Tuscany at the Table

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Tuscany offers a lot, perhaps too much... even in the kitchen. This guide aims to be a valuable tool for navigating the sometimes difficult choice of the many dishes that this region presents. The volume is divided into 11 sections, starting with an introductory chapter on the origins of Tuscan culinary tradition, followed by a journey through its 10 provinces, featuring a practical glossary with over 300 traditional dishes easy to try in the menus of local restaurants and trattorias. Additionally, more than 120 delicious recipes (from ribollita to cacciucco, from castagnaccio to scarpaccia) are included to make at home, rediscovering the knowledge and flavors of one of Italy's most visited regions. The book also includes useful maps of the 14 Wine Roads for exploring 'divine' routes to discover the most renowned labels of Tuscany.