Cinghiale (wild boar) abounded as it was in season in Tuscany; you could have it as carpaccio, with red wine in a pasta sauce, or casseroled. Other Tuscan specialities were bistecca fiorentina, served sliced with rocket, parmesan and pepper and grilled vegetables basted with olive oil.
The best collection of Brunello, Tuscany's finest wine, I have seen outside the enoteca in Montalcino. We had a 1990 from Madonna del Piano, which had astonishing richness and layers of earthy, roasted, herb...
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