The following list includes names of famous traditional dishes TOSCANA (For a list of Tuscan desserts see Italy Revisited/List of Desserts by Region).

BREAD AND PIZZA DISHES
o Crescentine, fritters
o Crostini di fegatini di pollo, toast with chicken livers
o Fiandolone - made with sweet chestnut flour and strewn with rosemary leaves
o Filone - classic Tuscan unsalted bread
o Pane al ramerino, rosemary buns
o 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.
o Pane con i grassetti - a bread from the Garfagnana area, with pork cracklings mixed in
o 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
o Pan molle del ghiottone, sandwiches with mushrooms and hard boiled eggs
o La panzanella, bread served with olive oil and tomatoes, an appetizer

Tuscan bread specialties
o Carsenta lunigianese - baked on a bed of chestnut leaves and served on Good Friday
o Ciaccia - from the Maremma made from maize
o Donzelle - round loaf fried in olive oil
o Fiandolone - made with sweet chestnut flour and strewn with rosemary leaves
o Pan maoko - equal parts wheat and maize flour, with pine nuts and raisins added
o Panigaccio - Lunigiana specialty made with flour, water and salt baked over red-hot coals and served with cheese and olive oil
o 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
o Panini di San Antonio - sweet rolls eaten on the feast day of St. Anthony
o 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
o Pan di granturco - made from maize flour
o Pane classico integrale - unsalted bread made with semolina with a crisp crust
o Schiacciatina - made with a fine flour, salt dough with yeast and olive oil
o Filone - classic Tuscan unsalted bread
o 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.
o Pane con i grassetti - a bread from the Garfagnana area, with pork cracklings mixed in
o 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

CHEESE AND EGG DISHES
o Frittata con le arselle, omelette with baby clams
o Frittata di zucchini
o Frittata in zoccoli, omelette wtih bacon
o Torta di carciofi alla Toscana, artichoke omelette, tuscan style
o Tortino di carcifi, omelet made with artichokes
o Uova alla fiorentina, Florentine eggs with beans
o Uova farcite al limone, stuffed eggs flavored with lemon
o Uova strapazzate con i pepperoni, scrambled eggs with sweet peppers

CORN AND RICE DISHES
o Batuffoli polenta, layered with meat sauce
o Ciaccia - from the Maremma made from maize
o Gnocchi di polenta, polenta pie with vegetable sauce
o Polenta fritta col stracchino, fried polenta with cheese
o Risotto alla Toscana, with beef, cal's liver and kidney and chicken livers
o Risotto con asparagi selvaggi risi, with wild asparagus
o Risotto coi carciofi, rice with artichokes
o Risotto nero alla fiorentina, rice with cuttlefish

FISH AND SEAFOOD DISHES
o Anguilla alla Fiorentina, breaded and fried
o Anguilla coi piselli, eel with peas
o Arselle alla maremmana, clams
o Baccala alla Livornese, salt cod with tomato sauce
o Cacciucco, fish soup
o Cacciucco alla livornese, leghorn fish stew
o Cozze ripiene, stuffed mussels
o Fagioli freschi al tonno, white beans with tuna fish
o Fritto misto alla fiorentina, mixed fry
o Pesce al finocchio, swordfish, tuna or halibut steaks with fennel
o Pesce marinato, marinated fish with rosemary
o Spiedini di pesce, swordfish or tuna skewers
o Tonno fresco coi piselli, fresh tuna with peas
o Totani al Prezzemolo, baby squid with parsley
o Triglie alla livornese, red mullet leghorn style, with tomatoes and parsley
o Triglie al prosciutto, red mullet with prosciutto and tomatoes
o Trote affogate all'Aretina, trout with parsley and white wine

