27 Easy Fall Tuscan Recipes to Try This Season

When the golden hues of autumn blanket Tuscany, the region’s cuisine transforms into a celebration of harvest and warmth.

Fall in Tuscany means vineyards heavy with grapes, chestnuts tumbling from the trees, and markets brimming with squash, mushrooms, and hearty greens.

It’s the perfect season to bring the rustic, soulful flavors of Tuscan kitchens into your own home.

This collection of 27 fall Tuscan recipes embraces the essence of cucina povera — simple, seasonal ingredients turned into comforting and memorable dishes.

From hearty soups like ribollita and pappa al pomodoro to roast meats infused with rosemary, and rustic sweets such as castagnaccio and panforte, each recipe tells the story of Tuscany’s timeless traditions.

Whether you’re seeking cozy weeknight meals or festive dishes for entertaining, these recipes will help you savor the warmth of Italian autumn right at your table.

27 Easy Fall Tuscan Recipes to Try This Season

Tuscan cuisine thrives on seasonality, and autumn is perhaps its most flavorful season.

These 27 fall Tuscan recipes bring together the best of the harvest with recipes that are rustic, aromatic, and heartwarming.

By cooking them at home, you not only enjoy authentic Tuscan flavors but also embrace a slower, more meaningful way of cooking and eating — one that celebrates simplicity, tradition, and the beauty of the season.

Tuscan White Bean and Kale Ribollita

Ribollita is the quintessential Tuscan fall soup — hearty, warming, and brimming with rustic flavors.

Originally born from peasant tradition, this dish repurposes day-old bread, earthy beans, and robust greens into a thick stew.

As the evenings cool, ribollita becomes a perfect meal to gather around, filling the kitchen with its slow-simmered aromas.

Ingredients:

• 2 tablespoons extra virgin olive oil, plus more for drizzling
• 1 medium yellow onion, finely chopped
• 2 medium carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable stock
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 1 small bunch lacinato kale, stems removed, leaves roughly torn
• 4 cups day-old rustic Tuscan bread, torn into chunks
• 1 sprig fresh rosemary
• 1 teaspoon dried thyme
• 1 pinch crushed red pepper flakes
• Salt and freshly cracked black pepper to taste

Instructions:

1. Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrot, and celery, cooking until softened and fragrant, about 8 minutes.
2. Stir in the garlic, tomato paste, and red pepper flakes. Allow the paste to caramelize slightly, releasing its sweetness, for about 2 minutes.
3. Add the diced tomatoes, rosemary, and thyme. Pour in the vegetable stock and half of the cannellini beans. Bring to a gentle boil.
4. Using a wooden spoon or potato masher, roughly crush some of the beans into the soup base. This thickens the broth naturally, giving ribollita its signature texture.
5. Add the kale and simmer for 15 minutes until wilted and tender.
6. Stir in the bread chunks and remaining beans. Simmer another 10–15 minutes, allowing the bread to absorb the broth and meld with the vegetables.
7. Remove the rosemary sprig, adjust seasoning, and drizzle generously with extra virgin olive oil before serving.

Ribollita isn’t just soup; it’s a comforting embrace in a bowl.

The thickened broth, enriched with beans and bread, brings the essence of Tuscan countryside kitchens into your home.

Best enjoyed the next day after flavors deepen, ribollita is fall at its most rustic and soul-warming.

Tuscan Roast Pork Loin with Herbs and Grapes

This elegant yet earthy roast pork loin embodies autumn in Tuscany, when vineyards overflow with grapes ready for harvest.

Juicy pork infused with fresh rosemary, sage, and garlic pairs beautifully with the caramelized sweetness of roasted grapes and onions.

It’s a centerpiece dish that feels celebratory yet deeply rooted in rustic tradition.

Ingredients:

• 3–4 lb boneless pork loin roast, tied with kitchen twine
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, finely chopped
• 1 tablespoon fresh sage, chopped
• 2 tablespoons coarse sea salt
• 1 teaspoon freshly ground black pepper
• 3 tablespoons extra virgin olive oil
• 1 cup dry white wine
• 2 cups red seedless grapes, stems removed
• 1 large red onion, cut into wedges
• 2 tablespoons balsamic vinegar

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small bowl, combine the garlic, rosemary, sage, salt, pepper, and 2 tablespoons olive oil to form a fragrant paste. Rub the mixture generously all over the pork loin, pressing it into the crevices.
3. Heat the remaining olive oil in a large ovenproof skillet over medium-high heat. Sear the pork loin on all sides until golden brown, about 8 minutes.
4. Pour the white wine into the skillet, scraping up any browned bits. Scatter the grapes and onion wedges around the pork.
5. Transfer the skillet to the oven and roast for 40–50 minutes, or until the internal temperature reaches 145°F (63°C). Halfway through, drizzle the balsamic vinegar over the grapes and onions, tossing to coat.
6. Once done, remove the pork and let it rest for 10 minutes before slicing. The roasted grapes should be blistered and sweet, mingling with the savory juices of the pork.
7. Slice the pork into medallions and serve with the roasted grapes, onions, and pan juices spooned generously over the top.

This Tuscan roast is a perfect balance of savory and sweet, earthy herbs dancing with the bright juiciness of grapes.

Each bite brings a taste of the Tuscan hillsides during harvest, making it an ideal centerpiece for autumn gatherings.

Tuscan Pumpkin and Sage Risotto

When fall pumpkins arrive in Tuscany, risotto becomes a canvas for their velvety sweetness.

This pumpkin and sage risotto is creamy, comforting, and deeply aromatic, a dish that celebrates both the season and the Italian art of slow, mindful cooking.

Perfect for cozy dinners, it feels both indulgent and grounding.

Ingredients:

• 2 tablespoons butter
• 2 tablespoons extra virgin olive oil
• 1 small onion, finely minced
• 2 cups arborio rice
• 1 cup dry white wine
• 4 cups chicken or vegetable stock, kept warm
• 2 cups peeled and cubed pumpkin (sugar pumpkin or kabocha)
• 1 tablespoon fresh sage, finely chopped
• 1/2 cup grated Parmigiano-Reggiano cheese
• 2 tablespoons mascarpone or heavy cream
• Salt and freshly ground black pepper to taste
• Additional sage leaves, fried in butter, for garnish

Instructions:

1. In a heavy-bottomed saucepan, melt the butter with olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes.
2. Stir in the rice, toasting lightly until the grains are glossy and coated in fat, about 2 minutes.
3. Pour in the wine, stirring until it is mostly absorbed.
4. Begin adding the warm stock one ladle at a time, stirring gently but constantly. Allow the liquid to absorb before adding more.
5. After 10 minutes of cooking, stir in the pumpkin cubes. Continue the process of adding stock and stirring until the rice is al dente and the pumpkin is tender, about 20 minutes total.
6. Stir in the sage, Parmigiano, and mascarpone, mixing until the risotto becomes luxuriously creamy. Season with salt and black pepper to taste.
7. Spoon into shallow bowls and garnish with crispy sage leaves for a fragrant finish.

This risotto captures the heart of autumn with its sweet pumpkin, earthy sage, and luscious texture.

It’s a dish that requires patience and presence, rewarding you with a deeply satisfying meal that feels like Tuscany itself — golden, warm, and timeless.

Tuscan Chestnut and Porcini Soup

Chestnuts are a hallmark of autumn in Tuscany, especially in the Apennine mountains where they’re roasted, ground, and cooked into all sorts of hearty dishes.

This chestnut and porcini soup blends the sweetness of chestnuts with the deep, woodsy flavor of mushrooms, creating a silky, comforting bowl perfect for crisp evenings.

Ingredients:

• 2 tablespoons extra virgin olive oil
• 1 tablespoon butter
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, finely diced
• 1 stalk celery, diced
• 2 cups cooked and peeled chestnuts (vacuum-packed or roasted at home)
• 1 ounce dried porcini mushrooms, rehydrated in 2 cups warm water
• 3 cups vegetable stock
• 1 sprig fresh thyme
• 1/2 cup heavy cream (optional, for richness)
• Salt and black pepper to taste
• Crusty Tuscan bread, for serving

Instructions:

1. Heat olive oil and butter in a large pot over medium heat. Add the onion, carrot, and celery, cooking until softened and fragrant.
2. Stir in garlic and cook another minute, then add the rehydrated porcini mushrooms (reserve their soaking liquid after straining to remove grit).
3. Add chestnuts, thyme, vegetable stock, and the strained mushroom liquid. Bring to a simmer.
4. Cook for 25–30 minutes, allowing flavors to meld and chestnuts to soften fully.
5. Remove thyme sprig and blend the soup with an immersion blender until smooth and velvety. Stir in cream if using.
6. Season with salt and pepper, ladle into bowls, and serve with toasted Tuscan bread and a drizzle of olive oil.

Rich, earthy, and slightly sweet, this chestnut and porcini soup is the very essence of a Tuscan forest in autumn.

Its creamy texture and rustic flavors make it a sophisticated starter or a light dinner with bread and a glass of red wine.

Pappardelle with Wild Boar Ragu

A Tuscan classic that sings of fall and winter, pappardelle with wild boar ragu is deeply rustic and robust.

Traditionally made with cinghiale (wild boar), the sauce is slowly braised with red wine, herbs, and tomatoes until the meat becomes tender and infused with earthy flavors.

Wide ribbons of fresh pappardelle capture the rich sauce, making each bite unforgettable.

Ingredients:

• 1 lb wild boar shoulder (or pork shoulder as substitute), cubed
• 1 onion, finely chopped
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 4 garlic cloves, minced
• 3 tablespoons olive oil
• 1 cup full-bodied red wine (Chianti preferred)
• 1 can (28 oz) crushed tomatoes
• 1 sprig fresh rosemary
• 2 bay leaves
• 1 teaspoon juniper berries (optional, traditional Tuscan touch)
• 1 lb fresh pappardelle pasta
• Salt and pepper to taste
• Grated Parmigiano-Reggiano for serving

Instructions:

1. Season the wild boar cubes with salt and pepper. Heat olive oil in a Dutch oven and brown the meat on all sides. Remove and set aside.
2. In the same pot, sauté onion, carrot, celery, and garlic until softened. Return the meat to the pot.
3. Pour in the red wine, scraping up browned bits. Allow the wine to reduce by half.
4. Add the crushed tomatoes, rosemary, bay leaves, and juniper berries. Stir, cover partially, and simmer gently for 2–3 hours until the meat is tender and sauce is thick.
5. Cook pappardelle in salted boiling water until al dente. Drain and toss directly into the ragu, coating every ribbon.
6. Serve hot with a generous grating of Parmigiano.

This dish is the epitome of Tuscan comfort food: bold, rich, and deeply tied to the land.

