Top 10 foods you must eat in Tuscany

Lampredotto is the fourth stomach of the cow which is cooked in a broth and then served with salsa verde or/and spicy sauce.

The word crostini literally refers to the bread (named frusta), similar to a baguette where the chopped chicken liver sauce is spread.

Panzanella (bread salad) is a cold bread salad whose name of uncertain origins probably derives from the word, pan , which is short for pane or bread, and zanella, an old italian name for a bowl. Panzanella’s main ingredients are unsalted bread, tomatoes, red onions, basil, olive oil, vinegar and salt.

Lardo di Colonnata cured meat (which has been awarded the IGP quality certification) is made in the town of Colonnata. It's pork lard cured in local marble. 

Ribollita soup is one of the most popular winter dishes in Tuscany and contains different kinds of cabbage, beans, onions and carrots: a perfect mix to face the cold season.

Pappa al Pomodoro soup is one of the foods that Tuscany has contaminated the entire peninsula with. It's made with stale Tuscan bread, tomatoes garlic and basil leaves. 

Cacciucco fish stew or soup comes from the Turkish world “kuciuck”, which means minute, small, and indicates precisely a dish in which ingredients are made into small pieces. Cacciucco is a popular seafood soup from the coast of Livorno and Viareggio, but each town has its own recipe.

Bistecca alla Fiorentina or Florentine T-bone steak is taken from the loin of the young steer (vitellone) and has a “T” shaped bone with the fillet on one side and the sirloin on the other.It’s normally 3-4 cm high and 1,5 – 2 kg heavy and for this very special cut, the big Chianina is one of the favorite cattle breeds

Castagnaccio is a traditional cake made with chestnut flour, very common to the Apennine mountainous area of Tuscany. It can be eaten all year round because it's good both warm and cold.

Tuscan Extra Virgin Olive Oil is world famous for its pungent, bitter, fruity and vegetal flavor. In Tuscany, the harvesting stage occurs in the month of November, the olives are mostly picked by hand and immediately sent to be pressed.