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
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
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 will 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.