Dominated by Florence, the Tuscan region is known as the fruit and vegetable basket of Italy. Fruity olive oils, prized beef from Chianina cattle and fresh beans find their way into dishes like pasta fagioli, and bistecca, grilled T-bone steak.

Filone, the saltless bread, is the most popular staple. Stale bread is re-purposed into dishes such as ribollita, a hearty soup of bread and vegetables, and panzanella, a salad of bread and tomatoes. Perfect for summer, panzanella with bocconcini turns day-old bread into manna from heaven with the flavors of Firenze.

Wine pairing suggestion: Chianti Classico or a Super Tuscan