A taste of Tuscany – slow living through food and wine
In Tuscany, the kitchen is more than a place to cook—it’s the heart of the home, the stage for stories passed down with ladles and laughter, and the beginning of every memory worth savouring. To travel here is to taste it all: the land, the seasons, the soul of a region that still believes in long lunches, hand-rolled pasta, and wine that knows your name.
This is not food that begs for attention. It doesn’t shout. It invites. A table in Tuscany is set for communion—not just with others, but with the land itself.
Where simplicity meets soul
The brilliance of Tuscan cuisine lies in its restraint. It’s cucina povera—peasant cooking—not because it lacks, but because it honours the essentials. Olive oil is the golden thread that ties every dish together: grassy, peppery, often pressed just weeks before you dip in a piece of fire-charred bread. Saltless pane toscano may puzzle first-time visitors, but it makes perfect sense when paired with pecorino, prosciutto, or a slow-simmered bean stew.
Try ribollita—a twice-cooked soup thickened with bread, kale, and cannellini beans. Or pappa al pomodoro, where the taste of summer-ripe tomatoes and garlic comes alive with every spoonful. Each dish is a reflection of what’s nearby. What’s seasonal. What’s been grown or gathered with care.
From vines to glass: drinking the landscape
In Tuscany, wine isn’t a drink—it’s a narrative. It tells of soil and sun, of weather and waiting. Sip a Chianti Classico in the shade of the vineyard where it was born, and the world slows down. The Sangiovese grape—earthy, bright, and versatile—forms the backbone of many Tuscan reds, from the bold Brunello di Montalcino to the elegant Vino Nobile di Montepulciano.
And then there’s vin santo, that amber-hued dessert wine, traditionally served with almond-studded cantucci. It’s the kind of pairing that makes you want to linger, to talk a little longer, to pause before the night ends.
The joy of gathering
One of Tuscany’s greatest gifts is its ability to turn every meal into an occasion. Whether it’s lunch under a vine-covered pergola or dinner beside a crackling hearth, food is meant to be shared. Families gather across generations. Strangers become friends over plates of handmade pici with wild boar ragù. There’s always another bottle to open, another story to tell.
In the countryside, agriturismos welcome you like family. You’ll learn how to roll pasta from a nonna with hands that know dough like poetry. You’ll help harvest olives in the golden October light. You’ll taste wine drawn straight from the barrel. It’s more than a holiday. It’s a homecoming—whether you’ve been here before or not.
Where to stay & savor
At Nice2stay, we understand that to truly taste Tuscany, you need to stay somewhere that feels part of it. Our handpicked accommodations come with wood-fired ovens, panoramic terraces, gardens that beg for long lunches, and sometimes even their own vineyard.
Stay in the area of Montalcino where the Brunello is made next door. Or in a villa near Lucca with fruit trees in the backyard and a kitchen you’ll never want to leave. We believe that the best souvenirs are those you taste: recipes scribbled on napkins, olive oil tucked in your luggage, the muscle memory of stirring sauce with the windows open.
Come hungry, leave changed
Tuscany doesn’t rush you. It waits. For the tomatoes to ripen, the dough to rise, the wine to age. And in doing so, it teaches you something timeless: that good things come slowly, and that the best meals are the ones that stay with you, long after the plates are cleared.
Whether you’re chasing truffles in the woods, sipping wine under the stars, or just making pasta with your kids in a sunlit kitchen—this is how you taste Tuscany. One bite, one glass, one
Why Tuscany calls you in