Central Italian Cooking
In Central Italy the summers are hotter and longer than those of the North, and consequently tomato-based dishes are more common than they are further north; at the same time the winters are chill inland, making it possible to grow leafy vegetables that reach their best after it frosts, for example black leaf kale. Though there are braised meats and stews, in much of central Italy the centerpiece of a classic holiday meal will be a platter of mixed grilled or roasted meats, with poultry, pork, and beef, especially in Tuscany, where the renowned Chianina cattle graze the fields. In Lazio, on the other hand, the platter will likely also have lamb, which may also be present in Umbria and the Marche.
Central Italy also has a rich specialty farming tradition, with many crops that are difficult to find elsewhere, including farro, an ancient grain domesticated by the Romans, and saffron, whose distinctive sharpness adds considerably to many dishes. The area, which is almost entirely hilly or mountainous, also boasts massive chestnut stands on the steeper slopes; chestnuts were in the past one of the staple foods of the poor and even now roasted chestnuts are a wonderful treat in winter, as are the dishes made with fresh chestnut flour.