Tuscany villa rental by owner with restaurants in the Chianti area
Restaurants in Tuscany
The hearty cooking typical to Tuscany is something that Florentines are justly proud of, declaring that it influenced French cuisine when Caterina de Medici traveled to France with her beloved Florentine chefs when she became queen of France in the 16th century. Try local specialties like rich “fegatini“ (a chicken liver pate spread over toasted bread) and “ribollita” (vegetable soup with bread and beans) in characteristic, rustic trattorias. Or do like the locals do by taking a late-day break at a charming "enoteca" (wine shop or wine bar) where you can stumble upon lesser-known but outstanding Chianti and Super Tuscan wines, tasting to your heart’s delight.
Each of Italy’s 20 regions boasts an individual, traditional cuisine that can be found at every culinary level, from family kitchens to elegant restaurants. Italians share a true reverence for the pleasures of the table - the moment of gathering around the table is the most precious time of the day. At the same time, they share an appreciation for simple yet high quality ingredients - combined correctly, each ingredient shines.
In Tuscany, a typical meal begins with an antipasto of “crostini” (toasted bread with various toppings) or cured meats such as “prosciutto crudo” (thinly sliced cured ham) and “finocchiona” (salami dotted with fennel seeds). Next in the meal, the “primi piatti” (first courses) can include specifically Florentine dishes like the thick vegetable-and-bread soups “pappa al pomodoro” (bread and tomato soup), “ribollita,” and “panzanella” summer salad (tomatoes, cucumbers, onions, vinegar, oil, basil and bread). Before digging in it is customary to grace these thick soups with a large C-shape drizzle of the lush Tuscan extra virgin olive oil. In Florence the queen of the “secondi piatti” (main courses) is “bistecca alla fiorentina” - a huge T-bone slab of the praised Chianina beef, topped with olive oil, salt and pepper, grilled over charcoal and served rigorously rare. Other local specialities include “trippa alla fiorentina” (tripe stewed in tomatoes) and “arista” (pork loin roasted with rosemary and garlic) along with various other roasted meats - all washed down with a glass of delicious Chianti. In Italy a “secondo” is often served with a “contorno” (side dish) of sautéed greens or white beans, naturally topped with more fresh green olive oil.