A scientific book written by the two maximum history of oenogastronomy experts
«If the gastronomic culture in Tuscany – Paolo Nanni writes – has today assumed an international fame, thanks to its typical dishes, and a first rank position in the oenogastronomic market this is owed to the long term process of strengthening of its origins: the traditional cooking.
Between the years when Florence was state capital and the cultural avant-gardes of the first years of the 20th century, the historical “trattoria” and the new restaurants suggested elaborated dishes prepared with the basic elements of the so-called “home made cooking”. Then the diffusion of taverns, inns and wine bars, either in the city or in the countryside, was a significant aspect of the bourgeois and popular socialization, in company of a flask of wine and some choiceness.
Finally the diffusion of day trips into the country and holidays in the hills of the main cities, particularly around Florence, as well as the birth of many accommodation facilities contributed to the phenomenon of “return to the countryside”.»