{"id":392,"date":"2011-05-13T12:20:08","date_gmt":"2011-05-13T12:20:08","guid":{"rendered":"http:\/\/walks.friday.ie\/?p=392"},"modified":"2026-04-02T16:25:45","modified_gmt":"2026-04-02T15:25:45","slug":"what-foods-to-eat-in-umbria-and-tuscany-culinary-specialties-florence","status":"publish","type":"post","link":"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/what-foods-to-eat-in-umbria-and-tuscany-culinary-specialties-florence","title":{"rendered":"Delicious Umbrian Cuisine: 23 Must-Try Dishes in Central Italy"},"content":{"rendered":"<p>Slap bang in central Italy, the regions of Umbria and Tuscany aren&#8217;t just beautiful, but also boast delicious food, too! Tuscan dishes may be slightly more well-known, but Umbrian cuisine is also divine.<\/p>\n<p>The favorite dishes of this central region of Italy are often simple, seasonal, and hearty, featuring locally-raised game meats, delicious wines, and olive oils, as well as local produce like truffles and wild asparagus.\u00a0There&#8217;s also the tradition of <em>cucina povera<\/em>, where locals made sure not to let anything\u2014including any part of an animal\u2014go to waste.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Here_are_23_must-try_dishes_from_Umbria_and_Tuscany\"><\/span><strong>Here are 23 must-try dishes from Umbria and Tuscany<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_80 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Table of Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/what-foods-to-eat-in-umbria-and-tuscany-culinary-specialties-florence\/#Here_are_23_must-try_dishes_from_Umbria_and_Tuscany\">Here are 23 must-try dishes from Umbria and Tuscany<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/what-foods-to-eat-in-umbria-and-tuscany-culinary-specialties-florence\/#Tartufo\">Tartufo<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/what-foods-to-eat-in-umbria-and-tuscany-culinary-specialties-florence\/#Ribollita\">Ribollita<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/what-foods-to-eat-in-umbria-and-tuscany-culinary-specialties-florence\/#Pappa_al_pomodoro\">Pappa al pomodoro<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/what-foods-to-eat-in-umbria-and-tuscany-culinary-specialties-florence\/#Crostini_alla_norcini\">Crostini alla norcini<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/what-foods-to-eat-in-umbria-and-tuscany-culinary-specialties-florence\/#Panzanella\">Panzanella<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/what-foods-to-eat-in-umbria-and-tuscany-culinary-specialties-florence\/#Porchetta\">Porchetta<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/what-foods-to-eat-in-umbria-and-tuscany-culinary-specialties-florence\/#Norcino\">Norcino<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/what-foods-to-eat-in-umbria-and-tuscany-culinary-specialties-florence\/#Pappardelle_con_la_lepre\">Pappardelle con la lepre<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-10\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/what-foods-to-eat-in-umbria-and-tuscany-culinary-specialties-florence\/#Tagliatelle_or_fettuccine_with_ragu\">Tagliatelle or fettuccine with ragu<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-11\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/what-foods-to-eat-in-umbria-and-tuscany-culinary-specialties-florence\/#Gnocchi_ignudi\">Gnocchi ignudi<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-12\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/what-foods-to-eat-in-umbria-and-tuscany-culinary-specialties-florence\/#Triglie_alla_livornese\">Triglie alla livornese<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-13\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/what-foods-to-eat-in-umbria-and-tuscany-culinary-specialties-florence\/#Cieche_alla_pisana\">Cieche alla pisana<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-14\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/what-foods-to-eat-in-umbria-and-tuscany-culinary-specialties-florence\/#Cacciucco_del_Casentino\">Cacciucco del Casentino<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-15\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/what-foods-to-eat-in-umbria-and-tuscany-culinary-specialties-florence\/#Cinghiale\">Cinghiale<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-16\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/what-foods-to-eat-in-umbria-and-tuscany-culinary-specialties-florence\/#Pollo_alla_diavola\">Pollo alla