What to Eat and Drink in Pisa
Pisa, renowned worldwide for its iconic Leaning Tower, is a city with a rich culinary heritage shaped by its medieval history, fertile plains, and proximity to the Tyrrhenian Sea. The city’s historic center, dominated by the famous tower, offers a unique backdrop to its vibrant food scene. From hearty Tuscan dishes and fresh seafood to delectable pastries and local wines, Pisa provides a gastronomic experience that captures the essence of the Tuscan countryside and coast. Whether strolling through the historic Piazza dei Miracoli or dining in a traditional trattoria, here’s what you should eat and drink in Pisa.
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Traditional Dishes: What to Eat in Pisa
Pisan cuisine emphasizes simple, high-quality ingredients, often featuring locally sourced meats, vegetables, and seafood. A quintessential dish from Pisa and the wider Tuscany region is cacciucco, a robust seafood stew made with various fish, shellfish, garlic, tomatoes, and red wine, served with toasted bread. It’s a hearty dish that reflects Pisa’s maritime connections.
Another iconic Tuscan dish you'll find in Pisa is ribollita toscana, a thick vegetable and bread soup traditionally made with beans, kale, carrots, and cabbage, slow-cooked and reborn through reheating, embodying a rustic comfort. A bean-based dish such as Bordatino is also very important: it is a humble soup made with mashed beans, black kale, and yellow flour. For meat lovers, bistecca di mucco (similar to a Florentine steak) is very popular in Pisa, featuring a thick, grilled T-bone steak made with mucco cows, seasoned simply with salt and olive oil, and also the Pisan version of trippa, which is the tripe of mucco cows, cooked with onions, bacon, and tomatoes.
Pisa’s culinary identity also includes cecina, a savory chickpea flour flatbread similar to farinata, baked until crispy and often enjoyed as a snack or antipasto. Additionally, pici, hand-rolled thick pasta, are often served with hearty sauces like cacciucco, game meat, or simple garlic and tomato sauces.
Seafood remains an integral part of Pisa’s cuisine. Try acciughe marinate, marinated anchovies, or seppie ripiene, stuffed cuttlefish, which showcase the region’s fresh catches. Stoccafisso alla pisana, dried cod cooked with tomatoes, potatoes, and olives, is another traditional dish reflecting Pisa’s maritime legacy.
Sweet Treats: Pisa’s Best Desserts
Pisa boasts a variety of delightful sweets that reflect its Tuscan roots and local ingredients. One of the most beloved desserts is cantucci, crunchy almond cookies often dipped in Vin Santo, a sweet Tuscan dessert wine. These biscotti are perfect for pairing with a glass of local wine after a meal.
Another traditional treat is schiacciata di Pasqua, a fluffy, sweet sponge cake flavored with citrus zest and dusted with powdered sugar, often enjoyed during festivities or as a simple dessert.
Torta co’ bischeri is a typical Tuscan pie made with rice, chocolate, and candied fruit, baked in a pastry crust and served in slices.
Lovers of pastry can also indulge in ricciarelli, soft almond cookies from nearby Siena, or panforte, a dense fruitcake with almonds, candied fruits, and spices, traditionally enjoyed during Christmas but available year-round.
Wine and Local Spirits: What to Drink in Pisa
While Pisa itself is not a major wine-producing city, it is surrounded by the vineyards of Tuscany that produce world-famous wines. The most prominent local white wine is Vernaccia di San Gimignano, a crisp, aromatic white with citrus and mineral notes, perfect for pairing with seafood and light dishes.
Another excellent white is Vermentino, grown along the Tuscan coast, offering a fresh, floral profile with hints of citrus and herbs. For red wine, Chianti is widely enjoyed in the region, but in Pisa, Vernaccia and Sangiovese are also popular choices, providing fruity and slightly spicy profiles that complement Tuscan cuisine.
For a traditional local spirit, try Amaro Auser, that is a handcrafted liqueur made according to a recipe passed down since 1923, using a complex infusion of medicinal herbs, aromatic plants, fruits and flowers, preserving an authentic flavor and digestive properties. The name derives from the Auser river, the ancient Roman name for the Serchio, symbolizing the long family tradition and the traditional method of production.
Ponce (derived from the English punch) is a classic local beverage made by combining one part cognac with three parts rum, along with sugar and a lemon peel. The mixture is gently heated to melt the sugar, then a splash of coffee is added.
If you’re in the mood for something stronger, you can enjoy the Pisan Cherry Liquor, a flavorful liqueur infused with cherries that provides a sweet and tangy finish to your meal. Or, if you would like something that is lighter and digestive as well, try Vinsanto, a traditional Tuscan dessert wine made from dried grapes, offering rich, sweet and complex flavors, usually paired with cantucci.
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