Produzione prodotti tipici toscani || Azienda alimentare toscana

Italian Cookery History started in the VII century B.C. when the Etruscans, from Asia, arrive on the Tuscan coasts. These peoples were addicted to table pleasures and they found their house in this rich and productive land.

They were used to organize feasts and banquets exploiting the land’s resources like cereals (emmer soup). They were the real ancestors of Tuscany cookery and in their food tradition there was meat, especially deer and white boar.

In the VII century they started producing olive oil, at first used for make up and then, thank of its properties, in the cookery tradition.

After the occupation, the cookery-cultural Etruscan heritage extended in Rome that started appreciating the food and wine pleasures.

All this went on till the 476 A.C. (the Roman Empire fell because of barbaric invasions), with the introduction of sauces and flavourings.

The barbaric invasions and the Lombard domination, under the Charles the Great government, gave strength to a cookery at that point standardized. There was a depopulation of cities and small rural villages rose up near castles (feudalism).

There was a specialization of cookery traditions because of distance and lack of communication that made the spreading of local and typical dishes.

Around 1500, during the Renaissance, Italian cookery became an art form. The tables were prepared with medieval dishes using spices. Italy became leader of homemade production of pasta.

Sugars, honeys and jams were in every table accurately prepared. Tables decorated with branched candlesticks and precious porcelains made feasts aesthetically gratifying.

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