Tuscany’s landscape is a patchwork of sunlit olive groves, dry-stone terraces, and vineyard ribbons that slope toward Romanesque hilltop towns. The air carries rosemary and toasted hay, workshops smell of beeswax and leather, and local materials — clay from Impruneta, Carrara marble, and the fat fruit of Tuscan olives — shape centuries-old techniques that remain visible in markets and farmhouses.

Here are the best things truly Made in Tuscany — products that reflect its heritage, creativity, and everyday life.

1. Extra-Virgin Olive Oil (Olio Extra Vergine di Oliva)

Why it’s made here: Rolling hills and a climate of hot days and cool nights produce olives with concentrated aromas; millstones and small frantoio pressing traditions persist on family farms (fattorie) across Chianti, Maremma and Val d’Orcia.

What to look for: Look for labels indicating producer and harvest date, “frantoio” pressed within weeks of harvest, single-estate or “monocultivar” varieties (Moraiolo, Frantoio, Leccino). Cold-pressed, cloudy unfiltered oil signals small-batch production.

Price bracket (2025): €10–€40 per 500 ml for everyday to premium extra-virgin; single-estate or organic bottles €30–€80. Where to find it: Farm shops (aziende agricole), local markets (Mercato Centrale in Florence), winery shops and agriturismi tasting rooms.

2. Chianti Classico (Red Wine)

Why it’s made here: The Chianti hills between Florence and Siena have soils of galestro and sandstone and centuries of vine training that favour Sangiovese; the region’s cooperative cellars and family cantine keep small-batch winemaking alive.

What to look for: The DOCG seal and the iconic Gallo Nero (black rooster) on the neck; check vintage and whether it’s “Riserva” (longer ageing) or “Gran Selezione” for higher-tier bottles.

Price bracket (2025): €8–€25 for house Chianti Classico; €20–€60+ for Riserva and selected single-vineyard bottlings.

Where to find it: Enoteche, winery tastings, local wine fairs and food markets throughout Chianti towns like Greve and Radda.

3. Brunello di Montalcino

Why it’s made here: Montalcino’s altitude and unique microclimate produce concentrated Sangiovese clones; long ageing in oak and bottle is a local tradition that generates powerful, cellar-worthy wines.

What to look for: DOCG label and producer estate; Brunello is traditionally 100% Sangiovese—look for the estate name and vintage and whether it’s a Riserva.

Price bracket (2025): €30–€150+ depending on producer and vintage; small-producer releases can be higher.

Where to find it: Cantine in Montalcino, specialised wine shops and national wine fairs.

4. Pecorino Toscano (Sheep’s Milk Cheese)

Why it’s made here: Sheep farming on hill pastures has produced pecorino for millennia; Tuscan breeds and local flora (wild thyme, rosemary) influence milk flavour and natural rind development.

What to look for: The DOP/PDO seal (Pecorino Toscano) and producer stamp; texture ranges from semi-firm fresh to hard-aged; aromatic rind and sweet-salty balance are signs of authenticity.

Price bracket (2025): €8–€30 per kg depending on age and artisanal pedigree.

Where to find it: Dairy cooperatives, weekly markets in towns like Pienza and Siena, and agriturismi cheesemakers.

5. Cantucci di Prato (Biscotti)

Why it’s made here: Prato’s medieval bakeries perfected twice-baked almond biscotti that pair with local Vin Santo; simple recipes passed down in pastry shops produce a crunchy, fragrant cookie.

What to look for: Whole almonds, a golden crackly exterior, and an artisanal bakery name or small-batch packaging; traditional recipe has no chocolate or unnecessary additives.

Price bracket (2025): €3–€8 per 250–400 g bag for artisanal tins; higher for gift boxes.

Where to find it: Historic pasticcerie in Prato and Florence, markets, and food shops.

6. Vin Santo (Sweet Dessert Wine)

Why it’s made here: Sun-dried grapes and long barrel ageing (often in small chestnut or oak casks) are Tuscan farmhouse practices; Vin Santo’s amber complexity is a product of local drying lofts (appassimento) and patient cellaring.

