The Tuscan attitude to food is largely unchanged in 3000 years. The approach is on a love of wine, freshly pressed olive oil and bread. The secret of Tuscan cookery is, and always has been, its simplicity. Sole or lamb described as all'etrusco on a Tuscan menu is not mere whimsy. These dishes actually forge a solid link with the past and incorporate the three basic elements of wine, oil and bread, which to the Tuscans are almost sacred. This lavishly illustrated book reveals regional Tuscan dishes alongside a commentary on the cuisine of each area...