Traditional Tuscan Food

Simplicity defines the essence of traditional Tuscan food. Frances Mayes, author of "Under the Tuscan Sun," states, "Much of what we do is too simple to be called a recipe--it's just the way to do it." Thick breads, hearty soups, garden fresh salads, seafood, roast meats and of course, the native Tuscan olive oils and wines appear prominently on Tuscan menus. Add this to my Recipe Box.

Fresh Vegetables

The Welcome Tuscany website affirms the notion that Tuscan food is not only known for natural ingredients but is an excellent example of the wholesome Mediterranean diet. White truffles, wild asparagus, beans and fresh herbs lend succulent flavor to many Tuscan dishes. Tuscans prefer their vegetables raw, steamed or briefly sauted.

Breads and Grains

Breads, such as a traditional salt-free pane toscano or a schiacciata flatbread, form a regional staple and are often crumbled into salad or soups. Pasta appears with rag, duck or hare sauce. Rice and polenta are also common, according to ItalianMade.com.

Roast Meats

A traditional Tuscan table is no stranger to roasted meat, which can range from rabbit, pigeon, duck, chicken, thrush, pheasant and guinea hen to pork ribs, roast loin, livers, porchetta, sausages, prosciutto or beef. The Practically Edible website advises that meats and fish are usually grilled over fire.

Olive Oil and Wine

Olive groves and vineyards abound in Tuscany, producing some of the finest wines and olive oils available. In fact, Practically Edible states that Tuscans often reserve the best olive oils for a condiment rather than cooking with it. Chianti is the distinguishing wine of Tuscany, although the region produces several others as well. According to ItalianMade.org, dinner in Tuscany traditionally ends with a glass of wine.