I am known as an herbie or herb lover, and it’s true—I’ve spent my adulthood learning about, enjoying, and teaching about edible and medicinal herbs. I’m also a foodie, appreciating quality and flavorful cuisine from cultures around the world. Here, we explore some of the tastiest and most “Tuscan” foods that this special region of Italy has to offer, because I’m co-hosting a fantastic journey to Tuscany in Spring 2025 (spaces are available! Register here.)

Olive Oil (Olio Extra Vergine di Oliva)

I adore a deep, rich, golden-green olive oil, especially when it's drizzled onto herbs and coarse salt so I can dip my baguette into it. Tuscany is renowned for its gorgeous groves of ancient olive trees, and from them: high-quality extra virgin delicious, slippery, green olive oil.

Tuscany’s olive oil is known for its vibrant green color, its fresh aroma, and a noticeably peppery taste. Unlike mild olive oils, Tuscan olive oil has a much bolder profile, reflecting the region’s hilly terrain and mild climate that helps its olive trees flourish. Rich in healthy fats and antioxidants, it can be drizzled over fresh salads, into soups, and over grilled vegetables, and it is the foundation of Tuscan sauces and marinades.

While we’re in Tuscany on our trip, you may indulge in one of the classic uses: bruschetta al pomodoro, where slices of rustic bread are topped with tomatoes, basil, and chopped garlic, then drizzled generously with fresh olive oil. 

Pecorino Toscano Cheese

Pecorino Toscano, a sheep’s milk cheese with a mild, nutty flavor, is another Tuscan essential. Fresh Pecorino is soft and creamy, while aged Pecorino becomes sharper and crumblier, each variety offering unique culinary possibilities.

Pecorino pairs well with Tuscan wines and even with honey (personally I like salty-sweet combinations). Thin strips of Pecorino often grace the classic pici cacio e pepe – a thick, hand-rolled pasta served with cheese and pepper. Pecorino also appears shaved over salads or grilled vegetables. This versatile cheese embodies the hearty, pastoral roots of Tuscan cuisine with a surprising nutrient profile that makes it as good-for-you as it is flavorful.

White Beans (Fagioli Bianchi di Sorana)

Tuscany is famous for its beans, especially fagioli bianchi di Sorana, tender white beans from the Val di Luce region. These beans are often prepared in the classic Tuscan way: simmered in water with olive oil, sage, and garlic. Their creamy, delicate texture makes them a staple in comforting dishes like fagioli all’uccelletto (beans stewed with tomatoes, garlic, and sage) and they complement hearty dishes like roasted meats or grilled sausages.

Nutrient-dense and high in protein, Tuscan white beans are a cornerstone of the region’s flavorful yet simple cucina povera (peasant cooking).

Bread (Pane Toscano)

Tuscany’s traditional bread, pane Toscano, is unique in that it’s made without salt, giving it a neutral flavor that pairs well with strong, salty ingredients. Its crusty exterior and soft, dense interior make it ideal for panzanella (a summer bread salad with tomatoes, cucumbers, and onions) or ribollita (a hearty bread and vegetable soup).

Tuscan bread is meant to absorb the hearty flavors of soups, stews, and sauces as it balances the region's robust flavors, such as the saltiness of Pecorino or the boldness of cured meats.

Truffles (Tartufo)

The forests of the Tuscany region are rich with prized truffles, a sought-after mushroom that adds an indulgent element to Tuscan cuisine. Black truffles are most common, while white truffles are rarer and command a higher price. Shaved over pasta, risotto, or even scrambled eggs, truffles lend a deep, earthy flavor that elevates any dish. The dish tagliolini al tartufo (a pasta dish with truffle shavings) is a luxurious eating experience.

Truffles’ aromatic and umami-rich profile brings a sense of richness to Tuscan cuisine while being surprisingly fiber and protein rich. Learn more about Tuscany's truffles here.

Herbal Tuscany 2025

As of late October 2024, our Herbal Tuscany 2025 trip has room for more participants and you are invited to join us. We will be a group of herbie-and-foodie loving travelers who are eager to explore all Tuscany has to offer, led and curated by our co-hosts Richard Liebmann, former executive director of United Plant Savers and me, herbalist and author Holly Bellebuono.

Our adventure will include hot springs, botanical gardens, ancient herb gardens, essential oil farms and production sites, palace gardens and grottoes, Etruscan tunnels and wine tastings, and much more as we explore Florence, Siena, Assisi, Chianti, and Montepulciano. Go here for more details and to register.