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In Italy, food is not only something to eat, but at times it can be subject approaching the heights of philosophy. (Two Umbrian businessmen once overheard on a train heatedly discussed mushrooms for over FOUR hours.) And even though ready-made pasta, canned minestrone, and frozen pizza can be found in abundance in the supermarkets, few Italian cooks give in to that temptation.

Regional traditions are exceptionally strong in Italy, and this also holds true for the kitchen. Tuscany, Umbrian, and the Marches firmly maintain their unique cuisine even when such a thing is not favorable. (Tourists describe Umbrian bread, for example, as being "as tasty as chewy waterand scarcely distinguishable from a cricket bat." Yikes!) Though neither Tuscany nor Umbria ranks among the great culinary regions in Italy, both offer good, humble, traditional dishes. The modern Tuscan is known by his fellow Italians as a bean-eater. Umbria and the Marches are historically poor districts, and their food illustrates this as well.

However, some of the finest restaurants in the country can be found in Tuscany and Umbria, including two that are usually ranked as being part of the country's top five. In fact, the diversity of dishes offered in Tuscany is astounding, and the possibilities are endless.

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