diavola<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-17\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/what-foods-to-eat-in-umbria-and-tuscany-culinary-specialties-florence\/#Gallina_ubriaca\">Gallina ubriaca<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-18\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/what-foods-to-eat-in-umbria-and-tuscany-culinary-specialties-florence\/#Bistecca_alla_fiorentina\">Bistecca alla fiorentina<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-19\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/what-foods-to-eat-in-umbria-and-tuscany-culinary-specialties-florence\/#Arista\">Arista<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-20\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/what-foods-to-eat-in-umbria-and-tuscany-culinary-specialties-florence\/#Panpepato\">Panpepato<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-21\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/what-foods-to-eat-in-umbria-and-tuscany-culinary-specialties-florence\/#Panforte\">Panforte<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-22\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/what-foods-to-eat-in-umbria-and-tuscany-culinary-specialties-florence\/#Castagnaccio\">Castagnaccio<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-23\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/what-foods-to-eat-in-umbria-and-tuscany-culinary-specialties-florence\/#Fichi_Girotti\">Fichi Girotti<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-24\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/what-foods-to-eat-in-umbria-and-tuscany-culinary-specialties-florence\/#FAQ%C2%B4s_%E2%80%93_Umbrian_Cuisine\">FAQ\u00b4s &#8211; Umbrian Cuisine<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-25\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/what-foods-to-eat-in-umbria-and-tuscany-culinary-specialties-florence\/#What_are_the_top_ingredients\">What are the top ingredients?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-26\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/what-foods-to-eat-in-umbria-and-tuscany-culinary-specialties-florence\/#Are_Umbrian_dishes_suitable_for_tourists_with_dietary_preferences\">Are Umbrian dishes suitable for tourists with dietary preferences?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-27\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/what-foods-to-eat-in-umbria-and-tuscany-culinary-specialties-florence\/#When_is_the_best_season_to_enjoy_these_specialties\">When is the best season to enjoy these specialties?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-28\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/what-foods-to-eat-in-umbria-and-tuscany-culinary-specialties-florence\/#How_much_does_a_typical_meal_cost\">How much does a typical meal cost?<\/a><\/li><\/ul><\/li><\/ul><\/nav><\/div>\n\n<h3><span class=\"ez-toc-section\" id=\"Tartufo\"><\/span>Tartufo<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>We know <a href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/everything-you-need-to-know-about-italian-truffles\"><em>&#8220;tartufi&#8221; <\/em>as truffles.<\/a> Found in the wild, these fragrant, earthy mushrooms are Umbria\u2019s great delicacy. You can experience them on everything from <em>tagliolini <\/em>to <em>crostini<\/em>, but remember, like every other kind of produce, <em>tartufi <\/em>go by seasons. Black truffles grow in the wild from October to March; white truffles, October to December.<\/p>\n<div id=\"attachment_7116\" style=\"width: 810px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" aria-describedby=\"caption-attachment-7116\" class=\"wp-image-7116\" src=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2014\/10\/13415276614_5116a4fe92_z.jpg\" alt=\"Truffle shavings add a whole new flavor to a simple dish.\" width=\"800\" height=\"531\" \/><p id=\"caption-attachment-7116\" class=\"wp-caption-text\">Tartufo, or truffle, shavings add a whole new flavor to a simple dish.<\/p><\/div>\n<h3><span class=\"ez-toc-section\" id=\"Ribollita\"><\/span>Ribollita<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>A thick, hearty vegetable stew, ribollita has its origins in Tuscany\u2019s <em>cucina povera<\/em> (\u201cthe poor kitchen\u201d), it was a clever way to transform leftover bread, beans, and vegetables into something deeply satisfying. Traditionally reboiled over several days, its flavors grow richer with time, making it rustic and comforting and best enjoyed with a glass of Chianti.