Tuscan Gastronomy
World renowned for the genuine natural products, characteristic flavours and healthy ingredients, the Tuscan cuisine owes its success to the sun, the rare and inexhaustible wealth of the earth, the fauna of the forests and the fish-rich Tyrrhenian Sea. Olives, vines, orchards and gardens provide the delicious extra virgin oil, fresh vegetables and the region’s highly prized full-bodied wine. The local woods and scrubland supply succulent game and fresh sea fish. A love of the culinary tradition completes the picture and Tuscan cooking is produced in its various and appetising ways.

On this page you will find each month, besides the updated list of restaurants, some seasonal advice for Tuscan cuisine: simple recipes prepared easily in all households of the area.
In the winter new olive oil arrives on kitchen tables. In order to fully savour the strong and herbal flavour it can be poured simply onto bread, with a little added salt and pepper. The seasonal vegetables are healthy and varied: the sharp flavour of wild artichokes, Swiss chard and spinach, and above all red cabbage that is at its best when touched by the first frosts of winter, with which the celebrated Tuscan soups are prepared.
The discovery of traditional rustic dishes in the Tuscan tradition offers the visitor a wealth of surprise and delight.