Chianti Countryside-day tour starting in Florence
Our Chianti wine tour can be organized year round upon request. The are arranged on an tailor made basis by our concierge service.
| Trip Length | 5-8 hours |
| Where | Florence/Chianti/Florence |
| Walk Rating | Moderate |
| Included | Full time tour guide, licensed |
| Meeting spot | To be arranged. |
| Price | upon request |
If Tuscany is your next destination, let us plan an inspirational experience at one of our preferred luxury hotels. Other hotel choices available, just ask. Tell us your dream – be it wine tasting, cooking, meandering through the vineyards, checking out the architecture, or just relaxing. We’ll make it happen.
Our group trips bring together unforgettable journeys and memories to last a life time
GROUP DEPARTURES:
| 7 nights/8 days | April 28 to May 5, 2018 |
| Price | 2,700 Euros double occupancy private bathroom, 2,550 Euros shared bathroom, Single occupancy supplement 300 Euros |
| Included | 7 nights accommodations, all breakfasts, 5 lunches, 5 dinners, wine tasting, guided walks and tour of Cinque Terre, visit Lucca and awaken your senses with a concert of Puccini’s music, sumptuous Tuscan vegetarian meals, 10 yoga classes, and more. |
| Hotel | Yoga in Italy |
Relax and Renew in this Tuscany resort overlooking the hills of Lucca.
By Eva Stelzer
Tuscany long ago earned its reputation for capturing the very essence of Italy – picturesque rolling hillsides with vineyards and charming medieval towns. The geography varies dramatically: coastal cities teeter along the Tyrrhenian Sea, while lush mountains, quaint hill towns and river plains stretch far inland. Add to this beauty seeing some of the world’s famous art in person. One of many reasons we are drawn to Italy and other European destinations is that touring “the Continent” always has been part of the ultimate educational experience.
Eating in Italy is like entering a culinary landscape far removed from what Americans have become accustomed to, where time remains still, and recipes have been passed down for generations. I have visions of a rustic kitchen with a ray of sunlight beaming though the window, a puff of cloud from freshly kneaded pasta dough primed to be hand rolled and cut into various shapes and sizes, or wrapped around humanely raised meats or unprocessed cheese. The noodles would soon be graced with a naturally sweet tomato sauce so delicious it may be mistaken for candy.
Food of this caliber makes a girl following a “restricted-vegan-diet” question whether it’s necessary to stick to her “rules”. How does one experience the finest of Italian cuisine when traditional fare is centered on Parmigiano-Reggiano, mozzarella, salami, crema, and white flour? I think to myself, “When in Rome”…well, in my case, “When in Firenze”. I decide to let loose and allow a few slight modifications. What I left with was a truly scrumptious experience worth writing home about.
The Renaissance Villa, on a hill with all of Florence spread out below, focuses on regional cuisine that is more regal and elaborate in preparation than in the villages. Set in a heritage-protected five-hectare property with colourful gardens, this is an opportunity to experience the lifestyle of the Tuscan city folk and immerse yourself in Italy as you imagine it in films. Your experience begins al fresco with a tour of the organic herb gardens. You are encouraged to smell, feel and taste the various greens. Learn how to choose the most perfect natural flavour enhancers of Tuscan cuisine. The discussions will cover food traditions, history, and what makes food such an integral part of everyday life in Italy. Of course you choose the freshest herbs for your cooking lesson.
Food choices are seasonal and take advantage of the freshest produce. The first dish to prepare is an authentic antipasto. Too many restaurants ignore antipasti and focus on pasta, but this is a traditional meal to be enjoyed all evening long, and enjoyment of each course is paramount to your culinary experience. The antipasti selection is based on seasonal and local produce. Each course is paired with an Italian wine.
Appetizers are based on both wild and cultivated foods. In spring you might make frittata di carciofi – fried artichoke. Jewish Romans made this dish famous in the ghetto, and it is still a staple of spring cooking. Chef Costanza may thinly slice an artichoke and treat it like a carpaccio – which is usually thinly sliced raw beef or fish – and serve with a deep grassy flavoured olive oil. In summer tomatoes ripening on the vine make delicious bruschetta al pomodoro (tomato bruschetta), insalata caprese (tomato salad with garden fresh basil, oregano and local buffalo mozzarella). Autumn is the season for melt-in-the mouth crostini con i funghi procini (porcini mushrooms in a flaky crust).
Ask anyone who has visited Tuscany, and they will tell you all about the many breathtaking villages that can be found there. From beautiful views to gorgeous houses, there is a feast for the senses around every corner. That is why I wanted to share with you 5 breathtaking Tuscan villages that you must see the next time you’re in Tuscany.
Montalcino
With a population of less than 6,000 people, Montalcino is a small but beautiful walled village located west of Pienza. Sitting upon a hill, the town grew out of a church that was built my monks in the 9th century. These days the town is known for its stunning views, old-world charm and the procution of Brunello di Montalcino, one of Italy’s best-known wines.
