There are several fine foodstuffs around the region that are really worth tasting. Some of them even boast a European designation of quality label because they have been produced in a specific area and their reputation can be attributed to their geographic origin.
We offer you a tasting tour through 7 top food products related to 7 Tuscan destinations. The following articles and recipes have been written by 6 international food bloggers for the Vetrina Toscana project. Have a nice trip!
Spelt has been grown for thousands of years in the Garfagnana area and, as in the past, it’s still processed in ancient stone mills. Join Patrizia Malomo on this trip and discover the many Garfagnana fairy towns on Garfagnana and its supreme spelt article.
Saffron from the hills around Florence
Saffron thrives in the Mediterranean, but you'll be surprised to discover that, ever since the Middle Ages, it has been growing in the hills around Florence. Read about this red gold here (in Italian, sorry).
The Valdichiana and the Chianina meat
"The best-quality Tuscan steak comes from the famous Chianina cow, the Tuscan White Steer. They say that the Chianina probably dates back to prehistoric times, having seen graffiti in several caves in Italy. It is easily recognizable for its white coat and large size, one of the largest cattle." Read about the White steer breed from the Central Apennines in this article by Judy Witts.
Monte Amiata and its Pecorino Toscano
Pecorino Toscano (Tuscan pecorino) is a soft or semi-soft cheese made from sheep’s milk. Since it's made throughout Tuscany, Sigrid Weber wrote about a very special area that hosts some of the best Pecorino producers. She has also made a yummy pull apart bread with Tuscan Pecorino and kale.