Radda in Chianti Hotels

From a gastronomic point of view Tuscany is one of the most mysterious and attractive areas of Italy, because this is where locals have preserved centuries-old culinary traditions. The main aspect of local cooking is preserving the essence of the product and its unique flavor; that’s why local chefs are very reluctant to spices and seasonings.
Those who want to taste typical national food are recommended to go to one of the picturesque Tuscan markets. Apart from numerous stalls, local restaurants in the open air open there in evenings. They have a number of grids for grilling and barbecue; there skilled chefs cook the most popular local treats.

This is usually a wide variety of seafood supplied by fishermen, seasonal vegetables and meat. Fish and seafood is cleaned and grilled without adding any spices; this food may seem flavourless to many fans of savory food, while locals find it great. It’s worth noting that the look of dishes doesn’t have great importance for locals; the authentic taste of the product ‘in purezza’ is more important to them.

However, local chefs still use some types of spices. Garlic, sage and rosemary are the most common; however, they never overwhelm the dish, but give it a subtle shade of a third-party flavor. Seafood fans would like the Tuscan cuisine, but gourmets still have an opportunity to enjoy delicious meats.
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