Tuscany Italy wine tour of Tuscany Tuscany | Wine And Food Traveller


Join our Italy wine tour of Tuscany. The fifth largest region of Italy is divided into ten provinces: Arezzo, Firenze, Grosseto, Livorno, Lucca, Massa Carrara, Pisa, Pistoia, Prato and Siena.

A region of Central Italy,Tuscany borders Emilia-Romagna to the north, Liguria to the north-west, The Tyrrhenian Sea to the west, Umbria and Marche to the east and Lazio to the south-east.

Tuscany is the best known of all the Italian regions, not only for it’s beautiful rolling landscape with vineyards, olive groves and cypress trees but also for its history, art and world famous wines and food. Tuscany is one of the most popular regions in Italy for tourists.

If you mention Italy to anyone the first image that comes into their mind will be that of the Tuscan countryside. Tuscany is one of Italy’s best wine-producing areas, with Chianti and Montepulciano among its famous products Being strategically placed in the heart of Italy, Tuscany is very well supplied with a modern and efficient communication network of roads, railways, ports and airports making travel to and from this region cheap, easy and efficient.

Many of our tours will touch on Tuscany, and we still try to add off the beaten track experiences so be sure to see our touring options.

Simplicity and taste is the winning combination that makes the cuisine of this region so special and our Food & Wine of Italy tour will showcase the best this region can offer.


The origins of Tuscan food are rather rustic, as we can see from its basic ingredients: bread, even stale bread, spelt, legumes and vegetables.
Some typical appetizers are crostini? (toasted bread) topped by spreads like cream of chicken liver and spleen, panzanella, and salame, including finocchiona, a fennel-flavored salame.

The typical first course is soup, like the famous ribollita or bean soup, spelt soup, pici? (a type of spaghetti from the area of Siena), or pappardelle? with hare.

famous fish dish is cacciucco? soup, followed by mullets and the stockfish stew of Livorno.
Among meat dishes, the bistecca? fiorentina? (grilled T-bone steak) is the most popular; guinea-fowl meat, pork and game are quite common as well.

The typical desserts are castagnaccio? (chestnut cake), buccellato? (anise cake) and cantucci.
Wine production here is excellent for both variety and quality: Tuscany produces the finest wines in Italy, from Chianti to Vino Nobile MontepulcianoBrunello di MontalcinoVernaccia di San Gimignano and many more. Vin Santo, a sweet and liqueur-like wine, is paired with cantucci (almond cookies)