What to look for: Producer provenance, “Occhio di Pernice” for rosé-style Vin Santo, and traditional bottle sizes; intensity and nutty, dried-fruit notes indicate careful ageing.

Price bracket (2025): €15–€60 per bottle for typical to artisanal barrel-aged versions.

Where to find it: Small wineries, enoteche, and at dessert-focused trattorie.

7. Lardo di Colonnata

Why it’s made here: The marble basins of Colonnata (near Carrara) impart microclimatic curing conditions; pork lard massaged with local salt and herbs and aged in Carrara marble vats is a unique corridor of terroir and technique.

What to look for: Thin, translucent slices with herb and rosemary aromas; producers often mark tubs or packaging; small artisan slabs (fettine) are better than vacuum-packed mass versions.

Price bracket (2025): €20–€60 per kg depending on ageing and producer.

Where to find it: Butcher shops in Colonnata and Carrara, specialty food markets, and gastronomic festivals.

8. Finocchiona (Tuscan Fennel Salami)

Why it’s made here: Charcuterie traditions across Tuscany favour whole-muscle curing and local flavoring; Finocchiona’s fennel-seed aroma reflects the region’s taste for simple, herb-forward salumi.

What to look for: Even marbling, fennel seed distribution, slow-cured texture and a producer’s provenance; small artisanal links have natural casings and a rustic rind.

Price bracket (2025): €15–€40 per kg for artisanal cuts; pre-sliced packs cheaper.

Where to find it: Local salumerie, markets in Siena and Florence, and agriturismo tables.

9. Impruneta Terracotta

Why it’s made here: The red clay around Impruneta has fired in beehive kilns for centuries and resists frost — ideal for roof tiles, jars and garden pots that have been a Tuscan staple since Etruscan times.

What to look for: Deep red colour, fired-in markings or stamps from Impruneta workshops, dense clay body; hand-thrown or hand-finished edges indicate craft production.

Price bracket (2025): Small planters and decorative pieces €10–€150; architectural tiles and large jars more expensive.

Where to find it: Ceramic workshops in Impruneta, garden centres in Florence and Siena, and select artisan markets.

10. Montelupo Fiorentino Maiolica

Why it’s made here: Montelupo has been a center for maiolica (tin-glazed earthenware) since the Renaissance; skilled painters continue decorative motifs—mythological scenes, foliate borders, and signature blue-and-yellow palettes.

What to look for: Brushstrokes visible under glaze, artist signature or workshop stamp, slight irregularities in patterning that indicate hand-painting rather than decal transfers.

Price bracket (2025): Small plates and tiles €20–€80; larger hand-painted pieces €100–€600. Where to find it: Pottery ateliers in Montelupo, museum shops, and artisan fairs.

11. Carrara Marble Crafts

Why it’s made here: The Carrara quarries supply prized statuary-grade marble; beyond monumental sculpture, artisans carve bookends, small busts, and household objects that showcase the stone’s luminous veining.

What to look for: Weight and cool-to-touch feel, fine grain and translucency, direct provenance from Carrara (quarry or workshop name).

Price bracket (2025): Small keepsakes €20–€200; larger sculptures and bespoke items €500+.

Where to find it: Workshops around Carrara, open-studio clusters, and crafts markets in coastal Massa-Carrara towns.

12. Florentine Leather Goods

Why it’s made here: Florence’s Oltrarno district is lined with ateliers where centuries of leatherworking—tooling, hand-stitching, and vegetable tanning—produce durable wallets, belts and bookbindings.

What to look for: Vegetable-tanned hides, hand-stitched seams, maker’s stamp or workshop name, and a natural leather scent (not chemical). Avoid overly glossy, machine-finished pieces.

Price bracket (2025): Small goods €40–€150; handbags and bespoke pieces €150–€800+.

Where to find it: Leather workshops in Florence’s Oltrarno, artisan markets, and some museum shops.