The wide pappardelle noodles perfectly complement the hearty boar ragu, making it an ideal centerpiece for an autumn Sunday feast.

Vin Santo Panna Cotta with Caramelized Pears

Vin Santo, Tuscany’s amber-hued dessert wine, is the soul of many Tuscan sweets.

Here, it infuses a creamy panna cotta, giving it warmth and depth.

Topped with caramelized pears, this dessert celebrates fall fruit while adding a refined finish to a rustic Tuscan meal.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup sugar
• 1/2 cup Vin Santo wine
• 1 packet (2 1/4 tsp) powdered gelatin
• 3 tablespoons water
• 2 ripe pears, peeled, cored, and sliced
• 2 tablespoons butter
• 2 tablespoons brown sugar
• 1/2 teaspoon cinnamon

Instructions:

1. In a small bowl, sprinkle gelatin over 3 tablespoons of cold water. Let it bloom for 5 minutes.
2. In a saucepan, heat the cream, milk, and sugar over medium heat until sugar dissolves and mixture is hot but not boiling.
3. Remove from heat and stir in the bloomed gelatin until fully dissolved. Add Vin Santo and whisk to combine.
4. Pour into ramekins and refrigerate at least 4 hours, or until set.
5. Meanwhile, caramelize pears by melting butter in a skillet, adding pear slices, brown sugar, and cinnamon. Cook until pears are golden and tender, about 8 minutes.
6. To serve, unmold panna cotta (or serve in ramekins) and top with warm caramelized pears.

This panna cotta is a luxurious yet simple dessert, its creamy base infused with the honeyed notes of Vin Santo and balanced by the spiced sweetness of pears. It’s the perfect way to end a Tuscan-inspired autumn meal.

Tuscan Farro Salad with Roasted Autumn Vegetables

Farro, the ancient grain beloved in Tuscany, is nutty, chewy, and perfect for hearty fall salads.

Combined with roasted seasonal vegetables like squash, carrots, and red onions, this salad is both rustic and elegant.

Tossed with fresh herbs, olive oil, and a touch of balsamic, it’s an ideal side dish or light main for crisp autumn days.

Ingredients:

• 1 1/2 cups farro, rinsed
• 4 cups water or vegetable stock
• 2 cups butternut squash, cubed
• 2 carrots, cut into chunks
• 1 red onion, cut into wedges
• 3 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh rosemary, finely chopped
• 1/4 cup toasted walnuts
• 1/4 cup crumbled pecorino Toscano cheese
• Salt and freshly ground black pepper

Instructions:

1. Cook the farro in salted water or stock until tender but chewy, about 25–30 minutes. Drain and set aside.
2. Preheat oven to 400°F (200°C). Toss squash, carrots, and red onion with olive oil, thyme, rosemary, salt, and pepper. Spread on a baking sheet and roast for 30 minutes, stirring halfway through.
3. In a large bowl, combine the farro with roasted vegetables. Drizzle with balsamic vinegar and additional olive oil, tossing well.
4. Add toasted walnuts and crumbled pecorino just before serving for crunch and richness.

This salad is a true reflection of Tuscan simplicity: wholesome grains, earthy vegetables, and just a few accents to highlight natural flavors.

It works equally well as a side for roasted meats or as a stand-alone vegetarian dish.

Tuscan Stuffed Delicata Squash with Sausage and Sage

Stuffed squash is a favorite fall dish in Tuscany, where seasonal gourds are filled with savory blends of meat, herbs, and cheese.

This version pairs delicata squash with Tuscan sausage, onions, and sage, finished with breadcrumbs for a golden, rustic top.

It’s hearty enough for a main course, beautifully seasonal, and deeply flavorful.

Ingredients:

• 2 medium delicata squash, halved and seeded
• 2 tablespoons olive oil
• 1/2 lb Italian sausage (Tuscan-style if available), removed from casing
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tablespoon fresh sage, chopped
• 1/2 cup cooked farro or rice
• 1/4 cup grated pecorino Romano cheese
• 1/4 cup fresh breadcrumbs
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Brush squash halves with olive oil, season with salt, and roast cut-side down on a baking sheet for 25 minutes until just tender.
2. Meanwhile, cook sausage in a skillet over medium heat until browned. Add onion and garlic, sautéing until soft. Stir in sage, farro, and cheese. Season with pepper.
3. Remove squash from oven, flip cut-side up, and fill cavities with sausage mixture.
4. Sprinkle breadcrumbs on top and drizzle lightly with olive oil. Return to oven for 15–20 minutes until golden and bubbling.

This stuffed squash is a celebration of fall harvest and Tuscan flavors.

The sweetness of delicata blends seamlessly with the savory sausage and sage, while the crunchy topping gives it rustic charm. It’s as beautiful as it is delicious.

Castagnaccio (Tuscan Chestnut Cake)

Castagnaccio is a traditional Tuscan dessert that dates back centuries, born from humble chestnut flour, olive oil, and water.

It’s rustic, subtly sweet, and deeply autumnal, often enhanced with rosemary, pine nuts, and raisins.

Perfect with a glass of Vin Santo or a cappuccino, it’s a taste of Tuscan history on the table.

