14 Top Foods In Tuscany You Need To Know About

Are you planning a trip to Tuscany, or maybe just dreaming about one? Any trip to Italy is defined by the food you eat while there. Food (along with wine) is at the heart of Italian culture. Italian life and history all begins at the dinner table, so to understand this magnificent country you need to understand the cuisine.

fresh cheeses and prosciutto at the local market in San Gimignano, Tuscany
Market Day in San Gimignano, Tuscany

First it is important to understand that food here is entirely regional. It is not like “Italian Food” in America, which is typically made up of heavy pasta dishes drowned in cheese and sugary tomato sauce, and doesn’t vary much no matter where you are.

One thing I have learned from years of private tour guiding is that many travelers expect to find lasagna, fettucine alfredo, baked ziti and foods like that everywhere we go. Fettucine alfredo is American, not Italian. Lasagna, although readily available at tourist restaurants is not a national food, and I have never seen baked ziti anywhere in Italy!

My book Glam Italia! How To Travel Italy: Secrets To Glamorous Travel (On A Not So Glamorous Budget) has an entire section on foods and wines by region, and tells you what to order, where. The food is vastly different in Florence and Rome for example, and you don’t want to miss out on an incredible local dish because no one told you! My new book Glam Italia! 101 Fabulous Things To Do In Rome tells you all about what to order in the Eternal City, and goes into much more depth.

If you are heading to Tuscany (ever) you need to know about the cuisine and what you absolutely must try while you are there. Tuscan cuisine is one of my personal favorites. Known as cucina povera, (poor people’s food), Tuscan food is locally sourced (nostrale or ours) tends to be quite simple with few ingredients. It started as a cuisine forced by economy or poverty but has remained that way by choice.

The Top 14 Tuscan Foods You Need To Know

I spend a great deal of time in Tuscany and just love the food there! You see provincial differences as you travel across the region but the following foods tend to be available in most areas and are definitely worth seeking out. Lets start with cheeses:

1. Pecorino

Pecorino cheese from Pienza in Tuscany
Pecorino cheese from Pienza

Every local market will have vendors selling slices of pecorino from giant wheels. It is fantastic on its own or drizzled with a little local honey. I also love the piquant pecorino with peppers or chilis, and the pecorino tartufo flavored with local truffles.

2. Ricotta

One of my friends serves this every time I come for dinner. Don’t confuse Tuscan ricotta with the stuff you buy here at the supermarket – that’s like comparing a beat up ’81 Fiat Panda with a tricked out brand new Ferrari. The 2 ricottas share a name only.

You can find fresh Tuscan ricotta at local markets as well as on the menu in many restaurants. Ideally you want fresh ricotta from the farm. It almost looks like a cake or a jello mold, and you slice it and drizzle fresh local honey over it. Sometimes it is sprinkled with nuts. You will be hooked at first bite – it is unbelievably good!



One of the reasons I just love being in Tuscany in the winter or early spring/late fall is because of their hearty soups. Even in the summer if we get an overcast or rainy day I always find my way to a bowl of Tuscan soup. Both the soups below are very traditional and in my opinion can also be filed under Tuscan comfort foods.

3. Pappa al Pomodoro

pappa al pomodoro soup is a tuscan specialty
Pappa al Pomodoro soup

You can’t get more cucina povera than this soup! Yesterday’s leftover oven baked bread, olive oil, garlic, basil and tomatoes. Sometimes it has more of a mush than soup consistency, but however it comes it is incredible.

4. Ribollita

ribollita soup at eataly
Tuscan Ribollita soup at Eataly

This is another peasant soup that will fill you up and warm your soul. This time yesterday’s leftover oven baked Tuscan bread is mixed with cannellini beans and vegetables.

5. Fagioli con Salsiccia

Tuscan fagioli con salsiccia - a must have tuscan food
Fagioli con Salsiccia

This is a soup made of beans and sausage, normally a local spicy sausage.

6. Breads

Every area within Tuscany has its own breads, and really, you should try as many as you can! Before you panic about gluten and swelling up from eating carbs – don’t worry it’s all good! Unlike here in the U.S. wheat in Italy is uncompromised. They don’t have Monsanto filling the wheat with pesticides and they don’t have GMO’s, so even the most sensitive digestive systems seem to do just fine. Personally, I can’t eat bread in the USA, I swell up, get an upset tummy and feel like hell. In Italy I can eat it every day with no problems.

