google.com, pub-1971575927446776, DIRECT, f08c47fec0942fa0 Connoisseur's Guide to Gastronomy in Tuscany - Connoisseur Magazine
GASTRONOMY

Connoisseur’s Guide to Gastronomy in Tuscany

Tuscany dish
Written by Aksel Ritenis
Tuscany dishTuscany is a region of excellence in the area of food and wine. Its lands produce highly appreciated wines, such as the Chianti Classico and the Brunello di Montalcino, that are known worldwide. The region produces many lesser-known wines such as the Vernaccia di San Gimignano, Morellino di Scansano and Rosso di Montepulciano. Just as important is the region’s production of Tuscan olive oil and local cheeses (Pecorino di Pienza) and cold cuts (such as salumi di cinta senese). Tuscan cuisine distinguishes itself for its tasty dishes made with genuine, natural ingredients which make even the simplest dishes true delicacies to savor and enjoy (bistecca Fiorentina, cinghiale, pappa al pomodoro, ribollita).

Tuscan cuisine is appreciated throughout the world for its fine natural and flavourful ingredients, it’s a typical expression of the Mediterranean diet, considered among others, the most wholesome and tasty, with olive oil, pasta, fish and first choice meat. With these few basic ingredients the Tuscan local chefs can create exceptional dishes.

Among the produce of which Tuscany is of some importance are white truffles, a much appreciated variety. Other ingredients such as wild asparagus and herbage also contribute to the rediscovery of simple flavourful dishes (pappa al pancotto, ribollita, hearty vegetable soups), where olive oil is the star ingredient, bought from the local olive press.

That easygoing Italian way of life that visitors find so alluring and desirable, la dolce vita, is indisputably linked to the Italians’ instinctive knowledge of how to drink and eat well.

About the author

Aksel Ritenis

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