While not often associated with Tuscany, in a region full of red wine, beef is a perfect pairing and an important aspect of Tuscan cooking. Tuscany is home to the Chianina breed of cattle, a premium breed that is grass fed and provides lean, yet flavorful meat. Another dish popular in Tuscany is veal, which matches well with many of the wines.

Braised Beef Al Sangiovese
Roast Veal with Lemon and Aniseed
Peposo alla Fornacina (Beef Stew)
Bistecca Fiorentina
Steak alla Fiorentina
Stracotto alla fiorentina
Tuscan veal fillet with balsamic vinegar
Beef tagliata (grilled sliced beef) with rucola
Tuscan fillet with shallots in balsamic vinegar
Marrowbone alla fiorentina
Fegato alla Veneziana

Sweet Potato, Bacon and Leek Bread Pudding
Grilled Pork and Peach Sticks
Oven cooked chine of pork
Prosciutto in bacon with a pork net
Peposo all’Imprunetina or alla Fornacina
Grilled Pork Tenderloin with Chard
Asparagus involtini (small bundles)
Tuscan Ham and Cheese Sandwich

Leg of Lamb with Arugula Mint Pesto
Lamb Stew with Vegetables
Grilled Lamb Chops with Asparagus

Traditional Rabbit Stew


Recommended Wine Pairings

For wine pairings with any of these recipes, visit our Food & Wine Pairing section.

If you are still unsure, a failsafe wine for beef based dishes is a good red wine, such as Frescobaldi’s CastelGiocondo Brunello.