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Tuscany Food Tours: Delicious Adventures

Taking part in a food and wine tour in Tuscany means discovering the history and culture of the region through its flavours.
Different types of itineraries are available to the public, allowing you to get to know the local culinary and oenological heritage.
Because Tuscany is not only a region rich in villages, history, culture and art: it is also one of the most important Italian regions in terms of typical products and traditional dishes.

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Food & Bike

Tour through the woods to discover the Romitorio, with tastings of its own meat and typical products.

Arts & Tuscany

Chianti Classico & Fiorentina

In the towns of Greve in Chianti and Panzano in Chianti, get to know and taste the Tuscan food and wine famous all over the world.

A food and wine tour in Tuscany can only start from the raw materials, i.e. the excellences that must absolutely be tasted or used as the main ingredient when creating some of the region’s most famous dishes.
In this way, each tour can combine the discovery of quality products with that of charming villages and locations.
You can therefore visit Garfagnana with its PGI spelt and potato bread, Lunigiana with its PGI lardo di colonnata, Lucca with its PDO extra virgin olive oil and canestrino tomato, Sorana with its PGI bean, Marradi with its chestnut, Valdarno with its broad bean, Carmignano with its dried fig, Casola with its marocca bread.

Also not to be missed are: raw-milk pecorino cheese from the Pistoia Mountains and Valleys, sweet chestnut flour from the Pistoia Mountains, Casentino PDO ham, Sanbudello, the meat of the PGI Chianina White Calf of the Central Appennines, and the zolfino bean.
A true food and wine tour in Tuscany must also include the Florentine steak, perhaps with an experience that allows you to discover the secrets of raising, processing and cooking the meat.
You will be able to explore the region guided by the typical dishes of Tuscan tradition. You can visit Florence and be won over by crespelle alla fiorentina, lampredotto, peposo, fagioli all’uccelletto and schiacciata alla fiorentina.

In Pisa, on the other hand, you cannot miss pappa al pomodoro, pallette, bordatino alla pisana, anguille in ginocchioni.
In Lucca you will be able to try garmugia, farinata, tordelli, rovelline, roasted cod, castagnaccio.
In Livorno you will discover cacciucco, tramezzini and livornese style cod; whereas in Siena you will be tempted by gnudi, pici all’aglione, ribollita senese and crostini di fegatini.