Toscana: 25 August – 7 September

Tuscany is perhaps the quintessential reference for the world’s love affair with Italian cuisine, its bounty—meats, pasta, produce, olive oil, and of course wine—as rich in flavors as it is rustic in charm. The land and agriculture are undeniably the ethos of a dynamic culinary heritage, rooted in the simple resourcefulness of the Etruscans, then Romans, and epitomized by the amplification of culture and more elaborate tastes during the Renaissance. Like so many Italian regions, traditions and recipes vary as the land meets the sea, but wine is certainly the thread connecting this tasty tapestry.