← All ports on the Italy cruise
Curated by Michele Edington, Certified Sommelier
Tuscany is exactly the kind of wine country people picture before they ever arrive in Italy. Vineyards roll across hills lined with cypress trees, medieval towns rise above the countryside, and olive groves seem to fill every space between them. From Livorno, you can head toward Florence, Chianti, Pisa, or the coast around Bolgheri. Wine is woven into everyday eating here, from a glass of Sangiovese beside pasta to a white wine with seafood near the coast.
Grapes
white: Vernaccia, Trebbiano Toscano
red: Sangiovese, Cabernet Sauvignon, Merlot, Canaiolo
Wines & pairings
Chianti Classico
Starters
- Panzanella — Panzanella is one of those Tuscan dishes that tastes like summer in a bowl. Ripe tomatoes, soaked bread, red onion, basil, and olive oil are fantastic with Chianti Classico because the wine’s bright cherry and herbal notes seem to blend right into the tomatoes and basil.
- Fagioli all’uccelletto — These Tuscan white beans are slowly cooked with tomato, garlic, and sage until everything becomes rich and savory. Chianti Classico brings juicy red fruit and plenty of freshness, while the sage and tomato pull forward the wine’s earthy, herbal side.
- Fettunta with cannellini beans — Grilled Tuscan bread rubbed with garlic and covered with olive oil becomes even better with creamy cannellini beans on top. The simplicity of the dish lets Chianti’s cherry, herbs, and savory character really show, especially with a little black pepper.
Entrées
- Peposo all’Imprunetina — Peposo comes from Impruneta right in Chianti territory, so this is one I’d absolutely include. Beef slowly cooks with red wine, garlic, and a serious amount of black pepper until it practically falls apart. Chianti Classico fits beautifully with all that peppery, wine-soaked richness and brings cherry and herbs into every bite.
- Arista alla Fiorentina — Tuscan roast pork seasoned with rosemary, garlic, and olive oil is such an easy match for Sangiovese. Chianti’s red cherry and acidity brighten the pork, while the rosemary brings out the wine’s dried herbs and savory spice.
- Coniglio alla Cacciatora Toscana — Tuscan rabbit cooked with tomato, herbs, olives, and wine gives Chianti Classico exactly the kind of savory flavors it loves. The tomato connects with the wine’s acidity, while the olives and herbs bring out an earthier side of the Sangiovese.
Desserts
- Schiacciata all’uva — This Tuscan grape focaccia sits somewhere between bread and dessert, with juicy wine grapes baked into olive oil dough and a little sugar scattered over the top. The grapes echo Chianti’s fruit while the olive oil and gently savory dough make this one of the easiest sweet endings to keep beside a dry red.
- Cantucci with dried cherries and almonds — Crunchy almond cantucci with dried cherries bring out the red-fruit side of Chianti Classico while the toasted nuts pick up its earthier, more developed flavors. I’d serve just a few at the end of dinner and keep the wine on the table.
- Tuscan ricotta cake with cherries — A lightly sweet ricotta cake topped with fresh or roasted cherries works beautifully with the softer side of Chianti Classico. The cherries mirror the Sangiovese fruit while the creamy ricotta gives the wine’s acidity something rich to play against.
Brunello di Montalcino
Starters
- Crostini with chicken liver pâté — This is such a Tuscan way to start a meal with Brunello. The savory pâté brings out the wine’s earthy, herbal side, while grilled bread and a little olive oil fit beautifully with all that cherry, leather, and spice.
- Wild mushroom crostini — Mushrooms are gorgeous with Brunello, especially when they are cooked with garlic, thyme, and olive oil and spooned over grilled bread. Their earthy flavor pulls forward the wine’s savory notes while the Sangiovese fruit keeps everything lively.
- Aged Pecorino Toscano with walnuts — A few pieces of aged pecorino and walnuts are all you really need beside a glass of Brunello. The salty cheese softens into the wine’s cherry and plum flavors, while the walnuts pick up its leather, spice, and earthy character.
Entrées
- Pappardelle with wild boar ragù — This is the pairing I’d be looking for around Montalcino. Slow-cooked wild boar, tomato, herbs, and wide ribbons of pasta have exactly the depth Brunello wants, while the wine’s cherry, leather, and spice seem to become even more expressive beside the ragù.
- Bistecca alla Fiorentina — A thick Tuscan steak with rosemary, olive oil, and a good char is incredible with Brunello. The meat gives the wine’s structure plenty to work with, while the grilled edges bring out its tobacco, herbs, dark cherry, and earthy spice.
- Roast lamb with rosemary and garlic — Brunello and rosemary-covered lamb feel made for each other. The wine’s cherry and plum meet the richness of the meat, while garlic, herbs, and roasted flavors pull out its savory side.
Desserts
- Pecorino Toscano with chestnut honey — For the end of dinner, this is one of my favorite ways to keep Brunello on the table. Salty aged pecorino, earthy chestnut honey, and the wine’s cherry, leather, and spice create a finish that feels completely Tuscan.
- Castagnaccio — This traditional Tuscan chestnut cake is gently sweet and filled with flavors Brunello already loves. Chestnuts, rosemary, pine nuts, and dried fruit bring out the wine’s earthy, herbal, and dried cherry notes beautifully.
- Dark chocolate with dried cherries — A small piece of dark chocolate with dried cherries can be gorgeous with a generous, mature Brunello. The cherries echo the Sangiovese fruit while cocoa brings forward the wine’s deeper spice, tobacco, and earthy character.
