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Sliced rare bistecca alla fiorentina with rosemary, white beans and red wine in Tuscany

FF03 · Tuscany · 7 days · easy pace

Tuscany food and wine tour: Florence, Chianti and Brunello country

Seven days of Florence markets, Chianti butchers, Brunello and Pienza pecorino

See dates and pricesDay by day

From $4,190 per person, shared double room

  • Hold your seat with a $300 deposit, by card or bank transfer
  • Balance due 60 days before departure
  • One free change of date or tour up to 45 days before
  • Next date Apr 11, 2027: guaranteed

Questions? [email protected], Monday to Friday, 9:00 to 17:30 Eastern. Booking terms

Bistecca alla fiorentina

Key facts

Length
7 days, 6 nights
Starts in
Florence
Ends in
Florence
Group size
12 guests at most
Minimum age
18; drinks 18 and over
Pace
Easy, 2 of 5
Tastings
20 tastings, plus 6 breakfasts, 5 lunches, 3 dinners
Tour code
FF03

Overview

What to expect on this Tuscany food and wine tour

Lampredotto from a market kiosk in Florence, a bistecca at a butcher’s table in Panzano, Chianti Classico and Brunello in the cellars where they age, pecorino on a farm outside Pienza and a class rolling pici by hand in the Val d’Orcia.

Tuscan cooking is plain food made with care: bread without salt, beans, olive oil poured green and peppery, grilled beef, sheep’s cheese and pasta rolled by hand. The wines are built on one grape, Sangiovese, which tastes different in every valley. This tour goes from the city into the hills and lets you taste both.

Two nights in Florence start in the markets, where tripe sandwiches are lunch for office workers and schiacciata comes warm from the oven. Then two nights in Chianti, between Greve and Panzano, for a butcher’s lunch, an olive oil farm and Chianti Classico estates. The last two nights are in the Val d’Orcia, south of Siena, with a day for Brunello in Montalcino and a day in Pienza for pecorino and a pici class.

Chiara Bertini, who trained as a cook in Florence, hosts. The pace is gentle, with long lunches, short drives and an afternoon off in Chianti.

More on the destination: Tuscany: Florence, Chianti and the Val d’Orcia food tours. Tour categories: Wine Regions, Cooking Classes, Farms & Producers.

Read first: Best time for a food tour: truffles, cider and crawfish seasons

Huge oak wine casks lining a lamp-lit brick-vaulted cellar in Chianti
Oak casks in a Chianti cellar

What you will taste

20 tastings on this Tuscany food and wine tour

Tasting portions at the markets, producers, cellars and kitchens on the route, on top of the meals listed. Dishes follow the season, so one or two can change from date to date.

Drinks
Chianti Classico, Rosso and Brunello di Montalcino, Vino Nobile di Montepulciano and Vin Santo. Alcohol is poured only for guests 18 and over, the legal drinking age in Italy, with ID; every pour has a non-alcoholic option.
Diets
Vegetarians do well with bean soups, pecorino, pici and vegetables, and get a separate plate at the butcher’s lunch. The pici class is wheat, but Tuscan kitchens can cook gluten-free pasta with notice. Severe allergies: ask Lena before you book.
  1. 01Lampredotto with green sauceFlorence
  2. 02Schiacciata with finocchionaFlorence
  3. 03RibollitaFlorence
  4. 04Bistecca alla fiorentinaPanzano
  5. 05New olive oil on toasted breadChianti
  6. 06Brunello and Rosso di MontalcinoMontalcino
  7. 07Pecorino aged under walnut leavesPienza
  8. 08Pici you roll yourselfVal d’Orcia
  9. 09Cantucci and Vin SantoVal d’Orcia

Itinerary

Tuscany food and wine tour itinerary: 7 days, day by day

Day 1 is the arrival day: meet your host at the hotel in the late afternoon. The order of the days can shift with the weather, the harvest or a kitchen that closes early; the places stay the same.

  1. Day1

    Arrive in Florence

    Artichokes, cavolo nero, mushrooms and persimmons on a produce stall in the Mercato Centrale, Florence

    Transfer from Florence airport to the hotel near Santa Croce, about twenty minutes, or from Pisa airport, about one hour and a quarter, at group times. Welcome dinner in a trattoria in the Oltrarno: crostini with chicken liver, ribollita or pappa al pomodoro, and a glass of Chianti.

  2. Day2

    Florence markets

    A morning at the Sant’Ambrogio market, where Florentines shop, then lampredotto with green sauce at a tripe kiosk and the butchers and cheese stalls on the ground floor of the Mercato Centrale. Schiacciata with finocchiona to finish. The afternoon and evening are free.

