Food and wine, cooking class, typical dishes and products

The origins of Tuscan wine and food are in the ancient traditions of rural civilisations who have populated these areas for centuries. This humble background is still evident in the typical regional dishes which represent a perfect balance between simplicity and sophistication. Only genuine, quality ingredients are used and elaborated with great skill to create celebrated dishes enjoyed in elegant restaurants or rustic trattorias.
Tuscan enogastronomy is characterised by a strong link with the territory, reflected in the wide variety of local products. The food, the territory, the wines are part of an amazing experience
The Chianti in particular, offers interesting itineraries in search of authentic flavors.



Cooking classes in  Tuscany are a really popular activity to do during a holiday. Try with your hands to make some of the good Tuscan cuisine that you’ll find throughout the region, either by taking an afternoon lesson, in beautiful houses and farms of Chianti’s area, with friendly chefs.


Wine in Tuscany and the ” Wine Roads “

Wine is traditionally known to be the poetry of the earth and the nectar of the saints.
Tuscany is the land of wine par excellence. The rolling hills of the countryside are lined vineyards from which we derive the precious grapes that are transformed into expertly worked fine wines such as Chianti, Brunello, Morellino, Nobile di Montepulciano, Carmignano, Vernaccia di San Gimignano, Morellino di Scansano
Recently, in order to better understand the wine and typical products of Tuscany were opened some paths called ” Wine Roads “, itineraries to discover the typical areas of the production of wines, and characterized by vineyards and farms’s cellar, and also natural, cultural and historical attractions,  particularly significant.

Olive oil in Tuscany

Olive oil is the main element of the Mediterranean diet, both healthy and delicious, especially when used raw. From the olive to the mill, up to bottling, the olive oil of Tuscany is strictly produced within the territorial limits of the region, according to law.  It is produced in Tuscany, from Mugello to the Etruscan Coast, from Chianti to the Val d’Elsa and Val d’Orcia. Olive oil is still today harvested by hand: farmers using combs, scales and networks, make the separation of the olive fruit from the tree. It has the feature to enhance the aromas and flavors of the dishes.

Tuscan bread

This traditional Tuscan bread is as simple as bread can be: it’s just yeast, water and flour mixed together, kneaded, shaped and baked. Salt is the missing element here. Because Tuscans often eat their bread with very spicy main dishes, or top it with salty, strong-flavored meats or cheeses, it is very bland tasting by itself, so as not to interfere with other tastes it’s teamed with. Pairing it with a salty prosciutto or a strong Parmesan cheese; or broil it, then spread with olive oil and crushed garlic; or eat it with a savory stew, and you’ll see why Tuscans have baked and loved their saltless bread for many centuries.


It is made from whole sheep’s milk with the addition of enzymes and calf rennet. Whether fresh or mature, it goes well with honey, jam, fresh fruit and vegetables in season. If fresh, white wines pair well, if mature with red wines.
Pecorino di Pienza is one of the most prized of all Tuscan cheeses.