<\/p>\n<div id=\"attachment_395\" style=\"width: 2058px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" aria-describedby=\"caption-attachment-395\" class=\"wp-image-395 size-full\" src=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2011\/05\/Picture-274improved-scaled.jpg\" alt=\"Ribollita in Florence\" width=\"2048\" height=\"1279\" srcset=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2011\/05\/Picture-274improved-scaled.jpg 2048w, https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2011\/05\/Picture-274improved-768x479.jpg 768w, https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2011\/05\/Picture-274improved-1536x959.jpg 1536w\" sizes=\"(max-width: 2048px) 100vw, 2048px\" \/><p id=\"caption-attachment-395\" class=\"wp-caption-text\">Ribollita is such a classic, hearty and delicious dish<\/p><\/div>\n<h3><span class=\"ez-toc-section\" id=\"Pappa_al_pomodoro\"><\/span>Pappa al pomodoro<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>This is a thick, velvety tomato and (preferably day old) bread soup that celebrates simplicity at its best. Like the ribollita, it comes from <em data-start=\"253\" data-end=\"268\">cucina povera<\/em>, turning day-old bread, ripe tomatoes, garlic, and olive oil into something wonderfully rich and satisfying. Traditionally eaten warm in winter or at room temperature in summer. Pair it with a glass of local red wine, and you\u2019ve got Italy on a spoon.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Crostini_alla_norcini\"><\/span>Crostini alla norcini<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>Crostini are one of the most popular Umbrian offerings and are essentially toasted pieces of bread topped with various spreads, like <em>crostini al tartufo <\/em>(with black truffles) or chicken liver <em>crostini <\/em>(with capers and lemon). Our favorite, <em>crostini alla norcina, <\/em>is made with a blend of anchovies, truffles, and chicken liver.<\/p>\n<div id=\"attachment_6947\" style=\"width: 810px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" aria-describedby=\"caption-attachment-6947\" class=\"wp-image-6947 size-full\" src=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2014\/06\/Florence-food-tour-enoteca-crostini-e1404139064999.jpg\" alt=\"Florence food tour enoteca crostini\" width=\"800\" height=\"533\" srcset=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2014\/06\/Florence-food-tour-enoteca-crostini-e1404139064999.jpg 800w, https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2014\/06\/Florence-food-tour-enoteca-crostini-e1404139064999-768x512.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><p id=\"caption-attachment-6947\" class=\"wp-caption-text\">You can\u00b4t go to this region without sampling crostini!<\/p><\/div>\n<h3><span class=\"ez-toc-section\" id=\"Panzanella\"><\/span>Panzanella<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>A refreshing bread salad that perfectly captures the rustic charm of Umbrian cuisine and its Tuscan neighbor. Traditionally made with hearty, unsalted country bread that\u2019s soaked until tender, it\u2019s tossed with juicy ripe tomatoes, cucumbers, onions, basil, and plenty of good olive oil. Interestingly, the earliest versions of panzanella were onion-based, with tomatoes added later once they became a staple of Italian cooking.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Porchetta\"><\/span>Porchetta<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>One of the most beloved specialties of Umbria, a savory pork roast stuffed with herbs like fennel, rosemary, and garlic, and slow-roasted until the meat is tender and the skin is perfectly crisp. Traditionally, it\u2019s carved fresh and enjoyed in thick slices, in rustic rolls for a lunchtime sandwich, or served as part of an antipasto spread at dinner. Rich, aromatic, and deeply satisfying, porchetta is a true taste of Umbria\u2019s culinary traditions that you\u2019ll often see celebrated at festivals, markets, and family tables alike.