Tuscany

A region that needs no introduction, but there’s more to it, however, than the enchanting art cities and landscapes, including simple food that Tuscans will tell you brings out the best in their excellent wines: bistecca alla fiorentina, arista and cacciucco from Livorno may be banner dishes, but also lots of fagioli, and cucina povera dishes such as pappa al pomodoro, acquacotta, ribollita and panzanella.

The name is derived from Tuscia, the Latin word for the 'land of the Etruscans', who moved into the area in the latter part of the second millennium BC.