Tuscany: Italian Culinary Adventure

  • Duration

    9 days, 8 nights
    September 12-20, 2026

  • Location

    Tuscany region, Italy
    Florence, Pisa, Lucca, Siena

  • Maximum participants

    12

  • Price

    $ 500 (reservation deposit)
    $3850 (second payment)

Join Saveur the Journey for a unique “Slow Food” Culinary Adventure to the Tuscany region of Italy. Tuscany is one of Italy’s most famous and most visited regions. Here you can find the leaning tower of Pisa, the hills and the cypresses on the hills around Siena, yellow fields of sunflowers and wheat moving with the breeze, the sun shining through the vineyards of Chianti. Beyond these postcard images however, there are people that have been living here for generations, people for whom all of this beauty is not a sterile, frozen image, but their everyday life. Artisans, fishermen, wine makers, farmers; people for whom the land is a treasure to be cared for and shared with those who know how to appreciate it.

$4,350.00

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Pay a deposit of $500.00 per item
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Knowledgeable local Guides

Local Italian bilingual guides who are passionate about Tuscany and Slow Food.

Experience the culture

Share meals with Italian food artisans and farmers, break outside the touristy locations, and eat lots of gelato.

Small Groups

Small groups allow tailored experiences and high level of service.

If we venture a bit further afield from the most known routes, we will find remote pearls of beauty, where life flows serene, away from the spotlights of the most touristic and iconic trails. 

This is an itinerary to encounter authentic life—markets brimming with seasonal treasures, trattoria where recipes are handed down with pride, and locals who trade a few words for a shared glass of wine and a laugh. We’ll wander the historic streets of Siena, gaze up at the famous Leaning Tower in Pisa, and soak in the charm of Lucca, where the city walls are perfect for a lazy afternoon stroll. From the sparkling coastlines to the quiet inland hills, we’ll explore the wild, unspoiled beauty of the Tuscan Maremma.

Federica and Maddalena, two Italian gastronomes who lead trips for the prestigious Slow Food University of Gastronomic Sciences, will be your ticket to enter the “backstage” of Tuscany. Here you can learn about such things as pecorino cheese production, free range wild Maremma cows, the peculiarity of Cinta Senese pigs (and the delicious salami and ham you make with it). All of it paired of course with great wines and olive oil made by friends.

Maddalena and Federica have extensive networks of connections with farmers, restaurants, food producers, winemakers, and the interesting characters that make Tuscany so special. We won’t just meet “people”, we will meet the people that have taught them what they know about food, during uncountable dinners around a table, while drinking a glass of lively white wine at sunset, while hiking through their vineyards while they explain us how the breeze coming from the sea is crucial for the good health of the grapes, while eating a freshly picked sweet fava bean to accompany a coarse pecorino cheese. 

Join us to wander beyond the postcard, toward the soul of Tuscany—where unmarked routes lead to genuine connections, and every destination is a doorway to a memory you’ll carry long after you return home. From sun-kissed valleys to secret courtyards, this itinerary promises discoveries that feel both new and timeless: landscapes that linger in the heart, people who welcome you as a neighbor, and products that tell the real story of a place shaped by tradition and care.

This Culinary Adventure will take us on a loop, starting and ending in Florence. On the way we will see the charming and lively small town of Lucca, Pisa-with its famous leaning tower and Duomo, the port city of Livorno on the Ligurian Sea, the varied landscapes of Maremma with its long narrow beaches and fishing villages around Talamone, and the picturesque medieval city of Siena. We will visit passionate farmers, winemakers, and food producers, many of whom are close friends with our guides; Maddalena and Federica. We will stay in comfortable hotels, and Agriturismo as we move through Tuscany.

Our trip begins in Lucca, once the capital of Tuscany and known for its intact Renaissance era walls that surround the old city. The cobblestone streets and wide, tree-lined ramparts, make for great walking, and the city is fun and easy to explore on foot to find a nice gelato or espresso. About half an hour’s drive from Lucca is the vineyard of friends Lisandro and Martina who work using Biodynamic methods to create wines that express the rich history of the terroir through multi-variety planting and revitalizing old vineyards while promoting biodiversity. They produce IGT Toscana (Indicazione Geografica Tipica) red, white, and “rosso” wines, allowing for more creativity and a greater palate of varietals such as Barbera, Montepulciano, Chasselas, Merlot and Syrah to complement the traditional Tuscan Canaiolo, Ciliegiolo, Malvasia Nera and most importantly Sangiovese.

