National Geographic : 1974 Nov
Home cooking, Tuscan style: In the village of Firenzuola, Signora Erme linda Salvini pours off liquid from homemade ricotta; this cheese is a protein-rich staple of the rural Tuscan's starch-heavy diet. Farm family (below) shares a main course of pasta e fagioli -macaroni and white beans with spices in olive oil. Such country-style fare is doted on by urban and rural Tuscans alike, although Florentines have also evolved a gourmet cuisine renowned for such treats as bistecca (beefsteak) allafiorentina. France adopted Florence's cooking along with an Italian novelty called the fork.