Flavours of Tuscany

Tuscan cuisine is based on the quality and freshness of its ingredients. Pasta does not dominate in quite the same way as it does in the south with alternatives such as risotto, "gnocchi" (made with potato) and "polenta" (made with cornmeal). Anyone who has eaten a Florentine steak knows the importance of meat in Tuscany, whether it is spit roast or grilled over charcoal. "Funghi" (mushrooms) are another key ingredient, ranging from delicious "porcini" to the coveted truffle. Tuscany also produces fabulous cheeses, including the famous "pecorino", made from sheep's milk. In the summer, look out for "panzanella", a wholesome salad made with Tuscan bread, tomatoes and olive oil.