The origins of Tuscan food are rather rustic, as we can see from its basic ingredients: bread, even stale bread, spelt, legumes and vegetables.
Some typical appetizers are crostini (toasted bread) topped by spreads like cream of chicken liver and spleen, panzanella, and salame, including finocchiona, a fennel-flavored salame.
The typical first course is soup, like the famous ribollita or bean soup, spelt soup, pici (a type of spaghetti from the area of Siena), or pappardelle with hare.
A famous fish dish is cacciucco soup, followed by mullets and the stockfish stew of Livorno.
Among meat dishes, the bistecca fiorentina (grilled T-bone steak) is the most popular; guinea-fowl meat, pork and game are quite common as well.
The typical desserts are castagnaccio (chestnut cake), buccellato (anise cake) and cantucci.
Wine production here is excellent for both variety and quality: Tuscany produces the finest wines in Italy, from Chianti to Vino Nobile Montepulciano, Brunello di Montalcino, Vernaccia di San Gimignano and many more. Vin Santo, a sweet and liqueur-like wine, is paired with cantucci (almond cookies, or what Americans refer to as biscotti).
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