VETRINA TOSCANA

FOOD TUSCANY

VETRINA TOSCANA, THE PORTAL TO FIND OUT ABOUT THE BEST PRODUCTS OF THIS EXTRAORDINARY TERRITORY AND WHERE TO TASTE THEM

Good food is a sensory experience that goes beyond the senses. It can whet your palate, intoxicate your smell, lights up your eyes, and even stimulate your senses of hearing and touch with its different textures, and in doing so, it induces a feeling of pleasure and well-being as well as evoke old memories. Not forgetting the importance of what we eat and how it affects our health and our quality of life. We are what we eat, stated the great Philosopher Ludwig Feuerbach, away back in the nineteenth century. To be able to rely on a territory with excellent products is a truly valuable resource. This occurs in Tuscany whose excellent food is an essential part of its ap of the landscapes, history, lifestyle and culture of this region. An excellent guide to discover this vast heritage is Vetrina Toscana, an original project organised by the region and Unioncamere which combines the authenticity of the territory with local production to recount all the good things about Tuscany through the portal www.vetrina.toscana.it. A land where living is a pleasure, attentive to the balance between man and the environment and open to cultural growth, the place of an ‘eternal Renaissance’ that has become a real lifestyle. Exploring it is not only

with more than 600 high quality local products with characteristics which vary within a few kilometres, depending on the history of the place and its territory, as Tuscany is extremely diverse when going from the sea to the mountains. A biodiversity that is rarely found in other places in the world and that is home to a multitude of varied products, starting from those that depend directly on the terroir - factors MORE THAN 600 such as greater or lesser expoHIGH QUALITY LOCAL PRODUCTS. MORE THAN 1000 RESTAURANTS, 300 sure to the sun, a more saline soil in the areas located closer to the sea, temperatures more or less mild, humidity… - that deeply affects the agricultural FOOD SHOPS AND 150 produce. Products such as olPRODUCERS. ive oil that just in Tuscany has TIPS, TOURS AND EXPERIENCES FOR the most famous are LecAN UNFORGETTABLE FOOD HOLIDAY IN TUSCANY Frantoio, slightly more bitter and spicier and Moraiolo with notes of artichoke and aromatic herbs, each one more or less the chestnuts that have always been part of Tuscany’s culinary tradition – boiled (called ballotte) or cooked on caldarroste or in some dialects bruciate), without mentioning the thousand different ways of using the mushrooms and among the most prestigious products of autumn, especially in some ar-

Tuscany territory is extremely diverse. A biodiversity that is rarely found in other places in the world (ph. Michal Bednarek, Iacomino FRiMAGES)

The terroir deeply affects the agricultural produce (ph. Lukasz Szwaj)

eas such as Mugello, San Miniato and Chianti. Even raising livestock is different in each territory. Therefore, Chianina has been around for more than two thousand years. Then there is the Calvanina of the Tuscan-Emilian Apennines and the Maremmana with its long ivory-coloured horns and black tip, and the one raised in Pisa. And much more if we move from land to water with its , including the such as anchovies, moscardini (musky octopus), mullet Excellent products that you can also try in the best Italian restaurants of Dubai, but not only. The same variety is also found in the dishes. From the cacciucco the castagnaccio nuts and dried grapes, from the schiacciata (or stiacciata as the Tuscans say) with grapes to testaroli, small focaccias from the Lunigiana and Garfagnana areas, or the potato tortelli from Mugello a meat topping in Lucca. Vetrina Toscana is about all of this: the best ingredi-

producers of art, in the mountains and hills, as well as recommendations and tips, tours and experiences for an unforgettable food holiday in order to discover the typi quality and sustainability. Vetrina Toscana is in fact a network of individuals and companies that share the same principles and goals: to promote the gastronomic identity of Tuscany and its products, focusing on local areas and on the quality of its food and agricultural products, in line with responsible and sustainable tourism. To preserve traditions but open to innovation, they are committed to the use of seasonal and organic products from short food supply chains in order to support the circular economy, reduce food waste and move towards a plastic-free environment. A modern approach with old-fashioned customs for one of the largest agri-food networks in Italy, not just made up of restaurants and local producers but also farmhouse owners, beverage tasting organisers, oil mills, bathing establishments, travel agencies and hotels.