Blog

The best first courses typical of Tuscany

Spaghetti with the typical Mugello recipe

In Italy the one for food is a real passion, but what we love most is surely her majesty the “Pasta”! Discover with us which are the best first courses typical of Tuscany!

Handmade fresh pasta, an all-Italian tradition

Fresh pasta is a real must of the Italian gastronomic tradition, from the simple recipe with water and flour to the tastiest fresh egg pasta.

Egg pasta, thanks to its unmistakable flavor, is the basis of many Italian dishes. Once it was prepared at home by grandmothers, in the great country kitchens where antique marble tables served as pastry and with wise mastery the dough was worked and then transformed into tagliatelle, tagliolini, fettuccine and much more.

Each region of Italy has its traditions regarding egg pasta and the yellow pastry is transformed into an infinite number of formats served with as many sauces and combinations.

This variety of forms and recipes gives rise to a vast selection of regional first courses, including the first courses of Tuscany.

What are the typical Tuscan first courses?

In Tuscany, as throughout Italy, pasta has always been a symbol of the culinary tradition, with recipes handed down from mother to daughter.

The variety of recipes and types of pasta is really wide. To accompany pasta and wheat semolina, in Tuscany there are also numerous first courses based on potatoes or vegetables, just think of the “gnudi” or the famous “ribollita”.

Here are the best typical Tuscan first courses:

  • Pappardelle with wild boar;
  • Pici all’aglione;
  • Potato tortelli;
  • Acquacotta;
  • Tomato soup;
  • Maremma tortelli;
  • Gnudi;
  • Tordelli.

The Pici all’Aglione recipe

Pici all’aglione is a typical first course of Tuscany and in particular of the Val di Chiana.

To cook this delicious Tuscan dish with skill it is essential to use the aglione, a type of garlic grown in the Val di Chiana, making it completely melt in the olive oil with a very slow fire cooking.

Here’s how to prepare the sauce for one of the best first courses in all of Tuscany: the pici all’aglione!

Ingredients

  • Aglione;
  • Basil,
  • Thyme;
  • Capers;
  • Tomato pulp;
  • Extra virgin olive oil;
  • Salt;
  • Sugar;
  • White vinegar.

Preparation

Crush the garlic cloves without removing the peel and then fry the aglione in a pan with extra virgin olive oil until it melts.

Add the chopped tomatoes or diced tomatoes and cook for about half an hour over a low heat.

Sprinkle with a little white vinegar, season with salt and add a pinch of sugar for a delicious sweet and sour taste.

The pici are quite widespread throughout Tuscany, with a greater concentration in the Maremma, Val d’Orcia, Val di Chiana and in the province of Arezzo. They are prepared with water and flour and have a rather long cooking, of about 18 – 20 minutes.

If you want to become a true connoisseur of aglione and all the typical Tuscan first courses we are waiting for you in our restaurant L’Olivaia, where you will taste the best regional flavors prepared with mastery by our Chef!

Quick Booking


  • Data di Arrivo:

  • Notti:

  • Camere:

  • Adulti:

  • Bambini:

Biscotti Quaresimali, Tuscan biscuits par excellence

Before Easter in Tuscans bakeries and pastry shops there are cookies in the shape of a cocoa-colored letter. If you are in this period in Mugello or in another area of ​​Tuscany it is difficult not to be intrigued and attracted by these famous Tuscan biscuits: Quaresimali!

The explosion of the cart, an entirely Florentine tradition

In Florence we care a lot about our traditions, especially the most ancient and particular ones. What if we told you that for Easter we fly a dove with 4 rockets on a 150 meter long rope that starts right from the altar of our most important church and sets off a cart? Read our […]

The Florentine steak

Any curious visitor finds himself tasting the food of the place he visits. It must be admitted that in Tuscany every tourist will certainly be lucky because among fine wines, excellent cheeses, precious extra virgin olive oil every palate is satisfied. The dish that everyone agrees on and that you can’t forget to taste if […]

Parks in Florence to visit in spring

The long-awaited spring has finally arrived and the desire to get out of our homes to enjoy the fresh air and see the flowers begin to bloom! Florence is a green city that has many parks to visit in spring!

5 ways to use extra virgin olive oil in the kitchen

In Tuscany they are very proud of our food and wine but, of all, the king is definitely the extra virgin olive oil. If you browse a Mediterranean cookery book you will find extra virgin olive oil as an ingredient for both raw and cooked dishes, in the kitchen there are many ways to use […]

The marriage proposal in Tuscany

We are so used to Hollywood films and proposals to get married on a grand scale that maybe when our time comes we are in a bit of trouble. The proposalscan have various styles from the most intimate to the traditional one and they are all obviously very exciting! Choosing the words is certainly important […]

Winter in Tuscany is sweeter with a slice of cake

Each season has its own traditions. In the summer you go to the beach, in the autumn you go back to school and make good proposals, in the spring you feel reborn and what about in winter? Many people do not like winter days because they are cold, but in Tuscanywe are very lucky and […]

Florentine chocolate, a state secret!

Florence is a city famous throughout the world for its museums and the incredible works of art housed there. But not only art, in fact, Tuscan cuisine is equally famous and not everyone knows that for many years Florentine chocolate was the most sought after food. Incredible but true for years, the Florentine chocolate recipe […]