Tuscany is a large region, whose landscapes vary between seacoasts, mountains, plains, villages and large cities, all of which greatly influence its cuisine, at the same time creating such a variety that most other regions in Italy are unable to match. Tuscan cuisine, and Florentine food in particular, is essentially based on simple, natural ingredients, deriving from the traditions of peasant food and is therefore, wholesome and tasty, featuring more often than not broths and stews. The three main symbols that define Tuscan gastronomy are:
wine
olive oil
and bread
Wines are famously substantial and you cannot talk about Tuscan cuisine without mentioning the wines, Chianti in particular. It is said Chianti wines were first invented back in 1860. Today they are produced across the region and exported on a massive scale. Chianti Classico however only comes from the area between Florence and Siena and every bottle proudly bears the growers label of a black cockerel on a gold background.
"L'antipasto
Meals generally start with an "antipasto", literally meaning "before the meal". In Tuscany the most common antipasto has to be crostini di fegato- pieces of Florentine bread which have been baked and dunked in soup, and then garnished with anything ..."
"First course- Il primo:
The "primo" (first course) is carbohydrate-based. In most parts of Italy it is normally pasta or rice. In Tuscany it is most likely to be a bread based salad or soup. Old bread is never thrown away, but instead mixed with either tomatoes, garlic,..."
"In this section you will find some of our favourite traditional Tuscan recipes.
Not only are they simple and easy to make but they taste delicious too. These dishes will give you an excellent idea of the type of food you can expect to find here the Tuscany region...."
"Cacciagione game, salsicce (sausages) and bistecca (beef steak) are the main regional meats, although there is good lamb about as well - agnellino nostrali, which is locally raised lamb. Also common are coniglio (rabbit) where it usually comes served roasted ..."
"Cheese- il Formaggio
The one true Tuscan cheese is pecorino made with ewe's milk. The sheep that you see grazing are more often than not kept for their milk instead of wool or meat. Fresh ricotta, made from whey, is also very popular here in Tuscany and should be eaten with black pepper ..."
