Why this beautiful Italian province will fulfill your wildest dreams
Fine wines are accompanied by Tuscan gastronomy, reflecting the many distinctive characteristics of the region and the diversity of its people. Extra virgin olive oil is omnipresent: the best oil is fiercely contested in all corners of the region, and whether cooked or raw, it transversely unifies traditional recipes, replacing the butter that characterizes northern cuisine. from Italy.
The cheeses of the region include the excellent pecorino, ranging from Pecorino Toscano DOP to Pecorino Senese. Another exquisite take on is Pecorino di Pienza, a small town full of farm shops, cheese factories and aged cheese specialists. Tuscan bread, nicknamed “sciocco”, contains little or no salt, to complement tasty food, and plays an important role in every meal. The “fettunta”, a slice of toast rubbed with garlic and seasoned with a drizzle of oil and salt, is legendary.
Tuscany is distinguished by its nature, creativity and history – and the locals are no different. The inhabitants of the region are known for their proud individuality and unmistakable accents: from Florence and Siena – eternal rivals – to Lucca, Livorno and Pisa, whose citizens were despised by Dante. The letter “c” is sucked and swept, sometimes with exasperated but satisfied insistence, exhaled through the teeth – like the Greek “th” – then offered to a gust of wind. Everyone has their own mental “landscape”. Each cultivates common references and roots like DNA.
Tuscans love a quick wit, risky and caustic sarcasm, humiliation and pranks. They are secular, passionate, argumentative and visionary, individualists, iconoclasts and a bit conceited. Even the saints have a civic connotation, an acerbic and exaggerated mysticism. Saint Catherine of Siena, now patron saint of Italy, embodies this militant religiosity which serves as a counterpoint to Renaissance Platonism. The Tuscans will look at you defiantly, as people who have never been mere witnesses, but judges and protagonists.