Tuscan cuisine incorporates many different local ingredients, many still grown and cultivated in the region today. Ancient grains, such as farro or spelt are cultivated in the Garfagnana region in northern Tuscany and are used to make great soups and warm salads. This grain, quoted in the bible, was used by Etruscans, Romans, and then adopted by the Greeks. Ground to make as an early style polenta, farro was also used as marriage gifts, and offerings to gods and goddesses.

Now found in many modern cookbooks and recipes, this extremely healthy legume can be incorporated into many different recipes thus taking advantage of its many anti-oxidant qualities.

A wonderful new cookbook has just been published by young woman of Finnish and Cypriot descent who now lives in Tuscany; Tessa Kiros’s book, Apples for Jam, includes not only yummy meal ideas for this delicious legume, but many other outstanding recipes that use local ingredients. This beautiful book includes anecdotes about Tessa’s life in Tuscany and memories of her past and is organized, not by food type, but by colour. Apples for Jam is a delicious collection of tasty recipes suitable for family meals, dinner parties and midnight snacks.

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