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 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.

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.