In Tuscany, on our wine tours, we spend time not only on the wine but also on the food. We do a cooking work-shop together with a skilled chef one morning. In Tuscany, the meal is important. You should sit down and eat together and the meal should take time. It may take time to cook the food too.
A long-simmering ragu becomes a fantastic, flavour concentrated pasta sauce. The raw materials are important. A bruschetta is really delicious only if you use sun-ripened tomatoes and fine olive oil.
A half-day with cooking will give you many good insights into the Tuscan cuisine, not to mention new recipes and new inspiration! And you will be returning home with perhaps the most important knowledge of them all: that you only use the fork, never a knife, for the pasta…
Here’s how a wine tour to Tuscany can look.
