Cereals and Legumes

Tuscany is not only a land of wine, olive oil, and artisanal cheeses—it’s also home to some of Italy’s most flavorful cereals and legumes, many of which have been cultivated here for centuries.

At the heart of this bounty is a true superfood: Farro (Triticum dicoccum). Grown high in the hills of the Garfagnana, farro is a staple of the Tuscan table—rich in fiber, minerals, and flavor. It’s the star ingredient in timeless dishes like zuppa di farro, and a perfect base for both rustic and modern recipes.

Then there are the ancient varieties of wheat—like Grano Verna, Grano Rosso, and Senatore Cappelli—each with their own distinct texture and aroma. These heritage grains are used to produce incredible breads, offering both taste and digestibility that modern varieties can’t match.

Just as important as the unsung heroes of Tuscan cuisine: the legumes. The list is long and deeply regional:
Fagiolo Zolfino, Fagiolo Scritto di Lucca, Fagiolo Mascherino, Fagiolo di Sorana, Cannellini, Fagiolo Burro Toscano—each with its own flavor, story, and traditional recipe.

And let’s not forget the chickpeas—especially the ancient varieties like the Valdarno and Sorano chickpeas— nutrient-rich and the base for various dishes, including the iconic Tuscan street food, cecina.

In our cooking classes, we shine a spotlight on these exceptional ingredients, using both historic and contemporary recipes to highlight their versatility and taste.

Want to explore these local treasures for yourself?
Join one of our events and discover the rich, plant-based heritage of Tuscany—one dish at a time.