"Tuscan" must be the most abused term in the gastro-lexicon. Originally, it referred to the cuisine of a Central Italian region where a limited number of emphatically local ingredients were used to create limited collections of antipasti, primi, and secondi for three-course meals that varied from town to town, but always maintained the same themes: olive-oil-glossed veggies plucked directly from the fields, cured pork products, pungent pecorino cheeses, fresh and dried pastas in arrestingly simple sauces, and wood-roasted meats, with nary a can of tomatoes or package of frozen... More >>>