<\/p>\n<div id=\"attachment_21725\" style=\"width: 1210px\" class=\"wp-caption alignnone\"><img decoding=\"async\" aria-describedby=\"caption-attachment-21725\" class=\"wp-image-21725 size-full\" src=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2017\/10\/Porchetta.jpg\" alt=\"Porchetta, typical food\" width=\"1200\" height=\"723\" srcset=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2017\/10\/Porchetta.jpg 1200w, https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2017\/10\/Porchetta-768x463.jpg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><p id=\"caption-attachment-21725\" class=\"wp-caption-text\"><em>Porchetta<\/em> can&#8217;t be missed in Umbria. Photo credit: Pedro Angelini<\/p><\/div>\n<h3><span class=\"ez-toc-section\" id=\"Norcino\"><\/span>Norcino<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>This word has come to apply to a variety of cured meats, including boar sausages and prosciutto, with one condition: They&#8217;re cured in the special, time-tested way that originates in Norcia (hence &#8220;<em>norcino&#8221;<\/em>), an Umbrian town famous for its wild boar and other local game. These specialties are a cornerstone of local Umbrian cuisine, prized for their rich flavor and artisanal heritage.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Pappardelle_con_la_lepre\"><\/span>Pappardelle con la lepre<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>Broad ribbons of pasta, served with a meaty sauce of hare, bacon and cloves. This dish is a speciality of both Umbria and Tuscany, and an opportunity for visitors to try local game that they may not have experienced before. Unlike rabbit, which is milder and more delicate, hare meat is darker and leaner and more &#8220;gamey&#8221;, making it ideal for slow-cooked dishes which tenderizes the meat and allows the flavors of herbs, bacon, and spices to meld perfectly.<\/p>\n<div id=\"attachment_5234\" style=\"width: 761px\" class=\"wp-caption alignnone\"><img decoding=\"async\" aria-describedby=\"caption-attachment-5234\" class=\"wp-image-5234 size-full\" src=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2013\/08\/Pappardelle_new.jpg\" alt=\"A white plate filled with a serving of fresh tagliatelle with a tomato ragu sauce. an example of Umbrian cuisine\" width=\"751\" height=\"511\" \/><p id=\"caption-attachment-5234\" class=\"wp-caption-text\">There\u00b4s nothing quite like fresh tagliatelle with a ragu sauce!<\/p><\/div>\n<h3><span class=\"ez-toc-section\" id=\"Tagliatelle_or_fettuccine_with_ragu\"><\/span>Tagliatelle or fettuccine with ragu<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>You can&#8217;t leave central Italy without trying at<em> least<\/em> one of its ragu variations. It&#8217;s nothing like what you find in the States. It&#8217;s made from simmering down minced veal or pork (or both) along with carrots, onions, celery, and lots of spices. Some regional variations even include a touch of <strong data-start=\"390\" data-end=\"401\">tartufi<\/strong> (truffles) for an extra layer of luxury.<\/p>\n<div id=\"attachment_21813\" style=\"width: 1210px\" class=\"wp-caption alignnone\"><img decoding=\"async\" aria-describedby=\"caption-attachment-21813\" class=\"wp-image-21813 size-full\" title=\"Ragu in Italy\" src=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2024\/10\/Walks_Rome_Tuscany-from-Rome_0379.jpg\" alt=\"A seasonal Tuscan pasta dish on a white ceramic plate.\" width=\"1200\" height=\"800\" srcset=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2024\/10\/Walks_Rome_Tuscany-from-Rome_0379.jpg 1200w, https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2024\/10\/Walks_Rome_Tuscany-from-Rome_0379-768x512.jpg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><p id=\"caption-attachment-21813\" class=\"wp-caption-text\">Umbrian and Tuscan ragu, are a culinary specialty.<\/p><\/div>\n<h3><span class=\"ez-toc-section\" id=\"Gnocchi_ignudi\"><\/span>Gnocchi ignudi<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>These Florentine dumplings are light and delicate, made with spinach, ricotta, and eggs. A classic example of the region\u2019s simple yet flavorful cucina. Unlike heavier gnocchi, ignudi are almost pillow-like and melt in your mouth. Traditionally served with a simple butter and sage sauce or a light tomato drizzle.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Triglie_alla_livornese\"><\/span>Triglie alla livornese<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>From Livorno (<em>&#8220;alla livornese&#8221;<\/em>), this dish features red mullet simmered with garlic, tomatoes, onions, and lots of fresh parsley. The fish is simmered gently , creating a balance of sweetness from the tomatoes and brininess from the mullet. Often served with crusty bread to soak up the sauce, triglie alla Livornese is a perfect example of Tuscany\u2019s love for seafood and Mediterranean flavors.