Chances are, you'll be eating a lot of soup if you head to Tuscany. Many of these soups and stews are deeply woven into Tuscany's history and culture – people have been cooking soups for centuries here, using these simple recipes as a vehicle to make the most of meagre ingredients. Check out some of our fantastic Tuscan soup recipes – including classics like ribollita, acquacotta and pappa al pomodoro.

There's a reason why thousands and thousands of tourists flock to Florence every year – the centre of the Italian renaissance is home to some of the most important art and sculpture in the world, but also to a bustling restaurant scene and street food culture that celebrates, both of which celebrate Tuscan cuisine in different ways. Find out more about the regional capital of Tuscany right here.

Tuscany is home to many of Italy's most famous and best-loved desserts, from dense, sticky cakes like panforte and torta della nonna to crunchy treats like biscotti (or cantuccini) and ricciarelli. Once upon a time they were reserved for religious holidays, but these days you can find them at any time of year. Try making your own with our delicious recipes.

Bread often plays a starring role in Tuscan cuisine, but the region's proximity to Emilia-Romagna has also made fresh pasta exceptionally popular, particularly in the north. Typical Tuscan pasta dishes include lasagne bastarde – made with chestnut pasta sheets – and pici – a rough, handmade pasta that's perfect at absorbing sauces. Here's how to make them.

Tuscans love their bread – you'll see huge piles of crusty loaves wherever you go in the region and it forms a vital part of many classic Tuscan dishes, from salads and soups to antipasti bites. Check out the recipes and discover the story of Tuscany's unsalted pane sciocco.

The combination of spinach and ricotta is a tried and tested winner across a lot of Italy – in Tuscany, however, they really know how to make the most of the two humble ingredients. From stuffed savoury pancakes and vivid green flans to the pillow-light gnocchi known as malfatti (literally 'badly made'), these recipes are some of the best examples of Tuscan culinary ingenuity.

Gaetano Trovato places regional ingredients of the highest possible quality at the centre of his cuisine, crafting modern dishes with respect for the great culinary traditions of Italy. The restaurant he has built with his brother Giovanni and other family members has been awarded two Michelin stars and is considered one of Tuscany’s top dining destinations

From eating bread and ragù as a child to running a two-starred restaurant in Tuscany, Francesco Bracali has stayed true to the area's local flavours and has helped bolster the region's already famous foodie credentials.

Being at the forefront of the Italian nouvelle cuisine movement when he was younger helped form Igles Corelli's playful, creative cooking style. He now runs the Michelin-starred Ristorante Atman in Tuscany and helps teach the new generation of chefs how to succeed.

One of Tuscany’s most important chefs, Marco Stabile honed his craft in some of the most respected kitchens in Italy. He now runs his own Michelin-starred restaurant, reimagining classic regional dishes and bringing them into the twenty-first century. Even the locals have fallen in love with his cooking, despite being fiercely protective of their traditional recipes.