🍝 What to Eat, What to Drink, & The Grapes That Built Tuscany

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.