Around here, gastronomy means quality, identity with the territory, capable hands to work the fruits of the earth drawing unique flavors in the world.

Tuscan cuisine in general and that of Chianti in particular are based on simple and natural ingredients, simple dishes that were once prepared with the few resources available to feed the family.

Over time, through the excellent quality of the ingredients and a great respect for the traditions, typical Tuscan dishes have become a symbol of good food and today are known and appreciated throughout the world. The protagonist of the starters is the bread, which roasted and enriched tomato, onion, basil and cucumber, gives life to the famous “Panzanella”.

Another Tuscan delicacy is the “Fettunta”, paired with fresh bread in olive oil, garlic, pepper and salt. About croutons, you can not forget the toast of pockmarks, woodcock and black cabbage toasted croutons.

As for the first and second plates, the big star of the table is olive oil: flavor to dishes with an unmistakable aroma of Tuscan countryside and brings to the table all the freshness of the hills where it produces.

The world’s most popular Tuscan dish is the “ribollita”, a soup made with bread, cabbage, beans, spinach, tomatoes and stale bread, pork rinds or ham bone, all mixed from olive oil and seasoned with pepper and salt. Again this is a very poor but interesting dish, became over the years a symbol of this area.

Among the latter, the queen is certainly the Florentine steak. Already introduced by the British in 800, you are obtained from Beef Bullock of the Pure Breed Chianina coming from the farms of the Val di Chiana in the area stretching between Siena and Arezzo.

The Florentine true must be cooked on the grill and tasted blood. “Chicken cacciatore”, “Fegatelli alla Fiorentina”, rabbit, tripe, pork loin (Arista) and sausages (especially finocchiona, the typical Tuscan salami made with the different parts of the pig treated with garlic, pepper, wine salt, fennel seeds) enrich the varied landscape of seconds.

The triumph on the tables continues with roast meats and game: thrushes, woodcocks, pharaoh. strong and bold flavors that perfectly accompany the undisputed king of the table, the Chianti. Moreover, as stated in a Tuscan proverb “bread while it lasts, but the extent to wine.” Buon appetito!

Discover the products in gstronomia Chianti:

• Oil: Extra virgin olive oil is the basis of Tuscan cuisine. One produced in Chianti has obtained in 2000 the Protected Designation of Origin – PDO.
• Products: A journey through the flavors of Chianti from Tuscany bread to steak Florentine, from finocchiona to raveggiolo.