When a food writer like Andrew Cotto describes a steak as “transcendental,” in this case, Florentine Steak, called La Fiorentina on Toscana Divino’s menu, you know you’re in for something special. The aura around this steak is reminiscent of those Dos Equis commercials years ago that featured, “the most interesting man in the world.”
If you don’t think Parmigiano Reggiano makes the world a better place, imagine this scenario. You and a friend have met for dinner at your favorite authentic Italian restaurant to enjoy a good meal and to unwind after a long work week. You know the restaurant you chose — much like Toscana Divino — has an exquisite wine list, makes their pasta in-house, and the waiters never make you feel rushed. They magically appear when you need them, but never hover when you don’t.
If it’s true that one can tell a people through their food, then Cucina Povera demonstrates how resilient and inventive Italians are. With few ingredients at their disposal, imperiled peasant women in Italy’s Tuscany region made inventive and delicious meals to keep their families from starving.
The Truffle, Tartufo in Italian, has been known for centuries as a precious culinary delicacy throughout the world. This rare and dainty mushroom was known to be part of the diet of populations dating back to 1600 BC.
A Flavorful Elixir for Good Health and Vitality, Extra Virgin Olive Oil is Indispensable for Fine-Dining
by Jenifer Vogt
One product that never runs low in the Toscana Divino kitchen, and one that you’ll always find in Italian households, is extra virgin olive oil. It’s such an integral ingredient in Italian cuisine that many chefs and fine food enthusiasts aspire to be “sommeliers” and then study and consume it with the same passion as wine.