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Cieche_alla_pisana\"><\/span>Cieche alla pisana<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>Feeling adventurous? Then go for these baby eels, quickly sauteed with eggs and served with parmesan. Originally from Pisa, this culinary speciality has also found a place in Umbrian cuisine, reflecting central Italy\u2019s regional diversity. With its slightly briny flavor and delicate texture, it\u2019s a dish that pairs wonderfully with a crisp white wine or a light aperitivo.<\/p>\n<div id=\"attachment_21754\" style=\"width: 1210px\" class=\"wp-caption alignnone\"><img decoding=\"async\" aria-describedby=\"caption-attachment-21754\" class=\"wp-image-21754 size-full\" src=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2024\/09\/Make-your-Wine-tasting-in-Milan-.jpg\" alt=\"A man pouring white wine into a glass in front of three more glasses filled with red.\" width=\"1200\" height=\"675\" srcset=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2024\/09\/Make-your-Wine-tasting-in-Milan-.jpg 1200w, https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2024\/09\/Make-your-Wine-tasting-in-Milan--768x432.jpg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><p id=\"caption-attachment-21754\" class=\"wp-caption-text\">Italian wine complements Umbrian Cuisine so well!<\/p><\/div>\n<h3><span class=\"ez-toc-section\" id=\"Cacciucco_del_Casentino\"><\/span>Cacciucco del Casentino<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>Also called <em>cacciucco di terra <\/em>or <em>di carne, <\/em>this dish &#8211; from Casentino &#8211; dates back to the Middle Ages, if not earlier. Mixed meats, including everything from veal to rabbit to pigeon, are cooked in a broth of red wine, onions, celery, carrots, garlic, basil, parsley, and lemon&#8230; and served, of course, with thick Tuscan bread.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Cinghiale\"><\/span>Cinghiale<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>Wild boar, hunted in both Umbria and Tuscany, is a beloved regional delicacy. The meat is gamey and robust, often slow-cooked into a rich pasta ragu or served on its own as a hearty secondo. Traditionally flavored with juniper, garlic, red wine, and fresh herbs, cinghiale exemplifies the rustic, earthy flavors of central Italy\u00b4s Umbrian cuisine.<\/p>\n<div id=\"attachment_1694\" style=\"width: 1010px\" class=\"wp-caption alignnone\"><img decoding=\"async\" aria-describedby=\"caption-attachment-1694\" class=\"wp-image-1694 size-full\" src=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2011\/11\/Fettuccini-isolated-in-white-boar-sauce.jpg\" alt=\"Fettuccini alle cinghiale, a dish for autumn in Italy\" width=\"1000\" height=\"665\" srcset=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2011\/11\/Fettuccini-isolated-in-white-boar-sauce.jpg 1000w, https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2011\/11\/Fettuccini-isolated-in-white-boar-sauce-768x511.jpg 768w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><p id=\"caption-attachment-1694\" class=\"wp-caption-text\">Pasta with wild boar, a specialty in Italy in the autumn!<\/p><\/div>\n<h3><span class=\"ez-toc-section\" id=\"Pollo_alla_diavola\"><\/span>Pollo alla diavola<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>Pollo alla diavola is flattened chicken, flavored with herbs. While it sounds simple, it is incredibly delicious. Its name\u2014\u201cdevil\u2019s chicken\u201d\u2014hints at the slightly spicy kick from black pepper or chili, which gives it an irresistible smoky heat. Crispy on the outside and juicy on the inside, it\u2019s often served with roasted vegetables or a drizzle of lemon, making it a perfect representation of rustic Italian cooking.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Gallina_ubriaca\"><\/span>Gallina ubriaca<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>A classic Umbrian specialty, which literally means &#8220;drunken hen&#8221; &#8211; and that&#8217;s what it is! Popular in the area around Orvieto, the secret to this dish lies in marinating the chicken in generous amounts of local Orvieto wine, which tenderizes the meat and infuses it with a rich, slightly sweet flavor. Served with roasted vegetables or polenta, gallina ubriaca is a perfect example of how Umbrian cuisine transforms simple ingredients into deeply flavorful dishes.