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Tuscany restaurants
The area's culinary traditions reflect the gruff, no-nonsense Tuscan character, with its firm territorial roots and resistance to change. You'll find the same classic dishes in most trattorias and many more upmarket places too: bistecca alla fiorentina, the classic Tuscan T-bone steak, cut three or four fingers thick and grilled over a wood fire (preferably oak) for just five minutes on each side; or filling soups like ribollita (a rich vegetable broth with beans and bread) and pappa al pomodoro (another bread soup, this time with tomato, onion, garlic, and a touch of chili). Popular starters include crostini (small rounds of bread, sometimes but not always toasted like bruschetta) with olive paste, beans, liver paste, artichoke purée and other such toppings, while pasta specialties (not as ubiquitous in Tuscany as in some other Italian regions) include papparedelle alla lepre (thick pasta strips in hare sauce) and, south of Siena, pici all'aglione (hand-rolled spaghetti in a tomato and garlic sauce). Finish up with a panna cotta ("cooked cream," a sort of rich blancmange) topped with frutti di bosco (wild berries) or caramel, or opt for the classic Tuscan dinner wrap, cantucci con vin santo—dry almond biscuits served with a glass of dessert wine for dunking and drinking.
This charming osteria-cum-wine-bar nestles just inside the entrance to the ancient borgo (village) of Monticchiello, with a lovely little terrace overlooking...more
Though it calls itself a humble osteria, this is really more of a gourmet restaurant that likes to dress down. It's extraordinary that food this good is...more
Opened in June 2005 as the catering annex of L'Andana, Alain Ducasse's first Tuscan hotel, Trattoria Toscana is so far the more convincing part of the exercise...more
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