Costoluto fiorentino is a tomato variety originating from Florence. This heirloom has a distinct flattened and heavily ribbed shape. When mature, the color of the tomato is a brilliant deep red. These tomatoes have a meaty and juicy texture that is high in sugar and acid, making them one of the best varieties for cooking and making rich sauces or soups such as pappa al pomodoro.

They are also used fresh, sliced and added to sandwiches or salads.

Cavolo nero is a version of kale originating from Tuscany. Also known as black cabbage or Tuscan kale, this leafy vegetable has long and sturdy leaves that are similar to savoy cabbage regarding its texture. Once cooked, the leaves retain their firm texture, which is why cavolo nero is often used in a variety of stews and soups, such as the famous Tuscan ribollita.

This kale is also a bit sweeter and less bitter than other kale varieties. The flavors are nutty and earthy. Besides ribollita, cavolo nero is used in many Tuscan dishes, such as crostini con cavolo nero - roasted bread topped with cavolo nero and sausages, farinata di cavolo nero - made with polenta and minestrone, and acquacotta - a soup made with stale bread.

Cardo, or gobbo della Val di Cornia is a variety of a cardoon, a slightly less known variety of vegetables that are widely used in local cuisine. They are usually planted at the beginning of August in order to be harvested between October and December.

With its green leaves, cardo looks similar to celery stalks; the edible parts of the plant tends to get white, while the flavor is slightly reminiscent of artichokes. Cardo from Val di Cornia can be enjoyed in so many ways: pickled, puréed into savory spreads, simply breaded and fried in olive oil, covered in besciamella and baked in an oven, or topped with a generous layer of breadcrumbs and grated Parmigiano cheese.

Cipolla di Certaldo is a symbol of the Tuscan town of Certaldo – beloved local onions were even mentioned in book VI of the Decameron, a famous work by Giovanni Boccaccio, who was born in Certaldo. Cipolla di Certaldo truly has a special meaning for the locals - they even call themselves cipolloni, meaning big onions.

There are two main types of these onions, and each is harvested in a different season. Statina is a summer onion, characterized by a light violet color, juicy texture, and relatively sweet flavor, while the dark red vernina, which is harvested in autumn, has a strong, pungent flavor.