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the oil is at its best uncooked, poured straight onto the typical toast known as bruschetta (also called fettunta or crogiantina).
il sapore dell’olio si apprezza meglio a crudo, direttamente sulla bruschetta (detta anche “fettunta” o “crogiantina”).

when the olive oil is made are organized local holiday in some village. with the new oil is made the fettunta (bread with oil) and the bruschetta.
il momento della spremitura rappresenta un vero e proprio periodo di festa, tanto è vero che in alcune località vengono organizzate delle vere e proprie sagre dell’olio nuovo. l’olio nuovo, il prodotto appena spremuto, ha un sapore piccantino, ottimo per la fettunta (pane con l’olio) o la bruschetta.

nevertheless, when one speaks of tuscany, its people and its traditions, it is impossible not to mention its cuisine: the bread here is made of common wheat but without salt, and is the ideal accompaniment for tasty salamis and cheeses; bread is also the main ingredient of famous dishes such as "ribollita", a vegetable soup, "panzanella", a bread-based salad and "fettunta", toasted bread with olive oil. moreover, tuscany's wines and oil are legendary and celebrated the world over.
inoltre, sono celebri e celebrati in tutto il mondo i suoi vini, le sue cantine e il suo olio ormai leggendario.