Culinary

Tuscan cuisine today is world-famous—yet many parts of the region, including the Val d’Orcia, remained modest and rural until recent times. And that’s where the roots of Tuscan cooking lies: in the simplicity of its recipes and the respect for everyday, local ingredients. This tradition is known as cucina povera—the humble “poor cooking”—where resourcefulness, seasonality, and locality turn simple food into something extraordinary. Well, why don’t you go and explore it on your own? 

Curiosity: Many wonder why Tuscan bread has no salt? The story dates back to medieval times, when Pisa imposed high taxes on salt, prompting Florentines to bake without it. The result is pane sciapo—a soft, unsalted bread that perfectly complements Tuscany’s bold, savory flavors like prosciutto, pecorino, and olive oil. To this day, it accompanies almost every dish in a true Tuscan home.