Tuscan Cuisine

Tuscan food is known for its high quality ingredients. Some say that it’s not the sophisticated chef that makes great meals; it’s the simple, fresh ingredients. In Tuscany, good olive oil is the key to any good meal.

 
 
Sliced beef steak topped with green seasoning and matcha powder, served with a fresh salad of microgreens, fennel, and pomegranate seeds, with a side of potato slices and cooked greens in the background.

Petto d’Anatra all’ Arancia e Pistacchi

Osteria Caffè Sant’ Angelo, via Grossetana 8, Sant’ Angelo Scalo

Caffe Sant’ Angelo is one of the best, and most reasonably-priced, restaurants in Southern Tuscany. The menu is hand-printed, and changes seasonally, if not daily. The delectable offerings include Tuscan specialities like tortino di pecorino, cacio e pere al forno, trofie ricotta e finocchietto selvatico, petto d’ anatra all’ arancia e pistacchi, tagliata di manzo and baccalà con ceci. Don’t leave without trying the peperina — a rich chocolate torte, spiced with hot chili pepper.

Trattoria il Leccio, Via Costa Castellare 1, Sant’ Angelo in Colle

This is a very fine traditional Tuscan restaurant, located in a gorgeous hilltop setting with expansive views of the surrounding hills. There are many great dishes on the menu, but the hand-made tortelli maremmani (on the menu as i nostri ravioli), a regional speciality, is just about the best you will find. Do not try to drive into this town. Park in the parking lot located at the base of the town, and walk up. On the way back to the parking lot, stop at the Il Poggione cantina (located across the street from the parking area) and pick up a 5 liter box of their vino rosso. You’ll be pleasantly surprised with this typical table wine from the area (especially, considering the very reasonable price).

Scenic view of rolling hills, fields, and distant mountains with partly cloudy sky.

View from Sant’ Angelo in Colle

Shelves filled with large wheels of cheese, smaller cheese rounds, and containers of aged cheese in a cheese cellar or storage room.

Aging cheeses at Podere il Casale

Podere il Casale, via Podere il Casale 64, Pienza

Known for fine farm-to-table dining and impeccable cheese-making, Podere il Casale offers tours of the farm and its caseificio (cheese-making operation). Be sure to take a whiff of the cheese curing room at the caseficio — the aroma is unforgettable. When you sit down for lunch, treat yourself to the exceptional array of homemade cheeses (you will be instructed on the sequence for tasting the cheeses — be sure to follow it). If you really like cheese products, and don’t shy away from very strong pungent flavors and aromas, ask for a taste of the bruss (it’s not on the menu). Bruss is a fermented cheese spread made with grappa. There is a concern that the strong taste will ruin your meal, so the staff is reluctant to let you try it before your meal. You might need to ask the owners for a taste. If you assure them that it won’t ruin your meal, they might let you try it.