Tuscan Spices

The tastes of Italy are unique and fresh. Every region has its own flavor generated by local ingredients and specialties. Tuscany is a region in the center of the country that is known for its white truffles and virgin olive oil. The food is a branch of the Mediterranean diet with an emphasis on freshness and organic produce. However it is presented, the key to Tuscan food is simplicity. Nothing is overcooked, sauced in heavy creams, or covered up in any way. The foods and spices must speak for themselves and Tuscan food speaks volumes. Add this to my Recipe Box.

Regional Diversity

Tuscan cooking features whatever fresh food is available,so it stands to reason that every city would have its own twist on the traditional seasoning. Each province has a specialty and the wines, spices and produce add a special touch to these dishes. Garfagnana biroldofrom, from the province Lucca, is a little sausage flavored with fennel seed, cinnamon, nutmeg, star anise and other spices. Bissteca Fiorentina is a famous dish from Florence that owes its flavor to a simple, locally raised steak seasoned with the region's salt and olive oil. Coastal towns use the bounty of the sea paired with bay leaves, pepper and chili. Arezzo is famous for Valdarno tarese, a cured meat seasoned with salt, orange and red garlic. Each locality has a festival annually to celebrate its famous foods and seasonings.

Fresh Herbs

Tuscans often have herb gardens and several herbs grow wild in the area. Fennel is a wild herb that is used both in bulb and seed form. It imparts a slight licorice flavor to dishes and is excellent paired with shaved garlic and lemon. Mint, basil, sage and rosemary are evident in the cooking. Each is found as the main herb in dishes, or they are paired to make a savory delight. Arugula is often thought of as a salad green like lettuce, but really is an herb--its peppery spiciness adds flavor to many specialties, as well as an arugula pesto.

Garlic

No Italian food is complete without garlic (unless it is a dessert). The bulb is predominant in Tuscan food as well and can be found raw and zesty or roasted and mellow in most dishes.