Acquacotta (a soup with Swiss chard, tomato, and carrots, accompanied with toasted bread croutons and a poached egg); tortelli maremmani (homemade pasta stuffed with ricotta and spinach and topped with meat sauce); and ciaffagnone (the secret is the use of water instead of milk and the resting time of the dough).

Cecina (a thin flatbread made with chickpea flour that is very popular in made-in-Tuscany street food); mucco pisano (the San Rossore regional park is home to this particular breed of cattle that is the result of a cross between the Alpine brown cow and the park’s local bull); and torta co’ bischeri (short pastry filled with a dough that includes rice and chocolate among its main ingredients, as well as raisins, pine nuts, and candied fruit).

Pici (a pasta dish flavored with cacio e pepe, nana (duck) ragu, with sausage and mushroom sauce, sausage, potatoes, and beans); Cinta Senese pork arista (a pork dish served sliced with sage, rosemary, and garlic sautéed together); and panforte with ricciarelli (typical Tuscan Christmas sweets).