Tuscany: top restaurants
Tuscany produces excellent roast meats; cacciagione (game) is popular in season. Pollo alla cacciatore, ‘hunter’s style’ chicken, has a tomato sauce embellished with mushrooms, shallots, herbs and ham. The charcoal-grilled T-bone bistecca alla fiorentina is often big enough to cover a plate and usually serves two people well. Adventurous palates enjoy the trippe alla fiorentina, tripe with tomato, marjoram and parmesan cheese. On the coast, look out for the cacciucco, a spicy fish stew of the sea’s bounty in a slightly spicy tomato broth. Baccalà is dried salted cod. Tuscans are known as ‘bean eaters’: try any variation of fagioli, white beans; they are a principal ingredient of the thick, wintery ribollita soup.
Top restaurants in Italy
Read more from the travel guide to Italy
