Flavors of Chianti
Flavors of Chianti
9 Days, Oct. 10 - 18 or Oct. 17 - 25, 2019
From $4,995 from Florence, Italy
We invite you to savor the Tuscan countryside in early autumn as we explore the rustic villages and vineyards of Chianti. How happy we are to return to Tuscany for another eight-day sampler of delectable Italian flavors! This carefully paced itinerary showcases famous hill towns and food emporia, but with the leisure enjoy the rich traditions of country life: serene landscapes, delicious regional cuisine, ruby red Chianti served in thick glass cups, perhaps even a lively chat with the locals in the piazza. Together, we will learn the art of "vivere bene" - living well, Italian style.
The latest in our series of Flavors trips, our adventure features the great cuisine and cultural treasures of the Chianti regions, the colorful and deep history of Tuscany, the medieval charm of Siena, Cortona, and Volterra, as well as the lovely villages and villas that dot the rolling countryside. We'll explore the region in a variety of daytrips, but always with eye to local food markets and specialties. This tour marries the flavors with their history and cultural origins. We'll savor the sheep and goats' milk cheese of Podere Il Casale; the rich Panforte, a Sienese sweet; and the bold, vibrant olive oil of vineyard Villa Vignamaggio, the childhood home of Lisa Gherardini or Mona Lisa. We'll learn about the art of gelato in charming San Gimignano and sample the famed Chianti Classico and other varietals in an 11th-century winery in the Tuscan village of Pienza. Clearly, this is an itinerary for all of your senses.
To add to the relaxation of the tour, we'll use only one accommodation, a spacious, family-owned Castello La Leccia, situated on a hilltop with views in the distance of San Gimignano and the towers of Siena. The Castello will give us easy access to all of the sites on our itinerary. We'll also enjoy some new friendships with Italian hosts through specially arranged dinners, lunches, and wine-tastings. Our tour will be limited to 23 participants, so early reservations are encouraged.