Cheese and Charcuterie

Tuscany is known for its Pecorino Toscano DOP, a beloved sheep’s milk cheese with a smooth texture and rich, nutty flavor—but that’s just the beginning. The region is home to an incredible variety of lesser-known cheeses that reflect its landscapes, history, and deeply rooted farming traditions. From the rugged mountains of the Garfagnana and Lunigiana, where farmers still practice transhumance (seasonal migration with their herds), to the rolling hills where pecore Massese sheep are raised to preserve local biodiversity, Tuscany’s cheese scene is as diverse as it is delicious.

You’ll find robust, aged pecorinos, tangy goat cheeses, and creamy cow’s milk varieties—many made on small family farms using time-honored techniques. Several of these cheeses are DOP or IGP certified, recognized not only for their exceptional quality but for their role in preserving Tuscany’s cultural and agricultural heritage. These are products of place: shaped by the land, the animals, and the people who care for both.

Tuscany is ALSO a land of exceptional meats and artisanal charcuterie. While the famous Chianina steak—a staple on Florence’s menus—often steals the spotlight, the region is also home to a wealth of lesser-known but equally remarkable products that reflect the true gastronomic soul of rural Tuscany.

Some products, like the prized Prosciutto Toscano DOP—a dry-cured ham made under strict regulations—are gaining broader recognition. But many more treasures remain hidden, waiting to be discovered. Tuscany boasts at least five distinctive types of prosciutto, made by hand following centuries-old recipes—like Prosciutto Bazzone or Prosciutto del Casentino.

And there are more certified products to discover: Have you heard of the Cinta Senese? It’s a native Tuscan pig breed, raised free-range in the countryside, and used to make top-quality salumi. And let’s not forget Finocchiona IGP, a fragrant salami flavored with wild fennel-seeds, or filetto della Lunigiana, mortadella from Camaiore, and Apuan-style pancetta…

You’ll also find salami and sausages from wild boar, soppressata, biroldo, trippa, and zampone—each one a slice of Tuscan history.

Through The Locals’ Table, we invite you to go beyond the typical tasting. Join us for farm visits where you’ll meet the animals, milk the goats, and learn directly from the farmers and cheesemakers who dedicate their lives to sustainable, artisan production. You’ll see the cheese-making process up close and experience a connection to nature and food that’s as authentic as it gets. Prefer to dive deeper into flavor? Our guided cheese tastings, led by a local cheese expert, highlight rare and regional cheeses sourced from trusted farms across Tuscany. It’s about flavor—but also about the people, the stories, and the centuries-old traditions behind every bite.

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