THE NEW AUTHENTIC

Our ingredients are thoughtfully selected with an emphasis on seasonality and proximity to our restaurant. Flour from heirloom grains, produce direct from farms, meat from all natural livestock, and our fish from local waters. Ensuring our Italian food is organic, locally sourced, and high quality.

We embrace the “farm to table” movement because that is how our food system functions in Italy and that idea is vindicated by the quality, flavor, and freshness exemplified in the ingredients.

To create the most enjoyable plates for our guests, these qualities are paramount to our cuisine. We believe that not only flavor, but what we nourish our bodies with is essential for our health, peace of mind, and to support our agricultural community for the betterment of the future generations.

This strong philosophy that guides us in our daily efforts to accomplish this mission can constantly be discovered in our fresh, artisanal pasta.

“Fatto in casa” … The tradition of making everything possible in-house is a characteristic of Italian cooking derived from the hardworking generations over the years.

We grew up with mamma and nonna making fresh pasta and baking bread at home every Sunday. The smell of hearty herbs infusing their aromas into a slab of beef roasting over an untamed fire.
Ever changing seasonal produce always on the table awaiting its culinary fate.

By working with the local farming community here in Miami to bring fresh and organic ingredients to the plate with a contemporary twist is the new, authentic Toscana Divino

Our strong familial Italian culture drives us to prepare our products in house. From our bakery-focaccia and grissini, we churn butter, ferment and age vinegar, cure meats as prosciutto cotto, make fresh pasta, porchetta and beef heart pastrami. We do all of this to capture the soul of the Italian kitchen, and because for us, it’s how we were raised.

We respect the role of organic farming without the use of hormones, antibiotics, pesticides, or genetically modified organisms because of the value to our society and future generations. Our animals are purchased whole, using all parts of the respected animal to make our own cured meats, ragus, appetizers, and entrees. We produce ricotta cheese using domestic unpasteurized cows milk free of antibiotics and hormones.

We distil our limoncello in our wine cellar with Key West limes and make traditional amaro with herbs grown in our gardens at Ironside. Local fruits and vegetables are used to prepare our salads, garnishes, desserts, and cocktails. Some of which we preserve in various ways to be able to serve them after the growing season for your enjoyment.

To demonstrate our mission, we have organized a monthly cooking class in Miami focused on the “artisan Italian kitchen”. We will be teaching our guests how to make Italian bread, pasta by hand, the essential techniques to prepare a memorable ragù, as well as how to make an extraordinary gelato. By demonstrating the passion and simplicity behind the preparation of these authentic products we hope to connect our guests to the feeling of family traditions that we hold so dear at Toscana Divino, in turn creating an intrinsic value of food for all.

Because the goal of our artisan cooking classes is to enrich the lives of families and is not a financially motivated idea, we are proud to support “No Kid Hungry” by donating 100% of the income from the cooking classes to this important foundation. There are 47 million people in the US alone suffering from hunger, the majority of which are children and we believe it is our responsibility as a community to help in this fight, and together with our guests, we can make a difference.