Tuscany is the country of plenty for the tourist who like to taste food and wine.

The winery patrimony, of absolute excellence, only sees 50% of the classified production to wines of quality, of which 6 DOCG and 35 DOC: The SuperTuscans has strongly contributed to achievement of Italians oenology in a foreign country as  oenology of quality.

The cookery tradition of Tuscany reflects own origin peasant and simple: it is a gastronomy that exalts the goodness of the genuine raw materials and the names of “acquacotta” and “ribollita” send back to a rural society doing of necessity, the virtue.

The particularity is, therefore, specially about the ingredients used to make them, the cold cuts, cheeses and the species of vegetables, own of the region.

Acquacotta is the soup made of farm produce; The “Ribollita”, instead, is made up essentially of black cabbage, bread and beens.

The tradition of “bruschetta” is, in this region, particularly inspired.

The bread is simply flavored with a good oil from Tuscany.

The “Garmuglia” soup is basically made up of  broad beans, artichokes and peas.

There are lots of traditional kind of pasta, one of them the “pici”, are quite large usually flavored with duck sauce, fried breadcrumb and chili pepper.

The “Pappardelle” pasta, another typical kind of pasta of Tuscany, often comes flavored with wild boar, goslings, hare and/or mushrooms.

The large grilled beef steak simply called “Bistecca Fiorentina” in italian, is the most famous steak in Italy even if it is an English discovery in fact the same word “Bistecca” comes from an English word which is beef steak.

Also the sea offers remarkable preparations. The “Caciucco” is one of the most valuable and rich comic strips of the Italian gastronomy.

Lovers of cake… Do not miss to try the “Brigidini”, really soft wafers with anise, the “Panforte” made up with almonds, honey and cinnamon, the “Cantucci secchi” to soak in the “Vin Santo” which is a typical Italian sweet dry wine,  the cake of rice and the Cybea cake of Massa.