Cooking tour in Tuscany

 
Cooking tour in Tuscany
 

When we speak of Tuscany we must first of all understand what we are talking about a certain area with certain boundaries, a historical region the confines of which may coincide with those of the present politicai and administrative region, though not entirely and not necessarily. All the same, we would be doing an injustice to its landscape, to its people, to its various modes of speech, to the traditions still flourishing there, if our appreciation of the basic unity within the region did not also do justice to the profound differences, the particulars, and in short all the very diverse, though harmonizing, voices that go to make up the chorus. We often say ‘Tuscany’ while thinking simply of Florence. It is for the most part non Tuscans who fall into this trap, to the great indignation of the Tuscans Florentines included, since the historical, linguistic and cultural struc ture of the region in spite of the exceptional importance of the ‘capital,’ which in any case exceeds the confines of the region itself is eminently polycentric. Someone attempted to define it, rather delightfully, as a ‘thousand year old city culture.’ Yet even today, in the era of the megalopolis, between the folds of its hills and moun tains, and on the carpets of its few restricted plains, this region of cities still preserves broad areas that are entirely or prevalently rural, or even uninhabtted. It is often said that the Tuscans are absolutely unmistakable amongst the Italians, but by so saying we underestimate the fact that the region has many ‘frontier’ areas, where this uniqueness is toned down, and where a Tuscan takes on something of Liguria, Emilia, Romagna, Umbria or Lazio. 

 

 

 

 

 

 
Golden Travel S.r.l.: Cooking tour in Tuscany
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