Tuscan food is rustic and tasty, despite ingredients are really humble: bread, even stale bread, spelt, legumes and vegetables.
You can start with crostini (toasted bread) covered by cream of chicken liver and spleen, panzanella, and salame, including finocchiona, a fennel-flavored salame.
The typical first course is soup, like the famous ribollita or bean soup, spelt soup, pici (typical Siena’s pasta), or pappardelle with hare.
If you like fish, try cacciucco soup, or mullets and the stock-fish stew of Livorno.
The most popular meat dish is the Fiorentine steak, but also guinea-fowl meat, pork and game are common.
Also desserts are really particular and rustic: castagnaccio is a chestnut cake, buccellato is an anise cake and cantucci are delicious biscuits.
But Tuscany is famous all over the world for the excellent quality of wines: from Chianti to Montepulciano, from Brunello to Vernaccia, you can find some of the world most renowned wines. Vin Santo is a sweet and liqueur-like wine, and it is usually paired with cantucci.