From Lucca will continue south to Pisa for a quick look at the famous leaning tower and Duomo before continuing on to Livorno. Livorno is the most important port city in Tuscany and dates back to 1017 as a coastal fortress to defend Pisa. We will continue driving along the picturesque coast to the Southern Tuscany region of Maremma, in between the seaside and hills of renowned wine regions, such as Montalcino. Here we will settle into an agriturismo and have dinner at local farm restaurant.

We will spend one day at Tenuta di Paganico, an impressive 3000 hectares estate, conducted according to agroforestry methods. Hiding between forest and open fields, free range Cinta Senese pigs and stunning Maremmana cows (one of Italy’s autochthonous ancient breeds) cohabit, preserving a traditional natural and agricultural landscape. In the domaine they also have a restaurant, and a butcher shop.
At Tenuta di Paganico we will learn about their agricultural practices as we visit their farm and even enjoy a barbeque in the fields with their excellent products. Their restaurant, “Brado” is routed in the products they produce blends traditional dishes with a desire to experiment.

A day trip to the ancient fishing town of Talamone will introduce us to a peculiar character, Paolo-a fisherman and activist who has made a name for himself fighting against trawling fishing close to the coast of Talamone. Paolo started a fascinating project involving artists from all around the world who make large sculptures that are thrown to the bottom of the sea so that the large commercial boats cannot use their nets there anymore.

If the weather is good, we can perhaps join Paolo out on his boat, to see first-hand his work as a fisherman. For lunch we will enjoy the bounties of the sea in his “fish to table” restaurant. After a nice lunch we can hike through the Maremma Natural Park, which includes 25 kilometers of coastline with sandy beaches and cliffs, surrounded by marshes, pine forests, fields and pastures. The lush green Uccellina mountains frame the park to the east, with traces of old watchtowers and a Cistercian abbey. The Maremma Natural area is home to many birds and wildlife.
A visit to Montalcino, a UNESCO World Heritage Area, and one of the most famous wine regions in Italy, is in order. Here we can try the Brunello di Montalcino wine, made from the Sangiovese Grosso grapes and aged a minimum of 5 years. This wine was one of the first in Italy to receive the DOGC (Denominazione di origine controllata e garantita) classification. The Montalcino area tends to be one the most dry and warm in Tuscany, and benefits from many microclimates and varied soil types at different elevations and aspects.
We will continue on to Siena, anther beautiful medieval city that was once one of the most important in all of Europe. Here we will stroll through the charming streets and piazza, while taking in the famous architecture before sitting down at a restaurant serving the local specialties, especially cured meats, excellent local wines, and “pici” (thick, hand-rolled spaghetti).
The next day we will make our way towards Florence, with stops in San Gimignano or Monteriggioni for visits and lunch in trattoria on the way. In the afternoon we will arrive at the Argriturismo Corzano and Paterno, where they produce wine as well as goat and sheep cheese.  We will settle in to the rooms and have dinner at their restaurant. Corzano and Paterno belongs to a family of Italo/Swiss, the father, an architect, bought the domaine in the ’70s, and beautifully restored it. Today, his children work together as a family to share the different activities of the estate. Sibella, a friend of Maddalena and Federica, also studied at the University of Gastronomic Sciences.
In the morning, we will visit the estate to learn about the wine production and cheese making, followed by a guided tasting of the wines and cheese as lunch.
In the afternoon we may get to go on a foraging walk for the herbs, edible plants, mushrooms, and nuts that we typically find in the autumn in Tuscany. If we are successful in our foraging, the dinner will be made using what we gathered, and enjoyed at the Agriturismo.

Tuscany is a place of imagination and beauty. It is medieval villages with cobblestone streets, to rolling hills of lush green, and vineyards growing in weathered sandstone and schistous clay. The natural beauty of the landscape gives Tuscany its allure, but also the architecture, the agriculture, the winding roads, and most importantly, the people and their culture and traditions. We will travel thought the famous sites of Tuscany, but off the beaten paths, away from where most tourists explore, where we can connect with the people of Tuscany. We will meet artisans, farmers, food producers and winemakers eager to share their craft. We will experience the pleasures of the table, sip espressos, eat gelato (a lot), sit down with our hosts and savor a local wine made with skill and care while overlooking the undulating hills of Tuscany. Experience the Italian way of life, full of joy, passion, and emotion. Relax and let us show you Tuscany in a way few visitors ever get to experience!

