The epitome of the Mediterranean diet Tuscan cuisine is known worldwide for its simple fresh and nutritious dishes. This is a region where history art and cuisine are beautifully and inextricably linked.
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The Etruscans and Romans during the Renaissance enjoyed a healthy diet of grains like farro and wine. The Medici family asked their chefs to create incredibly elaborate and refined dishes which subsequently influenced the cuisine of some of their neighboring countries such as France. In fact it was Caterina de Medici who brought the canard (duck) to France from Florence when she married the French King Henry II in 1533.
Tuscan cuisine still carries the legacy of a culinary culture that is poor in ingredients but wonderfully rich in flavor so much so that it is known as cucina povera which literally means “poor kitchen” or “poor cooking.” This concept dates back to a time when Tuscany was generally a poor and impoverished region: with very little access to food farmers and farm workers were forced to embrace a “no-waste philosophy” based on the creative ability to transform humble ingredients into magnificent dishes.
Tuscan cuisine is known as cucina povera which literally means 'poor kitchen'
