Perhaps the region which most represents Italy in the world, Toscana boasts an inestimable naturalistic heritage: a coastline that alternates sandy beaches, cliffs and thick pine forests, one of the largest marine parks in Europe, and a famous hilly hinterland. Not to mention its cities of art, such as Arezzo and Siena (with the famous Palio), a territory dotted with ancient villages, castles and natural spas. And Florence, the cradle of the Renaissance, a city that is itself an immense masterpiece.

Spelt, legumes, vegetables and bread, even stale, are the traditional ingredients of Tuscan cooking; a cuisine of folk and peasant origins. Typical appetizers are croutons with a chicken liver and spleen mixture and the finocchiona, a fennel flavored salami. Among the first things we remember are the many soups and minestre, including the famous ribollita and pici, spaghetti typical of Siena. But the queen of the table is definitely the Florentine steak. Traditional desserts include cantucci, to be enjoyed with vin santo, a sweet and fortified wine. Tuscany is also the region where the finest wines of Italy are produced, such as Chianti and Brunello di Montalcino.