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Food tours in Tuscany: what to eat and which tour to book
Tuscan cooking is country food built on bread, beans, olive oil and good meat. Unsalted Tuscan bread turns up in ribollita (bread-and-bean soup), pappa al pomodoro and panzanella; the famous T-bone, bistecca alla fiorentina, is grilled thick and served rare by the kilo; and Florence has its own street food in lampredotto, a tripe sandwich sold from carts. Around Siena, the pasta is hand-rolled pici, and the Val d'Orcia makes pecorino cheese in Pienza and Brunello wine in Montalcino. Chianti, between Florence and Siena, is the classic wine-and-butcher country. Florence has the most choice, but much of the best eating is in small towns and countryside trattorias.
Use this page to decide what to order and where: the dishes and areas below say what each part of the region does well and when the markets run. The tours shown are real GetYourGuide listings, with prices as seen when we checked; confirm the current price and details on the booking page.
What to eat in Tuscany
| Dish | What it is | Where to eat it | Typical price* |
|---|---|---|---|
| Florentine T-bone steak bistecca alla fiorentina | A thick T-bone, traditionally from Chianina or other Tuscan cattle, grilled over coals, seasoned with salt and olive oil and served rare. Sold by weight, usually with a minimum of about 1 kg for two. | Trattorias and steak houses in Florence and in Chianti butcher-restaurants. | roughly €45–80 per kg |
| Tripe sandwich panino al lampredotto | The fourth stomach of the cow simmered in broth with tomato, onion and herbs, sliced into a crusty roll dipped in the broth, with green sauce and chilli oil. Florence's street food. | Lampredotto carts (trippai) around Florence, including near Mercato Centrale and Sant'Ambrogio. | roughly €5–7 |
| Bread and bean soup ribollita | Thick soup of cannellini beans, black cabbage (cavolo nero), vegetables and stale bread, cooked and reheated ('reboiled'); best in autumn and winter. | Trattorias across Tuscany. | roughly €8–12 |
| Tomato and bread soup pappa al pomodoro | Tomato, garlic, basil and bread cooked into a thick, spoonable soup, served warm or at room temperature with olive oil. | Trattorias, especially in summer. | roughly €8–12 |
| Hand-rolled pasta pici | Thick, chewy hand-rolled spaghetti from the Siena area, served all'aglione (garlic and tomato), cacio e pepe, or with ragù. | Trattorias in Siena, Montepulciano, Montalcino and the Val d'Orcia. | roughly €10–15 |
| Tuscan salumi finocchiona, lardo di Colonnata | Finocchiona is soft pork salami with fennel seeds; lardo di Colonnata is pork fat cured with herbs in marble tubs in the Carrara hills, sliced thin on warm bread. | Butchers, delis (alimentari), wine bars' antipasto boards. | roughly €10–18 for a mixed board |
| Pecorino from Pienza pecorino di Pienza | Sheep's milk cheese, fresh or aged, from the Val d'Orcia town of Pienza; sometimes aged in ash, walnut leaves or with truffle. | Cheese shops in Pienza and markets across Tuscany. | roughly €20–35 per kg |
| Almond biscuits with sweet wine cantucci e vin santo | Twice-baked almond biscuits dipped into vin santo, a sweet dessert wine; the traditional end to a meal. | Trattorias, bakeries and Prato (where they come from). | roughly €5–9 with a glass of vin santo |
Where to eat: markets and neighbourhoods
Mercato Centrale (Florence)
Florence's main covered market near San Lorenzo: the ground floor has butchers, fishmongers, cheese and produce; the upper floor is a food hall with stalls serving pasta, pizza, lampredotto and wine.
Sant'Ambrogio Market (Florence)
Smaller, more local market in the Sant'Ambrogio district east of the centre, with produce stalls outside and butchers, cheese and a simple trattoria counter inside.
Oltrarno (Santo Spirito and San Frediano)
Florence's artisan quarter across the Arno, with trattorias, wine bars and aperitivo spots that are less touristy than around the Duomo.
Chianti (Greve, Panzano, Castellina)
Hill towns and wineries between Florence and Siena, with famous butchers, wine estates offering tastings and countryside restaurants.
Val d'Orcia (Montalcino, Pienza, Montepulciano)
Southern Tuscany's wine and cheese country: Brunello in Montalcino, Vino Nobile in Montepulciano, and pecorino in Pienza; trattorias serve pici and game.
