Tuscan cuisine is built around two key tenets – simplicity and efficiency. That’s not to say that it cannot be elaborate and impressive – there are chefs doing fantastic things across the region – but food here unquestionably has its origins in the modest cookery of la cucina povera – the kitchen of the poor.
Nothing quite illustrates that point as clearly as the region’s deep-seated traditions of making soups and stews (which often fall under the same generic terms of zuppa or minestra). These are the dishes that Tuscans lived on for centuries, taking the food that was available to them in the surrounding countryside and making it into vital, fulfilling food that would keep them fuelled for the working day. As a result, these Tuscan soups are very adaptable. These are not rigid recipes that are steeped in tradition – they change with the seasons and availability of ingredients. Many of them simply started as a way to make the most of things that were available, whether that be fresh vegetables, beans or stale bread.
This style of cooking isn't just about thrift and necessity, however; it celebrates fantastic fresh ingredients above all else. Championing great produce is central to Italian cookery, but as the agricultural heartland of the country, Tuscany seems to do it a little better than anywhere else. Acquacotta at its most basic is a soup of water, stale bread, onion, tomato, olive oil and salt – a spartan meal by all accounts. The joy of eating it is in appreciating the history of Tuscany, but also appreciating the quality of the olive oil and the bread.
Take a look at these five vital Tuscan soups to see what we mean. Remember – the key is to always buy the best quality, freshest, in season produce you can (even if that means swapping out a few ingredients for something that's at its peak). And whatever you do, never throw away your stale bread!