Restaurants in Tuscany: Top 10

Restaurants in Tuscany

Restaurants in Tuscany. Tuscany is one of the oldest regions in Italy. In fact, it is clear that the dishes of this land are linked to the Etruscans. But what are the main ingredients that make up the traditional dishes and the best restaurants in Tuscany?

The cuisine in Tuscany is rich and varied. It is international, with influences from Africa to Spain through the centuries of Italy's history, as well as many local ingredients that flourish on this land such as olive trees or grapes for making wine; yet, despite its global reach, it still maintains a strong sense of identity within it, evidenced by how people from all over the world return again and again simply because they know what awaits them when their baskets are full.
This region has so much going for it: wide open spaces filled probably more than anywhere else that gives rise not only to agriculture, but also grazing livestock, mountains framing homes in the valleys.

We just have to find out together.

Restaurants in Tuscany

• The bread, deliberately unsalted, as it is often used to accompany the various cured meats that the land offers. This is often roasted and served alongside the various soups of the area. It is also the main ingredient of the very famous Pappa al pomodoro, which is nothing more than stale bread left to soak in water, accompanied by tomato, garlic, oil and chilli pepper.

Restaurants in Tuscany

• The fish used in various ways. Among the most important dishes we rediscover the Caciucco alla Livornese, a soup invented by fishermen and prepared with the leftovers of fish caught that day.
• As for the meat-based dishes we certainly cannot forget the typical Florentine steak, thick beef steak from Chianti, which is grilled for a few minutes and served almost rare.
• The vegetables, are used in the preparation of Ribollita, a soup that was often prepared at the weekend to use up all the leftovers. Its name derives from the double cooking, as after bringing it to boil for the first time, the soup is placed in the fridge overnight and cooked again the next day.

Restaurants in Tuscany

We discovered together some of the savory dishes of typical Tuscan cuisine, but no less so are the sweets that are prepared in these parts. Among the most notable are Cantucci di Siena, biscuits with almonds flavored with citrus fruits and served with Vin Santo. The Panforte, a spicy dessert of the Christmas period. And last but not least, the Castagnaccio, an unleavened dessert, prepared with chestnut flour, raisins, walnuts, pine nuts and rosemary.

Well you will surely want to try these dishes. For this reason we have selected for you 10 of the best restaurants in the Tuscany region you can taste them.

Restaurants in Tuscany

Restaurants in Tuscany

• Enoteca Pinchiorri, which has earned 3 Michelin Stars, was founded by Giorgio Pinchiorri and his wife Annie Feoldé. We find her at the helm of the kitchen together with Chef Riccardo Monco and Sous-Chef Alessandro della Tommasina. It boasts one of the most prestigious wine lists in the world, selected directly by the master Pinchiorri. The winery has become one of the most visited places in the world. Annie Feoldé, brought Novelle Cuisine to Florence.

• The Bracali Restaurant, managed by the Bracali brothers, has Francesco at the helm of the kitchen. A cuisine based on simplicity. His brother Luca, on the other hand, takes care of the wine cellar and hospitality, trying to put the guest at the center of everything. Precisely for these reasons they have earned 2 Michelin Stars.
• The Ristorante Caino in Montemerano, led by Chef Valeria Piccinni, provides cuisine based on the quality of the product. We therefore resort to the fruits given by the garden.The cellar descends for several meters below the town square, creating rooms where approximately 20 thousand bottles rest.
• Il Piccolo Principe di Viareggio, located in the Grand Hotel Principe di Piemonte, gives rise to refined cuisine linked to tradition. Starred Chef Giuseppe Mancino loves innovative cuisine, but at the same time tries to keep the flavor of the product intact. The restaurant's cellar has 800 labels, mostly Tuscan.

• Arnolfo Ristorante, whose owner is Chef Gaetano Trovato. Its dishes focus on tradition and products from Tuscany, as well as attention to simplicity and seasonal flavours. His experimentation in the kitchen has led him to earn 2 Michelin Stars.

Restaurants in Tuscany

• Il Falconiere, restaurant created from an ancient lemon grove. A place where the quality of the ingredients, respect for seasonality and the use of 0 km products prevail. The cuisine is signed by Chef Silvia Regi Baracchi, who was awarded a Michelin Star. Stable, it takes its name from its proximity to the old local prison. In 2011 it was awarded the first Michelin Star. The cuisine boasts quality and transparency.
• Il Pellicano, whose cuisine is led by the starred Chef Michelino Gioia. His dishes are made with fresh fish, lamb, Chianina meat and aromatic herbs. The menu never lacks pigeon, oysters, red mullet, lobster and scampi. At the end of each dinner, a cart with delicious artisanal chocolates is offered to all guests.

• Il Silene by Roberto Rossi, located in a medieval village where there was once the post station tavern. The simplicity of the raw materials and the strong roots in the territory are two fundamental ingredients in the cuisine of Silene, where Roberto has been able to rediscover a deep and visceral connection with the environment and its products, developing a great respect for the raw materials and their processing and cooking techniques. embodies the 'from the land to the plate' philosophy, which combines the profound knowledge of his Tuscan culinary heritage with seasonal products.