Tuscany is a beautiful region of Italy, and one of the most important to Italian cuisine. The region grows a variety of iconic Italian vegetables and legumes, including beans, Swiss chard, black kale, zucchini, artichokes, and fava beans. It is also a major producer of olive oil.

Tuscan food is simple, and relies on the quality and freshness of its ingredients. It’s very much la cucina povera, a very rustic cuisine. There is a lot of beautiful produce grown in the region, and Tuscan cooking highlights it without adding any distractions. These are the dishes that are now served, in a more upscale form, in the fine Italian restaurants of New York and London.

While most of Italy are not big red-meat eaters, Tuscany is an exception. The region raises exceptional cattle, large white oxen called Chianina, and a specialty is bistecca alla fiorentina, a big juicy grilled Porterhouse steak, finished of course with a drizzle of high-quality Tuscan olive oil.

Florence, the capital of Tuscany, is a major city with a metropolitan population of 1,500,000.

Tuscan Recipes

Tuscan Pork Loin with Greens and Pecorino

Tuscan Lamb Stew with Artichokes

Tuscan Farro and Tomato Soup: a Hearty Country Italian Soup

Fagioli al Toscano – Tuscan String Beans with Anchovy, Chile, and Garlic

Italian String Beans with Sun-Dried Tomatoes

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