Tuscan Specialties

It is not the usual ready-made sauce it is something more: Cinta Senese ragù is a sauce with high-quality meat, characterized by slow and long cook...

The Chianina ragù is a typical recipe of the Tuscan cuisine, a dish made with fine meat of Chianina breed, with extreme calm and care. Excellent wi...

Ribollita is a bread and vegetables soup, dense at sight. It is the queen of the Florentine dishes. This Ribollita is prepared according to the his...

The boar stew is a rich dish with an autumnal flavour, excellent to be eaten in cold days. Delicious meat bites with an intense flavour given to th...

Peposo is a dish with strong flavours, the ones of the meat, garlic, pepper and tomato. The origins of the “Peposo” date back in the Impruneta furn...

The tradition of the Livornese Cacciucco and the one of the Florentine tripe married. In this original recipe, lampredotto is cooked with vegetable...

The term “Zimino” is classic of the Tuscan cuisine and it refers to a stewed preparation with swiss chard or spinach: traditionally mostly fish is ...

There are no artefacts in Trippa alla Fiorentina. This dish praises the simplicity of the peasant tradition. In the centre of Florence there are st...