Simplicity is central to the Tuscan cuisine. Legumes, bread, cheese, vegetables, mushrooms and fresh fruit are used. Olive oil is made up of Moraiolo, Leccino and Frantoiano olives. White truffles from San Miniato appear in October and November. Beef of the highest quality comes from the Chiana Valley, specifically a breed known as Chianina used for Florentine steak. The indigenous Cinta Senese breed of pork is also produced.
Wine is a famous and common produce of Tuscany. Chianti is arguably the most well-known internationally. So many British tourists come to the area where Chianti wine is produced that this specific area has been nicknamed “Chiantishire“.