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Bistecca_alla_fiorentina\"><\/span>Bistecca alla fiorentina<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p><span style=\"font-size: 16px;\">This iconic Florentine dish is a massive T-bone steak, typically sourced from Chianina cattle, grilled over a wood or charcoal fire. Traditionally, it\u2019s cooked rare to medium-rare and seasoned simply with olive oil, salt, and sometimes a squeeze of lemon, letting the high-quality meat shine. Served family-style on large wooden boards, Bistecca alla Fiorentina is not just a meal\u2014it\u2019s an experience!<\/span><\/p>\n<div id=\"attachment_455\" style=\"width: 1010px\" class=\"wp-caption alignnone\"><a href=\"http:\/\/walksofitaly.com\/blog\/wp-content\/uploads\/2011\/05\/T-bone-on-dish-fiorentina.jpg\"><img decoding=\"async\" aria-describedby=\"caption-attachment-455\" class=\"wp-image-455 size-full\" title=\"Bistecca fiorentina, a Tuscan specialty of Florence\" src=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2011\/05\/T-bone-on-dish-fiorentina.jpg\" alt=\"Florentine T-bone steak, a particular dish of Florence\" width=\"1000\" height=\"666\" srcset=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2011\/05\/T-bone-on-dish-fiorentina.jpg 1000w, https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2011\/05\/T-bone-on-dish-fiorentina-768x511.jpg 768w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/a><p id=\"caption-attachment-455\" class=\"wp-caption-text\">Florentine T-bone steak, simply delicious!<\/p><\/div>\n<h3><span class=\"ez-toc-section\" id=\"Arista\"><\/span>Arista<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>Arista is a traditional Florentine roast pork loin, seasoned simply but expertly with fresh rosemary, garlic, and sometimes a touch of fennel seeds. The pork is roasted slowly until juicy and tender on the inside, with a crispy, aromatic crust. Often served with roasted potatoes or seasonal vegetables, arista is a staple of home cooking and holiday feasts.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Panpepato\"><\/span>Panpepato<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>Panpepato is a rich, spiced gingerbread cake, traditionally enjoyed during <a href=\"https:\/\/www.walksofitaly.com\/blog\/things-to-do\/christmas-traditions-in-italy\">Christmastime.<\/a> Packed with a mix of nuts, raisins, honey, dark chocolate, and candied fruit, with a pleasantly chewy texture. Often dusted with a light coating of cocoa or sugar, panpepato combines the sweetness of the dried fruits with the earthy warmth of spices like cinnamon, cloves, and nutmeg.<\/p>\n<h3><img decoding=\"async\" width=\"1000\" height=\"662\" class=\"alignnone size-full wp-image-6005\" src=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2013\/12\/window-shopping-milan-christmas-credit-paolo-bona.jpg\" alt=\"\" srcset=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2013\/12\/window-shopping-milan-christmas-credit-paolo-bona.jpg 1000w, https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2013\/12\/window-shopping-milan-christmas-credit-paolo-bona-768x508.jpg 768w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/h3>\n<h3><span class=\"ez-toc-section\" id=\"Panforte\"><\/span>Panforte<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>Another popular cake with candied fruit and peels, however this one is flatter and denser. A particular specialty of <a href=\"https:\/\/www.walksofitaly.com\/blog\/things-to-do\/what-to-do-in-siena\">Siena<\/a>, it is another beloved Christmas specialty of central Italy. Made with candied fruit, nuts, spices, and sometimes a hint of black pepper, panforte offers a unique combination of sweetness and subtle heat that distinguishes it from other holiday desserts. Its chewy, slightly sticky texture makes it ideal for slicing thinly, and it pairs beautifully with a cup of Vin Santo or strong coffee.<\/p>\n<div id=\"attachment_20987\" style=\"width: 1210px\" class=\"wp-caption alignnone\"><img decoding=\"async\" aria-describedby=\"caption-attachment-20987\" class=\"wp-image-20987 size-full\" title=\"panforte \" src=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2011\/11\/panforte-1-e1759501703301.jpg\" alt=\"freshly baked panforte\" width=\"1200\" height=\"827\" srcset=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2011\/11\/panforte-1-e1759501703301.jpg 1200w, https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2011\/11\/panforte-1-e1759501703301-768x529.jpg 768w, https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2011\/11\/panforte-1-e1759501703301-1024x706.jpg 1024w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><p id=\"caption-attachment-20987\" class=\"wp-caption-text\">Enjoy your panforte with an espresso for the perfect taste combination.