PISA AND HILLS
Food products
The Pisan countryside and the farms on the littorals of San Rossore and Migliarino nourished the land gastronomy and the fishermen of Boccadarno that of the sea with fresh water fishes from the Serchio canals, the Massaciuccoli Lake and the river Arno. It is also very famous the Flour of Calci and Bread remains the essential element of many first courses, such as the 'Zuppa frantoiana', the 'Zuppa di tinche' and canapes served with a hare sauce. The 'Pallette', polenta served in layers with a sauce made of beef, pork, rabbit giblets and mushroom, is also a typical dish, along with the 'Bordatino alla pisana', a soup with black cabbage. As second courses we can find the 'Baccalà', cod served with olives, in sauce or sweet and sour, and chicken 'drunk' in red wine from the Pisan hills.
Among the sweets are typical the rice fritters and the 'Pan ficato', made with dried fruit. Truffle have contributed to making S. Miniato (Pisa province) known throughout the world. Every year on the last 3 weeks of November, the town holds a gourmet event, in conjunction to which there's an exhibition - market dedicated to gastronomy and artisan crafts. Not to be missed!

Wine
This is also the homeland of the wines 'Chianti Colline Pisane' and the DOC wines 'Bianco Pisano di San Torpè', 'Colli dell'Etruria Centrale' and 'Vin Santo del Chianti'.


LIVORNO AND ITS AREA
Food products
The province of Livorno occupies the coastal area that runs from Livorno to Piombino and includes the Tuscan islands. The economy of this area is based on fish as well as its cuisine, with the famous 'Cacciucco', its recipe dating back at the time of Medicis family, who built the town of Livorno. The 'cacciucco' is a soup prepared with squid, octopus, fresh smooth dogfish, water-hens, scorpion-fish, date mussel, clams, shrimps, cooked with garlic, sage, red pepper and white wine, served with toasted bread. Many other fish dishes typical of the area are the clam soup, rice with squid and spaghetti with 'Zighe', the local smooth razor clams. Signs of other cultures are significant in this old port that borrows dishes from the Jewish and Arabic traditions.