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Guest Blogger: Sarah Bauer

Tuscany has been conquered many times throughout human history,

first by the Apennine people between 1350 and 1150 BC (mainly known for their pottery), then the Villanovans from 1100 to 700 BC. The area was primarily composed of city-states during the Villanovan era. The Villanovans introduced iron working to Italy, which undoubtedly improved the culinary arts in the area.
The Etruscans followed the Villanovans and were the first in the area to create a large transportation infrastructure, and also to introduce concepts such as agriculture. Before agriculture, the Tuscans ate what they could find in the wild. This tradition can still be found today with boar meat and local plants being popular ingredients. With agriculture, they were now able to cultivate things such as wheat to create bread and other foods.
The Etruscans were absorbed by the Romans. With the Romans came the cities of Lucca, Pisa, Siena, and Florence. They introduced aqueducts and sewers to add to the infrastructure. With clean water more readily available, food production would probably have become more convenient, at least for the upper class.
After the Roman empire became the Holy Roman Empire, the area broke up into several small villages and towns mostly independent from the empire. Pisa became a major trade area in the 11th Century. This trade included food as well as goods. Thus, Tuscany became less dependent on local food, although again this change mainly affected the upper class.
Because the small villages in Tuscany were still self-sufficient even at that point, “waste not want not” was and still is a huge part of Tuscan culture, and this extends to their food. They use local game meat in their dishes, and organ meat as well. Meals are simple and are prepared with as little waste as possible. This is one thing that has stayed the same in the region throughout its tumultuous history.
Cantucci are the traditional Tuscan biscotti  here’s a recipe from  The Basic Art of Italian Cooking: DaVinci Style

2 cups sugar
2 cups flour
1 cup whole almonds
4 whole eggs beaten
1 tsp of grated orange peel
1/2 tsp vanilla
1/2 tsp baking powder
Heat oven to 350 degrees. Place whole, unpeeled almonds on cookie sheet, place in oven and toast for 3 minutes or until golden. Remove from oven and chop in large pieces.
Sift flour into a bowl. Place inside sugar, eggs, baking powder, orange peel, pinch of salt. Blend well till dough is smooth, but not too soft., then add in  almonds and blend in.
Cover cookie sheet with baking paper. Form dough into a long roll, the form of a long finger. Bake in preheated oven for 15 minutes or until golden. Remove from oven and cut diagonally to form biscotti. Cover cookie sheet with baking paper, place single biscotti on baking paper and bake for approx 25 minutes or until crispy and golden. Remove.

For more great recipes get your copy of The Basic Art of Italian Cooking: DaVinci Style