13. Saffron di San Gimignano

Why it’s made here: San Gimignano’s microclimate and long history of saffron cultivation yield strands with pronounced aroma; local farms harvest and carefully dry stigmas in small batches.

What to look for: Deep red-orange stigmas, strong floral perfume, and producer labels indicating origin; avoid pre-ground or bulk mixes.

Price bracket (2025): Small jars (1–3 g) €10–€60 depending on grade and packaging.

Where to find it: Farm shops around San Gimignano, food markets and specialty spice retailers.

Local Makers & Traditions

Tuscany’s artisanal fabric is sewn from rural cooperatives, family-run botteghe and historic urban workshops. In the countryside, agriturismi and fattorie produce olive oil, cheese and wines using seasonal harvests; cooperatives near Siena and Pienza preserve sheep-milking and cheesemaking methods. In towns, Montelupo and Impruneta retain ceramic kilns, Colonnata keeps the marble-tub curing of lardo, and Carrara’s quarries and workshops supply sculptors and carvers. Florence’s Oltrarno quarter still hums with leatherworkers, bookbinders and goldsmiths who learned their trades in guild-like ateliers.

Seasonal markets, sagre (food festivals), and open-studio weekends are where makers show process as well as product — an opportunity to see pressing, tanning, glazing and curing up close.

How to Spot Genuine Local Products

• Look for certified seals when applicable: DOCG (wines), DOP/PDO (cheese and some food products), and recognized geographic tags. For Chianti Classico, the black rooster (Gallo Nero) is a reliable mark.
• Check producer details on the label: estate or farm name, harvest year, and contact information suggest a real local source.
• Evaluate craft signs: visible brushstrokes on maiolica, tool marks on leather, slight asymmetry on hand-thrown terracotta, and the scent/texture of real olive oil or cheese.
• Ask questions: inquire how a food was cured or where clay was dug—artisans will explain techniques.
• Beware of overly cheap imitations: mass-produced “Florentine” trinkets or plastic-coated goods with generic “Made in Italy” stickers often originate abroad. Authentic pieces usually carry a maker’s stamp, a cooperative label, or come from a named bottega.

Where to Buy Made-in-Tuscany Goods

• Local weekly markets and covered markets (Mercato Centrale and Mercato di San Lorenzo in Florence, markets in Siena, Lucca).
• Wineries and agriturismi for direct bottles and oil tastings.
• Artisan districts and botteghe, especially Florence’s Oltrarno and workshops in Montelupo, Impruneta and Carrara.
• Museum shops and cultural institutes that curate locally made crafts.
• Food festivals (sagre) and seasonal fairs in hill towns, where producers sell directly.
• Airport and train-station shops with curated regional selections (buy carefully and check provenance).

FAQs

Q: Are products in Tuscany expensive?
A: Prices vary—everyday olive oil, biscotti and local salumi are affordable, while small-batch wines, aged cheeses, Carrara marble pieces and high-end leather can be costly; buying directly from producers often gives better value.

Q: How can I tell if something is authentically made here?
A: Look for producer names, geographic indications (DOCG/DOP), handmade signs (brushstrokes, tool marks), and ask about provenance; small workshops and farm addresses are good indicators of authenticity.

Q: What is the best made-in-Tuscany gift to bring home?
A: A small-batch extra-virgin olive oil or a bottle of Chianti Classico offers immediate taste of the region and packs well; for non-food gifts, a hand-stitched Florentine leather wallet or a Montelupo maiolica plate makes a lasting, craft-rich souvenir.

Explore Tuscany’s markets and workshops and you’ll find that the best souvenirs tell the story of place—Made in Tuscany.

Let me know in the comments if you have any other top ‘what to buy’ ideas!

About the Author 

Colin is the founder of SouvenirsIdeas.com and a passionate traveller with a soft spot for ceramics, markets, and food tours. He writes practical, first-hand guides to help you bring home souvenirs that actually mean something — not just more clutter!