The wedding menu in Tuscany
8 typical Tuscan dishes to propose at your wedding dinner
When we talk about Tuscany we think about rolling hills, wonderful sunsets over Florence, or the golden beach of the coast. And then, when we talk about food, our mouth starts watering.
What foods should you really try when in Tuscany?
Pappa al pomodoro (vegetarian)
It is the top food for the foreign couples, it has to be in every wedding menu. It is made up of 3 simple ingredients: stale bread, tomatoes, evo olive oil. It is possible to add in it basil, garlic or chilli pepper.
Ribollita (vegetarian)
The ribollita is a very popular winter dish. It is a soup made with cabbage, beans, onions, and carrots. Black cabbage forms the base of this dish, but it only grows in winter. The name ‘ribollita’ means ‘re-cooked,’ indicating that the soup was eaten the day after it was cooked, with the addition of bread and a drizzle of extra virgin olive oil for warming up.
Panzanella (vegetarian)
It is a popular Tuscan dish made with stale bread, red onion, and basil, dressed with vinegar and olive oil. Boccaccio used to enjoy it! The bread needs to be soaked in water for at least 10 minutes, then squeezed out and mixed with the other ingredients. The most popular version includes cucumber and tomato, creating a refreshing cold dish. It is highly appreciated during summer aperitif buffets.
Castagnaccio (vegetarian)
A typical fall dessert, crafted from chestnut flour and adorned with pine nuts, raisins, walnuts, and a touch of rosemary. This humble dish hails from the peasant culture. For a delightful experience, savor it with a dollop of ricotta cheese and a drizzle of honey.
Bistecca alla Fiorentina
Let’s not overlook the queen of the Tuscan kitchen: the Bistecca alla Fiorentina or Florentine T-bone, affectionately known as Bistecca or simply Fiorentina. The only way to prepare it is on the grill, a few minutes on each side, delicately turned without puncturing it. Just 5 minutes on each side, and it’s ready! Drizzle it with extra virgin olive oil, add a sprinkle of pepper, and the masterpiece is complete. Often found on wedding menus as Tagliata, it’s simply sliced and served to perfection!
Lardo di Colonnata
A cold cut recognized with IGP status, hailing from the picturesque mountains between Tuscany and Liguria. Crafted from pork fat and meticulously aged in the renowned Carrara marble valley. Infused with a blend of garlic, pepper, cloves, coriander, and sage, this delicacy is the epitome of flavor. Ideal for bruschetta, where toasted Tuscan bread meets the richness of this cold cut while it’s still hot. A flawless addition to the wedding aperitif, this finger food delight promises a taste of true Italian heritage
Cacciucco (fish soup)
A typical seafood dish from the Tuscan coast, the most renowned recipe originates from Livorno and Viareggio. This flavorful creation is a hearty soup made with tomatoes and fish; historically, even discarded fish were utilized, along with mollusks and crustaceans. Served alongside garlic-toasted bread and drizzled with extra virgin olive oil, it offers a medley of exquisite flavors. Accompanied by a glass of red wine, this dish becomes a perfect complement for a seaside wedding, capturing the essence of the coastal culinary tradition.
Lampredotto (meat)
While it may pose a challenge to eat, there’s no denying the immense popularity of this Tuscan delicacy, making it a must-have for any Tuscan wedding. Behold the king of Florence’s sandwiches, Lampredotto. This unique meat is derived from the fourth beef stomach, boasting a robust flavor profile. Slow-cooked to perfection in a broth infused with tomato, onion, parsley, and celery, it’s then served in a sandwich. Accompanied by a vibrant green sauce made from garlic and parsley, Lampredotto sandwiches are a culinary adventure waiting to be savored. Widely available at kiosks across Tuscan cities, it’s an authentic taste of Florence’s street food culture.