Ingredients:

• 2 cups chestnut flour (sifted)
• 2 cups water
• 3 tablespoons extra virgin olive oil, plus more for drizzling
• 1/4 cup raisins, soaked in warm water for 15 minutes
• 1/4 cup pine nuts
• 2 tablespoons chopped walnuts
• 1 teaspoon fresh rosemary leaves
• Pinch of salt

Instructions:

1. Preheat oven to 375°F (190°C). Lightly oil a round or square baking pan.
2. In a bowl, whisk chestnut flour with water until smooth, forming a batter that’s slightly thick but pourable. Stir in a pinch of salt and 2 tablespoons of olive oil.
3. Drain raisins and fold them into the batter along with half of the pine nuts and walnuts.
4. Pour batter into the prepared pan, smoothing the top. Scatter remaining nuts and rosemary over the surface, then drizzle with a little olive oil.
5. Bake for 30–35 minutes until the top is firm and slightly cracked, but the inside remains moist.
6. Cool slightly before slicing into wedges or squares.

Castagnaccio is not a rich or sugary cake, but rather a simple, earthy dessert that highlights the natural sweetness of chestnuts.

Its nutty, herbal notes make it uniquely Tuscan, carrying with it the traditions of mountain villages and chestnut harvests.

Peposo alla Fornacina (Tuscan Black Pepper Beef Stew)

Peposo is a legendary Tuscan dish, originally cooked by tile makers (fornacini) in Impruneta.

They would prepare beef stew with red wine and copious amounts of black pepper, leaving it to slow cook in the furnace’s residual heat.

The result is a deeply spiced, wine-rich dish that warms you from within — a perfect hearty meal for fall.

Ingredients:

• 2 lbs beef chuck, cut into large cubes
• 6–8 garlic cloves, peeled and left whole
• 1 tablespoon coarse sea salt
• 2 tablespoons freshly ground black pepper (generous)
• 1 teaspoon crushed black peppercorns
• 1 bottle Chianti red wine (750 ml)
• 2 tablespoons extra virgin olive oil
• Rustic bread, for serving

Instructions:

1. Preheat oven to 300°F (150°C).
2. In a heavy Dutch oven, heat olive oil. Add beef cubes and sear briefly on all sides until lightly browned.
3. Add garlic cloves, salt, and pepper. Pour the entire bottle of Chianti over the meat.
4. Bring to a gentle simmer, then cover and place in the oven. Cook slowly for 3–4 hours until beef is tender and infused with wine and pepper.
5. Skim any excess fat, adjust seasoning, and serve hot with thick slices of rustic Tuscan bread to soak up the sauce.

Peposo is bold, warming, and unapologetically peppery.

With its simplicity of ingredients and depth of flavor, it embodies Tuscan tradition at its most rustic.

Each bite tells the story of medieval artisans and the Tuscan hillsides where Chianti grapes grow.

Tuscan Kale and Ricotta Gnudi with Brown Butter

Gnudi (literally “naked”) are like ravioli without the pasta shell — tender dumplings made from ricotta and greens.

In autumn, Tuscan cooks often add cavolo nero (Tuscan kale) for earthy flavor and vibrant color.

Served with nutty brown butter and sage, this dish is delicate yet indulgent, celebrating fall’s harvest with finesse.

Ingredients:

• 1 lb fresh ricotta, well drained
• 1/2 cup grated Parmigiano-Reggiano
• 1 bunch Tuscan kale (cavolo nero), blanched, squeezed dry, and finely chopped
• 1 large egg, lightly beaten
• 1/2 cup all-purpose flour, plus extra for rolling
• 1/2 teaspoon nutmeg
• Salt and black pepper to taste
• 4 tablespoons butter
• 6 fresh sage leaves

Instructions:

1. In a bowl, mix ricotta, Parmigiano, chopped kale, egg, flour, nutmeg, salt, and pepper until a soft dough forms. If too wet, add a bit more flour.
2. With floured hands, shape into walnut-sized balls and place on a floured tray. Chill for 30 minutes to firm up.
3. Bring a large pot of salted water to a gentle boil. Drop gnudi in batches; they are ready when they float to the surface (2–3 minutes). Remove gently with a slotted spoon.
4. In a skillet, melt butter until it turns golden brown and nutty. Add sage leaves and crisp briefly.
5. Toss gnudi in brown butter and sage, serving immediately with extra Parmigiano.

These gnudi are pillowy, comforting, and full of Tuscan character.

The bitterness of kale, creaminess of ricotta, and richness of brown butter create a perfectly balanced fall dish — refined yet rooted in tradition.

Tuscan Apple Crostata with Rosemary Honey

In the Tuscan countryside, apple orchards yield sweet, fragrant fruit perfect for rustic desserts.

A crostata — a free-form tart — showcases apples simply, with flaky pastry and minimal embellishment.

This version gains depth from a drizzle of rosemary-infused honey, echoing the herbal notes often found in Tuscan cooking.

Ingredients:

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1/4 cup ice water
• 3 medium apples (such as Golden Delicious or Gala), thinly sliced
• 2 tablespoons brown sugar
• 1 teaspoon lemon juice
• 1 tablespoon butter, cut into small pieces
• 1/4 cup honey
• 1 small rosemary sprig

Instructions:

1. Make pastry: Combine flour, sugar, and salt. Cut in butter until mixture resembles coarse crumbs. Add ice water gradually until dough just comes together. Form into a disk, wrap, and chill 30 minutes.
2. Preheat oven to 375°F (190°C). Roll dough into a 12-inch circle on parchment paper.
3. Toss apples with lemon juice and brown sugar. Arrange in concentric circles on dough, leaving a 2-inch border. Fold edges of dough over apples. Dot apples with butter.
4. Bake for 35–40 minutes until crust is golden and apples tender.
5. While baking, warm honey with rosemary sprig in a small pan for 5 minutes, then remove rosemary.
6. Brush warm crostata with rosemary honey before serving.

