It is not simple to give a definition of tuscan cooking because every province of this region has typical products and traditional prescriptions that differebtiate it; the "cècina", focaccina to base of flour of chickpeas; the trippa to the fiorentina, the lardo of Colonnata, the "caciucco", typical livornese fish soup, the "ribollita", soup with black cabbage and beans, the sweet "cantucci" from accompany to the fragrant Vin Santo and the "panforte"; the list can be continue to long, but we advise you to try this dishes (also if you are not in Tuscany), here where.
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Baccanale Firenze
via Meucci snc, Barberino del Mugello (FI)
Baccanale Firenze
via del termine 11, Firenze (FI)
Buca Mario
piazza degli Ottaviani 16/r, Firenze (FI)
Caffè Mediceo
via Meucci snc, Barberino del Mugello (FI)
Casa Masi
località San Benedetto Mura , Montaione (FI)
Casprini - da Omero
via Giovanni Falcone (Località Passo dei Pecorari) 68/70, Greve in Chianti (FI)
da Padellina
corso del Popolo 54, Greve in Chianti (FI)
di Passignano
via Passignano (Località Badia a Passignano) 33, Tavernelle Val di Pesa (FI)
Donnini
via di Rimaggio 20, Bagno a Ripoli (FI)
Il Campanellino
località Petrognano 4, Barberino Val d'Elsa (FI)
Il Frantoio
via Giacomo Matteotti (Località Marcialla) 33, Barberino Val d'Elsa (FI)
La Gramola
via delle Fonti 1, Tavernelle Val di Pesa (FI)
Le Cernacchie
località La Panca 11, Greve in Chianti (FI)
Orcagna
piazza della Signoria 1/r, Firenze (FI)
Perseus
viale Giovanni Don Minzoni 10/r, Firenze (FI)
 
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