Tuscany “Il Chianti”

A Voyage through art and culture in the heart of Tuscany
Chianti in Etruscan is “Clante” meaning water, a primeval element rich in significance.
Chianti encompasses the provinces south of Florence and as far as Siena.
Chianti is called the magnificent region and is world renowned for its rural beauty and charm, a rich historical story, a unique perfume and welcoming locals.
In the 13th Century Chianti was an area made up within the confines of Comuni di Gaiole, Radda and Castellina, ancient villages fortified to defend themselves from their Siennese rivals the “Lega Fiorentina del Chianti”. They used as their flag the symbol of “Il Gallo Nero” translated as the black cock.


In time the comuni of Greve, San Cascidno, Tavernelle and Barberino in Val d’Elsa allied themselves under the sign of “Il Gallo Nero” delineating the territory which has become the modern area of Chianti.
Chianti celebrates its uniqueness and expresses itself by markets, festivals, local traditions from springtime until after the wine and olive harvest in the beginning of autumn.
There is a rich programme of events, music recitals,festivals and literary and cultural events.

World renowned wine and olive producers and local artisans open their doors for one’s curiousity to be sated and palates to be excited.
Ancient secrets are unveiled and local artisans continue with traditional practises. Local shops or “negozio” are filled with local produce, medicinal herbs, perfumes, oil, wine and hand crafted cheeses. Earthenware pots are created from local clay, known throughout Italy for their design and frost resistant abilities.

Food and Wine


Traditional foods from Chianti
Tuscan cooking uses simple ingredients with an abundance of flavour melding the raw products into distinctive and innovative recipes.
The local extra virgin olive oil is rich with taste, flavours of artichoke, lemon, wild mint and rosemary particular to the Chianti region.
Throughout Italy and the world Tuscan oil is prized for its sophisticated taste, with a slightly bitter green aftertaste on the palate. In Italian this aftertaste is called “pizzicante” translated as a slight nip or a pinch.
Favourite local dishes are “ribollita” using a myriad of vegetables, cavolo nero and stale bread. This dish is reboiled twice to get its wonderful flavours and is drizzled with Tuscan oil.
“La pappa al pomodoro” is a soup of bread and tomato with aromatic herbs and fresh “piccante” extra virgin Tuscan olive oil.“Pici” is a local handmade pasta, dressed with fresh oil and local pecorino cheese.
“Carne del peposa”, “bistecca fiorentina” the famous Florentine steak.
Handmade proscuitto and sausages made from wild boar.
Traditional local cheeses made with milk from sheep, goats and cows, infused with the flavours from the local grasses.
Honey flavoured with saffron, so named the gold of the fields. Saffron in times past was cultivated for the rich and famous due to its laborious picking.
Superb red wines from Chianti, steeped in tradition, the wines exhibiting strong, decisive and melodious flavours representing the land that it was created in.
Chianti is a difficult land with stony, loamy clay soil. This harshness has created a depth of flavours, perfumes and unforgettable colours.

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