The meat of the Chianina cow is served in the form of Fiorentina (the famous and succulent large steak grilled) or tagliata; many dishes are based on lamb and kid from the Crete Senesi.
Highly requested are the pigeon breast and wild boar, which, in the form of ragù, garnish pappardelle (a classic!) and other often homemade pastas. Meanwhile, the chicken and rabbit giblets create the Tuscan-style fried dish.
On the coast, naturally, the flavors of the sea prevail, and there are iconic dishes such as Caciucco alla Livornese or fish ragù in Viareggio style, as well as the essential mixed fried seafood and guazzetto.
Everywhere, you can find soups, from the spelt soup to the legendary ribollita made with black cabbage; from the frantoiana typical of Lucca to the springtime garmugia. To scent and flavor everything, the unrivaled Tuscan extra virgin olive oil. Such distinctive gastronomy could only be paired with equally characterful wines, such as Chianti Classico produced between Florence and Siena, and the powerful reds of the Maremma.
