Tuscany’s cold cuts are deli meats mostly made from pork and your journey to Italy will not be complete without trying some, especially prosciutto, salami, capocollo, finocchiona and salsiccia, that most of us know and love. They are deep, savory, often fatty and rich and a testament to the unstudied opulence of Italy’s so-called peasant foods.
Chianina beef, from which comes the famous Fiorentina T-bone steak, raised in Valdichiana, is the biggest and heaviest beef of the world, with the lowest fat content of any breed of beef plus an outstanding taste. My best advice to you, eat your way through Tuscany and find your definition of this amazing food.
My mission is to deliver one-of-a-kind experiences that go beyond client’s expectations, cultivating awareness, understanding and appreciation of wines - and Tuscany is a destination that should be on every wine & food lover’s list.
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© Klajdi Belaj, p. iva 02228160517, Professional Sommelier AIS & Event Coordinator Cortona & Tuscany, Italy