Tuscany conjures up images of rolling hills, Renaissance architecture, medieval hill towns and long stretches of rugged coastlines. When it comes to the food, however, it can be harder to define. While Naples has pizza and Rome has pasta, Tuscany is a mixture of humble vegetables and pulses in the countryside and huge steaks and meat dishes in cities like Florence. Siena is home to amazing sweets and pastries, while all along the coast you’ll find an incredible array of fish and seafood cooked simply. Rather than being known for one specific ingredient, Tuscany has a little bit of everything – which makes it a fantastic place to eat.

Our collection of Tuscan recipes means you can cook the region’s most beloved dishes at home. Tuscan soups are particularly popular – Pappa al pomodoro, Ribollita and Acquacotta all come from the cucina povera traditions of the area. For something a little more indulgent, try one of the many Tuscan fresh pasta dishes, such as Pici all’aglione or Pappardelle alla lepre. Chestnut flour is a vital ingredient in Tuscan kitchens, being made into pasta for the brilliantly named Lasagne bastarde or into sweet pancakes known as Necci. And for a taste of the coast, you can’t do better than Cacciucco – the quintessential Tuscan seafood stew.

Take a look at the Tuscan recipes below and see which ones take your fancy. They’re all simple to make (a tenet of Tuscany’s cuisine) but absolutely delicious – who knew stale bread cooked with tomatoes could be so tasty?