he sea and 'the soul of the Tuscan Coast, I'll take forever. Lives in the history, landscape, light from the sunset, smelling the air, it gives the view from the villages and hills, pine forests and touches the Mediterranean. Beaches of fine white sand alternate with sandy areas, equally profound, but more 'dark and dense and the cliffs carved by the wind. Inlets, bays and coves chasing the clock. The coast and 'punctuated by several popular resorts awarded the Blue Flag of the European Union for quality' of marine waters, which offer hospitality 'or services qualified. It 'a sea of life, populated by a precious fauna, where and' can practice all sports.

<p><br /><img src="/images/stories/stella.png" border="0" style="float: left;" /><img src="/images/stories/ilnostromare.png" border="0" /><br /><br /><br /><br /><img src="/images/stories/I.png" border="0" style="border: 0; float: left;" />l mare e' l'anima della Costa Toscana, ti accompagna sempre. Vive nella storia, nei paesaggi, da luce ai tramonti, profuma l'aria, si offre alla vista dai borghi e dalle colline, lambisce le pinete e la macchia mediterranea. Spiagge di fine sabbia bianca si alternano, con arenili, ugualmente profondi, ma piu' scuri e densi e con le scogliere intagliate dal vento. Insenature, calette e baie si rincorrono ininterrottamente. La costa e' punteggiata da tante e famose localita balneari premiate dalla Bandiera Blu della Unione Europea per la qualita' delle acque marine, che offrono ospitalita' e sevizi qualificati. E' un mare da vivere, popolato da una fauna pregiata, dove e' possibile praticare tutti gli sport.</p>

uscan cuisine and 'so' that varies and 'difficult to associate with it a flavor or taste specific. But his true character and 'precisely this variety' of recipes, combined with the quality 'of ingredients. Many have agreed to define the genuine Tuscan cooking, balanced, straightforward and traditional, this because 'from everlasting' closely tied to the land that generates its fantastic ingredients. Tuscan cuisine and 'all that and more: panzanella, fettunta, pappa col pomodoro, the necci, pici garlic, Pecorino di Pienza, the salami, finocchiona, the fish soup, steak alla fiorentina foods are popular in you have probably already 'heard about and maybe you have already' had the fortune to taste..

he story of the lives in this area runs through the centuries until today. In 1968 he founded the Festival of the wine, while in 1977, he has the acquisition of the Doc with two types: a red based on Sangiovese, Trebbiano, Malvasia, and other varieties' as canaiolo and colorino, and a white-based Trebbiano, Malvasia and Vermentino, which can 'be produced as Vin Santo, dry, semidry or sweet.

he lands of the town of Montescudaio characterized by a wide variety 'of colors and flavors, are the true essence of Tuscany, a world of crafts, food, nature and architecture that, thanks to the rolling hills, long stretches of fields, the farms and the cypresses, conquered the territories of the town of world.And Montescudaio are ideal to discover a touch quiet, now lost, by nature, unspoiled woods, small streams, cypress trees dotted here and there 'territory and rolling hills of velvety ammirare.Ovunque, nature, and 'still intact and is' dotted with picturesque villages, medieval churches, castles and villas dotted around the hills between vineyards and olive trees and beautifully integrated with nature and the landscape remarkably similar to real works of art.