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In this region, nature presents many different faces, starting with the coastline that alternates long and sandy beaches, such as the Versilia one, with rocky cliffs and steep headlands. The islands of the Tuscan Archipelago are incomparable, surrounded by Mediterranean vegetation, a crystal clear sea and rich seabeds. Views of uncontaminated nature can be admired in the Apuan Alps and in numerous protected areas, including the Orbetelloche lagoon which is home to numerous species of migratory birds, including pink herons.
The splendid Gulf of Baratti and the sites of Vetulonia and Pitigliano preserve necropolises and testimonies of the Etruscan civilization, while Roselle and Cosa give memories of the Roman age. And then, medieval villages, towns rich in history, castles and fortification systems, rural churches (the so-called "pievi") and evocative abbeys, like that of Sant'Antimo, are present throughout the territory and their profiles stand out in the landscapes of the Crete Senesi, Val d'Orcia, Garfagnana, Chianti and Maremma.
The origins of regional cuisine are peasant and popular, as is evident from the basic ingredients: bread, also stale, spelled, legumes and vegetables.
Typical appetizers are croutons with a mixture of chicken and spleen livers, panzanella, cured meats including finocchiona, a particular salami flavored with fennel.
The typical first course consists of soups including the famous Ribollita or bean soup, spelled soup, pici, a sort of spaghetti spread in the Siena area, pappardelle with hare sauce.
Among the main courses of fish, Cacciucco is very popular, along with the mullet and stockfish alla Livorno.
Among the second courses of meat, the Florentine steak dominates; chicken, guinea fowl and pork meat are also very popular, as is game.
Typical desserts are castagnaccio, buccellato, cantucci.