Although, the Tuscan cuisine is quite simple – bread, cheese, vegetables, olive oil, and mushrooms – every staple is of very high quality. In every province of Tuscany, you can try a local “signature” dish prepared in accordance with a secret recipe. Tuscany is, of course, most famously known for its wines. Most prominent wines include Chianti, Brunello di Montalcino, and Vino Nobile di Montepulciano, which are made from Sangiovese grape, the white Vernaccia di San Gimignano made from Vernaccia grape, and the dessert wine Vin Santo, which is made from a variety of the region's grapes.

The viticulture in the region goes way back to the 7th century BC when Tuscan wines were exported to southern Italy and Gaul. During the Middle Ages, the main purveyors of wine were monasteries up until the aristocratic and merchant classes emerged. The earliest reference of Florentine retailers dates back to 1079. The Arte dei Vinattieri guild, created in 1282, established strict regulations on how Florentine merchants could sell their wines.

After the revolutions of 1848 and 1850s, most of the Tuscan vineyards were devastated and destroyed, compelling winemakers and peasants to leave the region and move elsewhere, including the Americas. Nevertheless, vineyards got restored, but it took a while to get the region back after all the wars and misfortuned that happened to it.