 The
Tuscan popular cooking has its roots immersed in the hard
life of the fields, when the seasons marked and accompanied
the life and work of man.
Dishes invented with products from gardens and woods,
united by a drizzle of olive oil accompanied by a bread
which is unequalled and toasted with a genuine wine.
Cooking is the peoples culture, country-style, simple and refined,
well proportioned which makes the Toscano into a gourmet, who unites
the joy of eating with that of being at table.
Tastes, never lost in time, certainly slightly changed
with trends, but always present on our tables.
All the Tuscan products which nature has always generously
offered but which man becoming “townsfolk” had uselessly
tried to ignore, have recently been fished out of their memories and re-valued
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