Tuscan recipes

Simple and quality raw materials - bread, oil, vegetables and legumes, meat and fish - essential for the success of the dishes, declined in one of the richest repertoires that the Italian regional tradition can boast.

An immediately recognizable cuisine: from the panzanella to the pappa al pomodoro and the pappardelle with wild boar sauce, from the boiled broccoli to the tongue in dolce forte and the Florentine steak, from the beans to the bird to the cuttlefish in zimino and cacciucco. A unique but multifaceted identity, within which even each district can claim its own specificity.