One of the most typical products of the province of Florence is the sweet chestnut, and especially the variety produced in the district of Mugello. In 1996, the Mugello sweet chestnut was granted the prestigious IGP (Protected Geographic Indication) status by the European Community.

The unmistakeable aroma of the traditional fruits of the countryside around Florence
The Londa Queen Peach is a beautiful white peach variety with a greenish-white skin and reddish streaks. Deliciously sweet, it is firm in consistency and has a very intense aroma. It is a late variety that ripens between September and October, and comes from the Londa area, a municipality in the Montagna Fiorentina where it is still cultivated today.

Saffron is a spice that dates back thousands of years. It was known in ancient times in Asia Minor, where it was seemingly used for dying fabric and colouring objects in glass, and its gastronomic and medicinal uses were discovered later. It appeared in Italy around the 1200s, apparently thanksto a Dominican friar, and it cultivation was highly successful, especially in Tuscany.

In the Mugello area, all the cultural and food traditions of bread are being rediscovered through the promotion of Mugello bread, a product with close links to the territory because its production stream (farm, warehousing centre, mill and bakery) are wholly bound to the area of origin from the field to the table. It is certified by the regional brand of Agriqualità (a white butterfly) that the
Tuscany region created for integrated agricultural products (produced with a low environmental impact techniques), the symbol of clean nature because the regulations for environmental safety and consumer protection are followed.

In Tuscany the art of salting pork goes back many centuries and developed in the Middle Ages, during the time of the guilds, or arts; we know this because already in the 15th century the entire process of production of Prosciutto was subject to strict rules.
In the sector of pork production Tuscany has a rather singular history: over the centuries the region had specialized in raising sows for the production of the piglets sent elsewhere for fattening. About 90% of the piglets born in Tuscany were sent to northern hog farm. In this contest the production of the fat hog for family consumption has come to acquire the trappings of a regular domestic ceremony, a feast of purity, flavor and richness that reached levels of real exellence.

"Lungo" or "ristretto"? "Macchiato" or "corretto"?
You may already have found yourself losing your bearings among the various ways in which you can order coffee in an Italian bar.

This vegetable is closely linked to the image of the land around Certaldo and has a special meaning for the inhabitants – indeed in the rivalry between townships that are a feature of this region, the people of Certaldo are dubbed "cipolloni" or big onions.

This name is given to three breeds of cattle that are highly similar and are bred in the same general area: they are the Chianina, the Marchigiana and the Romagnola. The three breeds resemble each other in morphology and in their development, which is particularly precociuos, and yield in meat. What has made them famous is the quality of the meat which is lean, tasty and low in cholesterol.