Food World Cuisines European Cuisines Italian Cuisine 17 Dreamy Tuscan Recipes With Plenty of Olive Oil and Rosemary Cook like you're in Tuscany with a few of the region's prized ingredients. By Ashley Day Ashley Day Ashley Day is Food & Wine's associate editorial director. She's edited and directed food and travel content at USA TODAY, the Institute of Culinary Education, and Chef & Restaurant magazine, and contributed to The Food Institute, The Daily Meal, and the recipe app meez. Food & Wine's Editorial Guidelines Published on August 21, 2024 Close Photo: Photo by Victor Protasio / Food Styling by Micah Morton / Prop Styling by Missie Neville Crawford Channel a backdrop of rolling hills and dreamy villas with these meals that celebrate the flavors and specialties of Tuscany. Your Tuscan olive oil, balsamic, and herbs will sing in pasta, meat, and salad dishes from the idyllic region. Start with soup like Ribollita or Pappa al Pomodoro; then make the pici of Siena, the gnocchi of Bolgheri, or of course, eggs Florentine. Prepare Tuscan-style chicken, trout, or steak, and for dessert, bake cake like a nonna. Don't miss the wine pairings in these Tuscan recipes, from Chianti to Vernaccia. Buon appetito! 01 of 17 Gnocchi Asparagi e Pancetta (Tuscan Gnocchi with Asparagus and Pancetta) Victor Protasio / Food Styling by Margaret Dickey / Prop Styling by Shell Royster The key to good gnocchi is good potatoes, and in Tuscany, that means ones from the Bolgheri area. In a celebration of the region's trademark simplicity, we use Yukon Gold potatoes, tossed with delicate springtime asparagus and a savory, emulsified, pancetta-flavored pan sauce. Get the Recipe 02 of 17 Florentine Butter Chicken Greg DuPree Traditionally, lightly floured, skin-on chicken breasts are gently pan-fried in warm, melted butter and topped with a splash of fresh lemon juice. Inspired by the famous version served at Trattoria Sostanza in Florence, Italy, F&W editor in chief Hunter Lewis' rich and nutty version uses cultured butter and skinless chicken breast. Get the Recipe 03 of 17 Tomato, Basil, and Cucumber Panzanella with Grated Tomato Balsamic Vinaigrette Victor Protasio Panzanella is a rustic salad that repurposes stale bread. Salt, Fat, Acid, Heat author Samin Nosrat showcases juicy ripe tomatoes, raw red onion, and crisp cucumbers with oven-roasted sourdough croutons in her version. Get the Recipe 04 of 17 Tuscan Grilled Trout Photographer Victor Protasio, Food Stylist Margaret Dickey, Prop Stylist Lydia Pursell Baste trout fillets with a simple garlic-and-herb-infused oil combined with wine vinegar before grilling and pouring the sauce over the hot fish dish. Get the Recipe 05 of 17 Pici Pasta with Roasted Garlic and Tomatoes Photo by Victor Protasio / Food Styling by Micah Morton / Prop Styling by Missie Neville Crawford Make the classic thick, hand-rolled spaghetti from Siena with all-purpose flour, water, and olive oil. It's an approachable pasta for beginners. Get the Recipe 06 of 17 Balsamic and Rosemary-Marinated Florentine Steak © Marie Hennechart When she's in Tuscany, chef Nancy Silverton buys thick porterhouses at Antica Macelleria Cecchini, Dario Cecchini's famous butcher shop in the town of Panzano. At Mozza, one of her restaurants in Los Angeles, chef Matt Molina marinates the meat in olive oil, balsamic vinegar, and rosemary for this recipe. Get the Recipe 07 of 17 Ribollita Jen Causey Ribollita is a rustic Tuscan soup that combines bread, beans, and greens. With roots in Italian peasant cooking, ribollita means reboiled and refers to adding day-old bread to leftover soup. With humble origins, the soup has become a comforting and delicious classic. Get the Recipe 08 of 17 Tuscan-Style Veal Chops © James Baigrie In Tuscany, olive oil is the fat of choice for finishing aromatic veal chops like these. Grilling expert Steven Raichlen combines it with garlic, rosemary, and sage. Get the Recipe 09 of 17 Spinach and Ricotta Gnudi with Tomato-Butter Sauce © Catherine Ledner Delicate gnudi, which chef Tommy Habetz describes as "ravioli filling without the pasta," originated in Tuscany. This version is made with diced Italian plum tomatoes, spinach, ricotta, and Parmesan. Get the Recipe 10 of 17 Bistecca alla Fiorentina © Dan Goldberg To make one of Florence's simplest yet most succulent dishes, use high-quality, thick T-bone steaks and a very hot grill. Italians douse the steak with lemon juice while it's rare for the signature complement of rich, red meat and tart citrus. Get the Recipe 11 of 17 Tuscan White Bean and Escarole Soup with Tuna Eva Kolenko Cannellini beans, rosemary, garlic, olive oil, and Parmesan come together in this Tuscan white bean soup. Justin Chapple adds escarole and tuna to give this dish more body. Get the Recipe 12 of 17 Pappa al Pomodoro © Fabrizio Ferri Joe Sponzo grows his own tomatoes for this hearty Tuscan soup that uses five pounds of tomatoes to serve six. Get the Recipe 13 of 17 Tuscan-Style Spareribs with Balsamic Glaze © Tina Rupp Like his favorite Tuscan cooks, pork expert Bruce Aidells finishes his ribs with a simple balsamic glaze. The meat is generously seasoned with a mix of aromatic herbs and spices before slow roasting. Get the Recipe 14 of 17 Seafood Pasta with Tuscan Hot Oil © Tina Rupp Italian food importer and cookbook author Rolando Beramendi makes Tuscan hot oil with extra-virgin olive oil, dried parsley, crushed red pepper, and sea salt to toss with and drizzle over bucatini with six types of seafood. Get the Recipe 15 of 17 Eggs Florentine with Smoky Mornay Sauce © Heather Chontos Rest perfectly poached eggs on toasted English muffins with a bed of garlicky sauteed spinach for eggs Florentine. Justin Chapple tops his with a light cheese sauce spiked with smoked Spanish paprika. Get the Recipe 16 of 17 Torta Della Nonna © Fabrizio Ferri "Grandmother's cake" is a traditional Tuscan dessert that each nonna makes slightly differently. Celebrity private chef Joe Sponzo flavors a silky pastry cream with vanilla and lemon zest (other Tuscan cooks add ricotta cheese) to fill a delicate pastry crust, topping the tart with pine nuts, a Tuscan staple. Get the Recipe 17 of 17 Black-and-White Pici Pasta with Squid and Shellfish © John Kernick 2014 F&W Best New Chef Eli Kulp tosses the pasta from Siena with bay scallops, littleneck clams, mussels, and squid, plus a big, briny seafood sauce and spicy pickled cherry peppers. Get the Recipe Was this page helpful? Thanks for your feedback! 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