MEAT DISHES
o Agnello arrosto con salsa di fave, leg of lamb with broad beans
o Anatra in dolce e forte, duck cooked in white wine and chocolate
o Arista alla Fiorentina, roast pork
o Arrosto di maiale al latte, pork with mushrooms
o Bistecca alla Fiorentina - grilled Florentine T-bone steak. In past it was also called bistecca alla florentina
o Braciole di vitello al vino e limone, veal chops with wine and lemon
o Costatine ai Finocchio, pork chops with fennel
o Crema paradiso - Tuscan creamed bacon
o Crostini di fegatini, chicken liver canapes
o Fagioli all uccelletto, small birds with beans
o Faraona al cartoccio, guinea hen flavored with sage
o Fegato all aceto, calf's liver with sauce
o Fegato di vitello ai Pomodoro, calf's liver with tomatoes
o Fegatelli alla Toscana, pig's liver
o Fegatelli di maiale - pig's liver forcemeat stuffed into pig's stomach and baked in a slow oven with stock and red wine
o Fegato piccante, calf's liver with vinegar
o Fegatini di pollo alla salvia, chicken livers with sage
o Folaghe alla Puccini, wild duck dish
o Lepre in agrodolice, hare in sweet-sour sauce
o Ossibuchi alla toscana - osso buco, sliced braised veal shank, "Tuscan-style"
o Patate salsiccia e fave, sausage, fava beans and potato stew
o Piccioni alla diavola, pigeons
o Pollo alla cacciatore, chicken with mushrooms and other vegetables
o Pollo alla diavola, chicken with meat sauce
o Pollo alla Fiarentina, chicken with mushrooms
o Pollo cotton el vino rosso, chicken in red wine
o Pollo fritto alla toscana, fried chicken, coated with eggs and flouro Rognone alla fiorentina, sauted cal kidneys
o Pollo in salsaiccante, chicken in spicey sauce
o Pollo in padella con le erbette, chicken with herbs
o Polpettine alla Salvia, minced beef flavored with sage
o Rognone di vitello al tegame con funghi, veal kidneys with mushrooms and parsley
o Scottiglia, chicken, veal, pork and tomatoes
o Stracotto di Manzo, beef pot roast
o Stufato di Muscolo, baked veal
o Stufatino di vitello all antica, veal stew
o Supreme di pollo alle verdure, chicken stuffed with vegetables in heavy cream
o Trippa e zampa alla fiorentina, tripe and calf's foot
o Vitello con prosciutto alla toscana, veal with prosciutto, red wine and potatoes
o Zampa alla fiorentina, calves shank stew
o Zampa di Vitello alla Toscana, calf's foot

PASTA DISHES
o Fettuccine con persici all fiorentina, baked fettuccine with perch fillets and white wine
o Gnocchi di semolina, baked semolina gnocchi
o Gnocchi di asparagi, with asparagus
o Gnocchi verdi, spinach and ricotta dumplings
o Lasagne al Basilico, lasagne with basil sauce
o Manicotti alla Toscana, filled with meat and ricotta
o Pappardelle all'Aretina, noodles with duck
o Pappardelle con la lepre, pasta with hare
o Pappardelle sulla lepre, noodles with hare
o Pasta alla cacciatora, past with wild duck
o Pasta con i piselli, with peas and tomatoes
o Spaghetti alla Viareggina, with tomatoes and parsley
o Spaghetti con sugo di seppie, spaghetti with cuttlefish sauce
o Spaghettini verdi, green spaghetti with butter and parsley
o Strisce e ceci, pasta with chick peas
o Testaroli al Pesto, pancake strips with pesto

SOUP DISHES
o Acquacotta or acqua cotta, vegetable soup sometimes described as one made with sweet peppers, and sometimes described as one made with mushrooms
o Cacciucco, fish and seafood soup, flavored with tomatoes
o Caciucco di ceci, chick pea soup
o Incavolata, bean and red cabbage soup
o Minestra di ceci, chick pea soup
o Minestra di pasta grattata, soup with noodles
o Minestra di riso e fagioli, rice and bean soup
o Minestrone Toscano, vegetable soup
o Minestrone alla Fiorentina, vegetable soup
o Pappa col Pomodoro, tomato soup
o la Ribollita, bean soup au gratin
o Riso e fagioli alla Fiorentina, rice and bean soup
o Zuppa di fogioli alla Toscana, bean soup
o Zuppa di verdura, vegetable soup

VEGETABLE AND SIDE DISHES
o Broccoli Florentine, with garlic and olive oil
o Carsenta lunigianese - baked on a bed of chestnut leaves and served on Good Friday
o Fagioli al forno, baked white beans with tomatoes
o Fagioli all Uccelletto, beans with tomatoes
o Fagioli in fiasco, beans flavored with with olive oil and sage leaves
o Fagiolini rifatti, twice cooked beans
o Fave fresche al guanciale, broad beans with pancetta
o Fave stufate, beans with bacon

o Fondi di carciofi alla fiorentina, artichoke hearts and spinach, flavored with breadcrumbs and parmesan cheese
o Funghi trippati, mushrooms with Parmesan cheese
o Sformato di carciofi, artichoke mold
o Spinaci alla Fiorentina, spinach with beaten eggs
o Timballo di zucchini, zucchini and eggs
o Tortino di carciofi, baked artichokes
o Tortino di carciofi alla Fiorentina, artichokes topped with beaten eggs, looks a bit like an omelette
o Pinzimonio, fresh seasonal raw or slightly blanched vegetables served with seasoned olive oil for dipping

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