Traditional food of Toscana: 10 dishes

• Bistecca alla fiorentina · Main dish · Florence

  Bistecca alla fiorentina is a thick T-bone steak, often three fingers or more, cut from young beef, traditionally Chianina cattle of the Tuscan valleys.

• Ribollita · Soup & stew · Florence and Tuscany

  Ribollita means "reboiled".

• Cacciucco · Soup & stew · Livorno

  Cacciucco is a thick fish stew from Livorno, the port city on the Tuscan coast.

• Panforte · Dessert · Siena

  Panforte, "strong bread", is a dense, flat cake of honey, sugar, almonds, candied fruit and spices such as pepper, cinnamon and nutmeg, held together with a little flour.

• Pappa al pomodoro · Soup & stew · Florence and Siena

  Pappa al pomodoro is a thick Tuscan soup of stale bread and ripe tomatoes, cooked with garlic, olive oil and basil until the bread breaks down into a soft mush, then finished with more raw oil.

• Lampredotto · Street food · Florence

  Lampredotto is the fourth stomach of the cow, the abomasum, simmered for hours in a broth with tomato, onion, celery and parsley.

• Cantucci · Dessert · Prato

  Cantucci are hard almond biscuits from Prato, near Florence, baked twice: the dough is shaped into logs and baked, then sliced on the diagonal and baked again until dry and crisp.

• Panzanella · Main dish · Tuscany

  Panzanella is a Tuscan summer salad of stale bread soaked in water and squeezed, then mixed with ripe tomatoes, red onion, cucumber and basil, dressed with olive oil and vinegar.

• Pici · Noodles & pasta · Siena and Val d'Orcia

  Pici are thick, uneven noodles rolled by hand from flour and water, a specialty of the province of Siena and of the Val d'Orcia and Val di Chiana.

• Castagnaccio · Dessert · Lucca and the Apennines

  Castagnaccio is a flat cake of chestnut flour, water and olive oil, topped with pine nuts, rosemary, walnuts and sometimes raisins, baked until the top cracks.

Food by city in Italy

• Traditional food of Florence: 4 dishes

Other regions in Italy

• Traditional food of Campania: 12 dishes
• Traditional food of Lazio: 11 dishes
• Traditional food of Lombardia: 10 dishes
• Traditional food of Emilia-Romagna: 11 dishes
• Traditional food of Piemonte: 8 dishes
• Traditional food of Liguria: 7 dishes
• Traditional food of Veneto: 9 dishes
• Traditional food of Trentino-Alto Adige: 5 dishes
• Traditional food of Friuli-Venezia Giulia: 5 dishes
• Traditional food of Marche: 4 dishes
• Traditional food of Abruzzo: 5 dishes
• Traditional food of Apulia: 8 dishes
• Traditional food of Calabria: 5 dishes
• Traditional food of Sicily: 10 dishes
• Traditional food of Sardegna: 7 dishes
• Traditional food of Valle d'Aosta: 3 dishes
• Traditional food of Umbria: 4 dishes
• Traditional food of Molise: 3 dishes
• Traditional food of Basilicata: 4 dishes
• Food of Italy