In Tuscany, every season has its own scent, color, and recipe that tells the story of this land. And in winter, when sauces simmer, bread melts into tomatoes, and seasonal vegetables take center stage, the true soul of Tuscan cuisine is revealed.
In this article, we’ll take you on a journey through the most beloved Tuscan soups and first courses of our regional tradition.
A bit of peasant history
Tuscan soups are rooted in peasant cooking, where every ingredient was used to its fullest potential.
Bread in particular—central to the humble Tuscan diet—was never wasted: it was revived in broth or mixed with tomatoes to create “pappa.” In many cases, the bread itself replaced the ladle or the bowl, literally dipped into the soup and eaten along with the rest. From these simple, everyday gestures, dishes were born that we now consider true symbols of Tuscan identity.
At Trattoria Dedo, we’ve chosen to carry on this legacy. Our roots lie in the Mugello, a generous land that inspires us and provides many of the ingredients we use daily. From tortelli to white potatoes, from cheeses to Mugello wines—our cuisine comes from there, and we’re proud to say it.
Ribollita toscana: the flavor of the garden
A true icon of Tuscan tradition: stale bread, black cabbage, beans, carrots, and onions. Simple ingredients that, when combined and re-boiled multiple times, create a dish rich in flavor and history.
The first records of soups similar to ribollita date back to the Middle Ages, when Tuscan peasants would cook seasonal vegetables in large copper pots and use bread as a ladle or container. Over time, the recipe was refined, but it has always kept its rustic and communal soul.
At Trattoria Dedo, we make it the traditional way: with a sprinkle of salted ricotta, a dusting of black cabbage powder, and a drizzle of raw extra virgin olive oil. A dish that speaks of home, of warming winter days, and slow lunches.
Pappa al pomodoro: simplicity that wins hearts
Pappa al pomodoro is one of the most famous and beloved Tuscan dishes. It’s made with just a few ingredients: stale bread, ripe tomatoes, garlic, basil, and good olive oil. And yet, in its simplicity, it wins everyone over.
On our menu, we add a fresh twist: stracciatella and basil oil. A perfect balance of tradition and creativity, for a dish that tastes like summer—even in the heart of winter.
Pappardelle al ragù: a timeless classic
Among the richest and most satisfying Tuscan pasta dishes, pappardelle al ragù hold a special place.
As early as the 1400s, cookbooks from Florentine courts referenced wide pasta ribbons served with game meat sauces—hearty dishes meant to celebrate the hunt and special occasions.
Ours are handmade and dressed with a duck ragù scented with orange: a recipe that brings together tenderness, aroma, and savory depth in a dish that’s both elegant and rooted in tradition.
Tuscan first courses between land and season
Alongside the great classics, our menu also features other interpretations of regional cuisine—always with a focus on seasonality and local ingredients.
Like our gnudi made with fresh spinach and sheep’s ricotta, served with butter, sage, chopped walnuts, and aged pecorino. Or the Mugello tortelli, stuffed with potatoes and topped with a rich beef ragù.
Each dish is designed to tell a story of Tuscany, and every ingredient is carefully selected to highlight the best our land has to offer.
Where to eat Tuscan soups and traditional food in Florence
You’ll find us in Piazza del Mercato Centrale, in the heart of the San Lorenzo district. Here, surrounded by historic shops and the scent of freshly baked bread, our mission is to offer a simple, genuine, and modern dining experience.
The dishes we serve are prepared fresh every day with selected ingredients, lots of care, and a deep desire to make you feel at home.
If you’re looking for where to eat Tuscan food in Florence, check out our full menu and join us for a lunch or dinner rooted in true Tuscan tradition.