TEMPTING CHIANTI

Relish Chianti’s full range of delights on this flavoursome countryside excursion from Florence. Gourmands will have the opportunity to visit two farms, taste local gastronomic specialities and discover that Chianti is indeed a fine wine producing region but is also so much more.

Your private chauffeur will meet you outside your accommodation and drive you through the splendid Tuscan countryside to a farm located near Castellina in Chianti. You will be greeted by the owner and his wife who will give you an introduction to farm life and explain the activities carried out on the estate. Here, lovingly cultivated vineyards and olive groves are expertly turned into fine Chianti and “liquid gold” while a rare species of pigs, called Cinta Senese, breed freely. At the top of the list of species at risk of total extinction in the 1990s, the Cinta Senese today is no longer endangered and its meat has been awarded the DOP classification from the European community. Native to this region and probably dating back to the Middle Ages, the Cinta Senese pig was once a popular farm animal and was even depicted in a famous 1338 fresco by Ambrogio Lorenzetti housed inside Siena’s Palazzo Comunale. The species owes its name to the black coat with a white sash (called a cinta in Italian) that runs across its shoulders, sides and front legs. After visiting the property and salumificio, top off your morning with a delicious Tuscan lunch. Tasty inclusions might consist of a bruschetta with extra virgin olive oil, a selection of cold cuts, Parmigiano cheese, a pasta dish, a second course made of pork, all washed down with full-bodied Chianti wine.

En route to the second farm you might want to consider stopping for a leisurely stroll in Castellina in Chianti, famous for its 15th century fortress, atmospheric covered walkway and picturesque medieval streets lined with cafes and quaint shops.

In the afternoon a 30-minute drive will bring you to the second estate, well-known for its fine cheeses, extra virgin olive oil and wine. On this 140-hectare farm, cheese has been produced by hand according to traditional methods since 1992 using exclusively Sardinian sheep milk. Years of experiments have resulted in more than fifteen different types of cheese, from traditional Pecorino to a sophisticated Blue. A member of staff will give you a tour of the cellar and vineyard and explain the different stages in the dairy production process. Sit down to a special tasting of four cheeses, three wines and olive oil before enjoying a pleasant ride back to your accommodation in Florence.