🧀 Taste Tuscany

What does Christmas taste like in Tuscany? Forget turkey and stuffing—here, the festive table is filled with rustic family recipes passed down through generations. From crostini with chicken liver pâté and handmade potato tortelli to pork roasted in milk and traditional castagnaccio, discover a classic Tuscan Christmas menu, complete with recipes and the perfect local wine pairings.

Why do white truffles cost up to €5,000 per kilo? Discover the fascinating world of Tuscany’s most prized delicacy—from hunting wild truffles with trained dogs to learning why most truffle oils and spreads taste nothing like the real thing. If you want to experience authentic Tuscan truffles, this guide will help you separate fact from marketing and savor the genuine article.

There are endless ways to cook up a great risotto. This is one of the best I've ever had! And it has NO butter!

Have you ever heard of testaroli? Often called “pancake pasta,” this ancient Tuscan specialty from Lunigiana is unlike any pasta you've tasted. In this recipe, Sonia and Francesco of Albergaccio di Castellina pair handmade testaroli with walnuts, thyme, tomatoes, and goat cheese—a simple yet unforgettable dish we love sharing with guests on our Chianti wine tours.

Bring a taste of Tuscany to your kitchen with these elegant Pecorino-filled tortelli served on a silky asparagus cream. Created by the talented chefs of Florence’s La Leggenda dei Frati, this restaurant-quality recipe combines fresh spring flavors with one of Tuscany’s most beloved cheeses for a dish that’s both refined and deeply rooted in local tradition.

Not all pasta is created equal. Discover why traditional, artisan-made pasta tastes better, holds sauce beautifully, and is often healthier than its industrial counterpart. Step inside one of Tuscany’s oldest family-run pasta makers, Pastificio Fabbri, to learn the secrets of slow drying, bronze dies, ancient grains, and why authentic Italian pasta is worth seeking out.

Coffee in Italy is far more than a drink—it's a daily ritual. Step inside Dinicaffè, Florence’s historic family-run coffee roastery, and discover the craftsmanship behind a perfect espresso. Meet Serena Nobili, a third-generation coffee expert, as she shares the secrets of specialty coffee, sustainability, traceability, and why great coffee begins long before it reaches your cup.

Christmas in Italy is as much about sweet wines as it is about festive desserts. From Moscato d’Asti with panettone to Tuscan Vin Santo with cantucci and Sicily’s luscious Passito with panforte, discover the country’s most iconic holiday pairings. Explore the traditions behind Italy’s beloved dessert wines, plus a classic cantuccini recipe to recreate a true Tuscan Christmas at home.

Extra virgin olive oil is the beating heart of Tuscan cuisine—but not all olive oils are created equal. Learn how authentic EVOO is made, what DOP and IGP really mean, how to spot quality (and avoid common frauds), and why fresh, high-polyphenol olive oil is one of the healthiest—and most delicious—foods in the Mediterranean diet.

Harvest season doesn’t end with grapes—in Tuscany, it’s time for fresh extra virgin olive oil. Discover why the first pressing of the year is so eagerly awaited, what makes authentic organic EVOO so special, and how to choose a truly exceptional olive oil. A celebration of one of Italy’s finest ingredients and the passionate farmers who produce it.

What makes Italy’s best gelato truly exceptional? Meet Sergio Dondoli, the legendary gelato maker of San Gimignano, and discover how his passion for fresh, natural ingredients and bold local flavors earned him international acclaim. From saffron and Vernaccia to blackberry, lavender, and even olive oil, this is the delicious story behind Tuscany’s most famous gelateria.

Pecorino is one of Tuscany’s greatest culinary treasures—but not all pecorino is the same. Discover the history of this ancient sheep’s milk cheese, the different styles from fresh to long-aged, and the delicious flavored varieties you’ll find across the region. Plus, learn how traditional Tuscan cheesemakers continue a craft that dates back to Etruscan and Roman times.

I recently received an email from one of you telling me that she had run out of our Olivoglio extra virgin olive oil and asking me which olive oil I would recommend she buy in her local supermarket.Tough question and sure enough got me thinking. I realized that the least I can do is to give some guidelines for when you’re not able to pick up a prime quality directly in a producing region. Firstly, I have to admit that I’m a terrible olive oil snob. When out and about I study