Pinzimonio - fresh seasonal raw or slightly blanched vegetables served with seasoned olive oil for dipping
Ribollita - twice-cooked vegetable soup
Ossibuchi alla toscana - osso buco, sliced braised veal shank, "Tuscan-style"
Bistecca alla fiorentina - grilled Florentine T-bone steak traditionally from the Chianina cattle breed.
Crema paradiso - Tuscan cream
Fegatelli di maiale - pig's liver forcemeat stuffed into pig's stomach and baked in a slow oven with stock and red wine
Tuscan bread specialties:
Carsenta lunigianese - baked on a bed of chestnut leaves and served on Good Friday
Ciaccia - from the Maremma made from maize
Donzelle - round loaf fried in olive oil
Fiandolone - made with sweet chestnut flour and strewn with rosemary leaves
Pan maoko - equal parts wheat and maize flour, with pine nuts and raisins added
Panigaccio - Lunigiana specialty made with flour, water and salt baked over red-hot coals and served with cheese and olive oil
Panina gialla aretina - an Easter bread with a high fat content, containing raisins, saffron, and spices. It is consecrated in a church before being served with eggs
Panini di San Antonio - sweet rolls eaten on the feast day of St. Anthony
Schiacciata - dough rolled out onto baking sheet and can have pork cracklings, herbs, potatoes and/or tomatoes added to the top along with a salt and olive oil
Pan di granturco - made from maize flour
Pane classico integrale - unsalted bread made with semolina with a crisp crust
Schiacciatina - made with a fine flour, salt dough with yeast and olive oil
Filone - classic Tuscan unsalted bread
Pan di ramerino - a rosemary bread seasoned with sugar and salt. The bread was originally served during Holy Week decorated with a cross on top and sold at the Church by semellai; it is, however, offered year round now.
Pane con i grassetti - a bread from the Garfagnana area, with pork cracklings mixed in
Pane con l'uva - in other areas this bread often takes the form of small loaves or rolls, but in Tuscany it is a rolled-out dough with red grapes incorporated into it and sprinkled with sugar. It is bread served often in the autumn in place of dessert and often served with figs