3 Reasons to Visit Chianti

Tuscany is spoilt with an abundance of luscious green and scenic places to visit. Many don't know where to start and often take advantage by visiting several places in the region. Chianti is a wine village just 25 minutes from Florence by car and boasts arts and crafts, impressive history, olive groves and of course...wine. We were fortunate enough to really see the real Chianti, thanks to a private Tuscan tour we had with Arianna Cini and Alessio Di Genova behind the slow travel company KM Zero Tours.

Chianti Wine

If you are prone to picking up any bottle of full-bodied red that has Chianti emblazoned on it, take care. The real Chianti wine is the Chianti Classico. You can distinguish this from the Chianti denominations. It is is a legally defined and protected geographical indication used to identify where the grapes for a wine were grown; other types of food often have appellations as well. Many will recognise the straw covered bottles as being a classic symbol for the Chianti wines, but these bottles are hardly ever used.

Artisan Gems

Take home a handmade find and showcase something unique in your home. We love the work from olive wood carver Giorgio Romani, located in a small studio up in the hills. Giorgio is a self-taught artist often covered in wood chippings and is a bohemian soul with a passion for all things wood. Sophisticated bowls, wooden chopping boards, vases and ornaments are just some of what he can put his handy work to.

Lucia Volentieri, is a Tuscan artist who has a studio and whose work includes bas-relief ceramics, watercolours and iron sculptures. The Siena born artist is based in Castellina in Chianti. She experiments with a wide variety of techniques and studying forms and shapes. Be sure to check the opening time before heading over there.  

Pasta Factory

You can visit a pasta making factory Pastificio & Biscottificio Michele Portoghese and learn all about the history, development and different kinds of pasta. This includes a full tour, lesson and of course cooking the pasta and dining with others to top of the day. The the drying time is one of the main reasons as to why artisan pasta is more superior to his industrial competitors. At the factory the pasta dries over the  two to five days, whereas factories normally dry theirs with heat in less than 12 hours. The longer drying time contributes to the richness in flavour and gives a more rounded texture. The production at the factory includes three lines: cookies, snacks and pasta.

For more information visit, www.chianti.com

Chianti Italy
ItalyCharleen Parkes