Fruits and Vegetables

Tuscany isn’t just famous for its wines and meats, it’s also home to an almost surprising variety of flavor-packed fruits and vegetables (many of which enjoy a special protected status). These local treasures are the foundation of the Mediterranean diet, and they shine in our cooking classes, too.

Take the Pomodoro Pisanello, for example—a fragrant, deeply flavorful tomato from Pisa that will transform any Caprese salad into something unforgettable. Or the sweet, oversized garlic from the Valdichiana, which adds depth and richness to even the simplest sauces.

The red onions from Certaldo are loaded with nutrients and flavor and serve as the base for  memorable Tuscan recipes, and the Tuscan artichokes, both the ones from the coast and those from San Miniato, offer a unique texture and taste. And the list goes on: Tuscan kale (delicious, nutritious, and essential for classics like ribollita), chestnuts from Garfagnana and mushrooms from Borgotaro, as well as cherries of Lari, known for their incredible sweetness, and more.

Tuscany’s produce is diverse, seasonal, and absolutely bursting with character. We feature many of these top quality and seasonal ingredients (often DOP, IGP or PAT certified) in our cooking classes, guided tastings, and farm visits.

Want to taste them for yourself?
Join us at one of our events and discover the flavors of Tuscany—fresh from our land to your plate.