  3. Day3

    Into Chianti and Panzano

    The hill village of Panzano in Chianti above morning mist, with grapevines in the foreground

    Fifty minutes south on the Chiantigiana road to Greve and its arcaded square, then Panzano. Lunch at a butcher’s table: a bistecca alla fiorentina three fingers thick, cooked rare over coals, with white beans and Tuscan olive oil. In the afternoon a Chianti Classico estate in the Conca d’Oro below the village.

  4. Day4

    Olive oil and a free afternoon

    A family olive farm in the morning: the groves, the mill and a tasting of oils on bread, with the new oil in November. Lunch at the farm. The afternoon is free for the pool or Radda in Chianti. Dinner in Panzano with a second Chianti Classico producer.

  5. Day5

    Montalcino and Brunello

    Montalcino and its fortress on a hilltop above olive groves and autumn vineyards at sunset

    An hour and a quarter south past Siena to Montalcino. Two estates, one large and one family-run, for Rosso and Brunello di Montalcino, both pure Sangiovese. Lunch in town, a look at the fortress and the abbey of Sant’Antimo on the way to the Val d’Orcia.

  6. Day6

    Pienza, pecorino and pici

    Wheels of pecorino with red, ash and leaf rinds on shelves in a Pienza shop

    A sheep farm outside Pienza for pecorino, fresh, semi-aged and aged under walnut leaves, then a walk through the small Renaissance town. In the afternoon a farmhouse class rolling pici by hand, with a garlic and tomato sauce. Farewell dinner of what you made, with Vino Nobile from Montepulciano.

  7. Day7

    Depart from Florence

    Breakfast and the drive back to Florence airport, about one hour and forty-five minutes, arriving around 11:30 am. A drop at Florence station is possible for onward trains.

Route map of the Tuscany food and wine tour: Florence, Panzano, Montalcino and Pienza
The route in order; lines are not exact roads. Base map: Esri, HERE, Garmin, © OpenStreetMap contributors

The route

Route and hotels: Florence, Chianti and Montalcino

  1. 1Florence
  2. 2Panzano
  3. 3Montalcino
  4. 4Pienza

Hotels on the route

Florence2 nights
Boutique hotel near Santa Croce, or similar
Chianti2 nights
Country hotel on a wine estate near Panzano, or similar
Val d’Orcia2 nights
Restored farmhouse hotel near Pienza, or similar

Hotels are listed by class and area; the names come with your confirmation and may be replaced by a hotel of the same standard.

What the price covers

What the Tuscany food and wine tour price includes

One price covers 6 hotel nights, 6 breakfasts, 5 lunches, 3 dinners and the tastings listed, the tastings and classes in the itinerary, transport on the route and your host.

  • 20 tastings
  • 6 hotel nights
  • 11 items included
  • 5 not included

01

Included in the price

  • 6 nights in hotels with breakfast daily
  • Welcome and farewell dinners and one more dinner in Panzano
  • Five lunches, including the butcher’s lunch in Panzano
  • Florence market walk with all tastings
  • Two Chianti Classico and two Brunello estate visits with tastings, for guests 18 and over
  • Wine with the included meals, for guests 18 and over
  • Olive oil farm visit and tasting
  • Pecorino farm visit and tasting near Pienza
  • Hands-on pici class in the Val d’Orcia
  • Van with driver and airport transfers at group times
  • Chiara Bertini or another of our hosts throughout

02

Not included in the price

  • Flights to Florence and home from Florence
  • Travel insurance
  • The meals not listed and drinks outside the program
  • Wine shipping and anything you buy to take home
  • Tips for your host and driver

Tell Lena about allergies, diets or mobility needs before you book, and we will say honestly whether this tour suits you.

03

Getting there and rooms

Flights are not included, so you can use miles or fly from any airport. Arrive at Florence (FLR) or Pisa (PSA) by mid-afternoon on day 1 for the group transfer, and fly home from Florence (FLR) after midday on the last day.

Single room
+$990
Deposit
$300 per person
Balance
60 days before departure

Dates and prices

Tuscany food and wine tour dates and prices, 2026 to 2027

6 group departures, 12 seats each. Prices per person in a shared double room; the single room supplement is per person.

