Above: Mezzeluna pasta with mortadella di gallo, stracciatella, raw-milk butter, onion cream, pistachio and black truffle, Boccon DiVino, Montalcino

When anticipating a trip to Tuscany, I look forward to exploring its historic hill towns, contemplating its art treasures and taking in the splendor of its landscapes. But really, more than anything else, I look forward to eating. Restaurants have access to some of the finest local and seasonal produce in the world, in addition to top-quality meats such as wild boar and Chianina beef, and fresh seafood from the Tuscan coast. And, of course, the region also has its pasta specialties, like pici and pappardelle.

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Above: Mezzeluna pasta with mortadella di gallo, stracciatella, raw-milk butter, onion cream, pistachio and black truffle, Boccon DiVino, Montalcino

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