This tour is for you if you…

…want to experience Tuscany off the beaten path using food as the lense to see the landscape, culture, and people. You are interested in traveling a bit farther afield to take in various towns and regions of Tuscany, rather than focusing on one small area. You enjoy connecting with farmers, food producers, winemakers and chefs, and see the value of seeing them in their everyday setting, not in one performed for tourists. You are interested in an experience focused on learning but also coupled with a pleasurable and enjoyable culinary adventure.

Trip Extension to Florence
For those who want to add a few more days to their trip and experience Florence in a unique way, we are offering an additional 3 nights trip (either before or after the main trip). This trip extension will be a deeper dive into Florence and surroundings. From interesting walking tours with a “twist” that focus on themed storytelling, to cooking classes at a traditional and storied trattoria, this trip will take you beyond the typical tourist attractions. Take a classic street food tour (from Lampredotto to Apericena to gelato and other classics), and then go for a stroll and picnic in the beautiful Boboli garden as Maddalena used to do as a child.

Just 30 min away from Florence, in the countryside north of Florence, Maddalena’s sister and her boyfriend Daniele live in a tiny “borgo”. Mati, her sister, is a great home cook, possibly making the very best “gnudi” (a sort of “naked” ricotta and spinach ravioli typical from Tuscany) Maddalena has ever eaten. Daniele, is a grill master (Fiorentina steak lover!).
The day could start with a short visit to the Etruscan town of Fiesole on the way to her sister’s house and end with a digestive walk after lunch. The house is surrounded by chestnut forests and the fascinating Badia Del Buonsollazzo, a beautiful, huge convent, completely abandoned.
Get in touch for more information about the trip extension!

 

Sample Itinerary- subject to change

Day 1

Arrival in Florence (FLR) airport by 2pm
Pick-up and transfer to Lucca, check-in at the hotel
Rest and relax, recuperate
Welcome, introductions, logistics
In the afternoon introductory walk through Lucca
Aperitivo
Welcome dinner at restaurant in Lucca
Covered (aperitivo, welcome dinner, airport transfer)

Day 2

Breakfast at hotel
Van transport to Lisandro and Martina’s vineyard
Visit to the vineyard and wine tasting
Lunch al fresco at the vineyard
Return to Lucca
Free time to explore Lucca or rest
Dinner on you own in Lucca
 Covered (breakfast, lunch)

Day 3

Breakfast at Hotel
Check out of hotel
 Van transport to Pisa
Visit to leaning tower of Pisa and Duomo
Lunch in Livorno
2 hours transfer to Southern Tuscany region of Maremma between hills and seaside
Settle into local agriturismo
Dinner at local farm restaurant
Covered (breakfast, lunch, dinner)

Day 4

Breakfast at Tenuta di Paganico
Visit to Tenuta di Paganico to learn about Maremmana cows and Cinta Senese pigs
Grilled lunch in the fields
Workshop
Dinner at Tenuta di Paganico
Covered (breakfast, lunch, dinner)

Day 5

Breakfast at Tenuta di Paganico
Van transport to Talamone (45 min)
Guided visit with Paolo of Il Pescatore
Lunch based on fish at Paolo’s restaurant
In the afternoon: options to stroll through Talamone and up the tower or a walk in the Maremmana Natural Park or along the seaside?
Return to Agriturismo
Home cooked dinner of local dishes with the guides
Covered (breakfast, lunch, dinner)

Day 6

Breakfast at Tenuta di Paganico
Check out of Tenuta di Paganico
Van transport Montalcino (30 min)
Visit a winery, tasting and lunch
Van transport to Siena (1 hour)
Check into Hotel in Siena
Visit and stroll of Siena and dinner out in Siena
Covered (breakfast, lunch, dinner)

Day 7

Breakfast at Hotel
Check out of Hotel
Van transport to San Gimignano or Monteriggioni for visits
Lunch in trattoria on the way
Arrival at Agriturismo
Settle into the accommodations
Dinner at local farm restaurant
Covered (breakfast, lunch, dinner)

Day 8

Breakfast at Agriturismo
Visit of the estate to learn about cheese production and wine.
Guided tasting of the wines and cheese as lunch.
Foraging walk
Dinner at the agriturismo.
Covered (breakfast, lunch, dinner)

Day 9

Breakfast at Agriturismo
Check out of Agriturismo
Transfers to airport (45 minutes)
(please book afternoon or later flights, or spend the night in Florence)
Covered (breakfast, airport transfer)

Or join us for another 3-night trip extension for a deep and unique dive into Florence and the surrounding countryside!