Lucca and the Garfagnana
Walled city of Lucca with trattorias serving farro soup and tordelli pasta; the Garfagnana valley to the north is known for spelt (farro) and chestnut flour.
Food tours in Tuscany compared
Every tour below is a real listing on GetYourGuide or Viator, checked on 2 Oct 2026. Prices move with season and group size, so treat them as a guide and confirm on the booking page.
| Tour | Length | Price* | Group | Best for | |
|---|---|---|---|---|---|
| Private Authentic Home Tuscany cooking class | 4.5 - 5 hours | from €160 per person | private | Travellers who want to cook the dishes again at home; easiest option for dietary needs, since you control the ingredients. | Check dates |
| Siena: Guided Walking Food Tour with Full Meal | 3 hours | from €89 per person | max 12 | First-timers who want a broad tasting of the classics with a local guide. | Check dates |
| Pisa: Ultimate Food Tour with Full Tuscan Meal with a Local | 3 hours | from €89 per person | — | First-timers who want a broad tasting of the classics with a local guide. | Check dates |
| Tuscany: Culinary Journey with Wine and Food Tastings | 5 hours | from €380 per person | max 4 | First-timers who want a broad tasting of the classics with a local guide. | Check dates |
Private Authentic Home Tuscany cooking class
On GetYourGuide · run by Out of the box Florence
- Length
- 4.5 - 5 hours
- Price
- from €160 per person
- Group size
- private
- Included
- Expert chef Self prepared lunch ( choose your menu or let the chef deciding) Wine during lunch Beautiful charming Location Meet a Local chef Half-day experience Transportation from/to Florence Anything mentioned above…
- Suits
- Travellers who want to cook the dishes again at home; easiest option for dietary needs, since you control the ingredients.
- Starts
- Here’s the address to my home — Francesco! It’s a bit of a tricky, bumpy country road! But if my car can make it, yours definitely will too — just drive slowly and take your time. Take Strada Provinciale 118 until you reach Capanno di Caccia (as shown on Google Maps: Go past it, and take the first left on the Strada Provinciale, following this link: Continue along the white, rocky road for about 1 km, until you see a big villa with a small patio where you can park. I’ll be there to welcome you! As I like to say… Welcome to Paradise!
Siena: Guided Walking Food Tour with Full Meal
On GetYourGuide · run by Do Eat Better Experience
- Length
- 3 hours
- Price
- from €89 per person
- Rating
- 4.7 ★ from 89 reviews (on 3 Oct 2026)
- Group size
- max 12
- Included
- English-speaking Local Guide Enjoy the following possible tastings across 4+ stops: cheeses and cured meats, pasta, panforte, espresso and gelato Taste traditional Tuscan delicacies Water & 1 Alcoholic Beverage (usual…
- Suits
- First-timers who want a broad tasting of the classics with a local guide.
- Starts
- Palazzo Salimbeni
Pisa: Ultimate Food Tour with Full Tuscan Meal with a Local
On GetYourGuide · run by Do Eat Better Experience
- Length
- 3 hours
- Price
- from €89 per person
- Rating
- 4.8 ★ from 88 reviews (on 3 Oct 2026)
- Included
- English-speaking local guide Enjoy the following possible tastings across 4+ stops: cheeses and cured meats, pici, chickpea flatbread sandwich and gelato Taste local delicacies Water & 1 alcoholic beverage (usually lo…
- Suits
- First-timers who want a broad tasting of the classics with a local guide.
- Starts
- Piazza Garibaldi (under the statue)
Tuscany: Culinary Journey with Wine and Food Tastings
On GetYourGuide · run by EMMAZANI
- Length
- 5 hours
- Price
- from €380 per person
- Group size
- max 4
- Included
- Visits to local markets Meetings with local producers Lunch Olive oil mill visit and tasting Visits to vineyards Wine Tasting Transportation to and from the starting point
- Suits
- First-timers who want a broad tasting of the classics with a local guide.
Some links on this page are partner links. If you book through them TonyPlan earns a small commission — the price you pay is exactly the same.
Street food, sit-down or a cooking class?
Street food
Street food in Tuscany mostly means Florence: lampredotto and tripe from carts, schiacciata (oily flatbread) sandwiches from shops, and pizza by the slice. Outside Florence, delis (alimentari) will make you a sandwich with local salumi.
Sit-down meals
Trattorias serve a short menu of antipasti (crostini, salumi), primi (soups, pasta) and secondi (grilled meat). Lunch is roughly 12:30–14:30 and dinner from about 19:30; many places close one day a week and some close for part of August or winter. Book bistecca places at weekends.
