Peggy Markel

Onion soup is known internationally as a French classic, but the Tuscans claim that they were actually the first to use the tear-provoking vegetable in soup.

(Crostini di Fegatini)

Crostini means "little crusts," and in Tuscany, almost every meal begins with a platter of toasted bread slices topped with chopped tomatoes, olive paste or this all-time favorite spread made with chicken livers. Use thin slices of an Italian or French country-style loaf, and serve these crostini with the chicken liver spread on top, or just present the pâté in a pretty bowl surrounded by the toasted baguette slices. Salami and prosciutto would be delicious accompaniments.

These cookies from the town of Prato are also known as cantucci. They are usually served with the Italian dessert wine Vin Santo.