Sampling the Cuisine of Tuscany
By Giovanni Balboni
What do we associate with Italy if not the finest cuisine and the ample, fruity wine? It is certainly a country that is known for many feats, and its ability to produce great food is not least among them. Tuscany is one of the best-known regions in Italy and the area is at the very heart of Italy's cuisine repertoire.
This of course doesn't just mean that Tuscany is full of stereotyped pizza and pasta makers; in fact, the palate of the region is one of the most diverse. For those lucky enough to be staying in villas in Tuscany, there is a large array of options for different dining - most of which can be reached by just a short car journey, a train ride or simply walking there.
Delicious wines
It only takes one glance at the Tuscan countryside surrounding the villas in Tuscany to realise why it has become such a fertile environment for the prolific growth of food and the production of wines. In terms of wines, there are a few that you should actively seek out when there. Sassicaia is one such tipple. It is a red wine produced by Tenuta San Guido in the Bolgheri. Regrettably the vineyard that produces the wine is rather isolated, so is seldom open to tours. The wine is, however, exquisite and is served widely across the region. Although it is not a cheap drink, it is certainly well worth the price.
A second wine worth noting is the famous Chianti Classico. It is one of Italy's best-known wines and is produced in the hills between Florence and Siena. The wine is of the highest quality, although it can often vary between bottles in levels of alcoholic content.
Local meats
Villas in Tuscany are often self-catered, so you will have the choice of shopping at a local market and preparing your own meals, or heading out to one of the myriad restaurants, cafes or trattorias. In terms of food, there are some distinct characteristic traits of Tuscan dishes, such as the abundance of wild game, cured meats and homemade sausages. One of the favourite meats in the region is the steak Florentine (otherwise known as Bistecca alla Fiorenta). The steak is a three-inch porterhouse cut marinated with olive oil and garlic and served medium rare. The simplicity of the dish is a trait shared across much of the traditional Tuscan cuisine.
Other foods commonly found throughout the region's restaurants include Tuscan salted bread and deserts such as gingerbread. In addition, there is a frequent theme in the use of spices such as sage, rosemary, basil, thyme and tarragon.
A Florentine treat
With so many villas in Tuscany nestled into the regional landscape it can be tempting to eat wherever is nearest. But it is worth researching some well-renowned restaurants as they may prove worthy of the little extra effort it takes to get there. It is probably unsurprising that many of the best Tuscan restaurants are to be found in the capital of the region, Florence. The Cibreo restaurant is located in the centre of Florence and is one of the city's very best. The cuisine is traditional and hearty and, for families, it is the perfect solution to a friendly yet sophisticated night out. The prices average around 64 Euros per person but it is certainly worth it - at least as something to do just once. There are so many more wonderful restaurants in Florence, but half the fun is discovering them for yourself!
Giovanni Balboni works for To Tuscany, who specialise in finding the perfect villas in Tuscany as well as selected villas in Umbria and Puglia. To Tuscany is proud of their villas and their reputation. Each property is personally selected and visited by our representatives to ensure we offer only the best in the region.
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