All deals
Departure dates, prices and seats for the Tuscany Food and Wine tour
DatesLengthPriceSingle roomStatusBook
to 7 days$4,190$990Sold outJoin the waitlist
to 7 days$4,290$990GuaranteedAsk about this date
to 7 days$4,340 $4,140Early booking: save $200$990AvailableAsk about this date
to 7 days$4,340$990Few seatsAsk about this date
to 7 days$4,340$990AvailableAsk about this date
to 7 days$4,290 $4,090Early booking: save $200$990AvailableAsk about this date
Private date, 6 or more guests7 daysPriced per groupAs bookedYour datesPlan with Grant

Guaranteed means the date runs: at least five guests have booked. Few seats means three or fewer seats are left. A deal price is shown next to the regular price.

Prices per person in US dollars: multi-day tours in a shared double room, flights not included; day tours paid when booked. Deposit $300 per person, balance 60 days before departure, one free change of date or tour up to 45 days before. Booking terms

Before you book

Before you book this Tuscany food and wine tour: honest notes

Pace and walking
Easy: two to three hours on foot in Florence, short walks in the hill towns and drives of under ninety minutes, apart from the airport transfer on the last day.
Your host
Chiara Bertini. Chiara trained as a cook in Florence and worked several harvests at wine estates in Chianti and Montalcino before she started guiding. She has hosted our Tuscany tours since we added them in 2025. All our hosts
What can change
The order of the days can shift with the weather, a harvest or a kitchen that closes early. A stop of the same kind and value replaces anything that falls through.
Weather
Tours run in all weather. If a storm closes a boat trip or a farm visit, we move it or replace it, and if a serious weather warning stops the tour before it starts, you choose a new date or a full refund.
Arrival and departure
Arrive at Florence (FLR) or Pisa (PSA), leave from Florence (FLR). Transfers are included at the group times on the first and last day.
Drinks and age
Adults only, 18 and over. Alcohol is poured only for guests 18 and over, the legal drinking age in Italy, with ID; every pour has a non-alcoholic option.
Diets and allergies
Vegetarian, pescatarian and gluten-free versions with notice when you book. Tell us about severe allergies first; we will say honestly what we can and cannot promise.
Luggage
One suitcase and a day bag. Leave space for olive oil, coffee or a bottle of wine, and check your home customs rules before you pack cured meat or fresh cheese.

Questions about this tour

Tuscany food and wine tour FAQ

General questions on booking, flights, insurance and luggage are on the main FAQ page.

Ask Lena directly

Lena Ortiz in reservations replies within one working day, Monday to Friday.

How rare is a bistecca alla fiorentina?

Very. It is cut thick from the loin, cooked over coals for a few minutes a side, stood on its bone, and served red inside. Butchers will not cook it well done, but there are other dishes on the table.

Can I ship wine home?

Yes. Most estates on this tour ship to the USA by courier, with duties paid. Chiara can help with forms and prices at each visit.

Is November a good month?

One of the best. The olives are being pressed, the new oil is on every table, and the hills are quiet. Days are shorter and cooler, so bring a jacket.

Can I add Bologna?

Florence to Bologna is under forty minutes by fast train. The Bologna Pasta Class makes an easy day before or after, and Emilia-Romagna works as a second week.

Can I join on my own?

Yes. About a third of our guests travel solo. A single room on this tour costs $990 extra, and some dates have no single supplement; we can also try to match you with a roommate.

What if I have a food allergy or a special diet?

Tell Lena when you book. Vegetarian, pescatarian and gluten-free versions are arranged with every kitchen before you arrive; for severe allergies we tell you honestly which stops we can and cannot make safe.

What if I need to cancel or change?

Your $300 deposit holds the seat, the balance is due 60 days before departure, and you can move once to another date or tour free up to 45 days before. The full scale is on the booking terms page.

Should we tip the host?

Tips are welcome but never expected. Guests who want a guideline usually give 10 to 15 US dollars, or the same in local money, per person for a day walk, or per person per day on a multi-day tour; restaurant tips on included meals are already paid.

Dates and seats

Ask about Tuscany food and wine tour dates

Tell us the tour, the date and how many of you are coming. Lena Ortiz in reservations replies within one working day with seats, room options, the total price and any questions about dietary needs.

Lena, Grant and Priya, Charleston

To[email protected]

SubjectTuscany: Florence, Chianti and Brunello Country: dates and seats

Please include

  • Tour: Tuscany: Florence, Chianti and Brunello Country
  • Date
  • Guests (all 18 or over?)
  • Room type (double, twin or single)
  • Dietary needs or allergies
  • Message
  • Your name, email and a phone number
Write to Lena

Lena Ortiz in reservations replies within one working day. No payment now. A $300 deposit per person holds seats on a multi-day tour; day tours are paid when you book.

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