Experiences

Food & wine

Cellars that take small tables, chefs who cook in your own kitchen, truffles and olive mills a white road away. Food and wine in Tuscany is not a list of tastings: it is choosing two or three right things and doing them with the people who make them.

Food & wine

Tuscan cooking class

A chef arrives at the villa with the shopping already done: flour, eggs, oil from a nearby producer, seasonal vegetables. Pasta is rolled on the marble table; you talk about ribollita and how to treat a fiorentina, not a television show. In autumn, if the ground allows, the morning can include a truffle hunt with a dog, then you cook what you found. The concierge sets the time, intolerances and number of places; you keep the kitchen as if it were yours.

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Food & wine

Wine tasting in the cellar

One cellar, booked in your name — not a three-estate coach loop. Chianti Classico, Brunello or a family at Radda: the producer, three or four wines, half an hour in the vines if the season allows. A driver means you are not behind the wheel after the glass, and you are not hunting for parking on the provincial road. The concierge asks what you usually drink and sets a time that brings you back to the villa in daylight, not a brochure itinerary.

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Food & wine

Private chef dinner at the villa

The table stays in the garden or in the dining room, according to light and wind. The chef builds the menu on your tastes and on what producers have that week: a starter, a first course, meat or fish, a dessert. Not hotel catering. You can do one evening, or three evenings spaced through the week, so the villa remains the centre and not a bed between restaurants. Allergies, children, service time: all closed before you arrive.

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Food & wine

Truffle hunt with a dog

A working truffle hunter, his dog, a wood within reasonable distance of the villa — San Miniato for white truffle in autumn, marzuolo in spring. You walk for an hour or two, watch the dog work, and come back with what the wood gave that day. It is not a show: heavy rain postpones it. At lunch the truffle lands on tagliolini or eggs, at the villa or at the hunter’s table. The concierge checks the season, the right footwear and the minimum age for children.

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Food & wine

Olive mill visit & oil tasting

From late October to December the mills are pressing and the new oil catches in your throat: that is the time to visit one. The rest of the year you taste at the estate — three oils, unsalted bread, no tourist hamper. Many estates around the villa have the olive grove below the house; the concierge picks a producer who presses their own olives and an hour when the mill is working, not posing. You return with the right bottles, not shelf labels.

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Food & wine

Pienza pecorino at the dairy

A family-run farm between Pienza and Monticchiello: you see the sheep, the ageing cellar, and taste pecorino at three ages with honey and preserves. Half an hour from the Val d’Orcia villas, it pairs well with Pienza before the coaches or a farm lunch. It is not a cheese outlet: you buy what you tasted, cut on the spot. The concierge books the milking hour if the children want to see it.

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For owners

The villa behind the experiences

The same people who arrange these days manage villas and farmhouses across Tuscany: bookings, guest welcome, maintenance and a concierge for guests. If you own a property in Tuscany, we can make it work like this.

Property management in Tuscany Talk to the concierge

Experiences

How it works

Our concierge builds every experience around your villa and the pace of your stay.

Share the villa

Once the booking is confirmed, we learn your tastes, pace and what you want to live — at the villa or out.

We shape the days

A tailored programme: food and wine, culture, family days or in-villa services.

We book every detail

Local partners, timings and transfers: everything is ready, with none of the organising.

Plan your itinerary

Speak with our concierge to build a tailored programme around your villa.