Best Foods of Tuscany
Siena, Italy
Many destinations in Europe offer unforgettable escapes; however, not all have the trifecta of beautiful landscape, remarkable culture, and superb cuisine. From rich chewy pasta, sharp Parmigiano Reggiano, to the sweet cannoli, you are hard-pressed to find better cuisine than in Italy.
Italy consistently ranks among the most visited countries in the world, and Tuscany is one of the country’s most famous regions, known for world-class wine and enchanting historic cities.
The Leaning Tower of Pisa, Tuscany
Like many regions in Italy, Tuscan cuisine is among the best in the world. While it is hard to go wrong when ordering food in Tuscany, it does help to know some of the best options before visiting. Read further to discover my recommendations for must-try foods while visiting Tuscany.
The Cathedral of Santa Maria del Fiore, Florence
Arriving in Tuscany
The most visited city in Tuscany is its capital, Florence. Other beautiful cities include Pisa, Siena, Lucca & Montepulciano. This area of Italy is easy to explore thanks to the expansive rail system.
Tuscany is also an endlessly stunning region to drive through. From the World Heritage Sites of Val d’Orcia in southern Tuscany to the rolling hills of the Siena countryside, beauty abounds everywhere you turn.
Map of Tuscany, photo credit: Britannica
Salumi
As an appetizer to your meal, order a selection of Tuscan salumi.
La Prosciutteria, Siena
The most famous of these is prosciutto, a dry-cured ham that tastes salty and slightly sweet. There are various types of prosciutto in Tuscany, often named after the regions where they are produced. Prosciutto del Casentino and Prosciutto di Cinta Senese (from Siena) are two examples.
Tuscan salumi plate, Florence
Prato Mortadella is a pork sausage made in Prato, using a blend of spices and Alchermes liqueur. Capocolla, also known as Copa, is a common salumi in Tuscany and is typically seasoned with salt, pepper, fennel seeds, and red pepper.
For an impressive selection of Tuscan salumi and wine, visit La Prosciutteria with locations across Northern Italy. I visited their location in the beautiful city of Siena, and the salumi was the best I had in Tuscany.
La Prosciutteria, Siena
Lampredotto
Tripperia Pollini, Florence
While you’re exploring the museums and historic piazzas of Florence, be sure to stop for an authentic, no frills lampredotto. The lampredotto is Florence’s savory street food served from a street cart. Despite their casual presentation, these sandwiches are packed with flavor, with lines of patrons waiting to order.
A classic lampredotto is made with meat from the fourth stomach of a cow, boiled in a rich broth and served on a crusty bun. If the cow stomach is a little more adventurous than you’d like, try the bollito— boiled beef served on a crusty bun.
A great place to order one (or both) is Tripperia Pollini in Florence. I chose the bolito, and it was tender, a little spicy, and very savory. Delizioso!
Tripperia Pollini, Florence
Pizza
You simply cannot come to Italy without indulging in the best pizza in the world. Of course it’s the best—it was invented here.
Napoletana pizza at La Taverna di Pulcinella, Pisa
There are a few variations of pizza in Italy, with the most popular being the Napoletana style. This pizza originated from Naples, uses wheat dough with simple, high-quality ingredients, and is served thin and crispy. Napoletana pizzas are widely available in Tuscany and absolutely live up to the hype. Sicilian style uses a thick crust similar to focaccia and is baked in a rectangular pan.
For a lesser-known pizza, try the Pisan-style, which uses cecina as its dough. Cecina is a flatbread made with chickpea flour. Using cecina as the base, these pizzas are baked in a wood-fired oven and topped with traditional toppings. The result is a crunchy crust with a rich, nutty flavor. For the best Pisan-style pizzas, visit Pizzeria L'Arancio in Pisa.
Pisan-style pizza at Pizzeria L'Arancio, Pisa
Traditional Tuscan Pastas
Pasta is another staple of Italian cuisine that you cannot miss in Tuscany. It will ruin you for pasta options elsewhere, so eat your fill while you’re here! Pasta is available across Italy, but there are some classic varieties from Tuscany.
Pappardelle al Cinghiale is a wide-noodle pasta served with a wild-boar sauce. Italians are known for their resourcefulness, and this dish was developed because of the large population of wild boar in Tuscan forests. It is savory and rich, with absolute comfort-food vibes.
Pappardelle al Cinghiale, La lanterna Ristorante Pizzeria, Pisa
Pici pasta originated in Siena, Italy, and is a thick, hand-rolled noodle traditionally served with aglione (tomato sauce with garlic), bread crumbs, or cacio e pepe. This pasta is chewy and crazy delicious.
Some stellar restaurants for traditional Tuscan pasta are Trattoria Tiberio and Ristorante Toto' in Florence.
Pici pasta cacio e pepe, Ristorante Toto', Florence
Florentine Steak
Another dish that comes from the Tuscan capital is the famous Florentine steak, also called Bistecca alla Fiorentina. This T-bone steak comes from the Italian breed of cattle, Chianina.
Florentine steak, Ristorante Toto', Florence
The steak is cooked in a wood-fired oven and served charred on the outside and rare on the inside. In true Italian fashion, it is served simply with salt and pepper, then drizzled with Italian olive oil.
Tuscan Desserts
For a sweet finish to your Italian meal, choose a traditional Tuscan dessert.
Cantucci di Prato, Ristorante Toto', Florence
Cantucci biscuits, known as Cantucci di Prato, originated from the Tuscan city of Prato. These biscuits are a type of biscotti, twice-baked with almonds and crunchy with a nutty flavor. The biscuits are traditionally served with an Italian dessert wine, usually Vin Santo. You can eat them separately, but to feel like a true Tuscan, dunk the biscuits into the wine.
Buccellato is another Tuscan dessert from Lucca, a cake baked with raisins and anise. Torta di Riso is a rice cake originating from the town of Massa and is made with liqueur.
Don’t forget to indulge in Tuscany’s world-famous wine while you’re here. Cin cin!
Published: April 12, 2025 - Updated November 21, 2025
