Every people has a close relationship with the land, a bond that can not but influence its cuisine.
Italy is famous for its peculiar intertwining of earth, cuisine and conviviality. And Tuscany does not escape this intense marriage between land, food and people.
The typical Tuscan dishes are therefore linked to the products of the earth.
Key ingredients of the dishes are bread, vegetables, game, chestnuts and fish.

In Tuscany many dishes are based on “poor” products (bread, onion, animal entrails …), but the great richness of Tuscan cuisine – and of Italian cuisine in general – is the ability to make a nice table with the family, friends and relatives.Good company, poor but very tasty dishes and a little wine: all special ingredients of a recipe that cheers body and spirit.

As usual, we start with appetizers: apart from the salami of which we will talk later, the typical crouton is the one with chicken livers. In general, at the restaurant you will find platters with mixed Tuscan cold cuts, chicken crostini, pickled vegetables and cheese. “Cacio”, or cheese, is traditionally eaten with pears. An old popular proverb reminds us: “To the farmer do not let us know how the cheese is with pear.” And the proverbs always have a fund of truth! In summer you can also taste “prosciutto e popone”, ham with melon.

One can not but taste the Fettunta sooner or later. A slice of bread roasted (better on the fire), rubbed with a clove of garlic, if desired, and sprinkled with oil. The best months to eat it are November and December, with the new oil, freshly pressed and therefore with a particularly tasty aroma.
Finally, in a delicious appetizer can not miss the cuddles (fried bread dough with pizzicotti) with ham and stracchino.

As for the main dishes Ribollita is famous: a vegetable soup (peculiar to the presence of black cabbage) to which stale bread is added and is then re-boiled, hence the name of the dish.
Similar to the previous one is the yellow Farinata. The base is always a vegetable soup with black cabbage and legumes, but yellow flour (corn flour) is added and the consistency can be creamy like a polenta to be eaten hot or cooled and once solidified it is cut into slices and fried in oil, heated in the oven, grilled or on the economic kitchen.

Another panzanella-based dish is typical of spring and especially summer. Wet and squeezed bread seasoned with oil, salt and vinegar and added with onion, tomato and cucumber and which each then adjusts to their tastes.