The typical Tuscan cuisine includes genuine, tasty dishes of ancient origin made with simple ingredients. Watered with fine and famous wines, the culinary tradition of this region is mainly based on some products and on some recipes. Tuscan bread is the king of the table and is totally free of salt. It is used as an integral part of soups or used in the preparation of crostini and appetizing bruschetta. Soups are strong dishes of the Tuscan rural tradition. The most famous are ribollita, spelled and legume soup and tomato soup, but also the very simple panzanella. Alongside soups, pasta, tortelli and ravioli also have a privileged position on the tables of Tuscany. Tuscan pasta is rigorously handmade and goes especially well with meat, mushroom and truffle sauces. Meats are the second most popular dish like the famous Florentine steak. On the table you can not miss the fresh or seasoned Tuscan pecorino, cheese made with sheep's milk to eat fresh or melted on hot croutons. Simple ingredients also in desserts such as cantucci that accompany vinsanto, sweet wine produced with Trebbiano, Malvasia or Sangiovese grapes. Enjoy your meal!