Italian region
Tuscany
Quick answer
Tuscany is known for bistecca alla fiorentina, ribollita, pappa al pomodoro, pici pasta and Chianti wine.
Tuscan cooking is simple and rustic: unsalted bread reused in ribollita, panzanella and pappa al pomodoro; beans; and excellent olive oil.
Bistecca alla fiorentina is a thick T-bone, traditionally from Chianina cattle, grilled rare. Siena's pici are thick hand-rolled spaghetti.
- Capital
- Florence
- Signature dishes
- Bistecca alla fiorentina, ribollita, pappardelle al cinghiale, pici cacio e pepe
- Cheeses & cured meats
- Pecorino Toscano, finocchiona, lardo di Colonnata
- Wines
- Chianti Classico, Brunello di Montalcino, Vino Nobile
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Quick answer
What can I use instead of guanciale?
Pancetta is the best substitute for guanciale — use the same weight. Unsmoked salt pork is second. Smoked bacon works but adds smoke the dish never had, so use a quarter less and skip any added salt.