<\/p><\/div>\n<h3><span class=\"ez-toc-section\" id=\"Castagnaccio\"><\/span>Castagnaccio<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>Castagnaccio is a dense, rustic cake made from chestnut flour, and a traditional example of Umbrian and Tuscan cuisine. Naturally gluten-free, it has an earthy, slightly sweet flavor, often enhanced with pine nuts, raisins, and a drizzle of olive oil. Traditionally enjoyed in the autumn and winter months, this cake reflects the region\u2019s harvest season.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Fichi_Girotti\"><\/span>Fichi Girotti<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>The Umbrian town of Amelia has been famous for its figs since ancient times. In the 19th century, a nationalist commander named <a href=\"https:\/\/www.umbriatourism.it\/en\/-\/fichi-girotti\" target=\"_blank\" rel=\"noopener\">Antonio Girotti<\/a> started filling the figs with toasted almonds, candied fruits and cocoa, and pressing them into wheel shapes. These sweet candies are still popular today.<\/p>\n<div id=\"attachment_24050\" style=\"width: 1090px\" class=\"wp-caption alignnone\"><img decoding=\"async\" aria-describedby=\"caption-attachment-24050\" class=\"wp-image-24050 size-full\" src=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2011\/05\/girotti-figs.jpg\" alt=\"gift boxes and a plate with a famous Girotti fig , wrapper in striped paper in red, green, and white\" width=\"1080\" height=\"718\" srcset=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2011\/05\/girotti-figs.jpg 1080w, https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2011\/05\/girotti-figs-768x511.jpg 768w\" sizes=\"(max-width: 1080px) 100vw, 1080px\" \/><p id=\"caption-attachment-24050\" class=\"wp-caption-text\">Taste the famous Fichi Girotti Figs stuffed with almonds, they really are the perfect gift or souvenir to take home!<\/p><\/div>\n<h2><span class=\"ez-toc-section\" id=\"FAQ%C2%B4s_%E2%80%93_Umbrian_Cuisine\"><\/span>FAQ\u00b4s &#8211; Umbrian Cuisine<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<h3><span class=\"ez-toc-section\" id=\"What_are_the_top_ingredients\"><\/span>What are the top ingredients?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>Umbrian cuisine relies heavily on locally sourced ingredients, including olive oil, beans, lentils, wild boar, pork, truffles, mushrooms, and fresh seasonal vegetables. Cheese like pecorino and cured meats from Norcia are also staples.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Are_Umbrian_dishes_suitable_for_tourists_with_dietary_preferences\"><\/span>Are Umbrian dishes suitable for tourists with dietary preferences?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>Yes! Many dishes are naturally vegetarian, like ribollita, pappa al pomodoro, or castagnaccio. However, meat and game are central to the cuisine, so it\u2019s best to check menus for vegan or pescatarian options.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"When_is_the_best_season_to_enjoy_these_specialties\"><\/span>When is the best season to enjoy these specialties?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>Autumn and winter are ideal for Umbrian food lovers, as this is when truffles, chestnuts, mushrooms, and hearty stews like ribollita and lentil soups are at their best.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"How_much_does_a_typical_meal_cost\"><\/span>How much does a typical meal cost?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>Prices vary depending on the restaurant or trattoria. A hearty traditional meal of pasta, a main course like cinghiale or porchetta, and dessert can range from \u20ac20\u2013\u20ac35 per person at a mid-range eatery, while high-end restaurants may charge more.<\/p>\n<div id=\"attachment_5155\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img decoding=\"async\" aria-describedby=\"caption-attachment-5155\" class=\"wp-image-5155 size-full\" src=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2013\/08\/best.restaurants.in_.florence.fiesolano.terrace.jpg\" alt=\"A colourful Italian restaurant, with garden tables laiden with colourful bliue and white plates, wine and olive oil \" width=\"800\" height=\"600\" srcset=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2013\/08\/best.restaurants.in_.florence.fiesolano.terrace.jpg 800w, https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2013\/08\/best.restaurants.in_.florence.fiesolano.terrace-768x576.