| Tuscany is one of those places in the world, that | | | | Soave and Orvieto (from the town / area of the |
| once you have visited it, you are bitten by the | | | | same region). |
| 'bug' and somehow you always end up comparing | | | | When quizzed on live radio about what Italians |
| future destinations to it, usually unfavourably. | | | | regard as the most important ingredient in Italian |
| Somehow there is nowhere else in the world it is | | | | cooking (following discussions on truffles, garlic, |
| possible to compare Tuscany to. The Italians | | | | herbs and so on) the chef replied simply 'its the |
| themselves sometimes try it...Umbria and then | | | | passion'. Having eaten in Italy regularly, one knows |
| Puglia were touted as the 'new Tuscany' but | | | | when one has food with this special ingredient long |
| putting it simply, there is only one Tuscany. Cities | | | | before it arrives at your plate: simply watch the |
| like Florence, crammed with Renaissance art | | | | pride by which the food is delivered to your table |
| wherever you walk, cities and towns like San | | | | by the waiter. |
| Gimignano and Siena, Arezzo and more all have | | | | The food should not be judged just by the |
| so much beauty and art, its incomparable with | | | | surrounds either. Many people remember the best |
| anything except what Italy might be able to offer | | | | food being served in a typical trattoria, family run |
| somewhere else. | | | | in a small village, food cooked to 'nonnas' ancient |
| One of the main attractions for Italy and Tuscany | | | | recipes handed down between generations than |
| itself is the cuisine: home of the best food in the | | | | from a corporate city centre restaurant by |
| world. It is a safe argument when you think about | | | | 'trained' chefs. What is almost certain, both in |
| how well replicated Italian food is globally. Italian | | | | former and latter examples, the food will still be |
| food is not just pizza and pasta but an | | | | good! |
| assortment of grilled meats, elegant desserts and | | | | In a country so dependent on tourism, in tricky |
| stunning aperitifs. Pasta is of course an art | | | | waters at the moment, it is good to know that |
| form...not just spaghetti but gnocchi, ravioli, linguini, | | | | Italy has so much to offer, not just in cultural |
| macaroni...more and more than can be listed here. | | | | delights and architecture, but also in cuisine. One |
| Pizza - the choice of toppings is actually only | | | | will be forever familiar with Italy on the tourist |
| limited by ones imagination. As regards wine to | | | | map for culture, cuisine and the friendliness of the |
| help wash it down, there is of course the famous | | | | people, but visitors will always ask themselves in |
| aperitif 'Prosecco', a sparkling dry white wine | | | | which order they prefer those three things. The |
| which is very popular and significantly cheaper | | | | most important aspect about Italian cuisine and |
| than champagne, although in many cases more | | | | sights is that they do vary subtly from region to |
| palatable. The wines themselves vary from the | | | | region, such is the pride of the individal, as much |
| Super Tuscans, Barolo and the like to the lighter | | | | as the national pride at stake, the attempts to |
| and readily available Chianti wines, many of us are | | | | out do each other and be the best can only |
| already familiar with. White whites - the Pinot | | | | benefit the end consumer: the tourist. |
| Grigio from the Veneto area is well know, as is | | | | |