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- 🍝 What to Eat, What to Drink, & The Grapes That Built Tuscany
🍝 What to Eat, What to Drink, & The Grapes That Built Tuscany
A delicious deep dive into Tuscany’s flavors, pairings, and iconic grapes.
Welcome to a journey through Tuscany’s heart and soul. Where every bite tells a story, every glass holds a history, and the land itself pours its essence into flavors that stay with you well beyond the table. From rustic village kitchens to rolling vineyards, we’re diving deep into the dishes that make this region unforgettable, the wines that elevate them, and the noble grapes that built a legacy. So loosen your belt, uncork a bottle, and let’s get deliciously stained together.
If you missed them, catch up on
Part 1:The Grapestained Guide to Tuscany and
Part 2: When and Where to Visit in Tuscany
the perfect prelude to this delicious journey.
🍝 What to Eat
Pair with every glass. Repeat often.
Pappardelle al Cinghiale
Wide, flat, and long noodles of egg pasta smothered in a long-simmered wild boar sauce. Gamey, earthy, and pure poetry with a glass of Brunello. This is Tuscany at its most authentic.
Pici al Ragù/Aglione
Thick, hand-rolled spaghetti native to southern Tuscany. Best served tangled in a rich ragù of wild boar (cinghiale) or slow-braised duck. For vegetarians, Aglione is the choice. A rich, garlicky tomato sauce made with sweet, aromatic aglione - a giant, sweet Tuscan garlic known for its mild and creamy flavor from huge cloves. Rustic, chewy, and deeply satisfying.
Bistecca alla Fiorentina
A legendary T-bone steak from Chianina cattle - the Chianina breed, native to Tuscany and Umbria, is the largest and one of the oldest in the world, prized for its lean, flavorful beef. Thick-cut, grilled rare over a wood fire, and carved tableside with extra virgin olive oil and sea salt. While you can ask for it well-done, don’t be surprised if they refuse. You’ll need a bold red wine and either an empty stomach or a few friends to conquer the plate.
Pappa al Pomodoro
A warm tomato and bread stew kissed with garlic, basil, and olive oil, pappa al pomodoro is summer in a spoon - even in the depths of winter. Born from Tuscany’s cucina povera (poor kitchen) tradition, it sustained families through lean times, when gardens and stale bread were the only constants. Today, you’ll find it in nearly every Tuscan trattoria, each version fiercely defended as the best, so tread lightly before declaring a favorite.
Ribollita
A centuries-old peasant stew made from stale bread, cannellini beans, and dark Tuscan kale (cavolo nero). “Reboiled” the next day for even more flavor. It’s comfort in a bowl. JJust like pappa al pomodoro, this reboiled stew is made to stretch simple ingredients into something soulful and satisfying.
Crostini Toscana
A Florentine classic. Slices of toasted bread topped with creamy chicken liver paté, anchovies, and capers. Salty, funky, and unforgettable; not for the faint of palate.
Peposo
A deeply peppery beef stew, slow-cooked in red wine and black pepper. Traditionally baked in terra cotta pots beside a brick kiln. Spicy, tender, and totally Tuscan.
Cacciucco
A bold fish stew from the Tuscan coast (Livorno), made with a mix of fresh-caught seafood simmered in garlic, tomato, and red wine. It’s messy, marvelous, and best eaten with your sleeves rolled up.
Tortelli di Patate al Ragù of Mugello
Big, fat pasta pillows (like ravioli) filled with herbed mashed potatoes, smothered in meat ragù. Hearty mountain comfort from Tuscany’s forested north. This might be not only Tuscany’s, but Italy’s hidden gem of dishes.
Lampredotto
The fourth stomach of a cow, slow-cooked and served on a bun with salsa verde or spicy sauce. Beloved in Florence’s street food scene. Messy, meaty, weird, magical.
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Schiacciata
Tuscan flatbread brushed with olive oil and salt. Tuscan panini are famous for a reason. Crunchy outside, fluffy inside. Filled with prosciutto, mortadella, pecorino, or just devoured plain from a bakery bag.
Porchetta
Herb-stuffed, slow-roasted pork, often sliced and stuffed into sandwiches. Crispy skin, melting fat, and savory herbs in every bite.
Pecorino di Pienza
A sheep’s milk cheese from the Val d’Orcia, aged in caves, olive leaves, or walnut husks. Pairs perfectly with fig jam, honey, or a swig of bold red. Its flavor ranges from delicate and milky when young to nutty, savory, and almost caramelized with age, reflecting the rich pastures of southern Tuscany.
Caseficio Piu
Cantucci & Vin Santo
The ultimate Tuscan finale. Crunchy almond biscotti dipped into sweet, nutty Vin Santo. Because why end a meal with just one last bite, when you can also have a final sip?
More & More & More
It’s impossible to list everything here as some of Tuscany’s best dishes change with the seasons and only show up once a year for a week at a time, but that’s the beauty of real, authentic Italian food!!! Over time, we will post different seasonal delicacies of Tuscany and beyond, but this list is the classic must have list when visiting the region.
🍲 Hungry yet? Stay tuned; many of these dishes will be featured with full recipes in upcoming Grapestained newsletters.