This crostata is rustic yet elegant, the apples’ natural sweetness enhanced by the herbal, golden drizzle of rosemary honey.

It’s a dessert that perfectly captures the Tuscan countryside in autumn — simple, fragrant, and deeply satisfying.

Cinghiale in Dolceforte (Sweet and Sour Wild Boar Stew)

This Renaissance-era Tuscan specialty blends savory game meat with sweet and tangy accents — a true example of Tuscany’s love for balancing flavors.

Slow-braised wild boar is enriched with chocolate, dried fruit, pine nuts, and vinegar, creating a dish that is both rustic and elegant, perfect for festive fall evenings.

Ingredients:

• 2 lbs wild boar shoulder (or pork shoulder), cut into cubes
• 1 cup red wine
• 1/4 cup red wine vinegar
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 3 tablespoons olive oil
• 1 sprig rosemary
• 2 bay leaves
• 1/4 cup raisins
• 1/4 cup pine nuts
• 1 ounce dark chocolate, chopped
• 1 tablespoon sugar
• Salt and pepper to taste

Instructions:

1. Marinate the boar overnight in red wine with rosemary and bay leaves. Drain before cooking.
2. In a Dutch oven, heat olive oil and brown the meat on all sides. Remove and set aside.
3. Add onion, carrot, and celery to the pot, sautéing until soft. Stir in garlic.
4. Return meat to the pot, add vinegar, and allow it to reduce.
5. Add raisins, pine nuts, sugar, and enough wine marinade to cover the meat. Simmer gently for 2–3 hours until tender.
6. In the last 10 minutes, stir in the dark chocolate for richness and depth.
7. Adjust seasoning and serve with polenta or rustic bread.

This stew is layered with bold contrasts — sweet raisins, tangy vinegar, bitter chocolate, and hearty boar.

It’s a dish that feels celebratory and historic, perfect for a Tuscan-inspired autumn banquet.

Tuscan Fennel and Orange Salad with Pomegranate

As the fall season progresses, fennel and citrus begin to appear in Tuscan kitchens.

This salad marries crisp shaved fennel with juicy oranges and jewel-like pomegranate seeds, offering brightness alongside heavier autumn fare.

It’s refreshing, cleansing, and a beautiful side to rich roasts or stews.

Ingredients:

• 2 medium fennel bulbs, thinly sliced (reserve fronds for garnish)
• 2 large oranges, peeled and sliced into rounds
• 1/2 cup pomegranate seeds
• 2 tablespoons extra virgin olive oil
• 1 tablespoon white wine vinegar
• Sea salt and cracked black pepper
• A few fennel fronds, finely chopped

Instructions:

1. Arrange orange slices and fennel on a serving platter, layering them slightly.
2. Scatter pomegranate seeds over the top.
3. Drizzle with olive oil and vinegar, seasoning lightly with salt and pepper.
4. Garnish with fennel fronds for a fresh, anise-like note.

This salad is a crisp and refreshing counterpoint to the earthy richness of Tuscan fall dishes.

Its vibrant colors and flavors brighten the table, reminding us of Tuscany’s balance between hearty and light.

Tuscan Polenta with Wild Mushrooms and Pecorino

Polenta has long been a staple in rural Tuscany, especially during the colder months.

When topped with sautéed wild mushrooms and finished with Pecorino Toscano, it becomes a deeply comforting dish — rustic yet luxurious, perfect for a chilly fall night by the fire.

Ingredients:

• 1 cup polenta (coarse cornmeal)
• 4 cups water or vegetable stock
• 1 teaspoon salt
• 2 tablespoons butter
• 1/2 cup grated Pecorino Toscano cheese
• 2 tablespoons olive oil
• 2 cups wild mushrooms (porcini, chanterelles, or cremini), sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• Freshly ground black pepper

Instructions:

1. In a saucepan, bring water or stock to a boil with salt. Gradually whisk in polenta. Reduce heat and stir frequently until thick and creamy, about 30 minutes. Stir in butter and Pecorino.
2. Meanwhile, heat olive oil in a skillet. Add mushrooms and cook over medium-high heat until golden. Stir in garlic and cook 1–2 minutes more. Season with salt, pepper, and parsley.
3. Spoon polenta into bowls, top with mushrooms, and sprinkle with extra Pecorino.

This dish embodies Tuscan comfort cooking — simple ingredients elevated by care and tradition.

The creamy polenta paired with earthy mushrooms and sharp Pecorino is the very definition of autumnal soul food.

Tuscan Hunter’s Chicken (Pollo alla Cacciatora)

Pollo alla Cacciatora, or “hunter’s chicken,” is a rustic Tuscan classic.

Traditionally prepared with tomatoes, olives, and herbs, it’s the kind of dish that simmers slowly on the stove, filling the kitchen with aromas of garlic and rosemary.

It’s hearty, saucy, and perfect for mopping up with thick slices of Tuscan bread.

