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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.

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Aksel Ritenis

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