They say that in Tuscany, salty ham is produced to be eaten with bread without salt, and vice-versa. In reality, Tuscany peasants got used for centuries to the savoury and dry taste of the salami products in the area, because pigs were almost raised in the wildness and the rather hot climate suggested an abundant salting to guarantee its preservation. In addition to Tuscan handmade ham, another, possibly even more 'Tuscan' and traditional delicatessen product is the tasty and spiced Finocchiona. It is a salami flavoured with wild fennel seeds , a mix of fat and lean pork meats minced together and its seasoning time can vary between 6 months to one year. The taste of the finocchiona is unique thanks also to black pepper, garlic and red wine , all contributing to its fine mix, as well as a very soft consistency, due to the large size of the sausages. It's not by chance that this salami is also called sbriciolona, (lit. the food that crumbles) as it crumbles readily when cut by a knife. It's a fundamental component of the classic sliced Tuscan hors d'oeuvre , when combined with pickles and canapés.

The brand "Tuscany Pecorino", which was certified as name of origin controlled in 1986, and name of origin protected in 1996, includes all the different products and those in Lazio and Umbria, the Italian production centres of Pecorino par excellence. The kinds of fresh Pecorino, sweet and fragrant, are mostly spread out in Pontremoli and in Lunigiana, in the province of Massa Carrara, and in Garfagnana, in the province of Lucca. In the valley of Orcia, in the province of Siena, on the Amiata mountain and Montalcino mountain, in the province of Grosseto, pecorino that went through a refinement period of 5-6 months or more can be easily found. In the province of Siena, on the hills of Chianti and Montalcino, a large quantity of pecorino delle crete (lit. clay pecorino) is produced. The seasoned Pecorino, accompanied by honey or jam can become a pleasant habit; its origins date back to 1719, in a banquet organized at Siena, to celebrate the Carnival. The cheese was also popular grated, with the ribollita and pasta. One of the most recent and extravagant proposals comes from the Maremma coast, where the seasoning of fresh anchovies and Pecorino, was created for the penne ( a kind of short pasta).

The Chianina brand guarantees to the consumer the fine taste and the quality of the meat, extremely flavoury and with a low fat content. The breeding of the Chianina species from Valdichiana, as the adjective shows, provides meat for the production in five Tuscany provinces. Wandering across the splendid sceneries of hills and mountains of Valtiberina, people cannot but notice the herds grazing in unspoiled meadows, with the beautiful white species weighing up to 10 quintals. In the countries of Alto Tenere, practically every butcher shop, exhibits the brand, 5R, which guarantees the meat of the Italian breeds in which Chianina is included.

Gentile, morcona, oriola, frantoia and leccina are the main kinds of olives of the Upper Valley of Tenere where,every year, more than 500 quintals of oil are produced. Collected by hand under the olive trees, they are squeezed at cold temperatures with grinders and presses, followed by a natural decantation deprived of filtering systems. Olives, then, go under two well-shaped granite millstones and are turned into a paste, distributed on mats. The paste is put in a press and with only an hydraulic pressure at cold temperatures, it is separated into a liquid part (water and oil) and a solid one (refuse) The product obtained is quite tasty, with a hint of herbs; it is a wholefood oil that, thanks to its organoleptic properties, is more similar to foods than only to dressing ingredients. A typical product of the High Tevere area is the olive must, an oil of excellent quality obtained directly from the oil drops squeezed from the newly-crushed olives and then left to decant in appropriate containers. According to a sixteenth century technique the success of this oil is in the choice of picking the right time and remove the residual water: such timing requires the personal experience of the supervisor of every production stage.

The intense blue that colours the dresses of Piero of Francesca and his contemporaries is made to flood the shop windows in Valtiberina. One makes a made-up drawing of a small plant, the woad, that in the whole of the Middle Ages and Renaissance represents one of the most widespread cultivations in this zone; the colouring substance which is equipped to dye the material and the precious fabrics. In the distant centuries, a plan has been initiated under the aegis of the Valtiberina Community, Tuscany in order to resume the cultivation of Isatis Tinctoria , made an experimental demonstrative laboratory, to open up a demonstrative centre for the extraction and use of colouring material. For those who want to carry on other 500 years of history, all blue, there is nothing better than a cloth coloured by the local craftsman.

The craftsmen of Valtiberina continue with an age-old tradition with the working of the stem of wood gathered along the river. The action of water and a procedure makes the stem extremely elastic and thin, thus it is for rendering the continuous production of hampers and baskets at once. Therefore, the wicker is also cultivated in plantations and harvested in February. These are laid in the bath for around 2 months and subsequently sloughed. Once dried, it leaves a legacy in expectation to create the most beautiful baskets that one finds in the shops of these lands. The craftsmen work start at the base of the baskets to proceed with their weaving up to the final rim.