From sea to countryside
Along the Etruscan Coast, the landscape changes within just a few kilometres—and so does the cuisine. By the sea, you’ll find bold dishes prepared with the catch of the day and simple ingredients. The star of Livorno’s culinary tradition is cacciucco, a mixed fish and tomato stew served with garlic bread. Other local favourites include Livorno-style cod and red mullet, as well as stuffed squid, cuttlefish and mussels. You’ll also discover more creative recipes, such as seafood cacio e pepe.
Head inland towards the Val di Cornia and seafood gives way to traditional countryside flavours. Meat takes centre stage, from Florentine steak to wild boar, served in a stew, with chestnuts or as a rich sauce for pappardelle pasta. There’s plenty for vegetarians too, including seasonal vegetables, tomatoes, purple artichokes, mushrooms, truffles and chestnuts. In winter, try ribollita, a traditional soup made with Tuscan kale, beans and stale bread.
Complete your tasting experience with Tuscan pecorino cheese, served with honey or preserves, and local desserts such as Schiaccia alla Campigliese or Schiaccia Briaca from Elba.
No meal is complete without unsalted Tuscan bread, extra virgin olive oil and local wines, from Suvereto DOCG to Elba Aleatico Passito. To experience local traditions at their best, look out for festivals celebrating fish, artichokes, chestnuts and wild boar: here, great food is always in season.
