Florence: Food Exploration Extension
Northern Italy’s Tuscany is a region of green hills, sprawling vineyards, olive groves, and small stone villages, especially renowned for its wines and cuisine. The region’s cuisine is simple and seasonal, and a look at the Tuscan countryside reveals the key ingredients used in local cooking—olive oil, mellow cheese, grilled meats, beans, and bread.
DAY ONE
Northern Italy’s Tuscany, a region of green hills, sprawling vineyards, olive groves and small stone villages, is especially renowned for its wines and cuisine. The region’s cuisine is simple and seasonal, and a look at the Tuscan countryside reveals the key ingredients used in local cooking—olive oil, mellow cheese, grilled meats, beans and bread.
Your guide will meet you in the hotel lobby at 9:30AM. Today you will embark on a guided tour of culinary Florence where traditional local fare is interwoven with the modern Slow Food movement.
The first stop is the Certosa del Galluzzo, a working monastery built in 1341 as a center for religion and education. Today the monastery is inhabited by a group of monks who maintain many of their old traditions, which include distilling herb liquors. Your visit will include an hour-long guided tour with one of the brothers through the monastery, palace and galleries that feature works of art from the 14th to the 18th centuries.
Next, you will journey to the village of San Casciano Val di Pesa, situated midway between Florence and Sien. Here you will visit the 140-hectare farm, Fattoria Corzano e Paterno, which is dedicated to producing the finest quality wines, olive oil and sheep cheeses.
Break for a long lunch at Dario Cecchini’s Slow Food restaurant in Panzano, where you’ll be served various meat courses, chosen by the chef, with seasonal vegetables, white beans, bread, olive oil and local wine.
The day will end with a tour of Greve in Chianti’s lovely piazza, surrounded by medieval buildings. Return to Florence on the lovely Chiantigiana route, which runs through the middle of the Chianti Classico wine zone and offers iconic Tuscan landscapes to enjoy.
Overnight Hotel Hermitage
DAY TWO
After breakfast at the inn, the morning is yours to spend at your leisure exploring Florence. You will be met and transferred to the airport for your departure flight, or to the train station to continue on to your next Willing Foot destination.
DETAIL PAGE
*Price is subject to change due to date and time of year of booking as well as to currency fluctuation. The price is only an estimate at this time and an accurate costing will be provided when itineraries are chosen and submitted. Prices are based on double occupancy.
Inclusions:
- All Accommodations
- All Transfers
- Guide and Art Historian Services
- Entry Fees
- Day 2: Breakfast
Exclusions:
- International and Domestic Airfare
- Visa (if required)
- Trip Cancellation Insurance
- Alcoholic Beverages
- Items of a Personal Nature
- Gratuities
- Certosa Donation Payable on-Site
Please Note:
- We recommend that our clients consult their General Practitioner or Travel Clinic for advice on necessary vaccinations or medicines depending on the region to which they are traveling.
- All guests are strongly advised to take out comprehensive travel insurance covering them for all personal effects, personal accident, medical and emergency travel expenses, cancellation, and curtailment.
- Self-drive passengers renting a car are required to carry a valid international driver's license.
Northern Italy’s Tuscany, a region of green hills, sprawling vineyards, olive groves and small stone villages, is especially renowned for its wines and cuisine. The region’s cuisine is simple and seasonal, and a look at the Tuscan countryside reveals the key ingredients used in local cooking—olive oil, mellow cheese, grilled meats, beans and bread.
Your guide will meet you in the hotel lobby at 9:30AM.
Today you will embark on a guided tour of culinary Florence where traditional local fare is interwoven with the modern Slow Food movement.The first stop is the Certosa del Galluzzo, a working monastery built in 1341 as a center for religion and education. Today the monastery is inhabited by a group of monks who maintain many of their old traditions, which include distilling herb liquors. Your visit will include an hour-long guided tour with one of the brothers through the monastery, palace and galleries that feature works of art from the 14th to the 18th centuries.
Next, you will journey to the village of San Casciano Val di Pesa, situated midway between Florence and Sien. Here you will visit the 140-hectare farm, Fattoria Corzano e Paterno, which is dedicated to producing the finest quality wines, olive oil and sheep cheeses.
Break for a long lunch at Dario Cecchini’s Slow Food restaurant in Panzano, where you’ll be served various meat courses, chosen by the chef, with seasonal vegetables, white beans, bread, olive oil and local wine.
The day will end with a tour of Greve in Chianti’s lovely piazza, surrounded by medieval buildings. Return to Florence on the lovely Chiantigiana route, which runs through the middle of the Chianti Classico wine zone and offers iconic Tuscan landscapes to enjoy.
Return to your hotel at 5:30PM