combinations and traditions

Tuscany is a rich territory in the field of culinary history and tradition, a land on which they lay its foundations gastronomic excellence such as Chianina beef and Maremma beef, from which the famous Fiorentina steak is obtained, to combine with wines like Chianti Classico, Rosso di Montalcino or a Bolgheri Superiore. Among the important meats, there are also the pork of Cinta Senese, hare and wild boar, especially used in the preparation of sauces for the first courses. Do not forget the brazeds and the overflows, like the Peposo dell'Impruneta and the Stracotto alla Sangiovannese, to whom wines such as Brunello di Montalcino, Barolo, Syrah or Montepulciano d’Abruzzo cannot be missing. It all begins, however, with a good Tuscan appetizer made up of cold cuts such as Prosciutto Crudo, Finocchiona, the Soprassata, the Rigatino and the Crostino made with livers pate, accompanied by a good glass of Lambrusco di Sorbara, Chianti di Montalbano, Barbera d'Asti or the Rosso di Montepulciano. There are many dishes still to remember, starting from the classic preparations such as Tuscan bread, also called "skip bread" due to the preparation of the dough without salt, the Pappa al pomodoro, the excellent Ribollita, the fresh Panzanella, the Lampredotto and the Trippa Fiorentina. To know the Tuscan tradition it is not enough to describe it, it should be lived walking along the vineyards and barrels of the cellars and enjoyed in the best typical Tuscan restaurants!

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