Top 11 Traditional Foods
in the Province of Livorno

Masseto is a legendary Tuscan wine and one of the most esteemed Merlots in the world, celebrated for its exceptional elegance, depth, and refinement. It comes from a small vineyard in Bolgheri, where rare blue-gray clay soils give the wine its distinctive structure, minerality, and character. Each parcel is vinified separately before being carefully blended to achieve a perfect balance of power and finesse. In the glass, it reveals rich aromas of plum, blackberry, and blueberry, intertwined with notes of chocolate, coffee, and fine spices. On the palate, it is full and velvety, with silky tannins and a long, elegant finish that leaves a lasting impression. Produced in limited quantities, Masseto carries a sense of exclusivity, making it a true jewel for any collection.Expand

Tenuta di Biserno is a relatively modern Tuscan estate founded in 2001 by Lodovico Antinori, known for his earlier work in shaping the Super Tuscan movement. Located in Bibbona, along the Tuscan coast near Bolgheri, the estate benefits from a unique terroir characterized by varied soils, maritime influence, and favorable microclimates that support Bordeaux grape varieties. The vineyards are planted primarily with Cabernet Franc, Merlot, Cabernet Sauvignon, and Petit Verdot, with a strong emphasis on Cabernet Franc as a defining element of the estate’s identity. Winemaking combines precise vineyard management with careful selection and fermentation practices, followed by aging in French oak barrels, balancing structure with refinement. The flagship wine, Biserno, is a Bordeaux-style blend that reflects both concentration and elegance, with layered aromas of dark fruit, herbs, spice, and mineral undertones. Another key label, Il Pino di Biserno, offers a more approachable interpretation while maintaining the estate’s stylistic signature. The wines are typically structured yet polished, with fine tannins and a capacity for aging, though they are often more accessible in their youth compared to traditional inland Tuscan wines. The coastal location contributes to freshness and aromatic lift, distinguishing them from more continental expressions. Over time, Tenuta di Biserno has established itself as a notable producer within the Bolgheri area, combining modern winemaking precision with a clear focus on terroir expression.Expand

Fonte di Foiano is a prestigious producer of extra virgin olive oil located in the Tuscany region of Italy. The farm was established in 1979 by Michele and Marina Di Gaetano, and today it is managed by their sons Simone and Paolo. Their estate spans elevations between 50 and 150 meters above sea level in the Castagneto Carducci area, where they cultivate native Tuscan olive varieties including Frantoio, Moraiolo, Leccino, Pendolino, Maurino, Leccio del Corno, as well as international varieties such as Coratina and Picholine. The oil production takes place in a modern mill that enables cold pressing of olives in a controlled atmosphere, preserving all the organoleptic and chemical properties of the product. The oil is stored and bottled in temperature-controlled rooms using inert gas, which further ensures the freshness and quality of the product.Expand

Tenuta dell'Ornellaia stands as a symbol of refinement and prestige in Tuscan winemaking. Nestled in the heart of Bolgheri on the Tyrrhenian coast, the estate benefits from a gentle Mediterranean climate and a mosaic of soils—clay, gravel, and slate—that provide the perfect foundation for cultivating Bordeaux grape varieties. This harmony of nature yields wines of remarkable depth, structure, and character. Founded in 1981 through the vision of Marchese Lodovico Antinori, Ornellaia released its first vintage in 1985, forever changing the landscape of Italian wine and becoming an icon of the “Super Tuscan” movement. Its flagship, Ornellaia Bolgheri Superiore, is celebrated worldwide for its refined blend of Cabernet Sauvignon, Merlot, Cabernet Franc, and Petit Verdot. The portfolio also features Le Serre Nuove, Le Volte, the white Ornellaia Bianco, and the legendary Masseto, a pure Merlot that now holds its own esteemed brand identity.Expand

Tenuta San Guido is one of the most prestigious names in the world of wine, a symbol of elegance, consistency, and a visionary spirit that has helped shape modern Italian winemaking. At the heart of its identity lies the renowned Sassicaia, a wine that has become a global icon of style, authenticity, and excellence. The range is complemented by Guidalberto and Le Difese, each with its own personality yet united by the same philosophy of precision and attention to detail. The vineyards are cultivated with the utmost care, respecting natural balance through minimal intervention, while the winemaking reflects a blend of technical expertise and deep understanding of the terroir. Every stage of production is designed to allow the full expression of the grapes and the elegance of the final wine. Tenuta San Guido maintains a seamless balance between tradition and contemporary expression, crafting wines that radiate quiet strength, refinement, and lasting presence. This is not a winery that follows trends - it is a house that defines them, unassumingly yet with unmistakable authority in every bottle.Expand

