Where to eat?
Try the tipical cuisine
In Tuscany the esteem for bread is elevated to reverence;
most Tuscan meals begin with crostini, slices of bread that are lightly toasted and topped with anything from chicken liver to myrtle to olive paste; acquacotta, a thin vegetable soup, and panzanella, a soup made from leftover bread soaked in vinegar and vegetables are among the many bread-based soups.
Simplicity and flavor are the guiding principles of Tuscan cooking: pasta, served with a sauce of vegetables or meat; salviata, an omelet with fresh sage; or lesso rifatto con le cipolle, a flavorful stew of leftover boiled beef smothered in long-simmered onions, are classic embodiments of this philosophy.