Checklist of Tuscan Food Dishes

The following is a list of the more common and well known Tuscan food dishes divided into the starter (Antipasti), first course (Primi), second course (Secondi), and the dessert (Dolci):

Antipasti:
Donzele or Donzelline - Fried dough balls
Fettuna or Bruschetta - Toast flavoured with garlic and extra virgin oil
Crostini di milza - Minced spleen on toasted bread
Prosciutto di cinghiale - Cured ham of wild boar
Salame Toscano - Pork sausage containing pepper and cubes of fat
Salsicce - Pork or wild boar sausage
Pinzimonio - Raw seasonal vegetables in extra virgin olive oil, salt and pepper
Finocchiona - Pork sausage flavoured with fennel

Primi:
Cacciucco - Fish stew with tomatoes, bread and red wine
Carabaccia - Onion soup
Minestra di faro - Wheat and bean soup
Minestrone alla Fiorentina - Haricot bean soup with red cabbage, tomatoes, onions, herbs
Gnocchi di Ricotta - Dumplings filled with ricotta and spinach
Panzanella - Summer salad of tomatoes, basil, cucumber, onion and bread
Pappardelle - Wide, short noodles often served with hare sauce (con leper)
Pasta alla carrettiera - Pasta with tomato, garlic, pepper, parsley and chilli
Penne Strasciate - Quill shaped pasta in meat sauce
Ribollite - Winter vegetable soup based on beans thickened with bread
Risotto nero - Rice cooked with cuttlefish (in its own ink)
Zuppa di fagioli - Bean soup

Secondi:
Arista - Roast pork loin with garlic and rosemary
Asparago alla fiorentina - Asparagus with butter, fried egg and cheese
Baccala alla livornese - Salt cod with garlic, tomatoes and parsley
Bistecca alla fiorentina - Thick grilled T-bone steak
Cibreo - Chicken liver and egg stew
Cieche alla pisana - Small eels cooked with sage and tomatoes, served with Parmesan cheese
Lombatina - Veal chop
Peposo - Peppered beef stew
Pollo alla diavola - Chicken flattened with a brick and grilled with herbs
Scottiglia - Stew of veal, game and poultry, cooked with white wine and tomatoes
Spiedini di maiale - Skewered spiced cubes of pork loin and liver, with bread and bay leaves
Tonno con fagiolo - Tuna with white bans and raw onion
Trigile alla livornese - Red mullet cooked with tomatoes, garlic and parsley

Dolci:
Cantucci or Cantuccini - Small almond biscuits, served with Vinsanto wine
Castagnaccio - Unleavened chestnut-flour cake containing raisins, walnuts and rosemary
Cenci - Fried dough dusted with powdered sugar
Fritelle di riso - Rice fritters
Meringa - Frozen meringue with whipped cream and chocolate
Necci - Chestnut-flour crepes
Panforte - Hard fruit, nut and spice cake
Ricciarelli - Marzipan almond biscuits
Schiacciata alla fiorentina - Orange-flavoured cake covered with powdered sugar, eaten at carnival time
Schicciata con l’uva - Grape and sugar covered bread dessert
Zuccotto - Sponge cake filled with chocolate and whipped cream

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