🍽️ Where to Taste It: Our Favorite Tuscan Tables
Want to experience these iconic dishes in their natural habitat? We’re excited to introduce you to some of our favorite Tuscan kitchens and chefs who bring these flavors to life with passion and authenticity. These aren’t just incredible places to eat, they’re friends and family who welcome you like one of their own.
Florence
Ristorante Pensavo Peggio
Step into Fabrizio’s welcoming embrace at this beloved local spot, where every meal feels like coming home. Fabrizio, one of our dearest friends in Italy, fills the room with warmth and generosity. His lasagna, tiramisu, and pappardelle ragù are the kind of dishes that etch memories into your soul.
📍 [No website available]
Montepulciano
Ristorante L'Oliveto
Nestled among the olive groves at the foot of the hill, L’Oliveto pairs impeccable Tuscan cuisine with a rustic farmhouse setting; perfect for savoring traditional dishes with just the right touch of creative flair.
🔗 Visit Website
L’Oliveto
Osteria del Conte
A classic gem where local flavors shine, Osteria del Conte is known for its heartfelt hospitality and beautifully crafted dishes. Their handmade pici - thick, rustic strands of pasta - are a true celebration of Montepulciano’s culinary heritage.
🔗 Visit Website
San Gimignano
Ristorante da Pode
Just beyond the walls of San Gimignano, this Michelin-recognized gem blends heartfelt Tuscan cooking with warm, countryside hospitality. Set within a charming agriturismo and winery, Da Pode offers a true taste of the region; from handmade pastas to estate-grown wines, all served with a smile.
🔗 Visit Website
Mugello
Chef Benedetta – Bosco di Mezzo Home Restaurant
Benedetta’s intimate home dining experience brings Mugello’s forested north to your plate with seasonal, lovingly prepared dishes that feel both wild and comforting; a true taste of Tuscany’s soul.
🔗 Visit on Instagram
Chianti Classico – Montefioralle
Chef Gian Luca – Alcanto del Forno
In the historic village of Montefioralle, Gian Luca’s kitchen is where rustic Tuscan flavors meet creative passion. His artisanal breads and hearty dishes embody the spirit of Chianti Classico, served with the warmth of a lifelong friend.
🔗 Visit on Facebook
🔗 Visit on Instagram
Bolgheri – Riparbella
Francesca Filippone – Enoteca Pakravan Papi
Francesca’s Enoteca is a coastal haven where Super Tuscan wines flow freely alongside dishes inspired by the sea, land, and sun. Her expertise and warmth make every visit a celebration of Bolgheri’s unique terroir and hospitality.
🔗 Visit Website
View from Pakravan Papi
🍇 Grapes That Built Tuscany
Welcome to the kingdom of Sangiovese
Italy’s noble heart-throb: structured, soulful, and surprisingly sensitive to its surroundings.
Sangiovese during the Veraison period
Sangiovese
The backbone of Chianti, Chianti Classico, Brunello di Montalcino, Vino Nobile di Montepulciano, and Rosso di Montalcino. It tastes like tart cherries, dried roses, sunbaked earth, and old love letters found in a leather jacket.
Vernaccia
Crisp, salty, and quietly historic. From the medieval towers of San Gimignano. The first Italian wine to be awarded DOC status.
Colorino
A bold little grape used to deepen color and intensity in blends. Think of it as Sangiovese’s bodybuilder friend blasting rock in a dented Fiat Panda.
Canaiolo
Soft-spoken and charming, it rounds out Sangiovese with rustic warmth and whispers of violet.
Vernaccia during harvest
Trebbiano Toscano
Crisp, clean, citrusy. Not the life of the party, but a chameleon in the cellar.
Vermentino
Zesty, saline, and kissed by sea breeze. It thrives along Tuscany’s coast. If a grape could wear linen and ride a Vespa, it’d be Vermentino.
Malvasia Bianca
Aromatic and expressive, often reserved for Tuscany’s beloved dessert wine: Vin Santo. Served by Nonna, who still says you’re too thin.
Super Tuscans
Born in rebellion, raised outside the rules. Cabernet Sauvignon, Merlot, and Syrah blends that remind us sometimes the best wines come from breaking a few rules.
Merlot - an international grape variety
🍷 Featured Producers, Stories & Discounts
Many of our favorite producers work with these grapes and we’ll be spotlighting them in future issues. We’ve sipped, swirled, and stayed up too late with the winemakers we love, and we’re so excited to introduce them to you.
Winemaker stories
Behind-the-vineyard scenes
Special offers on wines, olive oil & curated Scarpetta picks
🍷 Some of Our Favorite Producers by Place
Montalcino: | Montepulciano: |
Cortona: | Chianti Classico: |
Val d’Orcia: | San Gimignano: |
Bolgheri: | Mugello: |
Carmignano: | Colli di Luni: |
Pisa: |
🌾 We Want to Hear From You
Have you tasted any of these dishes or wines? Do you have a favorite Tuscan food memory, or a wine that surprised you? Hit reply and tell us what you’re sipping, or craving.
✨ What’s Next in Grapestained:
Coming up: a deep dive into Sangiovese.
Styles, moods, and how it shape-shifts across Tuscany
Which Sangiovese is you?
Recipes that pair like magic
Don’t miss it.
Ciao for now. Keep your glass full, your fork busy, and your shirt gloriously stained.
🍝🍷 Ryan
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