Tuscany is an area particularly renowned for the cultivation of olive trees, and the extra-virgin olive oil produced here is universally recognized as being both full-bodied and delicate. Rather than speaking about Tuscan olive oil (in the singular), it is actually more correct to speak about oils because within the region of Tuscany the organoleptic characteristics of the product vary according to the latitude and altitude. The Chianti area produces one of the most highly esteemed oils, which is both flavorsome and delicate. If you would like to visit the production area, you can choose Florence as your base: a city that is of great interest not only in artistic terms, but also gastronomic.

The extra-virgin olive oil produced in the Chianti area is generally produced with olives of the Frantoio, Moraiolo, Leccino, and Olivastra varieties. It has a pleasant greenish color; the perfume is fruity with overtones of almonds and sometimes of actual olives; the taste is intense, fine, sweet and, in some production areas, slightly pungent.

To savor it at its best, drizzled over a slice of hot bread or garlic-flavored toasted bread (the traditional "bruschetta all'aglio"). This type of olive oil is not suitable for making mayonnaise because its flavor is too pronounced. However, it is perfect for drizzling over hearty vegetable soups and grilled meats.

A small glass of white wine from the Veneto region. Drunk for breakfast in colder areas, an ombra is basically a social drink, perfect for stimulating conversation. The origin of the name, which means shadow in Italian, has its roots in a colorful episode of Venetian history. The shadow in question is that of the bell tower of Saint Mark's Cathedral, cast over Piazza San Marco. Sprawling in the cool arc of its shade was one of the city's favorite wine bars, a popular destination on hot days, where many chilled glasses of wine were poured to the barman's thirsty customers. Over the years, the expression to get "a shadow" simply became a euphemism for the consumption of a small glass of wine.

This ear-shaped pasta (orecchietta means little ear) is made throughout Southern Italy, both at home and industrially. The dough is made of durum flour and water and is quite hard. The indentation and grooves in orecchiette make them the ideal vehicle for sauces. They are most often paired with rapini (or broccoli raab), but are also often served with a lamb ragù or tomato sauce. There are half a dozen colorful names for orecchiette in other regions: cicatelli, chiangarelle, stacchiodde, strascinati (dragged), pociacche and pestazzuole; in Rome they are called orecchini (earrings).

By now one of America's favorite Italian dishes, ossobuco is a sublime rendering of braised veal shanks, typical of Lombardy. The shanks are first browned, then cooked with flavorful vegetables and herbs until they are meltingly tender and the meat is falling off the bone; the marrow is the most prized part, scooped out with tiny spoons or long forks made especially for such indulgence. Saffron-tinted risotto is ossobuco's classic partner in Milan, the city whose ossobuco is famous throughout the world. Osso-buco is sometimes topped with gremolata, a savory combination of grated lemon zest, parsley, and garlic that counterbalances the meat's inherent richness. Literally translated, ossobuco means 'bone with a hole in it,' or 'hollow bone.'