Have you ever been on a food tour? It usually means walking around in a particular neighborhood, entering shops and restaurants, and sampling various food offerings. What’s unique about this activity is that the people serving the food usually give tidbits about each bite and how they relate into the culture of the place. Can you imagine what a Tuscany food tour would be like? Tuscany is considered the birthplace of the Italian Renaissance, so it’s safe to assume that there’s a good story behind some of Tuscany’s delectable fares as they relate to this point in history.
If there’s one thing you should know about traditional Tuscan food, it is that it strives to achieve two core principles: quality and simplicity. Be sure to taste these four specialties when you go on a Tuscany food tour to appreciate how simple but delectable they are:
- Schiacciata all’Uva – In layman’s terms, this is grape focaccia. This yummy treat is only available for a few weeks beginning in mid-September through to early October because this is when grapes are harvested. It’s a mouthwatering flatbread consisting of two layers of dough with lots red grapes in the middle and on top.
- Crostini di Fegato – This refers to cut slices of warm bread spread with chicken liver pate. Pate preparation includes butter, anchovies, onion and broth, and capers. It’s usually served as a snack or an appetizer.
- Bistecca Alla Fiorentina – It’s worth noting that this food is a tribute to Tuscany’s capital, Florence. This T-bone steak is served “al sangue,” or very rare, with just a sprinkling of olive oil and salt to allow its natural flavor to flourish.
- Lampredotto – This is made from the fourth and final layer of a cow’s stomach. It’s a Tuscan street food of soft roll filled with tender slices of beef belly and a spicy sauce. This sandwich is actually a Florentine tradition.
Make sure to try these four specialties when you go on a Tuscany food tour so you can ‘sink your teeth’ into the rich culture and history of the region.