Tuscan food has been defined as "elegantly simple"; local wine and oil, the indispensable accompaniment to each meal, are known the world over and add to the now universally-known pasta dishes. In this territory, food has a dual aspect: in the coastal areas, you cannot miss the "cacciucco" (a fish-soup), another specialty is mullets "alla Livornese" (stewed), fish fry, anchovy and sardine dishes, white fish cooked in different ways. Do not forget the typical chick-pea pie made in the province of Livorno and different types of pizza.
In the hilly regions, appetizers consisting of toasts of fried bread served with savouries, dressed pork products and pickles come before superb pasta dishes with hare or wild boar sauces or, alternatively, vegetables and beans soups. The main courses too are mostly based on game cooked in any possible way, such as the typical grilled pork ribs or grilled white meat accompanied by cooked or raw vegetables. And to top it all, ewe's milk cheese, fava beans, typical cakes and, absolutely not to be forgotten, the "biscotti" soaked in a glass of sweet Vin Santo.
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