Autumn in… Tuscany food

Tuscany is located in the fortunate geographical position, which allows it to have numerous products from chestnut flour to chickpea flour or the precious porcini mushrooms that are typical of the Tuscan woods.

Castagnaccio, a VIP among Tuscan desserts

Castagnaccio is one of the best known traditional Tuscan sweets. It was once considered a real street food, and its origins are presumed to date back to the 16th century. A legend about the famous chestnut cake It is said that Castagnaccio is also the keeper of a legend. In fact, it is said that the rosemary needles present inside are actually a filter of love. Anyone who eats a slice of chestnut, offered by the hands of a girl, will fall in love with it instantly. You just have to try!

Ribollita or Zuppa di Cavolo

The best known Tuscan dish based on black cabbage is the satisfying and appreciated Ribollita. It is a Tuscan recipe, which perhaps represents the symbolic example of recycled cuisine of peasant origin, which is the basis of our regional culinary tradition. Just think that the ribollita, it is said, was a dish prepared on Friday, the day in which all the leftover vegetables of the week were cooked together, with stale bread (which we remember, it was at the time, baked once a week).

Porcini mushrooms

Mushroom lovers look forward to the arrival of autumn, to give free rein to their culinary creativity. In fact, these fruits of the undergrowth, in addition to giving the dishes an intense, particular and delicious taste, are a very versatile food rich in properties. The Tuscan recipes with mushrooms are so many and varied, although the undisputed protagonists are the porcini, the kings of the Tuscan woods. However, you will also be able to appreciate other types of mushrooms, often underestimated, but absolutely fragrant and tasty such as sloe and champignons. Also not to be overlooked are the ease and speed of preparing mushroom-based dishes. We can summarize that, with minimal effort, absolutely delicious dishes are created.

The cecìna or chickpea cake

You should know that it has been told since the dawn of time, of an eternal diatribe between two enchanting Tuscan cities: Pisa and Livorno. So geographically close to each other, they share the same sea and the same area. At the same time, deeply tied to their origins and traditions, so much so that they want to distinguish themselves from one another. The cecìna is such a source of pride for the city of Pisa, that it has requested the attribution of the DOP denomination. The origins of cecìna and chickpea cake go back to distant times, there are evidence of recipes already among the Greek and Latin population. As is well known in the Arab world, the use of chickpeas had been cleared for some time. It is assumed that during the Middle Ages, thanks to continuous contacts with the Maritime Republic of Pisa, the use of this legume was introduced in our territory.

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Wine Tasting Tour in Tuscany in Small Groups