13 Must Try Foods in Pisa, Italy
Tuscany is one of the most beautiful regions of Italy, located right in the heart of the country. And while it’s known for its stunning landscapes and architecture, the region’s cuisine is just as impressive. In particular, the food in Pisa is a must-try for any foodie.
Pisa has an abundance of delicious cuisine, including meat-based dishes paired with locally grown fruits and vegetables from nearby farms and vineyards. And let’s not forget about the region’s wines and olive oils, which are regarded as some of the best in Tuscany. Here are some unique yet rustic foods to try in Pisa:
- Cinghiale (Wild Boar) Slow-cooked boar lathered in tomatoes and ribbons of pasta, known as the national dish of Tuscany, pappardelle cinghiale is by far the most popular dish within this region. Wild boar love to feast on grapes within the vineyards, adding to the subtle sweetness and tenderness of the meat.
- Pici Pasta Pici pasta is an extra-thick, hand-rolled version of spaghetti that is unmistakably Tuscan. Although spaghetti is believed to have originated in the south of Italy, Pici pasta is a Tuscan delight that is worth trying.
- Biscotti Also known as Cantucci, these twice-baked biscuits are crunchy and filled with almond goodness. The world's best examples of Biscotti can be found in Tuscany, particularly in the city of Prato. We suggest enjoying them with a glass of Vinsanto, a dessert wine.
- Cecina Cecina is a savory chickpea flour pancake that makes for a wonderful snack on its own or packed into a sandwich. It's also a vegan dish and an example of an extremely traditional recipe.
- Crostini Toscani or Tuscan black crostini: Slices of crunchy bread often accompanied with diced chicken liver spread across like an open top sandwich. The perfect appetizer.
- Torta co’ bischeri (The Pilgrim Cake): This rustic shortcrust pastry-like dessert is prepared and filled with components such as eggs, chocolate, rice, and topped with pine nuts and candied fruits. Often infused with liquor too, it's a must-try dessert.
- Panzanella Panzanella is a Tuscan bread salad that's popular in the summertime. It's made with stale bread that's been soaked in water, then squeezed dry, mixed with tomatoes, onions, basil, and olive oil. This dish is meant to be eaten at room temperature or cold, making it perfect for a summer day exploring Pisa.
- Formaggi/Affettati Misti (Mixed Cheeses/Meat): This one is definitely for the cheese lovers out there, or if you prefer the meat version, then opt for the Affettati Misti, with the added selection of local prosciutto, salami, and sausages.
- Pinolo del Parco di Migliarino-San Rossore: This local variety of pine nuts is organically grown and certified as a traditional agricultural product of Tuscany. The pine cones are harvested while still closed and then left to open up naturally in the sun, revealing small woody shells covered with dark powder.
- Trippa alla Pisana (Pisan Tripe): This savory recipe is made from a combination of veal tripe, celery, onions, garlic, carrots, pancetta, tomatoes, white wine, and olive oil. To prepare the dish, the vegetables are first sautéed with pancetta and tripe in olive oil, and then white wine is added and cooked until it evaporates. Next, tomato puree and seasonings are added along with a bouquet garni consisting of parsley, sage, bay leaves, thyme, mint, and basil. The dish is ready once the tripe becomes soft, and the sauce thickens. The finishing touch is a sprinkle of grated Parmigiano-Reggiano before serving.
- Acquacotta and Sciocco (Soup and Stale Bread): Tuscan bread is baked without salt, which has been a tradition for centuries due to high levels of taxation on salt during the middle ages. Homely soups made up of chickpeas, wild chicory, potatoes, and fresh locally grown tomatoes are often accompanied by Sciocco (stale bread).
- Tartufo di San Miniato: The San Miniato hills are one of Europe's most prosperous areas for the growth of Tuber Magnatum Pico white truffle, locally known as "cibo da re" or "kings' food." The shiny outer layer and pulp that ranges in color from chestnut brown to hazel make Tartufo di San Miniato stand out. Its strong scent and pleasant flavor reminiscent of fermented cheese make it a star of Tuscan autumn.
- Pecorino delle Balze Volterrane: This fat, semi-hard cheese made with raw milk from the Italian Sarda sheep breed has been produced in the province of Pisa since the 1400s. Available in four varieties, Pecorino Pisano is matured for different lengths of time to achieve different textures and flavors. The pronounced herbal aroma comes from the cardoon, the basic ingredient of the vegetable rennet used in the cheese-making process.
Want to explore Tuscany a bit more? Take a more indepth look at the links below
FLORENCE
All about Florence, Pisa and Lucca
The Top 10 Must Sees in Florence
The Florentine Sandwich Shop that Everyone Is Talking About
LUCCA
14 Delicious Things to Eat in Lucca
PISA
VOLTERRA