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Etruscan culture, style and indulgence is rooted within the land and air of Italy and in particular Tuscany, where beauty and pleasure is woven into
every aspect of life; from the planting, the raw materials, the vernacular architecture, the regional food and wine, to the piazza and "passeggiata". Bread from the Etruscan
period was a building block to a meal and has carried through to our present day Tuscan cuisine. Some of their ancient eating habits have been recorded in Vergil’s
‘Bucolics’ and ‘Georgics’ and Horace’s ‘Satires.’