Il Cavallino di Salvadori Romina is an olive oil producer based in Livorno, Italy. The company is known for its dedication to traditional olive farming and artisanal production methods. They produce high-quality extra virgin olive oil. Their olive groves are located in the coastal region of Tuscany, providing a unique flavor profile to their oil.Expand

Tua Rita is a family-owned winery located in Suvereto, in the heart of the Tuscan hills, founded in 1984 by Rita Tua and Virgilio Bisti. Initially, they purchased the estate with the intention of living in harmony with nature, but their passion for wine shifted their plans, leading them to cultivate vineyards on the original 2 hectares of land. The winery is renowned for its "Super Tuscans," particularly its flagship wine Redigaffi, a 100% Merlot that received a perfect 100-point score from Robert Parker in 2000, marking the first such accolade for an Italian wine. Tua Rita remains a family-run estate, dedicated to producing high-quality wines that reflect the unique characteristics of their terroir. Expand

Grattamacco is one of the oldest and most respected wineries in Bolgheri, founded in 1977 along the Tuscan coast with a clear vision of producing elegant, terroir-driven wines. The vineyards are located on hillside sites overlooking the Tyrrhenian Sea, rooted in soils rich in limestone, slate, and gravel, which contribute structure and pronounced mineral character. From the beginning, Grattamacco adopted a style that favors balance, restraint, and longevity over extraction and power, positioning it among the pioneers of the Bolgheri appellation. Production focuses on classic Bordeaux varieties such as Cabernet Sauvignon, Cabernet Franc, and Merlot, while a smaller part of the portfolio is dedicated to white wines, primarily Vermentino. Winemaking is precise and understated, with careful use of oak intended to enhance rather than dominate the wines. The resulting wines are layered, finely structured, and distinctly Mediterranean in character. Today, Grattamacco is regarded as a benchmark producer in Bolgheri, valued for its consistency, elegance, and clearly defined sense of place.Expand

Il Pomodoro Petti is an Italian brand with a rich family tradition in tomato processing, dating back to 1925. It is part of the Italian Food company, and entered a modern phase of development in 2013 with the launch of its premium product line. The production facility is located in Venturina Terme, in the Tuscany region, and what sets the brand apart is its exclusive use of 100% Italian - primarily Tuscan - tomatoes, processed at low temperatures to preserve their natural color, aroma, and nutritional value. The product range includes various types of passata, chopped tomatoes (polpa), tomato concentrates, ready-made sauces, and organic products – all free from added sugar, artificial flavors, and unnecessary additives. Thanks to its exceptional quality and strong regional identity, Il Pomodoro Petti has become a symbol of authentic Italian tomato products, now present in markets around the world.Expand

Tuscan fish stew has a history that stretches back to at least 500 years ago, and was most likely invented by the frugal fishermen of Livorno who would prepare it with whatever was left in the bottom of their boats after selling more valuable fish at the market. Traditionally, cacciucco is said to have five different types of fish and seafood in it — one for each "C" in its name — octopus and squid or cattlefish go in first, while the tender-fleshed fish, mussels, and prawns are added toward the end of cooking. The stew is flavored with tomatoes, white wine, olive oil, lots of garlic, fresh sage, and dried red chili peppers. For a more substantial meal, cacciucco is most often served over toasted, garlic-rubbed bread like pane campagnolo, a Tuscan favorite.Expand

Schiaccia briaca is a traditional cake from the island of Elba. Apart from the typical ingredients such as flour and sugar, the cake also incorporates walnuts, almonds, pine nuts, and raisins, as well as the red-colored Alchermes liqueur and Aleatico Passito—the local dessert wine. The cake has been made from centuries, though the addition of alcohol was only introduced in the 19th century. Traditionally, it was not leavened, though some variations nowadays may be made with yeast. It is believed that the cake was introduced to the island by the Arab Muslims—hence the lack of alcohol in the original recipe and the use of pine nuts and raisins. Schiaccia was favored because it would stay fresh and would not spoil. Before it is baked, it is usually topped with a splash of Alchermes. Expand

