“Carnival nests.” Tuscan dessert made of chocolate pasta ribbons coiled into nest-like shapes, then deep fried till crisp and served with a sauce of honey, brandy and blanched almonds.
Livornese soft ewe’s milk cheese. It is traditionally accompanied by fava beans.
Typical Christmas cake from Siena made from flour, sugar or honey, spices, candid fruit, almonds and hazelnuts.
Florentine profiterole of puff pastry stuffed with pastry cream.
One of Tuscany’s most famous soups, pappa al pomodoro is made with stale bread and ripe tomatoes with the addition of garlic, onions, and basil. Before serving, the soup must be drizzled with olive oil.
Tuscan anise-flavored wafers.
Tuscan sautéed dish of mushrooms, garlic and potatoes.
Livorno fish stew made with tomato broth and five kinds of seafood (squid, cod, shrimp, red mullet and scallops), to correspond to the five “c’s” in the word; it is seasoned with garlic, sage and rosemary.
Tuscan onion soup.
“Rags”, a dessert from Tuscany made with egg noodles flavored with anise, vanilla, and vin santo, fried in lard and sprinkled with sugar.