Ingredients:

• 1 whole chicken (about 3–4 lbs), cut into pieces
• 3 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup dry red wine
• 1 can (28 oz) crushed tomatoes
• 1/2 cup black olives (Kalamata or Taggiasca)
• 2 sprigs fresh rosemary
• 2 bay leaves
• Salt and black pepper to taste

Instructions:

1. Heat olive oil in a large Dutch oven. Brown chicken pieces on all sides, then remove and set aside.
2. In the same pot, sauté onion, garlic, carrot, and celery until softened.
3. Return chicken to the pot, pour in the red wine, and simmer until reduced by half.
4. Add crushed tomatoes, olives, rosemary, and bay leaves. Season with salt and pepper.
5. Cover and simmer gently for 45–50 minutes, until the chicken is tender and the sauce thick and aromatic.
6. Serve hot with rustic bread or polenta.

This dish is hearty, flavorful, and deeply rooted in Tuscan tradition.

Each bite carries the robust flavor of herbs, olives, and wine, making it the perfect rustic meal for chilly autumn nights.

Tuscan Roasted Beet and Goat Cheese Crostini

While crostini are common year-round in Tuscany, autumn brings earthy root vegetables into the spotlight.

Here, roasted beets are paired with creamy goat cheese and finished with a drizzle of honey — a vibrant antipasto that balances earthiness, tang, and sweetness in every bite.

Ingredients:

• 2 medium beets, scrubbed and trimmed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 baguette or Tuscan bread loaf, sliced
• 4 oz fresh goat cheese
• 2 tablespoons honey
• Fresh thyme leaves for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Wrap beets in foil and roast for 45–60 minutes until tender. Cool slightly, peel, and slice thin.
2. Toast bread slices lightly under the broiler or on a grill pan.
3. Spread goat cheese generously on each slice.
4. Top with roasted beet slices, drizzle with honey, and garnish with fresh thyme.
5. Season with a light sprinkle of salt and pepper before serving.

These crostini are a perfect fall appetizer, celebrating earthy beets and creamy cheese with just a hint of sweetness.

Simple yet refined, they make an elegant start to a Tuscan-inspired meal.

Tuscan Pumpkin Gnocchi with Sage Butter

Autumn in Tuscany means pumpkin season, and pumpkin gnocchi is a cherished way to enjoy it.

Soft, pillowy dumplings made from roasted pumpkin and flour are tossed in a fragrant sage butter sauce.

The result is a comforting dish that tastes like fall in every bite.

Ingredients:

• 2 cups roasted pumpkin purée (sugar pumpkin or kabocha)
• 1 egg yolk
• 1/2 cup grated Parmigiano-Reggiano
• 1–1 1/2 cups all-purpose flour (as needed)
• Pinch of nutmeg
• Salt and pepper to taste
• 4 tablespoons butter
• 6–8 fresh sage leaves
• Extra Parmigiano for serving

Instructions:

1. Mash roasted pumpkin until smooth. Stir in egg yolk, Parmigiano, nutmeg, salt, and pepper.
2. Gradually add flour until a soft, slightly sticky dough forms. Avoid overworking.
3. Roll dough into long ropes and cut into bite-sized gnocchi. Press gently with a fork to form ridges.
4. Bring salted water to a boil. Cook gnocchi in batches; they’re done when they float to the surface (2–3 minutes). Remove with a slotted spoon.
5. In a skillet, melt butter until golden, add sage leaves, and crisp lightly. Toss gnocchi in sage butter.
6. Serve immediately with extra Parmigiano.

Pumpkin gnocchi is light yet satisfying, infused with autumnal sweetness and lifted by the earthy fragrance of sage.

It’s an irresistible Tuscan dish for cozy fall evenings, celebrating the season’s harvest with rustic elegance.

Schiacciata all’Uva (Tuscan Grape Focaccia)

Schiacciata all’uva is a traditional Tuscan harvest treat made during grape season in the fall.

It’s a sweet flatbread topped (and sometimes filled) with wine grapes, sugar, and olive oil.

Rustic and fragrant, it’s a dish that ties directly to the vineyard culture of Tuscany, often enjoyed during the vendemmia (grape harvest).

Ingredients:

• 3 1/2 cups all-purpose flour
• 1 packet (2 1/4 tsp) active dry yeast
• 1 1/4 cups warm water
• 1/4 cup extra virgin olive oil, plus more for drizzling
• 2 tablespoons sugar (for dough)
• Pinch of salt
• 2 cups black wine grapes (Concord or seeded grapes can be substituted)
• 1/4 cup granulated sugar (for topping)
• 1 tablespoon fresh rosemary (optional)

Instructions:

1. In a bowl, dissolve yeast in warm water with 1 tablespoon sugar. Let sit until frothy, about 10 minutes.
2. Stir in flour, salt, olive oil, and remaining sugar. Knead into a smooth dough, about 8–10 minutes. Place in an oiled bowl, cover, and let rise until doubled, 1–2 hours.
3. Preheat oven to 375°F (190°C). Roll out half the dough onto a baking sheet lined with parchment. Spread half the grapes evenly, pressing lightly into the dough. Sprinkle with sugar.
4. Cover with the second half of dough, sealing edges. Press remaining grapes into the surface, drizzle with olive oil, sprinkle more sugar, and scatter rosemary if using.
5. Bake for 35–40 minutes until golden brown and juicy. Cool slightly before slicing.

This grape focaccia is rustic, juicy, and fragrant — a perfect representation of Tuscany’s wine country.

The balance of sweet fruit, herbal rosemary, and savory olive oil makes it uniquely Tuscan and distinctly autumnal.

Tuscan White Bean and Sausage Stew

Hearty, warming, and deeply satisfying, this bean and sausage stew reflects Tuscany’s love of humble, rustic ingredients.

