The basic ingredients of this unique cuisine are a product of the rolling green hills, the vineyards and olive groves, the wheat fields, pasture land, and traditional farming methods of its families. Red wines from Chianti to Brunello and white wines from the Vernaccia of San Gimingnano to the Bianco Valdarbia, extra virgin olive oil, sheep's cheese from the clay hill area, durum wheat, special sweetmeats and honey from Montalcino, truffles form San Giovanni d'Asso and Asciano, Chacuterie, fine tasting meats from the Chianina cattle, all these are the elements of Tuscany cooking.

The modern Tuscans have preserved the use of spit and grill and possess the esoteric knowledge of combing oils with vegetables and herbs, including garlic, onion, shallots, leeks and celery. Bread baking without salt, and the use of the wild game inhabiting the land are a hallmark of Tuscan cooking. Famed Tuscan dishes include soups, some unique to certain villages, such as the Ribollita and the Panzanella, omelets with bacon cubes, Pici which is a hand rolled spaghetti seasoned with meat sauce or garlic, meat dishes such as Pappardelle with hare, or meat fried in eggs and bread crumbs, Chianina steak cooked on a grill, and of course the famous sweetmeats, such as Panforte and Ricciarelli.

Velia Travel is proud to offer the art of learning this Mediterranean diet, touted by modern medicine as the healthiest in the word, to all who would-be gastronomes and ordinary inquisitive people who value good and healthful cooking. We offer custom designed tours to the renowned cooking schools of Tuscany.