Of the boot shaped peninsula’s twenty regions, you hear of foodie pilgrimages to Emilia Romagna and to Puglia, but lesser so to Tuscany, a region whose inhabitants are still routinely – and unjustly- referred to as ‘mangiafagioli’ (bean eaters).
But Tuscany is good at food, excellent in fact.
It is a region where cucina povera reigns supreme, where the phrase ‘fresh and seasonal produce’ is roaringly true; a land of spicy salamis, crumbly pecorino cheeses, plump Jerusalem artichokes, olive oil, truffles, almond biscuits, and of deep, rich chianti wine.
If you’re off to Tuscany, here’s a list of delicious foods to sample. Read it and don’t tell anyone – it’s best kept a secret.Read More