I love buying breads at local markets to take home to my apartment, but if you’re not doing the vacation rental thing at least make sure you always at least try the bread in restaurants.

7. Panzanella

Before we leave breads behind you need to know about this bread salad. Once again it uses yesterday’s bread, this time soaked in olive oil, mixed with fresh tomatoes and basil and dressed in olive oil with maybe a little vinegar. I’ve had it with olives in there too – I think it varies depending on where you go. Sometimes when lunching at friends’ homes they have served up variations on the traditional panzanella with sliced red onion, cucumber and lettuce. However it is served, it’s fantastic!

panzanella is a tuscan salad made with bread, tomatoes, garlic and olive oil
Panzanella salad


Each area of Italy has its own types of pasta. The size and shape of any given pasta is based on the type of sauce it is served with. One traditionally Tuscan pasta that you will find on almost every restaurant menu is pappardelle. This is a wide, ribbon type pasta, served with heavier meat sauces.

Tagliatelle is another local pasta seen on menus everywhere. Also found all over neighboring Emilia-Romagna, tagliatelle is a narrower ribbon than pappardelle.

8. Pappardelle con Cinghiale

the king of tuscan pastas, pappardelle con cinghiale. This is a wild boar sauce served with flat ribbon pasta
Pappardelle al Cinghiale

This is the king of pastas in Tuscany! Cinghiale is wild boar, the taxidermied versions of which you see everywhere. Don’t panic – it doesn’t taste gamey, it’s just incredibly hearty. Every restaurant has its own recipe and way of preparing its cinghiale, so you can have it every day (as my son has done) and never have it quite the same way twice. This is really, really good, and if I were to recommend only one traditional Tuscan food for you to try, Cinghiale would be it.

9. Tagliatelle con Tartufo

Tuscany is truffle country, so when truffles are in season you will find this dish everywhere. Again, each restaurant seems to have their own recipe, so you can eat it everywhere you go and it will always be different, but also will always be super good.

tagliatelle al tartufo i a must eat food from Tuscany.
Tagliatelle con Tartufo

About pastas: I’ve seen cinghiale served with either pappardelle or tagliatelle, so it may also be a restaurant’s personal preference.

Italians typically eat multiple courses, way more than I can handle. If I am ordering pasta I normally don’t order anything else. That bowl alone will fill you. Also, if planning on ordering pasta I exercise extreme caution with the antipasti when it comes out – it is so easy to fill up snacking on meats and cheeses and olives!


10. Bistecca Fiorentina

bistecca fiorentina, tuscany's steak from Chiana Valley
Bistecca Fiorentina

You will see giant steaks in restaurant windows all over Florence and nearby town. These are the famous steaks from the Chiana Valley. Each one is 3 to 4 lbs on its own – they really are enormous! So big in fact that they not only cook them front and back but also on the sides. If you are a meat eater this is a must try food.

11. Cacciuccio

This is a Tuscan fish stew, and you are more likely to find it closer to the coast, especially around Livorno. Traditionally it has 5 different types of seafood, from fish to shellfish, one for each C in the name. Fishermen would clean out their boat at the end of market day, and whatever was left in the bottom would be thrown into Cacciucco. The stew would have broth, garlic, pepper flakes and red wine vinegar and would be served over toasted bread.

cacciuccio seafood stew from Livorno Italy
Cacciuccio from Livorno

To this day it is served the same way, the bread soaking up the broth. If you love seafood, this one is amazing.

12. Tuscan Pizza

Pizza is different everywhere you go in Italy, from the chewy base in Napoli to Rome’s super thin crust to Tuscany’s not-quite-as-thin crust. Always cooked in a wood burning oven, you have to try pizza in Tuscany at least once. This could not be more different to typical American pizza. Not drowned in sugary tomato sauces, and not weighed down by heavy melted cheese, Tuscan pizzas tend to be fresh and light.

pizza in tuscany
Tuscan pizza

Don’t expect American pepperoni – pepperoni in Italian means giant bell peppers. Don’t be surprised to see raw rocket (arugula) scattered across the top of a pizza. It tastes so amazing!

