As Spring approaches, the quarterly celebration of land, life and fare that leave the country transformed, arrives one of the best times to visit Tuscany and enjoy its new colours, territories and most importantly, new flavours.
In Tuscany, as Spring dawns, the sky turns bright blue and the new leaves begin to appear with the first fruits reborn and finally, the arrival of an abundance of ingredients that would make any chef salivate at the sight. Here is an opportune moment for any culinary fanatic in the region to hunt for the finest produce and suppliers yet, only a handful of chefs have mastered the art prompting them to open restaurants both known and unknown for locals and travellers to discover.
Amongst the most craved treasures in Italy, Tuscany represents a legacy of cuisine which is centuries old, evolved from generation to generation but it is worth noting some of the more innovative pioneers who are brining Tuscan Cuisine into the 21st Century. To make sense of this culinary movement, we turned to Italy’s top Michelin Chefs to guide us on where to eat in Tuscany.