Vin Santo: a true symbol of Tuscany, which pairs with cantucci at the end of a meal, whether it is a particular lunch or dinner or just an excuse to pamper yourself a little.

Pappa al pomodoro: a dish of Chianti cuisine as simple as it is tasty: the base is stale bread, seasoned with peeled tomatoes; garlic, basil and extra virgin olive oil finally add more aromaticity to the dish.

Ribollita: like pappa al pomodoro, ribollita is a dish based on bread, but this time mixed with savoy cabbage, black cabbage, beans and other seasonal vegetables.

Panzanella: made from stale bread, in this recipe the bread is crumbled and seasoned with red onion, tomato, cucumber and basil seasoned with oil, vinegar and salt.

The Chianina steak: it is the queen of this area for meat (or rather, the ciccia), and has a very low caloric intake and really low amounts of cholesterol. On the other hand, it has a large amount of iron and flavor.

Pecorino Toscano: Characterizes the dairy tradition of Tuscany and the area of origin. Is characterized by its sweet taste, never savory or spicy, a peculiarity that is due both to the method of processing with calf rennet or vegetable rennet and to the duration of salting, much shorter than other pecorino cheese.