Vernaccia di San Gimignano
Starters
- Pecorino Toscano with San Gimignano saffron honey — Salty Pecorino Toscano with a little saffron-scented honey brings two beautiful local flavors together. Vernaccia’s lemon, white flowers, and almond notes brighten the cheese, while the saffron gives the wine’s herbal and savory side even more depth.
- Cinta Senese with schiacciata — Thin slices of Cinta Senese salumi with warm Tuscan schiacciata make such an easy start with Vernaccia. The wine’s citrus and mineral freshness lift the savory pork, while its almondy finish works beautifully with the olive oil and herbs in the bread.
- Fried zucchini flowers with ricotta — Crisp zucchini flowers filled with soft ricotta are gorgeous with a cold glass of Vernaccia. The wine brings lemon and flowers beside the delicate filling, while its freshness gives the golden fried exterior a bright little lift.
Entrées
- Pici with San Gimignano saffron and pecorino — Thick handmade pici coated with saffron, pecorino, and a little olive oil give Vernaccia so many local flavors to work with. The wine’s floral and herbal character picks up the saffron, while its citrus and almond notes balance the salty cheese beautifully.
- Rabbit with olives and wild herbs — Rabbit slowly cooked with olives, rosemary, sage, and white wine feels completely at home in the Tuscan countryside. Vernaccia has enough texture for the tender meat, while its herbs, citrus, and mineral character fit naturally with the olives and aromatics.
- Tuscan salt cod with leeks and olive oil — Tender salt cod with sweet leeks, parsley, and good Tuscan olive oil makes a beautiful pairing with Vernaccia. The wine’s lemon and mineral notes brighten the fish, while its gentle almond character works especially well with the silky leeks.
Desserts
- Ricciarelli di Siena — These soft almond cookies have a delicate sweetness and fragrant almond center that feels especially pretty with Vernaccia. The almonds pick up the wine’s signature nutty finish, while its citrus and floral notes keep the pairing bright.
- Cavallucci senesi — These rustic Sienese cookies are filled with walnuts, candied citrus, anise, and warm spices. Vernaccia’s herbal side fits beautifully with the anise, while the citrus and walnuts bring out its fruit and almond notes.
- Saffron and almond cake — A lightly sweet almond cake scented with San Gimignano saffron gives Vernaccia a beautifully local finish. The saffron brings out the wine’s savory floral character, while the almonds echo that gently nutty note that lingers at the end of the glass.
Bolgheri
Starters
- Tuscan salumi with pecorino — A board of finocchiona, prosciutto, and aged pecorino is exactly where I’d start with Bolgheri. The salty meat and cheese bring out the wine’s dark fruit, while all those herbs and spices seem to pull even more savory character from the glass.
- Wild mushroom crostini — Earthy mushrooms on crisp grilled bread are beautiful with Bolgheri, especially when there is a little garlic, thyme, or pecorino involved. The mushrooms pick up the wine’s deeper savory notes while the Cabernet fruit gives the whole pairing a little more richness.
- Grilled eggplant with tomato and herbs — Smoky eggplant, ripe tomato, basil, and olive oil give Bolgheri plenty to work with. I love how the charred vegetables bring out the wine’s herbs and spice while its black cherry and blackberry flavors make the tomatoes taste even sweeter.
Entrées
- Bistecca alla Fiorentina — This is probably the first thing I’d order with a serious bottle of Bolgheri. Charred steak, rosemary, olive oil, and plenty of juicy beef are fantastic with the wine’s Cabernet structure, dark fruit, cedar, and herbs. This is the kind of pairing that makes you want to take your time with the bottle.
- Lamb chops with rosemary and garlic — Rosemary and lamb are already such a Tuscan combination, and Bolgheri fits right into it. The wine’s blackberry, cassis, herbs, and spice work beautifully with the grilled meat, especially when there is garlic and a little char around the edges.
- Pappardelle with wild boar ragù — Wild boar ragù has enough depth for a big Bolgheri red, especially after hours of slow cooking with tomato, herbs, and wine. The dark fruit in the glass meets the richness of the sauce while the savory notes echo everything happening in the ragù.
Desserts
- Dark chocolate and hazelnut torta — Dark chocolate can be gorgeous with a ripe, generous Bolgheri, especially when hazelnuts are involved. The chocolate pulls out cocoa and spice in the wine while the nuts bring forward its warmer, toastier side.
- Fig and walnut tart — Figs and walnuts feel completely at home beside a mature Bolgheri. The ripe fruit echoes the wine’s plum and dark berry flavors, while the walnuts work beautifully with its cedar, spice, and earthy notes.
- Pecorino with chestnut honey and walnuts — I’d happily finish dinner this way instead of going straight to something sugary. Aged pecorino, dark chestnut honey, and walnuts are wonderful with Bolgheri, bringing together salt, sweetness, herbs, and nuttiness while the wine still gets to be the star.
Featured along
- Italy — Livorno
Common questions
- What wine is Tuscany known for?
- Tuscany, in Italy, is known for Chianti Classico, Brunello di Montalcino, Vernaccia di San Gimignano, made from grapes such as Vernaccia, Trebbiano Toscano, Sangiovese, Cabernet Sauvignon.
- What grapes are grown in Tuscany?
- Vernaccia, Trebbiano Toscano, Sangiovese, Cabernet Sauvignon, Merlot, Canaiolo.
- What food pairs with Tuscany wines?
- Classic local pairings include Dark chocolate and hazelnut torta, Bistecca alla Fiorentina, Tuscan salumi with pecorino, Pecorino Toscano with chestnut honey, Pappardelle with wild boar ragù.