfish, and squid, cooked in a tomato-based broth flavored with garlic, chili peppers, and wine.
Cantucci e Vin Santo: Cantucci are almond biscuits that are twice-baked until crunchy, perfect for dipping into Vin Santo, a sweet dessert wine.
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