Olive oil, wine, truffle and other culinary delights make up the excellence of Tuscan gastronomy. From the Tyrrhenian sea to the Apuan Alps there are plenty of itineraries for anyone who wants to combine culture attractions and natural beauty to discover the taste of Tuscany, a region renowned for its prosperity in food and wine products, so close to art and traditions.
The most famous wine selections in the world, like Brunello di Montalcino, Nobile di Montepulciano and the red ones of Chianti will enchant you for their unique production in vineyards and farms that have never abandoned the rural tradition techniques.
The Versilia and the Etruscan Coast, with their beautiful seaboard, is where the real passion for wine meet the creative expression of cooking fresh fish, while the savory notes of cheese, cold cuts and housemade desserts belong to the Apennines. You can find the “lardo” aged in the marble of Colonnata and the bread road in Garfagnana, as well as many other places where you can tour to eat well. For example, if you want to taste a rare and refined treat, go to San Giovanni d’Asso and to San Miniato: that’s where the white truffle - the most precious tuber in the world - comes from.
It would be a pity not to taste the beans from Sorana, the Ricciarelli and the Panforte from Siena, the Lunigiana honey, the Mugello chestnuts, the wild boar from Maremma or the Chianina meat. Each dish is a testament of a story, an old tradition that renews everyday on the Tuscan tables.
Necci are thin pancakes made with chestnut flour and cooked in special wrought iron plates with long handles, called testi. Traditionally, necci are rolled into the shape of a cannolo and stuffed with ricotta while still hot. They are a typical speciality of Garfagnana and the Mid Serchio Valley, and also of Lunigiana and the Pistoia Mountains.
Originally, neccio was consumed in place of chestnut flour polenta, or was eaten cold by woodcutters and charcoal burners while working in the woods. It was, however, a typical snack for all who lived in the mountains. Still loved today, necci are found almost everywhere in Garfagnana and Mid Serchio Valley where Farina di Neccio DOP (Neccio flour) is produced by using traditional manufacturing methods. Chestnuts are harvested by hand in autumn and then dried for forty days in metati (wooden and stone structures) where the fire is fed solely by chestnut wood. After a manual selection, the dried chestnuts are ground in stone mills and transformed into flour.