In this book we talk about Tuscany. But not of landscape, of cypresses and olive trees, of cities of art and medieval villages: we are talking about meat, meat cooking, the culture of meat cooking. In Tuscany it is a peculiarity to give such a high value and quality to this diet and, at the same time, to know how to dose it with common sense. This is why it is right to talk about it. 40 recipes by Stefano Bencistà Falorni.