Meeting point: Bologna Airport
1st day: we head to Modena, the birthplace of Tortellini, and stay in a fantastic agriturismo close to the city, where host Luca and his wife will show us the delicate process of making Tortellini. After lunch, a short rest and some free time on the property before we head to the cantina of a local wine producer to taste some local wines. Dinner toight at the agriturismo , which will include the most traditional homemade dishes from the region.
2nd day: after breakfast prepare for our cooking class, & learn how to make tortellini and some other traditional dishes with local produce. After lunch in Maranello the Ferrari Museum awaits.
In the evening we reach the area of Zibello, the birthplace of Culatello, one of the most delicious Italian cured meats. We stay in a lovely historical agriturismo. After some free time in the property we meet for dinner the typical dinner in the agriturismo, where we will be delighted by the aroma’s and the unique flavours created by the resident chef
3rd day: early in the morning, after breakfast, savour the artisanal process of making Parmesan cheese, visit the organic vegetable garden (orto), & continue through the beautiful frescoed rooms of the mansion and observe the parmesan and Culatello during their ageing process.
Continuing at the farm, we observe the unique breed of Parmesan pigs (Nera Parmigiana) & the ancient orchard (frutteto), with incredible antique fruits.
After a light lunch in the restaurant at the hotel, we travel to Florence. Arriving in time for dinner, spend the evening in one of the most ancient taverna of Florence, & enjoy the famous Brunello di Montalcino wine, the ribollita (the famous Tuscany vegetable soup), the epic Fiorentina (1 kg beefsteak) and the delicious cantucci cookies with vin santo. Our accommodation will be a beautiful old mansion close to the city of Florence, a peaceful place where you’ll restore your spirit and your eyes.
4th day: free day in Florence, suggested things to see: The Duomo, Santa Maria Novella and Santa Croce Churchs, Ponte Vecchio Bridge, Il Giardino di Boboli (inside Palazzo Pitti). We meet again for a special dinner, the “Fiorentino Dinner”, & taste the ancient recipes of the “cucina fiorentina” (the most typical cuisine of Florence). You’ll have the chance to spend time with one of the famous hosts of Florence. It’s going to be a unique experience!
5th day: some free time this morning and then the best Panino con il Lampredotto for lunch! “Panino con il Lampredotto” is a sandwich made in Florence and sold as a street food. It’s considered a fundamental part of the city’s food identity.
Early afternoon we leave for Siena, where an antique monastery is awaiting. Later a warm farming family welcome. We meet Nonna (the farmer’s grandmother) sharing a cooking class with her, preparing gnocchi and the famous chicken with Vin Santo. Learn the secret of traditional dishes prepared with excellent fresh local products. Dinner will follow.
6th day: truffle hunting! You will have the chance of digging a truffle out of the soil, we will also have the chance to taste the result of our hunting, and watch the wonderful dogs in action. We’ll meet again for a special dinner in the elegant restaurant of the hotel.
7th day: Following breakfast a wine tasting in some of the most important cellars of Tuscany, where we taste the best Tuscan wines . Lunch will take place in a traditional trattoria. We will meet again for a dinner in the Cantina (the cellar), including local cheeses and meats, and wines of course. Our host will be a local winemaker.
8th day: A day of rejuvenation. We will have the chance to spend two days in a real paradise, the hot tubs are outside, in a beautiful scenery, with gorgeous warm falls. We’ll have a light lunch at the hotel and then the entire afternoon available to spend time at the hot tubs. We’ll meet again for dinner, which will take place at the restaurant of the hotel.
9th day: we will spend the morning and the afternoon in a beautiful farm in Maremma, one of the best and pristine rural area of Tuscany, territory of unique food products, wine, cured meats and olive oils. We will meet the farmers and we will taste all the delicious organic products they produce (extra-virgin olive oil, wine, honey). Then back to the hotel, some time to freshen up and we will meet again for the dinner in a typical traditional trattoria.
10th day: Following breakfast we travel to Rome Fiumicino Airport, where we will say “arrivederci”. We’ll be there at about 11 am.
group departures from €4375 per person .
Personal English Speaking Food&Wine Expert Guide
Transportation (private chauffeur from the collection point to the final tour destination)
Meals (breakfast, lunch, dinner, included beverages during the meals)
Accommodations for 9 nights
All the activities included in the highlight (lunch is not included when guests have free time, as well as extra beverage and food and the fees for the rent of the renaissance costumes).
Tuscany is the best known of all the Italian regions, not only for it’s beautiful rolling landscape with vineyards, olive groves and cypress trees but also for its history, art and world famous wines and food. Tuscany is one of the most popular regions in Italy for tourists and our wine and food tours!
If you mention Italy to anyone the first image that comes into their mind will be that of the Tuscan countryside. Tuscany is one of Italy’s best wine-producing areas, with Chianti and Montepulciano among its famous products Being strategically placed in the heart of Italy, Tuscany is very well supplied with a modern and efficient communication network of roads, railways, ports and airports making travel to and from this region cheap, easy and efficient.
Many of our tours will touch on Tuscany, and we still try to add off the beaten track experiences
A wine and food tour in discovery of the roots of this region and Tuscany leads in many directions – one of these paths is the art of taste. The region is known for its bold and refined cuisine, from those of the countryside of Emilia to those of the Romagna coast, via the lagoon of the Comacchio Valleys, with its famous eels.
Discovering a region means tasting the results of its traditions, from the typical Erbazzone, a quiche with spinach, or the pisarei e faso, small dumplings with beans made in the area of Piacenza, to the tortelloni, agnolotti and all types of homemade pasta enhanced by their delicious fillings, herbs and flavors.
We stop in Bologna to try its mortadella, perhaps inside rolled or folded piadina bread. The unquestioned king of Parma, yet well-known and enjoyed all over the world, is of course Parma Ham (Prosciutto di Parma) that, together with the wonderful Grana and legendary Parmigiano cheeses.
As in all Italian regions, good wine in Emilia Romagna is a given: Gutturnio, produced in the hills of Piacenza,Trebbiano, Lambrusco, Barbera, Sauvignon and Sangiovese.
Simplicity and taste is the winning combination that makes the cuisine of this region so special and our Food & Wine of Italy tour will showcase the best this region can offer.
The origins of Tuscany food are rather rustic, as we can see from its basic ingredients: bread, even stale bread, spelt, legumes and vegetables.
Some typical appetizers are crostini? (toasted bread) topped by spreads like cream of chicken liver and spleen, panzanella, and salame, including finocchiona, a fennel-flavored salame.
The typical first course is soup, like the famous ribollita or bean soup, spelt soup, pici? (a type of spaghetti from the area of Siena), or pappardelle? with hare.
A famous fish dish is cacciucco? soup, followed by mullets and the stockfish stew of Livorno.
Among meat dishes, the bistecca? fiorentina? (grilled T-bone steak) is the most popular; guinea-fowl meat, pork and game are quite common as well.
The typical desserts are castagnaccio? (chestnut cake), buccellato? (anise cake) and cantucci.
Wine production here is excellent for both variety and quality: Tuscany produces the finest wines in Italy, from Chianti to Vino Nobile Montepulciano, Brunello di Montalcino, Vernaccia di San Gimignano and many more. Vin Santo, a sweet and liqueur-like wine, is paired with cantucci (almond cookies)