We’re featuring one of our favorite itineraries today, a cooking vacation in Tuscany that we think is a perfect mix of time in the kitchen, time exploring the local wineries, and time enjoying all Tuscany has to offer. It’s called Antinori’s Noble Tuscany—yes, THAT Antinori, one of the world’s most famed wine-producing families—and here are a few key reasons we think it’s one of our best itineraries!
Reason number one: the cooking classes! The Fonte de’ Medici, your home during your cooking vacation, partnered with the Michelin-star restaurant Osteria di Passignano and KitchenAid to build a wonderful teaching kitchen for the cooking classes. The young chefs are passionate about teaching their students, whether novices or seasoned chefs, about the fresh flavors, age-old traditions, and new trends in Tuscan cuisine. It doesn’t hurt that the kitchen is on the beautiful Fonte de’ Medici estate, overlooking the famed Tignanello and Solaia vineyards!
2. The Chianti Classico Winery
Another reason to choose this particular itinerary? You get to visit the new Antinori Chianti Classico winery. (You can read more about why the Antinori family is one of the most known in the wine-making world here.) They worked for seven years on the new winery, which is a breathtaking homage to the Tuscan landscape. Most of the facility is hidden in the rolling Tuscan hills, behind or underneath the vines that make it so famous. This concept of “invisibility” results in a building in total harmony with the landscape. You not only will have a guided visit of this stunning facility, you will enjoy lunch in the renowned Ristorante Rinuccio 1180,
And yet another reason…. more wine! The new Chianti Classico winery is not the only amazing Antinori facility in the area; you will also have a guided visit of the beautiful Badia a Passignano, an ancient abbey that dates back to 395 and is still owned by the Vallombrosan monks. The thousand-year-old cellars are where some of the Antinori wines are aged. You can visit the cellars and follow it with dinner at the Michelin-star Osteria di Passignano, accompanied by some of the most prestigious Antinori wines.
By Peg Kern
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