Toscana In Tavola Rda Srl
Toscana In Tavola is a small productive company located in Castellina Marittima, where the Pisan hills look upon the Maremma plain, dominating both the Etruschi Coast and its famous places. The location (through the local roots of the cooks) and the right size, guarantee the respect of very unique quality standards not easily reachable by the bigger companies. Our cooks do not manufacture products, but they cook as they would at home.
Looking back in the past of this region we feel very proud of being able to respect its best gastronomic traditions. Our products are still prepared according to old recipes orally transmitted generation after generation. Our conservation methods avoid the use of chemicals, often harmful and which would alter the products flavour. We do things just like our grandmothers used to do: they boiled the tomato conserves (do you remember that?), using vapor steam; we also sterilize with vapor steam, but at much higher temperatures (121°C).
Currently Toscana In Tavola is on the market with these product lines: Crostini and Bruschetta Spreads, Fish and Seafood Pasta Sauces, Premium Venison Meat Ragouts, Tomato Pasta Sauces, Old Style Soups and Side Dishes, Traditional Main Courses. With this offer we believe we can satisfy the requirements of those consumers who, even dealing with the hectic everyday life, don’t want to say no to the best flavors of our tradition. In order to reach such customers we are currently working on developing relationships striving to get to the actors of the modern distribution.
When imagining our future, we no doubt see ourselves getting closer and closer to our potential customers, reaching their highly quality demands. We feel confident we'll be able to gain international success without lacking that valuable trait of artisan production which distinguishes our products from the others. In order to do this, “everything will be automatically run, except the kitchen, of course!”. Our potential development resides in this sentence: to increase the quantity and if possible, to improve the quality thanks to the most modern technologies without compromising the genuinity. "A cook will always be behind the pot" as the man will always be in our kitchen-laboratories, because cooking is all about expressing our creativity and the human being is the only "creative engine" we all know.