Gurguglione is a rich vegetable stew originating from Elba. In the past, it was a typical dish for the miners of Elba, but nowadays it's usually served as a side dish accompanying meat and fish. It consists of a variety of vegetables such as green peppers, zucchini, eggplants, onions, and tomatoes, with the addition of basil, parsley, and olive oil. The ingredients are seasoned with salt and covered to slowly simmer and cook in their own liquid. It is believed that the name gurguglione means to gurgle, referring to the fact that the vegetables gurgle as they cook.Expand

Uova con l'aglio is a traditional Tuscan dish that's typical of Cecina. It consists of eggs in garlic sauce. The sauce is made with anchovies, capers, and boiled garlic cloves. The combination is ground in a mortar, and it's then mixed with vinegar, olive oil, and seasonings to create a sauce. Half of the sauce is typically served at the table, while the other half is spread over hard-boiled eggs that have been cut in half lengthwise. On the side, the dish is traditionally accompanied by bread that has been fried in butter.Expand

5 e 5 is a type of panini from Livorno consisting of a chickpea pancake torta de ceci, also known as farinata, tucked in between bread, often pane francese, which looks similar to a baguette but tastes like ciabatta. Also, the sandwich will frequently include a sprinkling of pepper and either pickled eggplants or grilled ones seasoned with garlic, chili peppers, and vinegar. 5 e 5 was created in the 1930s in Livorno and got its name after the popular order at torta di ceci makers of five pieces of bread and five torta di ceci. Traditionally, the sandwich is paired with spuma bionda, a type of soft drink.Expand

Red mullets—or triglie in Italian—have been a prized delicacy since Roman times, but it wasn’t until the 16th century that this preparation with tomato sauce became common in coastal Tuscany. In fact, the dish has its roots in an old Sephardic recipe called triglie alla mosaica, as it was Iberian Jews who introduced tomatoes to Livorno’s cuisine. Also, thanks to a hefty amount of garlic in the recipe, this simple dish can be quite spicy and vigorous. Triglie alla Livornese are served drizzled with olive oil, scattered with chopped parsley, and traditionally sided with some crusty Tuscan bread.Expand

Acciughini are delicious Italian sage-and-anchovy fritters. They're made with a combination of large sage leaves, flour, rinsed and filleted salt-cured anchovies, olive oil, white wine, and beaten egg whites. The sage leaves are coated with flour and the anchovies are cut in half and sandwiched between two sage leaves. The flour, egg whites, wine, and olive oil are mixed to make a batter in which the sage-and-anchovy combination is dipped. The fritters are fried until crunchy in texture and golden brown in color. This appetizer is served hot, and it's especially popular in Piombino, a coastal town in Tuscany.Expand

Ceremito is a traditional cookie originating from Elba. The cookies (or small cakes, depending on who you ask) are usually made with a combination of flour, olive oil, aniseed, honey or sugar, walnuts, grated orange peel, eggs, yeast, salt, and pepper. Once prepared, the dough is rolled into cylinders that are wrapped around themselves a few times, so that a large hole remains on top. The two ends are then rolled and twisted to look similar to a snail or a phallic symbol. Ceremito is baked in the oven until golden brown, and it's traditionally prepared for Easter. Expand

Corollo is a traditional cake originating from the island of Elba. The cake is made with a combination of flour, butter, sugar, eggs, milk, grated lemon peel, baking powder, and a bit of aniseed liqueur. The dough is thoroughly kneaded before it's placed into a ring-shaped mold and baked in the oven. Once done, the corollo is left to cool and sprinkled with icing sugar before serving. This dry donut-shaped cake is often prepared for festivals, special events, Easter, and Christmas. It is believed that the tradition of baking corollo dates back to the May festival in Campo, when single young men sang songs to the unmarried local girls, and the next day, the girls would bake corollo with a hole in the middle, which was placed on poles and delievered to the young men.Expand

Sportella is a traditional cake hailing from Elba. This sweet bread is made with flour, sugar, butter, eggs, milk, lemon zest, baking powder, and anise seeds. The dough is rolled into a long cylinder that's shaped into a horsehoe, and the two ends are then connected and crossed over before being brushed with egg yolks, sprinkled with nib sugar and baked. Sportella is supposed to represent the female sexual symbol and it has a very ancient tradition – during the Festa della Sportella, on Easter Monday, sportella is blessed and given by girlfriends to their boyfriends (don't worry, the girls've gotten their cake called cerimito yesterday, on Palm Sunday, and sportella is usually just an answer to yesterday's love proposals).Expand