Chef Harvey perfected his skills with seafood many years ago while living and working in Tuscany at one of Italy’s top destinations for fine food.

“When people think of authentic Tuscan cuisine,” says Chef Harvey, “it’s only natural that they think of Chianina steaks and porcini mushrooms and pappardelle with wild boar ragù. But they forget that Tuscany has an amazing coastline and the seafood, from Livorno to Grosseto, is fantastic.”

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