Tuscany

From the minute they look out of their window in the morning to their last nightcap at the bar, Tuscans, like most Italians, are thinking about food. In Tuscany , Katie and Giancarlo Caldesi take readers on a culinary journey through a Tuscan day, to discover the delicacies of the region and the stories behind them. The book opens with a section on 'skills from the Tuscan kitchen', immersing us in the very place that it all begins, and teaching you the foundations of Tuscan cooking: the essential stocks, sauces and flavour bases. We are then taken through breakfast, lunchtime, aperitivo and dinner, with pasta and gnocchi, secondi, contorni and a dolce for every single month of the year. Set against a backdrop of undulating hills, Tuscany takes you on an adventure across this diverse landscape, exploring the traditions and cooking techniques that make this food so extraordinary.