5 Winter Dishes of Tuscan Cuisine

The Renaissance walls wrap the historic centre in a soft, hushed atmosphere; days drift by at a slower pace, and crisp temperatures invite you to rediscover simple, comforting rituals. If you stay at Hotel Ilaria, after a stroll through quiet lanes and softly lit squares, you’ll be tempted by the most genuine flavours of local tradition.
Tuscan winter cuisine is rooted in the land, nourished by the warmth of the hearth, and elevates humble ingredients into richly flavoured dishes. If you visit Tuscany in winter, these five specialities are not to be missed: they tell the story of the region’s warmest, most authentic soul.

The undisputed symbol of the Tuscan winter, ribollita is an ancient soup born from the need to make the most of what the pantry had to offer. Tuscan kale, cannellini beans, stale bread and seasonal vegetables come together in a slow-cooked preparation (“boiled again”) that improves after a few hours of resting. Served piping hot, finished with a drizzle of extra virgin olive oil, ribollita comforts like a reassuring embrace on the coldest days.

Although often associated with summer lunches, pappa al pomodoro is equally perfect in winter. Ripe tomatoes, Tuscan bread (strictly unsalted), garlic, basil and extra virgin olive oil blend into a thick, fragrant cream.
A comfort food with a simple yet exquisite heart, to be enjoyed slowly. Warm, velvety and soothing, pappa al pomodoro is more than just a dish: it’s an act of ingenuity, where a few humble ingredients awaken the palate in a surprisingly satisfying way.

Especially common in the Garfagnana and Apennine areas, farro soup is an ancient, nourishing dish. Spelt (farro), the cereal that symbolises Tuscany’s rural soul, is combined with legumes and seasonal vegetables to create a hearty, aromatic soup.
Perfect after a long day outdoors, lashed by the wind, it represents the ideal balance between flavour and wholesomeness.

Tuscan winter cooking is also defined by bold, full-bodied flavours. This is why trippa alla fiorentina, slow-cooked in tomato sauce and finished with a sprinkling of Parmigiano, is one of the most beloved traditional dishes.
Lampredotto, on the other hand, is the true symbol of Florentine street food, though it’s enjoyed in other parts of Tuscany as well. Served hot and dressed with green sauce or a spicy condiment, it’s a robust, authentic experience deeply rooted in local tradition.

As winter sets in and temperatures drop, Tuscan tables welcome more substantial dishes. Wild boar stew, marinated in red wine and slow-cooked with aromatic herbs, is a classic of the Tuscan hills.
Rich, deep and enveloping, it tells the story of rural Tuscany, convivial gatherings and generously laid tables.

Tuscan winter cuisine is a journey through the most authentic and comforting flavours, those that warm both body and soul, offering truly memorable sensations. By staying at Hotel Ilaria in winter, you’ll experience Lucca in its most intimate season and be inspired by a gastronomic tradition that smells of home and conviviality.