Tuscany is a region famed for its cuisine, it is where simplicity meets with the finest ingredients. A rich tapestry of folklore provides a fitting backdrop to exciting contemporary and traditional dishes.
Tuscan cuisine has always been influenced by the abundance of natural produce which thrives in this rural region. Well known internationally for ingredients such as olive oil, Chianti wine and beef, Tuscan food is known and appreciated throughout the world.
This book starts with a fascinating introduction on Tuscan folklore, myths and history and from there is divided into seven recipe chapters. There are over 100 mouthwatering recipes including dishes such as Spaghetti with Rocket and Ricotta, Monkfish with Tomato and Garlic Sauce. With vivid colour photography and evocative black and white photographs of the people and countryside of Tuscany, this is a guide to the gastronomic highlights and cultural heritage of Italy's most beloved region.
