For centuries, whilst the nobility and clergy claimed the best cuts of meat, the freshest fruit and vegetables and prized fish and seafood, the majority of Italians were forced to make do with the scraps. Although some remnants of upper class cuisine have survived, it is the ingenuity and resourcefulness of "cucina povera" , the so-called ‘kitchen of the poor, that defines Italian food today. Nowhere in Italy is that more evident than in Tuscany, where these humble dishes are still enjoyed in homes and trattorias all over the region...