Tuscany

What local dishes must I try in Tuscany in 2026?

You must eat ribollita in winter, panzanella in summer. Both are bread soups. Ribollita is a thick bean and kale stew, served at room temperature. Panzanella is soaked bread with tomatoes and basil. Both cost around 10-14 EUR in a trattoria.

Pappa al pomodoro is another bread soup, tomato based. Good ones are velvety, not watery. Try it at Trattoria Mario in Florence, 12 EUR. Cash only. They close at 3pm.

Bistecca alla Fiorentina is the king of Tuscan food. It is a thick cut T bone steak from Chianina cow. Minimum weight is 1 kg (two fingers thick). You pay 45-65 EUR per kg in a decent grill. At the butcher shop you pay 28-35 EUR per kg and grill it yourself. The meat is served rare. There is no medium. Ask for "al sangue" (bloody).

Cinghiale (wild boar) appears in ragù, stews, and salami. In southern Tuscany near Grosseto you get the best. A plate of pappardelle al cinghiale is 13-17 EUR. In Siena's Osteria del Gatto, they serve it with a dollop of ricotta. 15 EUR. Worth it.

Pecorino cheese comes from sheep. Try it aged (stagionato) with honey or pear jam. A cheese plate for two in a wine bar costs 18-25 EUR. Skip the cheap Parmesan style grating cheese. Real pecorino is crumbly and sharp.

Schiacciata is the local flatbread. It is not focaccia. It is thinner, crispier, with olive oil and salt. In Livorno they put chickpea flour on top. In Florence they fill it with prosciutto. A good schiacciata costs 4-7 EUR. Antico Forno delle Sette Santi in Florence does a great one.

Cantucci are almond biscuits. They are not cookies. Dip them in Vin Santo, a sweet dessert wine. A bag costs 6-9 EUR in any bakery. Do not buy the branded boxes at the airport.

Which wines should I order and which are overpriced?

Order Chianti Classico for everyday drinking. Look for the black rooster on the neck. A good bottle in a restaurant costs 18-28 EUR. In a shop you pay 10-18 EUR. The 2021 vintage is excellent, the 2022 is lighter but still good.

Brunello di Montalcino is the big wine. It needs time. Drink a 2018 now, a 2019 in 2028. A restaurant bottle costs 55-100 EUR. For 28-40 EUR you can buy a Rosso di Montalcino, which is the younger brother. Same grape, less aging. Drink it tonight.

Vino Nobile di Montepulciano is similar to Brunello but softer. A 2020 costs 25-40 EUR in a shop. I prefer it with aged cheese.

Super Tuscans like Sassicaia or Ornellaia are famous. They are expensive. A bottle of Sassicaia 2021 costs 280-350 EUR. You can find a good Bolgheri Rosso for 20-35 EUR. Same region, same philosophy, half the price.

Vernaccia di San Gimignano is a white wine. Dry, mineral, good with seafood. A glass costs 6-9 EUR. In the town of San Gimignano itself they charge 10-12 EUR for the same glass. Buy the bottle in a shop for 10-14 EUR.

Skip the tourist wine lists that push "house wine" for 5 EUR per glass. It is often bulk wine from Sicily. Ask for "vino della casa" only if you see a tap behind the counter. Many good trattorias serve their own Chianti from a local grower. That is real house wine.

Where should I eat in those famous towns? A comparison.

What tourist traps should I avoid in 2026?

Avoid restaurants with a person standing outside holding a menu. They are overpriced. The food is frozen. The wine is 300% markup. Walk away.

Beware of "Tuscan tasting menus" for 45 EUR. They serve mass produced salami and cheap wine. A real cheese and salumi plate costs 18-25 EUR. Paying 45 EUR for a "tasting" is robbery.

In Florence, never eat at a restaurant with a picture menu on the street. I mean it. The food is reheated. The pasta is mushy. The bill will have a 3 EUR "coperto" (cover charge). A normal coperto in a good place is 1-2 EUR.

Siena's Piazza del Campo restaurants are for drinks only. The food is bad. Go to a bar for a spritz (6-8 EUR) and eat two streets away.

Gelato in tourist colors (neon green, bright yellow) is artificial. Real pistachio gelato is dull green. Real lemon is pale yellow. Pay 2.50-3.50 EUR for a small cone. Over 4.50 EUR is a scam.

What is the best olive oil and where do I buy it?

Tuscany has some of the best olive oil in the world. Look for "Toscano IGP" on the label. Buy it from a frantoio (mill) not a souvenir shop.

A good extra virgin olive oil costs 12-18 EUR per 500ml. The 2025 harvest was small, prices are up 15% in 2026. Expect to pay 14-22 EUR per 500ml.

Frantoio del Grevepesa near Greve in Chianti sells their oil for 16 EUR. They let you taste. The 2025 Fruttato is grassy and spicy. Buy two bottles.

Do not buy oil in a decorative ceramic bottle. The oil is usually old and the bottle adds 10 EUR to the price. Buy a simple dark glass bottle.

Are cooking classes worth it in 2026?

Yes, if you pick the right one. A good class costs 70-100 EUR per person and lasts 4-5 hours. You make pasta, sauce, and dessert. You eat everything.

Mamma Olga in Florence (Via dell'Acqua 15) charges 85 EUR. She teaches you to make pici and ragù. You drink Chianti. Her English is good. Book two months ahead.

Bad classes cost 60 EUR and teach you nothing. They give you pre made pasta dough. They rush you. Look for classes that start from the flour.

Do not take a class with more than 10 people. You cannot learn anything. Max 6 students.