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Tuscan cuisine comprises the culinary traditions of theTuscan region in Italy, celebrated for its simplicity and focus on fresh, high-quality ingredients like olive oil, legumes, and meats. Rooted in thecucina povera (Italian for 'cuisine of the poor'), it emphasizes seasonal ingredients and straightforward flavors over complex sauces and spices.[1]
Tuscany is also home to some of the most famous wines in the world such asChianti,Brunello di Montalcino, andVino Nobile di Montepulciano.[2]
Bread plays a very important role in Tuscan cuisine. One specialty of Tuscan cuisine is a white, plain, unsalted bread. This bread accompanies all foods. This bread has its origin in the 16th century when salt was heavily taxed.[3]
Simplicity is central to the Tuscan cuisine. Legumes, bread, cheese, vegetables, mushrooms, and freshfruit are used. A good example of typical Tuscan food isribollita, a notable soup whose name literally means 'reboiled'. Like most Tuscan cuisine, the soup has peasant origins.Ribollita was originally made by reheating (i.e. reboiling) the leftoverminestrone or vegetable soup from the previous day. There are many variations, but the main ingredients always include leftover bread, cannellini beans, and inexpensive vegetables such as carrot, cabbage, beans,silverbeet,cavolo nero (Tuscan kale), onion, and olive oil.
A regional Tuscan pasta known aspici resembles thick, grainy-surfaced spaghetti, and is often rolled by hand. Whitetruffles fromSan Miniato appear in October and November. High-quality beef, used for the traditionalFlorentine steak, comes from theChianina cattle breed of theChiana Valley and theMaremmana fromMaremma.
Pork is also produced.[4] The region is well-known also for its rich game, especially wild boar,hare,fallow deer,roe deer, andpheasant that often are used to preparepappardelle dishes.Maiale Ubriaco, or "Drunken Pork", is another regional preparation in which pork is braised in Chianti wine and often paired with Tuscan kale.[5]Lardo is asalume of cured fatback, served as thin slices or as a paste; a famous variety islardo diColonnata.
Regional desserts includecantucci (oblong-shaped almond biscuits),castagnaccio (a chestnut flour cake),pan di ramerino [it] (a sweet bread containing raisins and rosemary),panforte (prepared with honey, fruits, and nuts),ricciarelli (biscuits made using an almond base with sugar, honey, and egg white),necci (galettes made with chestnut flour) andcavallucci (pastry made with almonds, candied fruits, coriander, flour, and honey).
Well-known regional wines includeBrunello di Montalcino,Carmignano,Chianti,Morellino di Scansano,Parrina,Sassicaia, andVernaccia di San Gimignano.
Tuscan cuisine is a blend ofEtruscan andRoman cooking traditions. The Etruscans, who inhabited the region before the rise of Rome, were skilled in viticulture, cultivating grapes and producing their own wines. They also foraged for truffles, an ingredient that became a prized element in their cooking.[6][7]
The foundations of Tuscan cuisine began to take shape during theRenaissance, particularly under the influence of theMedici family. The Medici not only elevated the quality and sophistication of Tuscan food but also impacted French cuisine throughCatherine de' Medici, who brought Tuscan culinary techniques and ingredients to France when she married King Henry II.[6]
In Tuscany's countryside, the tradition of "riuso" developed, driven by the philosophy of "not throwing anything away." This approach led to a resourceful use of ingredients, inspiring iconic dishes likeribollita andpanzanella, which transform simple, leftover ingredients into hearty meals.[8]
After theSecond World War, the economy dramatically improved and with it thestandard of living increased for most Florentines. With this, food moved from being produced locally in quantitiesjust enough to meet needs to being produced for amarket economy. Values shifted— people born before the war in times of scarcity viewed food as deeply enjoyable but not to be eaten in excess, while their children did not consider a lack of food, and saw its consumption as "essential to full personhood". The food the younger generations ate contained more meat and fat, fewer legumes and vegetables, and was chosen based on taste and a desire for variety rather than what was available. Some older Tuscan dishes were eaten for nostalgia and others were avoided.[9]
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Media related toCuisine of Tuscany at Wikimedia Commons
