Apart from gelato, pizza, pasta and bruschetta, the most famous dishes from the Tuscan region is the ribollita (meaning reboiled) and panzanella, which define the Tuscan tradition of not throwing stale bread away.
Ribollita is a bread and vegetables soup made from leftover bread and a variety of vegetables. Panzanella is another variation of leftover bread with onion, cucumbers and tomatoes seasoned with vinegar and olive oil. For variety, you can add capers and tuna. Dishes from Tuscany vary according to the city and the region they belong to, providing immense variety in foods.
In Florence, lampredotto sandwich is the go to street food. It comprises the meat from the cow’s fourth stomach which is very tender. It has been in vogue since the 15th century.
In Siena, pappardelle con la lepre takes the prime place among Siena dishes. It is wide ribbon pasta with hare sauce made from small pieces of hare marinated in Chianti wine with herbs.
In Pisa, risotto with clams is the most famous dish. The juice of clams serves as the cooking liquid and the rice absorbs the clam flavor.
In Arezzo, anatra in porchetta is a favorite dish. It is an elaborate dish taking more than 24 hours to prepare. The main ingredient is roasted duck allowed to absorb the aromas of garlic, fennel and olive oil.
The concept of cuisine in the Tuscan region is one of simple meals that require no elaborate preparation and is easy to make in large quantities. The cuisine uses ingredients of high quality and freshness to draw out the natural flavors present in them. The ingredients are the ones found in the vicinity of the countryside nearby. This sets the Tuscan food apart as each region has its own food specialties.