Tuscany gastronomy: See the Tuscany region.

Meat, game: Beef from the Chianina and Maremma cattle breeds. Game in the form of wild boar, pigeon, chicken, rabbit, Cinta Senese pork. See Scottiglia.

Olive oil:

Sea food: Cacciucco Livornese is an Italian fish stew native to the western coastal towns of Tuscany. It is especially associated with the port city of Livorno.

Soup: Acquacotta is a hot broth-based bread soup in Italian cuisine that was originally a peasant food. Its preparation and consumption dates back to ancient history, and it originated in the coastal area known as the Maremma in southern Tuscany and northern Lazio.

Truffles: Tuscany has white truffles (San Miniato truffle).

Vegetables: White cannelloni beans, black cavalo nero (used in fagioli al fiasco and ribollita).