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The article highlights the tourist attractions and notable dishes of Tuscany, Italy. It cites Monte Argentario, Ulisse's beach, the Tombolo della Giannella and Tombolo della Feniglia sandbars, the Laguna di Orbetello, quayside fortresses, fish restaurants, and resort hotel Il Pellicano. It also describes the towns of Orbetello, Porto Ercole, and Porto Santo Stefano. Local dishes include scaveccio, anguilla sfumata, smoked fillets of umbrine and fathead mullet, and bottarga di Orbetello.

Features the Sirena, a fishing boat owned by Paolo Fanciulli which offers travelers in Tuscany, Italy ecotours and grilled dishes. Route of the trips organized by Fanciulli; Activities aboard the boat; Recipes of seafood dishes served by Fanciulli.

Presents information about the Santa Cristina wine estate at Chianti in Tuscany, Italy. Background information on the Antinori family who manages the wine-making business; Comments from the family; Details on several Italian recipes.

Presents recipes of several Italian foods from Tuscany. Tomato and Bread Salad with Basil and Red Onion; Classic Tuscan Flatbread; Roast Pork Loin and Potatoes; Asparagus and Parmesan Puddings.

Narrates a tourist's experience of visiting and cooking in Tuscany, Italy. Italian Futurist F.T. Marinetti; Rental of a farmhouse; Sylvia as cook in the farmhouse; Trip to Siena; Visit to San Gimignano.

From rural Tuscany to cosmopolitan Milan, Giacomo Puccini's life and work spanned the northern half of Italy, and this month's menu covers much of the same territory. Late summer in Tuscany and neighboring Umbria is the season when porcini mushrooms hit the outdoor markets, and fettuccine made with fresh porcinis appears on every table. Dried mushrooms are in some ways preferable, since drying preserves and concentrates their woodsy flavor, and the soaking liquid makes a great base for the mushroom sauce. Consider serving the fettuccine as a separate second course, just as it's done in Italy, where a third meat, poultry, or fish dish follows. The mushroom soaking liquid has a lot of flavor, but can sometimes contain grit from the mushrooms themselves--that's the reason for straining the soaking liquid.

The article features several top cooking schools in Tuscany, Italy in 2007. It includes background information on the cooking schools and their teachers, as well as the range of field trips and cooking classes they offer to tourists and Italian food enthusiasts. A description of the cooking schools' location and setting is also provided.

The article focuses on Tuscany, which is said to be the birthplace of Italian foods. Tuscany is visited by people for its art, architecture and countryside. Enoteca Pinchiorri, the center of its haute cuisine, offers food influenced by French tradition. The author also describes his visit to the central market in Florence and its restaurants such as Nerbone which makes lampredotto and Zibibbo run by Benedetta Vitali, as well as butcher Dario Cecchini in Panzano, Chianti.

The article presents news briefs related to the tourist trade. Tommie Wilhelmsen and Todd Saunders, both of whom are afraid of heights, designed a lookout that is just 98 feet over the Aurland Fjord in Norway and then melts down the side of the mountain. Genuine Tuscan cooking is hard to find. An exception is Osteria le Panzanelle, in Lucarelli, off the highway between Florence and Siena. The place is run by Nada Michelassi, a James Joyce scholar. Her food is true to the zona, which is why locals love it.

The article offers information on the "Tuscan Women Cook" cooking lesson program at Montefollonico village in Tuscany, Italy. It says that the cooking program offers a week of cooking lessons and trips to Italian towns, wineries, cheese factories, and restaurants and is hosted by American couple Bill and Patty Sutherland. It adds that the traditional Italian cooking taught at the program were centered on simplicity in which olive oil and sea salt were used freely.