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Tuscany is often celebrated as the cooking capital of Italy and the birthplace of Italian gastronomy. The traditional cuisine of our region originates from Cucina Povera, the food of peasants that exemplifies the frugal genius of the Tuscans. This form of cooking relishes in simplicity; allowing the quality of the food and seasonality of ingredients to flourish in every bite. Santa Vittoria cooking book collects some of the recipes created by Marta and Mauro mixing the family tradition coming from the coast, the country and the mountains with their own special way to explore the local ingredients.
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