Tuscan cuisine is renowned for its simplicity. Meat, legumes, bread, cheese, vegetables, mushrooms and fresh fruit are used. Olive oil is made from Moraiolo, Leccino, and Frantoiano olives. White truffles from San Miniato appear in October and November. Beef of the highest quality comes from the Chiana Valley, specifically a breed known as Chianina used for Florentine steak. Pork is also produced.

Each Tuscan region has its own signature dishes and foods. Cheese and pasta are 2 such products which are very clearly defined by their origins. Pecorino cheese made from ewe’s milk is a good example of a product which has a very specicfic local base. It’s now produced across Tuscany but it’s Tuscan origins are based in Grosseto

There are now a plethora of Tuscan cooking schools and chefs who teach the art and finer points of Italian cooking and food as it relates to Tuscany. Visitors can enjoy specialist cooking holidays or courses that last for a day or less.