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Tuscany – the most famous and second largest wine region in Italy. From the northwest on the border with Tuscany Liguria, northern neighbor became Emilia-Romagna, in the east it is surrounded by regions of Marche and Umbria and Lazio to the south. Summers are long and dry, and winters are not as strong as in Northern Italy. The heat and lack of rain can adversely affect the growth of plants. In terms of volume produced DOC wines and D.O.C.G. Tuscany 3 takes place after the Piedmont and Veneto. 85% of the wine produced in the region of – red – 15% white. In oenological terms in Tuscany can distinguish four zones: Chianti; Montalcino; Montepulciano; The coastal area, where they work with international varieties (Cabernet Sauvignon, Merlot, Chardonnay …). There arose the concept of Supertuscan wine.

Tuscan Kitchen Tuscan Kitchen more than any Italian regional cuisine, seeks to preserve the essence of each product. Italians often characterize her like «essenziale» (significantly, the main, main), or minimalist as Tuscan cuisine indifferent to the appearance of dishes and obsessed underlined in dishes taste of the main ingredient. Tuscan cuisine, original in each of the provinces, has a number of distinctive features. One is that the widely used olive oil and bread – and as a supplement and as a mandatory component of most recipes. As used local seasoning herbs (rosemary, thyme, basil, sage, fennel, parsley, etc.) As well as onion and garlic. On the Tuscan table is always a lot of vegetables, and in most cases they just served (not a salad). Area region dictated the development of the people here culinary traditions as a maritime and rustic meat dishes. Meat “signature dish” is Tuscany – Bistecca alla fiorentina – Florentine steak. Main meals (Antipasto di salumi – assorted sausages (Tuscan smoked ham, Tuscan salami Finocchiona and so forth.); Crostini – toasted slices of bread with pate of chicken liver, calf spleen, capers and butter; Fettunta – toasted slice of Tuscan bread olive oil and salt; Panzanella – salad with croutons of stale bread soaked in water, with fresh tomatoes, cucumbers, lettuce, onions, basil, vinegar and olive oil). Basic first courses (Ribollita fiorentina – thick vegetable soup with bread, beans and peas, which is cooked for several hours, and then again subjected to repeated boiling; Pappa col pomodoro – thick soup with tomatoes, bread, garlic, basil, parsley and olive oil; Papardelle alla lepre – giant noodles with sauce of hare, braised in red wine with tomatoes; Acquacotta – a thick soup of bread, lettuce, eggs, mushrooms and a handful of sheep cheese; Passato di fagioli – soup of beans) . The main main dishes (Bistecca alla fiorentina – beef steak Florentine; Trippa alla toscana – tripe stewed with tomatoes, bacon and cheese parmesan; Cacciucco alla livornese – thick ear from several types of fish and seafood with tomatoes, served on chunks of toasted bread; Baccalà alla livornese – fried slices of soaked dried cod, stewed with tomatoes and olive oil; Pecorino caldo con olio – chunks of feta cheese, baked in the oven and poured olive oil and black pepper). Main desserts (Panforte – Christmas sweet cake with honey, candied fruits, almonds, hazelnuts and spices; Castagnaccio – chestnut flour cake with pine nuts; Cantuccini – biscuits with almonds, pine nuts, served with sweet wine Vin santo).

This region is represented by the following manufacturers:

- Barone Ricasoli

- La Massa

- Castello di Volpaia

- Castello d’Albola

- Tenuta il Poggione

- Silvio Nardi     

- Poderi Boscarelli

- Fattoria del Cerro

- Fattoria di Petrognano (Montelupo Fiorentino)