Have you ever eaten omelette made with boiled meat leftovers? Or pig's liver preserved in lard? Perhaps not, especially if the idea of coarse, spicy, or heavy food makes your blood run cold. Many traditional dishes now threatened with falling into oblivion seem specifically conceived to give today's dieticians and nutritionists a heart attack. And yet, armed with a little courage and due moderation, in the seamy underbelly of Tuscan cuisine we can discover a vast world of tasty and nutritious recipes handed down by a rich and centuries-long culinary culture. This book presents us with a hundred recipes for what we have playfully dubbed 'rude food', teaching us how to prepare these rare and delicious dishes at home, thus avoiding the risk of an ersatz restaurant version.