In Tuscany, fava beans and Pecorino Toscano cheese are a classic springtime combination because that's when the beans come into season. there, we don't server them in a salad - instead we sit, preferably outside, each person peeling their own beans and cutting pieces of cheese from a very large wedge. My first memory of this pairing id from my childhood when my parents would take me to the restaurant Cave di Maiano in Fiesole and we'd begin the meal in this way.
At Da Silvano, I serve Fave con Pecorino whenever I can get my hands on fresh beans, not just in the spring. (In January, I get them from California). Peeling fava beans takes a lot of time, but is well worth it.

This isn't a Tuscan dish per se, but I grew to love it when I was in the Italian army, stationed in Bologna in 1966, right before the flood hit Florence. I was in charge of the mechanized infanty as a tank 'pilot' - what a ball! (I actually first learned to drive an M47 tank when I was eleven years old, living in Florence as the army-brat son of a 'Super Lieutenant'.)
The army was fun for me: I got to drive a tank all day. then go out and eat osso buco at night. I still serve osso buco the classic way, with Risotto Milanese underneath ans gremolata on top.

I'm not the first person who ever made this dish, but I'm the only I know who squeezes lemon juice into the pasta water.
I began doing this when I accidentally dropped a lemon in a pot of cooking linguine and found it gave the pasta itself the taste of lemon.
This is a perfect, refreshing dish for a summer night. save some lemon zest (better yet, grate some extra) and sprinkle it on top of each serving.