Food and gastronomy

The gastronomic tradition of the Etruscan Coast is known around the world for the richness and variety of the dishes it offers.

The fish, caught every day , is the protagonist of a thousand , tasty recipes : from the mythical Livornese fish soup , rice with squid ink , and then snapper, bream , squid , shellfish , oily fish rediscovered , cooked with inspiration and wisdom . The protagonist of the hinterland cuisine is instead the meat , as the ” Chianina ” , valuable race and game , especially wild boar .

Vegetables accompany all dishes . Typical products are the cheeses , honey , bread , cakes , chickpea cake and punch to Leghorn.

Along the Wine Road are born D.O.C. Bolgheri , Val di Cornia and Bibbona and wines such as Sassicaia and Ornellaia , famous throughout the world. Also the olive oil is a product of absolute excellence .