“La Toscana in Bocca” returns to Pistoia – A Four-Day Celebration of Tuscan Food and Culture
Kicking off on Thursday, April 24th at the Cattedrale ex Breda in Pistoia, the 8th edition of La Toscana in Bocca promises a delicious immersion into the world of Tuscan cuisine. This food and wine event, organized by Confcommercio Pistoia e Prato and the Consorzio Turistico Città di Pistoia, is backed by the Tuscany Region, Vetrina Toscana, Unioncamere Toscana, and the Chamber of Commerce of Pistoia and Prato, with additional support from the Municipality and Province of Pistoia.
The event runs until Sunday, April 27th, with free entry and continuous hours from 12:00 PM to 12:00 AM.
Cartiere Carrara is partnering with the event, showcasing their Tuscany and BulkySoft product lines—supporting a premium experience rooted in excellence.
The opening day will kick off at 6:00 PM with an official ribbon-cutting ceremony, featuring local authorities, organizers, and participating restaurateurs. The night will come alive at 9:30 PM with a live concert by Orkestraccia Light, marking the official start of the festivities.
Visitors can look forward to sampling more than 60 dishes prepared by top chefs from the Pistoia and Prato areas, showcasing both time-honored Tuscan recipes and creative modern takes. Highlights include:
- Fried pizza with peposo and pecorino – a crunchy street-food-style bite packed with the bold flavors of the Tuscan mountains.
- Ribollita served in three creative variations – a fresh twist on the iconic peasant dish.
- Tortelli stuffed with burrata and Prato mortadella – rich and creamy, made with local specialties.
- Pici with amatriciana sauce made from Cinta Senese pork – hearty and full of rustic charm.
Fusion dishes also take the stage, such as:
- Tuscan-style pulled pork sandwich with caramelized onions
- Carbonara arancini with crispy guanciale – perfect examples of how Tuscan tradition can meet global flavors without losing its soul.
Those looking for something lighter can opt for:
- White fish ceviche with lime and chili emulsion – a fragrant, contemporary dish inspired by global cuisine.
And for dessert lovers:
- Pesca di Prato – a soft pastry filled with cream, a true icon of the city’s sweet scene.
- Pecorino cheesecake with fig jam and walnut crumble – balancing sweet and savory notes.
- Vin santo gelato with crumbled cantucci – a poetic tribute to Tuscany’s dessert heritage.
This year, for the first time, the event is going cashless. Guests can purchase and top-up special cards at the venue’s cash desks to enjoy tastings.
The Heart of the Event: The Chefs
At the core of La Toscana in Bocca are the chefs themselves—true ambassadors of Tuscan flavor. Their participation not only guarantees top-notch culinary offerings but also highlights the vital role they play in preserving regional food culture and boosting local tourism and economy.
For more information about the event:
