TOURS FOR FOODIES CHIANTI FOR FOODIES

In the morning meet with your guide and departure to Greve in Chianti. Arrival at Hotel and start with the tour.

The first day will be focused on typical gastronomic products of the Chianti region: Chianina beef used to make the bistecca alla fiorentina and Chianti wine, particularly Chianti Classico, which as a DOCG product must contain a minimum of 80% of the Sangiovese grape.

In the afternoon, with your fully licensed tour guide, you will depart for a visit to a small, family-owned winery in Panzano in Chianti. Here we will taste both Chianti Classico and some lesser-known local varieties from this organic producer.

Dinner at a local osteria in Greve in Chianti featuring a curated menu using locally sourced ingredients, including Florentine steak.

Overnight in Greve in Chianti

Breakfast in the hotel or nearby local coffee shop.

Today will be a full day of hands-on experiences, visiting farmers north of the Chianti area who are producing wonderful regional products following a sustainable and organic approach to their work.

Departure for an organic farm and dairy for a visit to the stables and cheesemaking operation, followed by a tasting lunch based around their cheeses.

In the afternoon, departure for another farm just outside of Florence that has operated under organic certification since 2009 to produce ancient grains, olives, and legumes. Here we will meet with one of the owners and together with her we will have a visit to the fields and olive groves and nearby olive mill. We will experience a guided tasting lesson on extra virgin olive oils.

Evening:  Departure for the nearby town of Bagno a Ripoli, where we will first stop in at a local bar for a taste of a Florentine aperitivo, or pre-dinner drink, followed by dinner at a small osteria known for their traditional Tuscan dishes.

Overnight in Greve in Chianti.

Your third day will take you to central Tuscany for a visit to a producer of Vernaccia di San Gimignano (which in 1966 became the first DOC registered wine in Italy, and today a is a DOCG), followed by a cooking class in the historic village of Certaldo.

Breakfast in the hotel or nearby local coffee shop.

First we’ll shop for ingredients for our picnic lunch at the winery, including specialty cured meats, pecorino cheeses, conserves and more.

Our next stop is an organic winery where our visit to the cantina will allow us to taste, among other wines, two different vintages of Vernaccia to see how the wine evolves over time.

In the afternoon, departure for the town of Certaldo, a Tuscan hillside village and home to our hosts, who will guide us through an evening of creating a four-course dinner with locally sourced ingredients and wine.

Overnight in Greve in Chianti

Breakfast and checkout from hotel and back to Florence.