Introduction

This book is about ingredients and what I have seen people here do with them, and it is about the joy brought by each month with its new ingredients. It is about Tuscany, and even though all the dishes in the book are not Tuscan in origin they are all eaten here. Most of the recipes, however, have their roots firmly embedded in Tuscan soil. Year after year, as the months and ingredients change, so does the family table.

The trattorias serve what seasonal goods their suppliers offer and generally don’t rely on expensive, out-of-season produce. People are accustomed to accepting the gifts that their surroundings offer. I once asked a local what he did when he wanted strawberries in December and he looked genuinely puzzled. His reply finally was that he wouldn’t, because strawberries come in May. What is assumed by the homecook is supported by medical science it seems. A paediatrician suggested simply serving what the month has to offer as, she maintained, nature has taken care of us during the different seasons of the year. The earth gives as we need — oranges and their vitamin C come in winter and refreshing watermelons arrive in August.