Tuscany is a popular tourist attraction not only due to its landscape and spectacular scenery, but also its culinary delights. The area is famous for its simple 'back to basics' cookery style which is famous for its fresh ingredients such as fish; asparagus and spinach, popular due to its sea coasts and the favourable climate.

Fava beans are also a favourite in the region, and are a popular ingredient in a variety of dishes including stews, salads and soups. The Tuscan Province of Grosseto is also home to Pecorino, which is a hard tangy cheese made from sheep's milk. It is a perfect accompaniment with pasta and commonly served with fresh local bread.

The intense flavours in Tuscan cuisine are owed to the fresh herbs which feature in most dishes. Rosemary and Sage are popular flavours in classic Italian food, and thrive in the area due to the fertile hills. The olive oil is Tuscany is also among the best in Italy, and after sampling the local food; you will be more than tempted to bring a bottle back home with you to try your own Italian inspired culinary creations.

Whilst in Tuscany, why not visit one of the many taverns and restaurants to sample some of the local dishes? A great place for a selection of fine Italian classics is Peperino; located in Stibbio, 41km from Pisa it provides a friendly atmosphere, contemporary surroundings and authentic Tuscan cuisine.

Authentic Italy provides a wide range of villas and apartments in Tuscany. For further information visit www.authentic-italy.co.uk

White Bean Soup - Zuppa di Fagioli

For 4 people. A smooth soup in which the beans are simmered for 2 hours.

175 g/6 oz of dried cannelloni beans, covered and soaked overnight in cold water
1.7 litres/3 pints of vegetable or chicken stock
115 g/4 oz of dried coralline, conchigliette piccolo or other soup pasta
6 tbsp Tuscan olive oil
2 garlic cloves, finely chopped
4 tbsp chopped fresh flat-leaved parsley
Salt and pepper

Drain the soaked beans and place them in a large heavy-based saucepan, Add the stock and bring to the boil. Partly cover the saucepan, lower the heat and simmer for 2 hours until the beans are tender.

Transfer about half the beans and a little of the stock to a food processor/blender and make into a smooth puree. Return the puree to the saucepan and mix well. Bring the soup back to the boil.

Add the pasta to the soup, bring back to the boil and cook for 10 minutes, until the pasta is tender.

Meanwhile, heat 4 tbsp of olive oil in a small saucepan. Add the garlic and cook over a low heat with frequent stirring for 4 or 5 minutes until golden brown. Stir the garlic into the soup and add the parsley. Season to taste with salt and pepper. Ladle the soup into bowls, drizzle the remaining olive oil on the top of the soup and serve immediately.


For Italian Vegetarian recipes click on Italian Recipes


If you would like to view our holiday accommodation in Tuscany then please click on Tuscany Villas and Apartments

To find out more about other regions in Italy, the regional food and wine, people, geography and history as well as specific property offers and other information then use this link to Italy Villas and Apartments