Tuscan food and cuisine
EnglishTuscany is an anglicised name for Toscana, a region of north western Italy. It comprises the provinces of Apuania, Arezzo, Pistoia, Lucca, Florence (Firenze), Pisa, Leghorn (Livorno), Siena and Grosseto. As it is a coastal region, its islands include Giglio and Elba. Other towns are Carrara and Massa. Wheat and olives are cultivated and great, unsalted breads abound. It is a major wine-producing region with some famous wines, often using Sangiovese grapes for red wines and Trebbiano, Chardonnay or Sauvignon for whites. A number of estates, particularly those in Chianto Classico, use other grapes. The region is particulary renowned for its olive oil. The cuisine includes wonderful bean soups.
Pronounced: TUSS-kuh-nee
Gender: N/A
Ethnicity: Italian
Most frequent country: Italy
Most frequent region: Tuscany
See places: Italian food and cuisine, Florence, Livorno, Pisa
See foods and dishes: acqua cotta, arista di maiale arrosto, armleti, arrosto morto, bacelli, berlingozzo, biroldo, bomboloni, bordatino, brigidini, brutti ma buoni, buccellato, budino toscano, cantucci di Prato, carabaccia, castagne ubriache, chianina cattle, chiaretto, cialde rrotolate, copate, fagioli all'uccelletto, fegatelli di maiale alla toscana, fett'unta or fettunta, finocchiona, panzanella, pappa al pomodoro, pappardelle sulla lepre, ribollita, ricciarelli, sbriciolona
See drinks, wines etc: Brolio, Brunello di Montalcino, Chianti, Sangiovese, Trebbiano, Vin Santo
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