Cannellini beans simmer slowly with garlic, rosemary, and Italian sausage, creating a dish that’s perfect for chilly fall evenings.

Served with a drizzle of olive oil and crusty bread, it’s a meal that feels both simple and abundant.

Ingredients:

• 1 lb Italian sausage, casings removed
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 cans (15 oz each) cannellini beans, rinsed and drained
• 3 cups chicken stock
• 1 sprig fresh rosemary
• 1/2 teaspoon crushed red pepper flakes
• Salt and pepper to taste
• Extra virgin olive oil, for drizzling

Instructions:

1. Heat olive oil in a large pot. Crumble sausage and cook until browned. Remove and set aside.
2. In the same pot, sauté onion and garlic until fragrant.
3. Add beans, chicken stock, rosemary, and red pepper flakes. Simmer 20 minutes, allowing flavors to meld.
4. Return sausage to the pot and simmer another 10 minutes.
5. Remove rosemary sprig, season with salt and pepper, and drizzle with olive oil before serving.

This stew is pure comfort food, rustic and deeply Tuscan.

The creamy beans and savory sausage make it hearty enough for a main dish, especially with a chunk of bread to soak up the flavorful broth.

Panforte di Siena

Panforte, meaning “strong bread,” is a dense, spiced fruit-and-nut cake originating in Siena.

Traditionally made for the holidays, it’s also a fall favorite, filled with warming spices, candied fruit, honey, and nuts.

Each slice is chewy, fragrant, and rich, pairing beautifully with a small glass of Vin Santo.

Ingredients:

• 1 cup almonds, toasted
• 1 cup hazelnuts, toasted
• 1 cup candied orange peel, chopped
• 1/2 cup dried figs, chopped
• 1/2 cup honey
• 3/4 cup sugar
• 1/2 cup all-purpose flour
• 2 tablespoons cocoa powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves
• Powdered sugar, for dusting

Instructions:

1. Preheat oven to 325°F (160°C). Grease and line a round cake pan with parchment.
2. In a large bowl, combine nuts, candied peel, figs, flour, cocoa, and spices.
3. In a saucepan, heat honey and sugar until dissolved and bubbling. Quickly pour over nut mixture and stir until everything is well coated.
4. Press mixture firmly into prepared pan.
5. Bake 30–35 minutes until firm. Cool, then dust with powdered sugar. Slice thinly to serve.

Panforte is rich, dense, and aromatic, carrying centuries of Tuscan tradition in each bite.

It’s not overly sweet but layered with spice, fruit, and nutty depth, making it a timeless autumn treat.

Pappa al Pomodoro (Tuscan Tomato and Bread Stew)

Pappa al Pomodoro is a beloved Tuscan dish that transforms simple ingredients — ripe tomatoes, stale bread, and olive oil — into a deeply comforting stew.

Though enjoyed year-round, in autumn it feels especially warming, with its thick, velvety texture and rustic flavors that pair perfectly with the season’s cooler evenings.

Ingredients:

• 1/4 cup extra virgin olive oil, plus more for drizzling
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 carrot, finely diced
• 1 stalk celery, finely diced
• 2 cans (28 oz each) peeled tomatoes, crushed by hand
• 1 sprig fresh basil
• 4 cups stale Tuscan bread, cut into chunks
• 4 cups vegetable stock
• Salt and freshly ground black pepper

Instructions:

1. In a large pot, warm the olive oil and sauté onion, carrot, celery, and garlic until soft and fragrant.
2. Add crushed tomatoes and basil. Simmer gently for 20 minutes.
3. Stir in the bread and vegetable stock. Cook, stirring often, until bread breaks down and the stew thickens, about 20–25 minutes.
4. Season generously with salt and black pepper.
5. Serve warm with an extra drizzle of olive oil and fresh basil leaves.

This humble bread-and-tomato dish is Tuscan comfort at its finest — simple, hearty, and soul-warming.

A bowl of pappa al pomodoro brings the essence of a Tuscan farmhouse table to life, especially in autumn when warmth is most welcome.

Arista di Maiale

Arista di Maiale is one of Tuscany’s most famous meat dishes — a roasted pork loin rubbed with garlic, rosemary, and olive oil.

The legend says it dates back to the Renaissance, when a Florentine feast impressed Greek bishops with this “arista” (meaning “the best”).

Today, it’s still a centerpiece of Tuscan tables, especially in autumn when roasted meats shine.

Ingredients:

• 3–4 lb pork loin roast
• 4 cloves garlic, sliced into slivers
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh sage, chopped
• 1 tablespoon fresh thyme leaves
• 1/4 cup olive oil
• 1 cup dry white wine
• 1 teaspoon coarse sea salt
• 1 teaspoon freshly ground black pepper

Instructions:

1. Preheat oven to 375°F (190°C).
2. Make small incisions all over the pork loin and insert garlic slivers.
3. Mix rosemary, sage, thyme, salt, pepper, and olive oil into a paste. Rub all over the pork.
4. Place the pork in a roasting pan. Roast for 30 minutes.
5. Pour white wine into the pan, basting the pork occasionally, and continue roasting for another 40–50 minutes, or until the internal temperature reaches 145°F (63°C).
6. Rest for 10 minutes before slicing into thick medallions.

Arista di Maiale is aromatic, tender, and timeless.

The herbs and garlic create a golden crust, while the meat remains juicy and succulent.

