Like all the Tuscan cuisine, the Pisan one has a simple way of cooking that combines rustic recipes and seafood. The typical Tuscan bread (without salt) represents an essential element of cooking in this region. But also Pisa's wines and its olive oil are counted among the best in Tuscany.
Traditional dishes come from the necessity of using natural products, rationing the usage of spices and expensive food. That's how you can explain the substitution of the lard with the oil, the absence of salt and the several existing soups based on bread and vegetables. You can also find meat and fish but they are cooked in the simplest way, giving birth to new dishes called "alla povera" (cuisine of the poor).
Vicopisano's and Monte Pisani's areas see the extra virgin oil as another important protagonist for the preparation of the traditional dishes.
Pisan cuisine presents some typical dishes like "zuppa lombarda" (Lombard soup), the bordatino made of cornmeal and black cabbage, the mullet and grilled baccalà. If you prefer game dishes, Pisan cuisine offers pheasant meat, boar meat and hare meat.
To enhance the traditions, during the "festa del Castellare di San Giovanni alla Vena" (Castellare's festival in San Giovanni alla Vena), stewed escargots is the dish you have to try!
To have a proper ending, you must try the desserts! The typical one is castagnaccio (chestnut cake), that is made with our mount's chestnuts!