The regions of Umbria and Tuscany—home to Florence, Siena, Perugia, and Assisi—aren’t just beautiful, but boast delicious food, too! Their cuisine is known for being simple, seasonal, and lovely Ribollita. A thick, hearty vegetable stew, with its origins in Tuscany’s cucina povera. Pappa al pomodoro. A Florentine soup with its origins in “ cucina povera” (“poor cuisine”), this is a stew of tomatos and (preferably day-old) bread. Panzanella. A salad of tomatoes… and soaked day-old bread. (It must be hearty, unsalted country bread!). Originally, this salad was onion-based, not tomato-based. Popular in the summer in Florence. Lentil soup. In Umbria, this hearty, classic fare has bits of local sausage; it’s also served in Tuscany. Often flavored with rosemary, garlic and basil, and with carrots and potatoes included, too. Pappardelle con la lepre. Broad ribbons of pasta, served with a meaty sauce of hare, bacon and cloves. A specia...