To visit the charming city of Arezzo is to tease the five senses with all things Italy. This hilltop town in Tuscany is the perfect addition to an Italian vacation itinerary with its natural beauty, rich culture, ancient history, and authentic cuisine. Foodies who can appreciate the simplicity of a well cooked and locally made meal will certainly fall in love with Arezzo.

Travelers to the city find that the locals take great pride in serving fresh, natural foods that yield quality dishes and delight the taste buds. A lovely combination of cheese, bread, meat, pasta, vegetables, and olive oil can be found served up on most dinner tables throughout the city. Meals here are made with attention to detail and immense respect for an unhurried process.

Just as creating a quality meal in Arezzo takes time that is well worth the wait, mealtime is an equally leisurely process. When friends and family gather around to raise their forks to good food and their wine glasses to good health, diners can feel as though time is standing virtually still. Meals can last approximately two hours and are generally comprised of an appetizer, first course, second course, and dessert, all of which are nicely complemented by a locally made glass of wine. A relaxed and unrushed atmosphere gives diners time to talk and laugh in between courses.

APPETIZERS

One of the most popular and frequently served appetizers in Italy consists of a variety of locally made cheeses, freshly baked bread, and locally cured meats. In Arezzo, these ingredients can also be accompanied by fresh vegetables and olives.

A traditional appetizer of Arezzo is a special version of crostini that is referred to as crostini di fegatini or black crostini. This rustic type of Tuscan bread is homemade and served with a dark colored spread from which its name comes from. This flavorful spread can feature different ingredients, but it usually consists of chicken liver, veal, anchovies, carrot, extra virgin olive oil, capers, and parsley.

FIRST COURSE

Throughout Italy, pasta is the most common version of the first course, but it is not the only option. In the city of Arezzo, rich and hearty soups are known for stealing the show when it comes to first courses.

Two soup specialties of Arezzo include zuppa di cavolo and pappa al pomodoro. The zuppa di cavolo is a cabbage soup that bursts with flavor from fresh cabbage and a variety of locally grown herbs and spices. Pappa al Pomodoro is a hearty tomato-based soup that features tomato, onion, herbs and spices, and cubed stale bread. Both of these soups can be enjoyed any time of year but can really hit the spot when cooler weather rolls in.

Although Tuscan soups tend to be favored in Arezzo, pasta also accounts for many first course options. As in most places in Italy, there are numerous types of pasta served in a wide variety of flavor combinations that can range from gnocchi to tortellini to the city’s signature dish of pappardelle all’aretina. Papparedelle resemble extra broad fettuccine. They are wide and flat and can vary in length. This type of pasta is traditionally served with duck in Arezzo, though hare is also common.

A similar dish is called maccheroni con l’ocio, which consists of a wide and long pasta shape served with a goose sauce.

SECOND COURSE

Traditionally, the second course is heartier and heavier than its predecessors. Diners can expect some truly outstanding meat options for this course including pheasant, lamb, and pork.

Fagiano Tartufato is a specialty dish that translates to truffled pheasant. This dish usually includes pheasant prepared with small amounts of pork for flavor as well as herbs, spices, and, of course, truffles.

Scottiglia is a hearty stew that is generally made from lamb meat, although it can also be made from a variety of other meats including pork, beef, chicken, rabbit or pheasant. The stew also features tomatoes and onions along with fresh herbs and locally produced olive oil. Scottiglia is typically served in a bowl with fresh bread slices as a side garnish.

Meat is combined with seafood in the local dish known as acciugata steak. To make this dish, steak is served with salted anchovies, capers, and extra virgin olive oil.

Fegatini is a historic dish of Arezzo’s cuisine that leaves nothing wasted. The recipe features pork liver that is either grilled or pan-fried and seasoned with wild fennel, bay leaves, salt, pepper, and extra virgin olive oil.

SIDE DISHES

Meals in Arezzo are usually accompanied by Tuscany’s signature unsalted bread. Common ingredients that may accompany second course dishes include cabbage, potatoes, and beans.

STREET FOOD

If you are in town for a day or so and only have time for one sit down meal, consider enjoying some authentic Italian street food as you wander the streets of Arezzo to take in the beauty of this charming hilltop city. While there are several options to choose from, porchetta is often the most frequently requested.

This tender and tasty roasted pork served as a sandwich is a local favorite and is highly portable. The pork is cooked slowly with plenty of spices, particularly fennel and rosemary. The result is immaculately tender and flavorful pork.

Another local food enjoyed on the go is pan co’ grifi, which is made by stewing calf face with tomatoes, herbs, and spices. The dish is served with bread.

DESSERT

Cake is often king when it comes to eating dessert in the city of Arezzo. Whether it comes in the form of baldino, gatto, or panina, all are cakes typical to the area.

Baldino, sometimes referred to as castagnaccio, is a traditional round cake made from chestnut flour, olive oil, water, and rosemary leaves. Some of today’s more modern versions of baldino also include pine nuts, raisins, and walnuts and can be topped with ricotta.

Gatto is another traditional cake that is similar in appearance to a jelly roll cake. It is baked with basic ingredients such as flour, eggs, and butter and then is topped with a spread such as jam or chocolate cream before rolling it up tight and dusting it with icing sugar.

Panina is a cake made with raisins and saffron. A savory version also exists that features cuts of fatty pork incorporated in the dough.

WINE

The Italian region of Tuscany is one of the biggest producers of wine. The Tuscan countryside is dotted with dozens upon dozens of vineyards and wineries. For this reason, wine is a large part of the Arezzo dining experience, with a special emphasis on those wines that are locally made.

Some of the more popularly requested wines in Arezzo can include Chianti, Bianco Vergine, Rosso Toscano, Bianco Toscano, Terre Toscane, and Sangiovese di Toscana. With quality wine like this at your fingertips, do not pass up the chance to enjoy a glass or two with your meals for an amazing Arezzo mealtime experience.

Make Arezzo a part of your upcoming Italian getaway and Tuscany itinerary. This gorgeous hilltop town is enchanting and after a couple of bites of its authentic Italian fare, your stomach will agree.