Pistoia is a charming city in Tuscany, rich in history, culture and culinary traditions. Located at the foot of the Tuscan-Emilian Apennines, Pistoia is famous for its authentic local gastronomy. Its characteristic dishes, which include first courses, second courses, desserts, sausages, wines and high quality cheeses, often remain little known to the general public. The traditional recipes of Pistoia offer a unique culinary experience that will certainly surprise and delight anyone who tastes them. The city represents a true gastronomic casket to be discovered, able to give emotions and authentic flavors with every bite.

Chestnut

Castagnaccio, necci, frittelle and sweet polenta are the main dishes based on chestnut flour, consumed by the populations of the Pistoia mountains. Chestnut flour is a very nutritious food and appreciated for its high quality.

These various sweet preparations allow you to experiment with chestnut flour in different forms. Furthermore, sweet polenta can also be combined with savory dishes, such as sausages or herring.

During the autumn, local festivals are often organized in which the necci, served with delicious ricotta, and the castagnaccio (a dessert enriched with walnuts, raisins and rosemary), are the undisputed protagonists.

Farinata with alloys

“Farinata con le leghe” is a traditional dish that is highly appreciated in the local cuisine.

Prepared with strips of kale (alloys) and cornmeal, it offers a unique taste and a combination of delicious flavors.

This dish represents one of the culinary excellences of the area and deserves to be tasted during a visit to the city. The corn flour gives the farinata a soft and light texture, while the black cabbage alloys give it a characteristic and aromatic flavour.

Carcerato

The prisoner is one of the most loved dishes of the city of Pistoia. To eat it, you need to prepare your stomach well: it’s a soup with a base of stale bread, veal entrails and a sprinkling of cheese and butter (even if the original recipe doesn’t provide for it). The curious name derives from the fact that it was a dish cooked for the prisoners of the Pistoia prison, in the past as today near the city’s slaughterhouses.

Macaroni on duck

Macaroni with duck is a dish of great importance during Pistoia festivities, in particular on July 25th, the day dedicated to San Jacopo, the patron saint of Pistoia. This delicious and unique dish features “Mute” duck, a local variety of duck, used to prepare a rich and flavorful ragout.

The fresh, handmade macaroni is then seasoned with duck ragout, creating an extraordinary combination of flavours. The tradition of preparing this dish during the holidays represents a moment of celebration and sharing of the local culinary culture.

Brigidini of Lamporecchio

Brigidini, typical of Lamporecchio in the province of Pistoia, take their name from the “Brigidine” nuns of the city, dedicated to Santa Brigida. The homemade brigidini recipe is really easy and requires only a specific brigidini plate, which you can replace with a waffle or crepe plate.

Where to eat in Pistoia

Pistoia’s restaurants offer high quality land and fish dishes, favoring local raw materials.

Bakeries and shops are great options for eating. The Corsini pastry shop is famous for pippi, sugared almonds and panforte glacé.

Even the master chocolatiers are renowned, such as Catinari in Agliana and La Cioccoleria di Elisabetta Scorcelletti.

The latter uses local Tuscan ingredients to create pralines, ice creams and desserts such as Sacher torte. Pistoia’s restaurants and pastry shops offer an unforgettable culinary experience.