Served with roasted vegetables or beans, it’s a perfect Tuscan centerpiece for an autumn Sunday table.

Crostata di Mele

Crostata di Mele is Tuscany’s rustic answer to apple pie — a simple tart with thinly sliced apples layered over buttery pastry, brushed with apricot jam for a golden sheen. It’s not overly sweet, making it ideal for afternoon coffee or as a light dessert after a hearty autumn meal.

Ingredients:

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup sugar
• Pinch of salt
• 1 egg yolk
• 2–3 tablespoons cold water
• 3 medium apples, peeled and thinly sliced
• 2 tablespoons sugar (for apples)
• 1/2 teaspoon cinnamon
• 2 tablespoons apricot jam, warmed

Instructions:

1. Make the pastry: Mix flour, sugar, and salt. Cut in butter until crumbly. Add egg yolk and water, mixing until dough forms. Chill 30 minutes.
2. Preheat oven to 375°F (190°C). Roll dough into a 10-inch circle and place on a parchment-lined baking sheet.
3. Arrange apple slices in overlapping circles. Sprinkle with sugar and cinnamon. Fold edges of dough up slightly.
4. Bake for 35–40 minutes until crust is golden and apples tender.
5. Brush warm tart with apricot jam for a glossy finish.

This crostata is simple, fragrant, and beautifully rustic.

The crisp pastry and soft, lightly spiced apples capture the flavors of Tuscan orchards in autumn, making it a cozy dessert for the season.

Ribollita (Tuscan Bread and Vegetable Stew)

Ribollita, meaning “reboiled,” is one of Tuscany’s most iconic autumn dishes.

It’s a hearty, thick stew made from cannellini beans, kale, root vegetables, and stale bread.

Traditionally, it was cooked one day and reheated the next, giving the flavors even more depth.

It’s rustic, nourishing, and embodies the very essence of Tuscan cucina povera.

Ingredients:

• 1/4 cup extra virgin olive oil, plus more for serving
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 2 cups cavolo nero (Tuscan kale), chopped
• 1 small cabbage, shredded
• 2 medium potatoes, diced
• 2 cans (15 oz each) cannellini beans, rinsed and drained
• 1 can (28 oz) peeled tomatoes, crushed by hand
• 6 cups vegetable stock
• 4 cups stale Tuscan bread, torn into chunks
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot. Sauté onion, carrot, celery, and garlic until fragrant.
2. Add kale, cabbage, and potatoes. Cook until slightly wilted.
3. Stir in beans, tomatoes, and vegetable stock. Simmer 45 minutes, until vegetables are tender.
4. Stir in bread chunks and cook until the stew becomes very thick. Adjust seasoning.
5. Allow to cool, then refrigerate overnight. Reheat the next day for the best flavor.

Ribollita is more than a stew — it’s a Tuscan tradition of making something rich and flavorful out of simple, seasonal ingredients.

Perfect for autumn evenings, it delivers warmth, comfort, and deep satisfaction in every spoonful.

Castagnaccio (Tuscan Chestnut Flour Cake)

Castagnaccio is a rustic Tuscan cake made from chestnut flour, olive oil, and rosemary, often studded with raisins and pine nuts.

Naturally gluten-free and only lightly sweet, it’s a traditional autumn dessert enjoyed when chestnuts are freshly harvested in the Tuscan hills.

Its earthy, nutty flavor is unlike any other cake, making it truly distinctive.

Ingredients:

• 2 cups chestnut flour
• 2 cups water
• 1/4 cup extra virgin olive oil
• 1/4 cup raisins, soaked in warm water
• 1/4 cup pine nuts
• 1 sprig rosemary, chopped
• Pinch of salt

Instructions:

1. Preheat oven to 375°F (190°C). Grease a round baking pan with olive oil.
2. In a bowl, whisk chestnut flour with water until smooth and pourable. Add a pinch of salt.
3. Stir in half the raisins and pine nuts. Pour into prepared pan.
4. Sprinkle remaining raisins, pine nuts, and rosemary on top. Drizzle with olive oil.
5. Bake for 30–35 minutes until the top is firm and slightly cracked.

Castagnaccio is simple, earthy, and steeped in tradition.

With its nutty chestnut base and fragrant rosemary, it’s a true taste of Tuscan autumn — rustic, nourishing, and beautifully humble.

Fagioli all’Uccelletto (Tuscan Beans in Tomato and Sage)

Fagioli all’Uccelletto is a classic Tuscan side dish of cannellini beans simmered in tomato sauce with sage and garlic.

Despite its simplicity, the flavors are rich and comforting.

It’s often paired with grilled sausages or roasted meats, but it’s hearty enough to enjoy with just bread for a light autumn meal.

Ingredients:

• 2 cans (15 oz each) cannellini beans, rinsed and drained
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 6 fresh sage leaves
• 1/2 cup vegetable stock
• Salt and black pepper to taste

Instructions:

1. Heat olive oil in a skillet. Sauté garlic and sage until fragrant.
2. Add crushed tomatoes and stock. Simmer for 10 minutes.
3. Stir in beans and cook gently for 20 minutes, stirring occasionally.
4. Season with salt and pepper, then drizzle with more olive oil before serving.

Fagioli all’Uccelletto is proof of Tuscany’s mastery of simple ingredients. The creamy beans, infused with sage and tomato, create a dish that is hearty yet humble — perfect for autumn evenings with a slice of crusty bread.