Tuscan Cuisine – A Short History

A resident of Tucson, Arizona, Scott Brittenham heads Clean Energy Capital, LLC, as cofounder, CEO, and president. Outside of the workplace, Scott Brittenham enjoys a wide variety of hobbies, including practicing anusara yoga, playing ice hockey, traveling,cycling,reading and cooking fine Italian cuisine.

Tuscan cuisine has its roots in Etruscan history and over the years has gained a reputation for frugality and delightful simplicity. Tuscan culinary traditions reach back hundreds of years and remain heavily influenced by both financial hardship and affluence. In ancient Tuscan times, locals cultivated fruits and vegetables, olive oils, wines, and legumes, and tended to livestock including pigs, cattle, game, sheep, and goats for later consumption.

During the affluent Renaissance period, Tuscan chefs served aristocratic families elaborate dishes, a privilege that was reserved solely for the wealthy. Today, Tuscan cuisine as it is commonly recognized is based on the fresh simplicity of peasant life, with popular seasonal vegetables including pumpkin, artichokes, chestnuts, and spinach. Some of the more famous Tuscan signature courses include antipasti, soup, wild boar dishes, and, of course, the famous bistecca alla fiorentina.