Whether you have a sweet tooth or favour savoury snacks, Tuscany offers countless inexpensive, fast and authentic street food options. Each area in the region is home to its own unique brand of street foot, so no matter where you end up on your next holiday, you’re bound to come across one of Tuscany’s best street eats. Here is a list of our top8to try the next time your in town!
Schiacciata, plain or stuffed, is the perfect snack, but it can also be a filling lunch. This flatbread can be crunchy or soft, raised or pressed, and is baked and topped with olive oil and salt. You can find it at any bakery or alimentari shop, where you might even have the option of transforming the bread into a full sandwich, with a variety of meats, cheeses or vegetables.
Salt-free Tuscan bread fits perfectly with all types of cold cuts and cheeses: Pecorino cheese, Tuscan ham, finocchiona, salami, cheese, vegetables, mortadella… the options are endless! So customize your panino the way you want and…buon appetito!
You can’t come to Florence without chowing down on a Lampredotto sandwich, also known as referred to as the “Florentine snack.” Lampredotto is the fourth stomach of a cow—boiled in broth, cut into strips, put in a bun and often topped with green sauce. Around Florence, you’ll find dozens of kiosks selling a panino col lampredotto, as well as many other special, unusual foods made with offal.
They say that the Italian bombolone was invented right here in Tuscany. This sweet, soft dough, fried and coated with sugar, can be enjoyed on its own or with cream, chocolate or jam.
Torta di ceci, or Cecina, is a type of pancake made from chickpea flour, water, salt and olive oil. It can be found along the upper Tyrrhenian coast, like in Livorno, where the snack is often called “Cinque e cinque” (five and five).
Porchetta is one of the most widespread street foods in central Italy. The boneless pork roast is stuffed with garlic, rosemary, sage, and, most importantly, wild fennel, then roasted. You’ll find Porchetta at many kiosks in fairs, festivals and around the city.
You can find Necci in Pistoia and the Garfagnana mountains: delicious chestnut flour crepes stuffed with fresh cottage cheese or chocolate.
Gelato first appeared at banquets in the Medici court in Florence. Legend has it that Bernardo Buontalenti invented the cold treat for the court of Catherine de’ Medici in 1565. Today, shops all over the region sell fresh gelato (which is never stored), made using just a few natural ingredients, free of preservatives, artificial flavours and colours.