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><p id=\"caption-attachment-5155\" class=\"wp-caption-text\">Eating fresh and al fresco is all part of the Italian charm.<\/p><\/div>\n<p><strong><em style=\"font-size: 16px;\">Insider Tip:<\/em><\/strong> If you want to know more about where to go in this region, you can learn more about<a href=\"https:\/\/www.walksofitaly.com\/blog\/things-to-do\/umbria-in-italy-favorite-spots\"> 6 of the best towns in Umbria<\/a> &#8211; or check out this <a title=\"Top ten towns in Tuscany\" href=\"http:\/\/walksofitaly.com\/blog\/?p=392\">list of the top 10 Tuscan towns.\u00a0<\/a><\/p>\n<p>&nbsp;<\/p>\n<p data-start=\"0\" data-end=\"121\">Ready to experience Tuscany beyond just a quick visit?<\/p>\n<p data-start=\"123\" data-end=\"556\">Truly immerse yourself in Tuscany\u00b4s flavors, landscapes, and culture. Join our <em data-start=\"132\" data-end=\"175\">R<a href=\"https:\/\/www.walksofitaly.com\/rome-tours\/rome-to-florence-overnight-tour\/?utm_source=woi_florence_tuscany_cta&amp;utm_medium=blog&amp;utm_campaign=overnights_2026&amp;utm_id=overnights_2026\">ome to Florence &amp; Tuscany Overnight Tour<\/a><\/em>, where you\u2019ll journey from the Eternal City into the heart of Tuscany, exploring Renaissance Florence and venturing into the countryside for unforgettable food and wine experiences. With time to visit iconic hill towns, enjoy authentic local cuisine, and soak up the region\u2019s relaxed pace, this tour lets you go deeper than a typical day trip, without worrying about the logistics.<\/p>\n<p data-start=\"558\" data-end=\"623\" data-is-last-node=\"\" data-is-only-node=\"\"><strong>Slow down, stay longer, and discover the true essence of Tuscany.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Slap bang in central Italy, the regions of Umbria and Tuscany aren&#8217;t just beautiful, but also boast delicious food, too! Tuscan dishes may be slightly more well-known, but Umbrian cuisine is also divine. The favorite dishes of this central region of Italy are often simple, seasonal, and hearty, featuring locally-raised game meats, delicious wines, and [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":20540,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[62,67,77],"ppma_author":[155],"class_list":["post-392","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-and-wine","tag-food","tag-tuscany","tag-umbria"],"authors":[{"term_id":155,"user_id":3,"is_guest":0,"slug":"walksofitaly","display_name":"Walks of Italy","avatar_url":"https:\/\/secure.gravatar.com\/avatar\/9f4cd4dd0c5ab4b4bae57f3500298e23?s=96&d=mm&r=g","user_url":"http:\/\/walksofitaly.com\/blog","last_name":"of Italy","first_name":"Walks","job_title":"","description":"Walks began life as the passion project of two guys with one simple mission: To share their love for, and knowledge of, the city of Rome. Since then, Walks has grown into a team of over 100 ground staff and at any time up to 600 guides, operating across 13 of the world\u2019s most exciting cities (and counting!)\r\n\r\nToday we provide some of the most exclusive and beautifully designed small group tours in the industry through Italy-based Walks of Italy and around the world at Walks, where we offer special access to some of the world\u2019s most iconic landmarks and attractions as well as unique cultural experiences."}],"_links":{"self":[{"href":"https:\/\/www.walksofitaly.com\/blog\/wp-json\/wp\/v2\/posts\/392"}],"collection":[{"href":"https:\/\/www.walksofitaly.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.walksofitaly.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.walksofitaly.com\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.walksofitaly.com\/blog\/wp-json\/wp\/v2\/comments?post=392"}],"version-history":[{"count":28,"href":"https:\/\/www.walksofitaly.com\/blog\/wp-json\/wp\/v2\/posts\/392\/revisions"}],"predecessor-version":[{"id":25155,"href":"https:\/\/www.walksofitaly.com\/blog\/wp-json\/wp\/v2\/posts\/392\/revisions\/25155"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.walksofitaly.com\/blog\/wp-json\/wp\/v2\/media\/20540"}],"wp:attachment":[{"href":"https:\/\/www.walksofitaly.com\/blog\/wp-json\/wp\/v2\/media?parent=392"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.walksofitaly.com\/blog\/wp-json\/wp\/v2\/categories?post=392"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.walksofitaly.com\/blog\/wp-json\/wp\/v2\/tags?post=392"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/www.walksofitaly.com\/blog\/wp-json\/wp\/v2\/ppma_author?post=392"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}