Wine, Cheese and more of Chianti

 If you have chosen to visit Florence, you’re lucky - Chianti, the world-famous winemaking region, is just a few kilometers away. It’s cheap and convenient to take the day trip from Florence to Chianti and taste the wine, see the making of cheese, and all the pasta that the area has to offer. You can of course make the trip on your own but public transport and trains don’t cover mobility in the rural parts of Tuscany, especially those at higher elevations. A bus tour to Chianti would be perfect for the trip, considering that you will have an established itinerary and someone who is knowledgeable of the area will choose the wineries and restaurants. A more adventurous way of traveling would be renting a car (or if budget’s not a problem, a private chauffeur is ideal!), which allows choosing the time you spend in each place, but you might find yourself driving on some very narrow roads and the driver won’t get to taste the wonderful wine. Wondering what to do in Chianti? Let’s see…

Some of the best wines in the world are produced in the Chianti area!

Anyone hearing Tuscany, will first think of wine and say “have a glass of Chianti for me!”. This area is the place producing the finest Italian red wines. In fact, the wineries here have been producing for about a thousand years. In 1716, there was a document written by the Grand Duke Cosimo III of Tuscany, who gave a name and borders to this winemaking area. The document was called “Dichiarazione de’ Confini delle quattro Regioni, Chianti, Pomino, Carmignano e Vald’Arno di Sopra” and it essentially determined who could claim they made “Chianti” wine. Over the years, there have been divisions into sub-zones and other producing areas of wine, but the zone that the Duke defined in the 18th century is now known as Chianti Classico, while Chianti is a larger zone that also produces the best wines. The red Sangiovese grape is the main grape produced in this area, but international grapes like Merlot, Cabernet, also grow here. The wine is designed to pair well with the local food, especially with meats and cheeses. Which is another thing that adds great value to the area.

Cheese in the Chianti area

Well, the first place crossing you mind when cheese is mentioned is France with its various cheeses, made from many kinds of milk, with hard or soft rinds and tons of different flavors but - Tuscany makes a lot of cheese for sure! The difference is that in Tuscany you will find mostly one type of cheese: pecorino. The given name comes from the animal pecora = sheep. You can taste Pecorino fresh (it’s still soft ), or aged and hard. You will also find it combined with peppercorns, aged in a grotto or in the hay, rubbed with tomato on the outside, or be subject to an infinite number of processes that give a different outcome. Pecorino was also recognized as a DOP-protected origin product in 1985 - Pecorino Toscano - is regulated by a consortium that guarantees origin, ingredients and quality.

Bistecca Fiorentina in the Chianti area

If you’re a meat kind of person, you’ll love bistecca alla Fiorentina, and I know you might have heard of it - a large beef steak served “al Sangue” . Tuscany has a delicacy in making a perfect bistecca alla Fiorentina; the best places cook it fresh, just massaged, passed lightly on the grill, and garnished perfectly with salt and pepper. The Tuscan countryside is even closer to where the meat is produced, so you are most likely to eat an incredible steak right there! The bistecca alla Fiorentina is made with Chianina IGP meat, in particular the T-bone from the animal’s short loin. These lands have been raising big and beautiful animals since Etruscan and Roman times, when they were decorated and took part in triumphal processions. In some areas of Tuscany, the tradition still exists nowadays.