Tuscan Food and Wine

What comes to your mind when you think of Tuscany?

Perhaps it’s the cityscape of Florence, steeped in history and dominated by the grand Duomo cathedral.

Maybe it’s the rolling green and yellow fields of the Tuscan countryside, with cypress trees lining the roads like sentinels.

Or is it Pisa and pizza?

Whatever you are thinking of, the reality is even more idyllic.

The region is home to Italy’s most exported wine, oil and truffle.

WINE TASTING – All year long

Italian wines are some of the most famous in the world, and Tuscan wines include some of the best wines in Italy. Most of the wine produced in Tuscany is red. The best known is CHIANTI but you can also taste white wines like TREBBIANO or sweet wine like VIN SANTO.  

A full scale dinner in Tuscany starts with an antipasto – the course before the pasta – usually a plate of salami, prosciutto, crostini and pecorino, often with something sweet to put on the pecorino (like honey or marmelade). Try the Tuscan specialities combinated with our unique wines.

TRUFFLE – From March to September

Every year, all year long, men and dogs set out in search of one of the most highly priced mushroom in the world, the white truffle. This ingredient is often used in the Italian kitchens in Risotto or is eaten with Tagliatelle, polenta and many other dishes, accompanied for preference with one of the great red wines of the area.

We offer you the great experince to join the truffles hunters by their work. You will not only search this prestigious mushroom with the help of dogs, but also cook your “found treasure”, if you like it.

During truffle hunting a guide will tell you about the truffle, the magic of its traditions, its history, the legends which recall its myth. You will learn how to recognize and distinguish a good truffle from other “fake” truffles of inferior quality and artificial products.

OLIVE OIL – from September to November

The best way to taste olive oil is to warm up a piece of bread and brushed with garlic. You will taste the differnce between refined olive oils, unrefined olive oils and extra virgin olive oils.

If you are more adventuresome, you must take part in the olive harvest. We organise this activity every year and it will be a great experice, full of fun.

FINOCCHIONA – Fennel Seed Salami

Finocchiona is a pork salami which originates in Tuscany. The unusual ingredient in finocchiona is fennel seeds, which give the salami an intriguing sweet, anise-like flavor. They are also behind the name, as finocchio means “fennel” in Italian. After the ground pork is stuffed into salami casings, the finocchiona is cured so that it becomes firm and dry, and joins the culinary tradition of Italian cured meats, many of which are very famous. Like other cured meats, the salami tends to be salty with a complex, layered flavor, and it pairs well with strong cheeses and hearty wines.

ICE CREAM – From March to September

The best ice cream is in Italy! Here you will taste all HOMEMADE flavours, respecting the old traditional recipes. From Chocolate, to Cream, over Passion Fruit and Coconut, you will find find your favourite flavour between this incredible variaty.

CHOCOLATE – All year long

Immerse yourself in the flavorful world of chocolate in our tasting experience! In Tuscany you find some of the most known chocolate maker in Italy. Come and taste it!

PARMIGIANO REGGIANO CHEESE

Parmigiano-Reggiano is produced exclusively in the provinces of Parma, Reggio Emilia, Modena and parts of the provinces of Mantua and Bologna, on the plains, hills and mountains enclosed between the rivers Po and Reno. Regular controls are carried out on the milk used in the process to ensure the high quality and the presence of special characteristics, which allow Parmigiano-Reggiano to continue to be, as it always has been, a purely natural product. Delicious, easy to digest and with a host of nutritional benefits, Parmigiano-Reggiano always exceeds expectations.

MORTADELLA di Bologna

The real Italian mortadella, the pride of the city of Bologna is more than just a sausage. Either served in a sandwich, as an appetizer or part of the main course Mortadella di Bologna is yet another delicacy coming from the bountiful region of Emilia-Romagna. Mortadella is a very versatile sausage that lends itself to all sorts of meals, from appetizers to main courses. Served with walnuts, cheeses and tart berries, or used as base for a delicious creamy spread mortadella makes a delicious ingredient to antipasti.

ACETO BALSAMICO of Modena

Already known in Roman times, Balsamic Vinegar of Modena (Aceto Balsamico di Modena) is today one of the ambassadors for Italian wine and food excellence in the world. It is characterized by a delicate, persistent fragrance with a pleasant and harmonious acidity, by its intense brown colours, its acetic smell with woody overtones and its bitter-sweet and balanced flavour. Aceto Balsamico would be wasted as an ingredient in a salad dressing. Instead, use it where it can shine. Try putting a few drops on fresh strawberries, Parmigiano-Reggiano cheese, or creamy desserts like panna cotta, zabaglione, or vanilla ice cream.

Dear guests, for information or reservations please contact us. We will prepare a very tasty travel program for you and your group!