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Tuscan food is simple and abundant with local produce, mellow cheeses and grilled meats. Tuscans are also known for their appreciation of beans as seen in the staple of the Tuscan table: white beans cooked with sage and olive oil. Beef Steak Florentine, many versions of roasted or wine-braised game such as boar, deer and rabbit and thick and hearty soups cover the table of a typical Tuscan meal. Plus this is the home of Chianti wine.
The recipes in Florentine cookery range from the original and traditional to more recent arrivals and innovations. Such a wide and occasionally unusual choice of dishes has not only provided some fascinating historical and social information, but the assortment and variety of flavours, colours, customs and costs suited to all pockets, also offers a style of cooking which is lively and flexible.
At the heart of Florentine cookery lie four fundamental ingredients: bread (plain, unsalted, well-baked with a crispy crust and light and airy inside); extra-virgin olive oil, without any doubt the best even for frying, grilled meat; Florentine steaks of beef, roasted or wine-braised game such as boar, deer and rabbit and lastly, wine itself.
Florentine restaurants serve all the Italian specialities, not just the ones typical of Florence and here is a brief guide to some of those Tuscan meals.

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