Panzanella (bread salad) is a cold bread salad whose name of uncertain origins probably derives from the word, pan, which is short for pane or bread, and zanella, an old italian name for a bowl. Panzanella’s main ingredients are unsalted bread, tomatoes, red onions, basil, olive oil, vinegar and salt.
Cacciucco fish stew or soup comes from the Turkish world “kuciuck”, which means minute, small, and indicates precisely a dish in which ingredients are made into small pieces.
Cacciucco is a popular seafood soup from the coast of Livorno and Viareggio, but each town has its own recipe.
Bistecca alla Fiorentina or Florentine T-bone steak is taken from the loin of the young steer (vitellone) and has a “T” shaped bone with the fillet on one side and the sirloin on the other.It’s normally 3-4 cm high and 1,5 – 2 kg heavy and for this very special cut, the big Chianina is one of the favorite cattle breeds
Tuscan Extra Virgin Olive Oil is world famous for its pungent, bitter, fruity and vegetal flavor. In Tuscany, the harvesting stage occurs in the month of November, the olives are mostly picked by hand and immediately sent to be pressed.