Most of the time you won’t find pizza served at lunchtime. Pizza is prepared in wood burning domed ovens that take hours to heat up to the correct temperature of 485 Celcius/905 Fahrenheit. When thinking about having pizza plan it for no earlier than 8:30 at night, and ideally at a restaurant with an outdoor patio.

My favorite evenings in San Gimignano are spent on the terrace at Il Trovatore around a large table with my Glam Italia Tour ladies or local friends, eating their insanely good pizza, drinking jugs of wine, and talking all night long.


Sweet Things

I have 2 favorite sweet foods in Tuscany, one is a day time food and one happens at the end of a long, satisfying Tuscan dinner.

13. Panforte

This is not a strong bread (pan-forte), it is a spicy cake. Its origins date back to 1205 when servants had to take it as gifts to the nuns of Montecelso Abbey in Siena. Overtime it became a Christmas gift to the nuns and a treat aristocrats would enjoy on special occasions. Made from sugar and honey and nuts and dried fruits with pepper and spices (cloves, ginger, cinnamon) panforte is typically cooked in a shallow pan, dusted with powdered sugar, and served in narrow slices with coffee.

Panforte di Siena

This is a Sienese specialty, and in my humble opinion it is a crime to go to Siena (or Florence) and not at least try it. Panforte is my favorite thing – I love it with coffee in the morning. Despite the sugar and honey it is a guilt free food because you walk so much over there you burn it off before lunch!

Note: you can actually eat it all day and night. The morning thing is just my favorite. If I allow myself one sweet thing, in a toss-up between having a gelato at some point in the day or a slice of panforte, the panforte will always win.

14. Cantucci

At the end of a long Tuscan dinner you may be served with a couple of cantucci and a short glass of dense dessert wine called vin santo.

Cantucci are small crunchy almond cookies that look like mini biscotti. (The word for cookie in Italian is biscotti, so if you want to get technical, they are biscotti). You dip the cantucci (or cantuccio?) into the vin santo ad then take in your final calorie hit of the day, as if your tummy wasn’t already about to explode.

cantucci and vin santo, the perfect way to end a meal in Tuscany
Cantucci and Vin Santo

I have learned over the years that I cannot eat like an Italian. As in I can’t do all the courses they do. I’m good with just antipasti! Truth be told, on most nights out in Tuscany I don’t have room for cantucci unless I have planned it in advance. If you, like me, feel like you cannot possibly ingest even one more mouthful, then I am sorry my friend because at least once while you are there you’re going to have to take one for the team and at least try cantucci and vin santo

Traveling to Florence? Download my free Secret Florence PDF and find out which are my favorite restaurants, the best secret bars, secret jewelers and other fantastic things to see and do in Florence. Any of the items on this list will take your trip from great to completely fantastic! Download your copy here

Essential Florence Travel Guide
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5 Foods You Need To Eat On The Italian Riviera

5 Foods You Need To Eat In Liguria

There is no one Italian cuisine. Italy’s food is regional, so you need to know which foods are traditional cuisine for the area you are visiting.

Right now the Glam Italia Tour is on the Italian Riviera – are you following us on Instagram? The cuisine of the Riviera/Liguria is quite varied. The warm Mediterranean air makes the climate perfect for growing olives, basil, wine grapes and vegetables. The coast delivers amazing fresh fish. Food here is fresh, light and delicious.

There are many foods of Liguria, but here are 5 you need to try.


tofie al pesto genovese

image via cavava+

Liguria is the birthplace of pesto, and you find the very best pesto in the world here. Genoa pesto has to be made with a mortar and pestle and with very specific ingredients. You have to try local pesto pastas (like the Trofie pasta pictured above) and pesto with focaccia.

Find hotels on the Italian Riviera here


Instead of pizza here on the Riviera you will find focaccia, and they eat it throughout the day. It is crispy and golden, greasy and thick, and tastes like heaven. Eat it with coffee at breakfast time, grab a slice with olives and salt to go for lunch, eat fingers of it with local wine as an appetizer or eat it as your bread with dinner, any time of the day is fine!

foccacia di recco

Foccacia di Recco, image via Scatti di Gusto

Locals love Foccaccia di Recco, which is made with a local cheese from recco. You will probably want to run the Cinqueterre after eating so much bread!

