Tuscany is world-renowned for its "Cucina Povera" (peasant cooking), which emphasizes high-quality, simple ingredients like bread, beans, and olive oil. One of its most iconic dishes is Bistecca alla Fiorentina, a massive T-bone steak from the Chianina cattle breed, traditionally grilled over wood coals. The region is also famous for its hearty soups, such as Ribollita (a "re-boiled" vegetable and bread soup) and Pappa al Pomodoro (a thick tomato and bread porridge). Because Tuscan bread is traditionally made without salt (pane sciocco), it is often used as a base for Crostini Toscani topped with chicken liver pâté. In coastal areas like Livorno, the seafood stew Cacciucco is a staple. Tuscany is also the land of Pecorino Toscano cheese and world-class cured meats like Finocchiona (fennel-scented salami) and Lardo di Colonnata. No Tuscan meal is complete without Cantucci (almond biscotti) dipped in sweet Vin Santo. These flavors are deeply tied to the land, reflecting a culinary tradition that prizes seasonal freshness and rustic simplicity over complex techniques.