Pisa Eating & Drinking
Tuscany cuisine is more often than not both simple and fresh. Bread, cheese, legumes, and fruit and vegetables are central to Tuscan food. One of the most popular dishes in Tuscan dining is the ribollita, a peasant-style soup.
In October, white truffles become available. The area is also home to great beef. The traditional Florentine steak is cut from Chianina cattle, native to the Chiana Valley. Pork is also produced in the region, as is an abundance of wild game ranging from hares and pheasants to boars and a number of types of deer. These meats are often incorporated into a pappardelle (wide fettuccini noodle) dish.
Popular traditional desserts include panforte, a fruitcake made with local honey, fruit, and nuts, riciarelli almond biscuits, and cavallucci almost cookies with fruit and flavoured with honey and coriander. Central Pisa has a number of very good and inexpensive restaurants most notably on the Via San Martino and in the Piazza delle Vettovaglie vegetable market. Eating near the Leaning Tower is not advised, as most of the eateries in the area are overpriced. Summer nights, the river banks are hopping with crowds drinking from the many local bars. As Tuscany is known for wine, most notably Chianti wine, the several wine bars around Pisa are great for sipping a glass of wine and enjoying the mild climate.
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Eating & Drinking