What’s included?

  • All accommodations (double occupancy)
  • Cooking classes, hosted meals, food producer visits
  • Most Meals (8 breakfasts, 5 lunches, 6 dinners)
  • All transportation by van during trip
  • All tours and tastings
  • English/Italian speaking guides

What’s NOT included?

  • Airfare (Florence FLR) Airport is the closest)
  • Travel insurance (highly recommended). Try World Nomads
  • Alcohol
  • Gratuities-(15-20% of total trip cost is average)
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FAQ Italian Culinary Adventure

No! Italian language proficiency is recommended but not required. Even if the only Italian word you know how to say is “vino” you will be fine. We will help with translations and Italians are expressive and usually happy to try speak English.

Most meals, transportation in Italy during the trip, tours and tastings, and all accommodations are included. Alcohol, gratuities, Airfare, and travel insurance (highly recommended) are not included

This trip is not suitable for vegetarians, vegans, dairy free, or gluten free diets. Somoe of our meals will be hosted and it can be difficult for our hosts to accommodate many dietary restrictions. Please contact us if you have any questions.

The weather in Lake Como at the end of June is usually quite nice, with highs in the mid 70s (Fahrenheit) and lows in the 60s. Of course nights can get a bit chilly and we may have the occasional hot day.

This trip has a reasonably rigorous schedule as their are so many interesting and fun things to do. Many of the food producers we will visit begin their days quite early so we will have some early departures (like leaving the accommodations by 7:30am). The Italians dine later than Americans so there may be some later nights (possibly returning back to the accommodations as late as midnight). However there is rest time built into the schedule and some of the activities can be skipped or shortened. Also the schedule can be tailored to each group’s needs and desires.

This trip has several hikes of moderate difficulty that can include rocky terrain and elevation changes with steeper uphill sections and descents. You should have some experience hiking and should be able to hike for 30 minutes without having to stop. Please plan on being in shape when you arrive for the trip. Try to do 30 minutes of aerobic activity 3 times a week leading up to the trip.

Deposit is half refundable until 90 days before the start of the trip, after which it is non-refundable.

Final payment is due 60 days before the start of the trip. Cancellations between 30 and 59 days before the of start of trip are 50% refundable (of total booking cost). Cancellations less than 30 days are non-refundable (100% of booking cost). No refunds will be made if you voluntarily leave a trip for any reason after the trip has begun. The same applies if you leave a trip or cannot fully participate in a trip due to injury or illness. Refunds will be at the discretion of the Company if you are involuntarily forced to leave a trip for any reason. No refunds will be made for any accommodation, transport, sightseeing, meals or services not utilized.  For this reason, we recommend you consider purchasing travelers insurance (try World Nomads), which will cover the cost of your trip in extenuating circumstances.

In the event that Saveur the Journey has to cancel a trip due to the situation surrounding COVID-19 you will be notified and your deposit or trip balance will be applied to a future trip. If you need to cancel a Saveur the Journey trip because you test positive for COVID-19 you will be given a full credit for a future trip until 2026.

If a trip does not receive the minimum number of bookings the trip may not run. Please confirm with us before you purchase airfare or make non-refundable plans.

It may be possible for a single person to have their own room if available. The cost for having your own room is an additional $800.

Cappucino
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Espresso

Our team

Maddalena Relli

Tour Leader- Culinary Adventures

Maddalena has a Master‘s degree in Food, Culture and Communications from Slow Food’s University of Gastronomic Sciences, where she also creates and leads academic tours for current Master‘s students. She also designs and leads Gastronomic tours though her own company in Italy and France. Maddalena is a native of Tuscany.

Federica Pozzi

Tour Leader- Culinary Adventures

Federica holds a degree from the University of Gastronomy Sciences where she still works as an academic tour leader, organizing educational gastronomy travel all around the world. She is originally from Lecco Italy. Federica is passionate about good food, culture and history of gastronomy production and process.
"I’m looking for authenticity and real settings which mostly means traveling off the beaten tracks."

More questions?

Contact us