Your expedition is based in Florence, where you will become familiar with the history of this Renaissance jewel and, thus, understand how its cuisine influenced the French when Catherine de Medici became Queen of France in 1547.  
 
You will wander outside of Florence where you'll see the postcard-perfect hilltop towns and visit locally-owned vineyards to learn about the art of winemaking, including how the vines are grown, the different methods for producing wine and the variety of labels found in the region.  

​

Have you ever wondered what gives extra virgin olive oil its flavor or why Tuscany produces the most sought-after and delicious olive oil?

If we are on time for the olive harvest, you will learn why with a visit to a local farm and a frantoio, where farmers take their olives for pressing. Obviously, you can't always get your fresh oil from a frantoio, so we'll discuss how to look out for the real thing, how to read the label carefully to know what you're getting and what makes the local extra virgin olive oil the best in the world. 

Our hosts in the Chianti Classico region are passionate proponents of Kilometro Zero, a sustainable food and farm-to-table approach.