Taste of Tuscany (A)

Everybody loves Tuscany for their own special reasons, among them art, architecture and the beauty of the landscape. But in the last few years Tuscany has become known as Italy’s jewel for its cuisine, which, in a certain way, is related to art itself. This central region of the country, in fact, embodies all the features one thinks of when one thinks of Italy: beautiful Medieval and Renaissance cities; walled hill towns situated in the middle of nowhere; rolling countrysides with neverending olive groves and vineyards, that produce the best olive oil and wine in the world. The ancient Etruscans were epicures, as are modern Tuscans, and glorious meals are a big part of our lifestyle. Everybody knows the famous Ribollita Soup, and Fiorentina steak, but not everyone knows that the area’s best-kept secret lies with its humblest ingredients: beans and bread. Saltless, rustic and yet the best partner to tuscan cured meats and pecorino senese cheese, bread is the main ingredient in Tuscan cuisine. What would Cacciucco, the most famous fish soup from Viareggio and Livorno, be without a slice of peasant style bread rubbed with garlic? Europeans consider this region the food center of Italy for its wines, cured meats and pecorino cheese. Join me in this adventurous cooking trip, take your time and be a little bit Tuscan. You will discover delicious recipes that tell the story of the great cooking of this magic countryside!