Gastro holidays in Tuscany
The Italian province is widely renowned for its alluring architecture and contribution to the Renaissance movement, but for gourmet lovers these aspects play second fiddle to the food. Tuscans have stuck religiously to a tried and tested, uncomplicated means of cooking, drawing on local fruit and game as their key ingredients. The traditional Florentine steak is the region’s most notable dish, naturally complemented by a glass of gorgeous Chianti. Pasta fans must try the pappardelle, a thicker variant of spaghetti ideally seasoned with porcini mushrooms and wild boar sauce. To finish your meal, indulge in a cantucci, a light almond biscuit dipped in Vinsanto. Time your visit accordingly and you can visit Florence’s famed “Taste Firenze” festival in March.