Meats

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.

Beef 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

Pork 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

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

Game 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.