Pappa al pomodoro is a thick Tuscan bread soup typically prepared with fresh tomatoes, bread, olive oil, garlic, basil, and various other fresh ingredients. It is usually made with stale or leftover bread.
A classic, Tuscan-born tart, Torta della Nonna has to be one of the most widespread and well-known Italian desserts. It consists of two sheets of slightly leavened sugar pastry with a creamy lemon-scented custard.
A typical dish of the village of Anghiari, in Tuscany, consisting of an handmade type of pasta, similar to thick spaghetti but bigger and more rustic, to be served with the classic meat or mushrooms sauce.