Related Post: How To Order Coffee In Italy


farinata genovese

Farinata, image via Memorie di Angelina

Farinata is a very old recipe made from chickpea flour, water, olive oil and salt and is best eaten right out of the oven!


ligurian spaghetti with mussels

image via BeautifulLiguria.com

Pasta with mussels “cozze” cooked with garlic and white wine. Swoon worthy. Recipe here

Related Post: 10 Reasons Why You Should Visit Puglia


Pansotti/Pansoti are a Ligurian specialty ravioli. Pansotti is ligurian dialect for belly, these ravioli taking on the shape of a little fat belly! Home made pasta is filled with a mixture of local herbs – ideally a blend of 7 freshly foraged herbs including dandelion leaves, that are cleaned and boiled and then mixed with olive oil, parmigiana cheese, egg and garlic. The cooked Pansotti are then served in a walnut sauce that is absolutely divine.

  Related Post: How To Make Italian Coffee In A Moka


Tablet Hotels



What To Eat In Venice


What To Eat In Venice

Food in Venice often gets a really bad rap, which is such a shame because the local cuisine is fantastic.

Unlike stateside, in Italy there isn’t just one type of Italian food – the food of Italy is regional, so you need to know ahead of time about the local delicacies from the region you are traveling to.

Wood burning ovens are largely prohibited in Venice, so pizzas and breads are not that great. Eat your pizza in Naples, in Venice satiate your hunger with the fruits of the Adriatic.

Venice is a city of seafood. In spite of the lagoon getting churned up by unending cruise ship traffic, it still is full of fish, as well as all the seafood gleaned from the surrounding area in the Adriatic.
A walk through the Rialto Market (in San Polo – you can’t miss it!) will show you a dazzling variety of seafood, some you’ve probably never seen or tasted before. Local restauranteurs shop here, so you are previewing what you will be eating later in the day. You will also find an unbelievable array of spices in the mercado ,having made their way here centuries ago dating back to the spice trade.

** Spices from asia and northern africa accessed the rest of the world via the world trade center, Venice.**

Make sure you try fritto misto, a mixture of deep fried squid, octopus and prawns. Unlike the heavy, oily deep fried seafood you’re used to, Venetian chefs are superbly light handed, creating a divine misto that doesn’t weigh you down.


Venetians are also celebrated for their cakes and pastries. Step up to the bar in a coffee shop, order a caffe (espresso to non italians) and enjoy a baicoli or a busolai, little local light biscuit/cookies.









One of the most fun ways to enjoy eating in Venice is to go bacari hopping.
A bacaro is a bar. Stop in for the local drink, prosecco, and pair it with a tapas like snack known as ciccheti.




These are little finger foods, perfect with a light drink.
Try sarde in saor, grilled octopus, baccala Montevarchi, shrimp prepared in many different ways – it’s a great way to get a taste of Venice.
If you are like me, a total lightweight when it comes to drinking, you can order un’ombra (a shadow) or smaller taste of wine.



By stopping here and there for ciccheti you wind up eating far less than if you are sitting down in a restaurant for a full meal. Plus it’s much more fun, especially in the early evenings when all the locals are out and about, stopping to socialize on their way home.

How To Enjoy The Best Of Venice ~ learn what most tourists don’t see or experience

Another thing you will see is people sipping on sunset colored drinks, normally red or orange. These are the famous Venetian spritz. White wine with a splash of campari (the red) or my favorite, with Aperol (the orange). The loveliest way to end the day and welcome the early evening is to sit outside a bacaro with a spritz and some snacks and watch the world go by. Avoid Piazza San Marco (as it will cost the same as your car payment!) instead head into the other neighborhoods, such as Cannaregio, and join the locals. The people watching is much more fun here! Read more about it in my post on Ca’ D’Oro (linked here)




Read more about traveling in Venice here


Check out my favorite neighborhood in Venice, the magnificent Dorsoduro

Bonus Information:

Want to know which are my favorite restaurants in Venice? And my favorite place, far from the crowds, to enjoy an icy cold glass of prosecco at the end of the day? (You may even see George and Amal Clooney there!) I made a free downloadable PDF of my Top 10 Secret Places In Venice. These are places you won’t read about on my blog.

CLICK HERE for my free PDF