Tuscany’s winter table is built for slow, hearty food, from pilgrim cakes in Pisa to T-bone steaks in Florence. Base yourself at Karma Borgo di Colleoli, equally close to both cities, and work through the five dishes that define the season.
- In Florence, order Bistecca alla Fiorentina, a thick Chianina T-bone grilled over hardwood and sliced tableside, traditionally rare and reserved for occasions worth marking.
- In Pisa, try Torta co’ Bischeri, a 16th-century pilgrim cake of rice, dark chocolate, pine nuts and candied fruit, named for its guitar-peg-shaped pastry edges.
- Back at the resort, order ribollita at Enoteca Leoli, the reheated bread-and-bean soup Tuscans built winter around, alongside pappardelle with slow-cooked wild boar ragù.
- Ask for olio nuovo, the estate’s own first-pressed oil of the season, poured generously over Tuscan bread and roasted root vegetables.
- In the surrounding hills, try castagnaccio, a rosemary-scented chestnut-flour cake made from foraged chestnuts and finished with fresh ricotta or a drizzle of honey.
