Tuscan Cuisine

A striking Florentine dome cake. A mold lined with liqueur-soaked sponge cake, filled with two layers of rich ricotta cream (one vanilla, one chocolate), and frozen.

Siena's famous aristocratic cookie. A soft, intensely chewy, diamond-shaped almond paste cookie, heavily scented with orange zest and dusted with powdered sugar.

A rustic, ancient, naturally vegan and gluten-free autumn cake from Tuscany. Made purely of chestnut flour, water, olive oil, pine nuts, and rosemary.

Grandmother's Cake. A comforting Tuscan tart featuring a tender shortcrust pastry filled with a thick, lemon-scented pastry cream, completely covered with pine nuts.

Hard, crunchy, twice-baked almond cookies from Tuscany. Packed with whole almonds and perfectly designed to be dunked into sweet dessert wine.

A naturally vegan, gluten-free savory pancake made from chickpea flour, water, and olive oil. Crispy on the edges and custardy in the center.

The essential Tuscan starter. A robust, deeply savory, and slightly sweet chicken liver paté spread thickly over unsalted Tuscan bread.

The classic Italian antipasto or snack. Grilled rustic bread rubbed with raw garlic and topped with heavily seasoned, juicy ripe tomatoes.

A majestic, rustic coastal soup loaded with a variety of fish, shellfish, and crustaceans, simmering in a saffron and tomato-infused broth. Served over toasted garlic bread.

A hearty, rustic, one-pan meal of sweet Italian sausages cooked with cannellini beans, tomatoes, and sage. Perfect for cold evenings.

A deeply savory, intense Tuscan stew made from wild boar braised slowly in red wine, tomatoes, juniper berries, and herbs.

The king of Italian steaks. A massive, thick-cut, bone-in porterhouse or T-bone from Chianina beef, grilled rare over wood coals and seasoned simply.