Exploring Arezzo: Iconic Dishes, Renowned Restaurants and Recipes

Introduction to the Cuisine of Arezzo

Located in the heart of Tuscany, Arezzo offers a unique gastronomic experience shaped by rustic traditions and the seasons. At the crossroads of three of Italy's most food-rich regions – Tuscany, Emilia-Romagna and Umbria – the culinary delights of Arezzo have been influenced by each, resulting in an enticing blend of flavors and dishes.

Iconic Dishes of Arezzo

Arezzo's cuisine is a true reflection of its history and natural resources, boasting hearty flavours that never fail to satisfy.

• Panina con Lampredotto: A typical Tuscan sandwich made with the fourth and final stomach of a cow, lampredotto.
• Pappa al Pomodoro: A thick soup made from bread, ripe tomatoes, garlic, and basil, doused with a generous helping of local extra virgin olive oil.
• Ribollita: Similar to Pappa al Pomodoro, Ribollita is a hearty soup thickened with bread, vegetables, beans and a lot of Tuscan Kale.
• Chianina Beef Steak: Considered one of the best cattle breeds in the world for steak. The steak is usually grilled over hot coals to enhance the flavours.

Renowned Restaurants in Arezzo

Arezzo's food scene is dynamic, offering a blend of traditional trattorias and innovative restaurants.

1. La Lancia d'Oro: Situated in the center of Arezzo's Piazza Grande, this restaurant offers Tuscan cuisine with an innovative twist.
2. Trattoria Pallotta: Nestled beneath Arezzo's cathedral, this trattoria is famously known for its spectacular views and traditional Tuscan dishes.
3. Antica Osteria l'Agania: A historic eatery offering the best of Arezzo's gastronomical delights, especially the meats.
4. Bistrot31: An elegant yet casual dining spot, loved for its seafood and wine selection.

Recipes to Try at Home

If you can’t visit Arezzo yet, try recreating the city's iconic flavors at home with these simplified recipes.

Pappa al Pomodoro:

Ingredients: 500g of ripe tomatoes, 200g of stale bread, basil, garlic, extra virgin olive oil, salt and pepper.

Instructions: Sauté garlic in olive oil, add chopped tomatoes and basil, salt and pepper for seasoning. Add the bread and water, cook until thickened and serve with a drizzle of olive oil and fresh basil.

Ribollita:

Ingredients: Cannellini beans, Tuscan Kale, stale bread, carrots, celery, potatoes, onions and extra-virgin olive oil.

Instructions: Sauté onions, carrots and celery. Add potatoes, kale, water and simmer. Add beans and bread, cook till soup thickens and top off with olive oil before serving.