From medieval times to today, Tuscan gastronomy, just like Etruscan cuisine before it, is tied to the agriculture for which Tuscany is noted for; the olive tree, the vineyard, vegetables from peas to leeks, wild asparagus, with a variety of colors, from the green of kale to the white of the cannelloni bean, to the dark brown of the now almost forgotten chestnut flour. A cuisine appreciated the world over for its fine natural and flavourful ingredients, this regional cuisine is a typical expression of the Mediterranean diet, considered among others, the most wholesome in the world.
In addition to the wholesome combination of olive oil and vegetables a well-known component of the Tuscan cuisine includes the famous Florentine Steak. The enormous Tuscan T-bone steak, grilled on charcoal and served rare. This steak is the legacy of English noblemen, who, for hundreds of years wintered in Fiesole and San Miniato demanded to be fed T-bone steaks from the long-horned Chiani Valley cattle, which, to them, was no different from Aberdeen or Angus. Tuscans called these steaks "bistecchi" and the rest of Italy, "fiorentine."The cuisine of Tuscany's medieval towns (Siena, Arezzo, Grosseto, Chiusi, Val di Chiana) tells us not only who the contemporary Tuscan is, but who his medieval - and Etruscan - ancestors were.
Enjoy your gastronomic research and enjoy the re-discovery of simple but flavourful dishes.

Chestnut Ravioli with Sage Browned Butter - »» recipe
Ribollita - »» recipe
Pappardelle pasta in hare sauce - »» recipe
Pappa al Pomodoro (Tomato and Bread Soup) - »» recipe
Florentine Steak - »» recipe
Arista al Forno - »» recipe
Buccellato (typical dessert from the Lucca area) - »» recipe