Tuscany with "Restaurant Fifteen" Chefs

After Naples, last month, I went back to Italy for a special visit to Tuscany,this time, I was in the company of the chefs from Fifteen
We arrived in Pisa on the 23 rd , me and the chefs with our lovely guide Lizzie from Liberty wines, our wine supplier.
 Our first stop was at the restaurant called Adriano in Cerrete Guidi, where we tasted Poggiotondo Chianti wines -Serra del Masso (producer), we also tried delicious Antipasti : Parma ham, Sopressata, Salumi.
For Primi we had tasty Penne alla Bolognese with a creamy texture and for Secondi we had a Selection of meat: Pork, chicken and beef.

                                                                                                               

We depparted from Cerreto Guidi and arrived at Petrolo for a visit, dinner and overnight stay at Galatrona farm.

 

We had a great reception, tasted few Olive oils and had a lovely dinner hosted by Luca Sanjust. In the morning we visited Galatrona Tower, from where we had a great view of the surroundings.

 We departed  from Petrolo after breakfast and arrived at Fontodi for visit and tasting Panzano with Giovanni Manetti the owner.

After the wine tasting we arrived at Officina Da Darui an amazing restaurant for lunch with Fontodi

At the restaurant we met Dario Cecchini, at the top left, a passionate butcher who is the Restaunt owner and works near by in his Macelleria in Panzano town, Chianti.

 Dario has his own Grappa Label

Our next stop was Villa Pitiana where we checked in to spend the night. Villa Pitiana used to be a monastery. 

Next day, we headed to Selvapiana for a visit and dinner, our host was Federico Giuntini

we saw some rare wines and I spotted my year!

we also tried some Vino Santo, delicious dessert wine.

Our last visit was Capezzana, a great producer of Olive oil and fine wines.

We had one of the best lunch at Capezzana hosted by the owner Ugo. His son Fillipo, deals with Olive oil production and Beatrice heads the marketing.We tasted some Olive oil and a selection of their best wine. An Extra-virgin olive oil comes from virgin oil production only, contains no more than 0.8% acidity, and is judged to have a superior taste.We tasted at Cappezana a 0.025% acidity( first on the right) very mild, gently on the palate.Very nice on salads or bread.

Just before our depart to Pisa Airport we stopped at La Molina, Chocolate Factory and bakery.

where we tasted the most amazing Panettone and Cantuccini Cioccolato.