Cooking classes
Cooking classes are a Tuscan speciality, from city kitchens in Florence to farmhouses (agriturismi) in Chianti and the Val d'Orcia. Most teach fresh pasta, a sauce and tiramisù or cantucci, with wine, in about 3–4 hours; countryside classes often include a market visit or transport.
How much to budget for food
| Style | Per person, per day* |
|---|---|
| Budget (street food, markets) | €30–40 (bar breakfast, lampredotto or panino lunch, simple trattoria dinner) |
| Mid-range (one sit-down meal a day) | €60–80 (two trattoria meals with wine) |
| Splurge (tasting menus, wine) | €150+ (bistecca dinner with a good Brunello, or a tasting menu) |
Vegetarian, halal and gluten-free
Vegetarian & vegan: Good: ribollita, pappa al pomodoro, panzanella, bean dishes, pici all'aglione and pecorino are vegetarian (check stocks). Vegan is harder because of cheese, but bean and vegetable soups often work. Crostini neri (chicken liver) and many sauces contain meat.
Halal: Halal restaurants exist mainly in Florence (near the station and in San Lorenzo) and in larger towns. Pork is in salumi, some soups and ragù. Fish and vegetable dishes are the easiest options in rural trattorias.
Gluten-free: Italy has good coeliac awareness and many restaurants offer 'senza glutine' pasta and bread; the Italian Coeliac Association (AIC) lists accredited places. Tuscan soups are bread-based, so ask; bistecca and grilled meats are usually naturally gluten-free.
Food scams and tourist traps to avoid
- Bistecca priced 'per etto' (per 100 g) or 'per kg', with a 1.2–1.5 kg steak served by default. Ask the weight and total price before ordering.
- Tourist menus and touts around the Duomo, Piazza della Signoria, Ponte Vecchio and the Leaning Tower in Pisa, with frozen or reheated food. Walk ten minutes away, especially to Oltrarno or Sant'Ambrogio in Florence, and check reviews.
- Unexpected coperto (cover charge), service charge or bottled water on the bill. A coperto is legal if listed on the menu; check before ordering. Ask for tap water ('acqua del rubinetto') if you prefer.
- 'Wine tours' that stop mainly at shops selling wine and souvenirs with little tasting. Read what estates are included and whether the tastings are at working wineries.
Top tours & activities in Tuscany
Rent a car in Tuscany
Compare rental cars from local and international companies, with free cancellation on most bookings.
Compare car rentals in TuscanyPlan the rest of your Tuscany trip
Staying near the markets saves time and taxi money — most food tours start in the old centre.
Common questions
Do I need to tip in Tuscany?
Tipping isn't expected as in the US. Bills often include a coperto (cover charge) of roughly €2–4 per person. If service was good, rounding up or leaving a few euros is common, at most around 5–10%. On food tours and cooking classes, guides appreciate €5–10 per person if you enjoyed it.
How is bistecca alla fiorentina served?
It's cut thick from the T-bone, grilled over coals and served rare (al sangue); many places will not cook it well done. It's priced by weight, often with a minimum of about 1 kg, which suits two people. Ask the weight and total before ordering, and pair it with white beans or a simple salad.
When are the Florence markets open?
Mercato Centrale's ground-floor food market is open Monday to Saturday in the mornings, while the upstairs food hall stays open into the evening every day. Sant'Ambrogio Market is a morning market, Monday to Saturday. Hours change on holidays, so check current hours before you go.
Should I base myself in Florence or in the countryside?
Florence has the most restaurants and easy trains, and works for day trips to Chianti, Siena and Lucca. If food and wine are the main point, a few nights at an agriturismo in Chianti or the Val d'Orcia lets you eat at countryside trattorias and visit wineries. You will need a car or tours outside the cities.
How much should I budget for food per day?
On a budget, about €30–40 covers a cornetto and coffee, a lampredotto or panino lunch and a simple trattoria dinner. A comfortable day with two trattoria meals and wine is roughly €60–80. A bistecca dinner with a good bottle of Brunello or Chianti Classico easily reaches €70–100 per person.
Should I book food tours and cooking classes in advance?
Yes from April to October, when small-group classes and winery visits fill up a week or more ahead, and during the grape harvest in September and October. In winter a few days' notice is usually enough. Check the meeting point for countryside tours, as some require your own transport.
* Prices are approximate, gathered on 2 Oct 2026 from menus, markets and the booking pages linked above. They change with season and exchange rates.