Enjoying the Unique, Diverse and Delicious Cuisine of Tuscany

No matter what kind of itinerary you're on, or wherever you base yourself, a holiday in any of the wonderful villas in Tuscany will never leave you short of wonderful food!This delightful Italian region is blessed with wonderful sunshine, a gentle climate, sparkling seas and lush rolling hills and valleys, all of which makes for a fabulous source of incredible seafood, meats and cheeses. As well as that, its bountiful orchards, groves and vineyards produce wines the world adores, and olive oil special enough to grace the best gourmet table.

As a veritable feast of tastes, scents and flavours, there is much to be enjoyed in the culinary sense. Here is just some of what you may expect to sample while staying in any of the villas in Tuscany.

Pasta

Of course, anywhere in Italy pasta is a staple, but the vast array of choices can make the decision-making process a little harder here. There are myriad shapes and fillings available, but here are some favourites.

Papardelle. This large, broad tagliatelle is made of very good dough, olive oil and plain water–and in the best dishes, the secret’s in the sauce. The most popular are porcini and wild boar ragu, while if you're renting villas in Tuscany close to Florence you may find a propensity towards hare.

Tortelli. Soft, square, yellow ravioli with a host of fillings is a speciality here. In Mugello, potato-filled tortelli with parmesan, garlic and parsley is the most popular, while nearer Maremma, they are made bigger and filled with spinach and ricotta cheese. Tortelli Versiliesi is shaped like a semi-circle and filled with pork and beef meat, various cheeses (pecorino and parmesan) and served with ragu.

Pici. If you're staying in villas in Tuscany close to Siena you may be served this hand-stretched spaghetti-like pasta with simple tomato and garlic sauce, or with cacio e pepe - pecorino cheese and pepper.

Soups and Other Dishes

Papa al Pomodoro. This is soup you’ll find in every Italian region, but its origins are definitely here! The traditional cooks managed to take stale bread and turn it into a hearty, special soup with tomatoes with garlic, basil and olive oil. This is an easy recipe to recreate in the kitchen of your own villa, using delicious produce from a local farmers market.

Ribollita. Another hearty soup again made with the addition of stale bread, this winter favourite is chock-full of beans, vegetables and flavoured with olive oil.

Cacciucco. This is a popular traditional seafood dish made with mixed fish, octopus and squid. The port city of Livorno is credited with some of the best versions of this stew, but top contenders can be found further north around Viareggio as well.

Lardo di Colonnata. Considered a heritage food of the area and enjoying geographical protected status, this delicacy consists of pork lard cured in Carrara marble, sliced very thinly and served as an antipasto.

Wines

Of course, none of these wonderful dishes are complete without wonderful wine to accompany them!

Chianti Classico. Italy’s most famous wine is a mainstay wherever you go. There are many choices, but of course the best ones come from premier estates.

Vernaccia di San Gimignano. If white is your preference, this dry, strawberry-coloured white should be top of the list.

Brunello di Montalcino. This dark red is perhaps the most powerful and heavy produced in the region and is best served with a dish like the tasty Bistecca alla Florentina.

Jonathan Magoni is Senior Manager of Cottages to Castles, a family owned company specialising in high quality holiday villas, apartments and cottages in Italy. For spectacular villas in Tuscany or accommodation in the Italian lakes, ski resorts or city centres, we offer only the very best. Discover Italy at your own pace and without time restrictions in our hand picked villas and cottages.

Writer and Online Marketing Manager in London.