When asked to name one region in Italy, many people will say Tuscany. Its iconic scenery of sun drenched hills, groves of laural trees and hilltop villas have become a staple of travel literature and films. However, you should know that Tuscany has a cuisine as distinct as its scenery.
The cuisine of Tuscany is built around fresh ingredients and healthy preperation. Olive oil, beans, bread, cheese, seasonal vegetables, beef and pork are all found on the Tuscan table. In fact, the fertile, rocky Tuscan soil yeilds some of the finest olives and grapes on the planet. There is nothing too fussy here and nothing rarified. This is honest, hearty peasant cooking at its finest. Tuscan cuisine is the food of the earth.
One of the happiest and most exciting times occures each October and November. This is when the new harvest of white truffles appears. These pungent fungi are prized the world over for their flavor. So much so that they sell for hundreds of dollars per pound and are kept locked up in resturant safes when not in use.
Another Tuscan favorite is beef. Someof the highest quality beef comes out of Tuscany. It is not surprising then that a regional specialty is a t-bone steak known as ‘bistecca alla fiorentino’ or beefsteak Florentine style. It is a massive steak, cut thick, grilled on an open charcoal fire, seasoned with salt, pepper and a little olive oil. The bistecca is always served rare accompanied by a side dish of Tuscan beans and red wine. It is such a large cut of meat that two people usually sare the portion.
Bread is also an important part of Tuscan cuisine. Tuscan breads are legendary and legion. There are breads made of chestnut flour, stuffed with rosemary, sweet breads with eggs. The list goes on and on.
Tuscan food and wine is one of the greatest gifts of Italian cooking. Simple ancient cooking that warms the heart and sould while nourishing the body. What more could one ask for?