Why go to Tuscany in autumn? So you can discover the elegant charm of an enchanting region. Summer is already a distant memory, and the monotonous daily routine is back with an arrogant air and an unbearable grin. Summer is also synonymous with holidays, relaxation, fun, travel, and so forth. But, who said that only in the heat of the day you have to leave? How about a few unforgettable days in one of the most welcoming and beautiful regions of Italy? Which? We are talking about the beautiful Tuscany, which in autumn seems to capture many tourists’ attention thanks to the elegance of the clothes they usually wear in this particular period.
It is dressed in a thousand pastel colors, with darker colors interspersed with brighter shades, and it usually sprays a sweet perfume on its necks, a refined mix of essences that can only be found here. There are many cities of art, villages, and the Italian regions of indescribable beauty, but Tuscany in autumn occupies the first place ever.
Autumn holidays in Tuscany: cities of art and villages
In this region, where hospitality is one of the pillars of substantial tourism, it is possible to get lost in the alleys of suggestive medieval villages, where time is unknown and moving a few kilometers to dive into the wonders of big cities of art.
In autumn, large cities (Florence in the first place) are not besieged by the most spirited type of tourism, the noisy one, the stormy and impetuous one. No, in autumn, it is possible to stroll unhurriedly through the streets of the main cities and breathe a calm air in the small villages’ heart, becoming an integral part of every reference reality. Less confusion and slower rhythms allow the visitor to admire every detail that surrounds him.
Then, the shades of color of the rolling Tuscan hills embrace large and small urban realities (Florence, Pisa, Lucca, Volterra, Cortona, San Gimignano, Livorno, etc.), frame a picture that is impossible to imitate. Warm colors embrace everyone and everything: a unique spectacle, to be followed in the front row, that is, going to Tuscany in autumn.
A relaxing and tasty autumn in Tuscany
Another reason to spend a few days in Tuscany in the months leading up to winter? Relax in the beautiful and renowned local spas (Montecatini, Chianciano Terme, and Bagni di Lucca) and give the taste buds moments of absolute pleasure with the autumn flavors of a land that loves genuine and straightforward cuisine.
Sources and thermal springs rich in natural elements to regenerate body and mind and seasonal products, cooked following the ancient local culinary tradition, to embrace a land that has something magical completely. And why not take the opportunity to spend the New Year in Tuscany (for more details check ariannandfriends.com) thanks to the many offers available and absolutely to try?
Then, autumn is the period of the grape harvest, the olive and mushroom picking: why miss the opportunity to taste the best dishes of the local cuisine made perfect by fresh and fragrant products? As we have seen, you can find many holiday packages in Tuscany, a region that, in addition to offering the possibility of tourism linked to art and history, has always welcomed tourists. It takes them by the hand to bring them along the long road of food and wine tourism excellence.
Art, nature, well-being, good food, and hospitality: this is Tuscany.
So let’s see what to eat or taste if you go to Tuscany
Famous for its extraordinary natural landscape, from the countryside to the sea, but also for the historical value of its main cities, first of all, Florence, and beyond, Tuscany is one of the most visited Italian regions, thanks also to its renowned food and wine tradition. There are many possible itineraries for excursions with tasting in Tuscany, an area rich in dishes with an intense, full flavor and typical recipes loved by Italians and foreigners, to be accompanied by some of the most prestigious national wines, such as Chianti or Brunello di Montalcino.
Assuming that even vegetarians can feel in a culinary paradise in this region, which makes great use of soups that can enhance the fruits of the earth, such as cereals, legumes, and vegetables in general, from cabbage to beans, for a start to make your mouth water, as a lover of fresh pasta, we cannot fail to mention the pappardelle, usually seasoned with delicious sauces, based on sausage, wild boar or game in general, but also with mushrooms or minced of braised Chianina.
From the crostini of livers to the classic “Florentine”, however, the meat is one of the great protagonists of the Tuscan culinary tradition, always able to conquer even the most demanding palates. Rare or cooked (only for diehards), the adult bovine’s quality in these parts is indisputable. It tasted on the grill, the inevitable steak is excellent throughout the region, but it is typical, as the name implies, of Florence’s city. Its preparation reflects precise and rigorous rules: the meat must be of Chianina quality or (the only alternative allowed!) Of bovine Maremma, the thickness cannot be less than 4 cm. It must be served very rare, generally cut and ready for consumed by restaurateurs, and consumed immediately, hot and juicy. An authentic and challenging dining experience!
Even bread, in Tuscany, occupies a particular place: according to tradition, it is entirely without salt, and there are at least two schools of thought on the meaning of this choice. There are those who argue that the recipe, now as then, provides for its absence due to a tax on salt, in force already centuries ago. On the other hand, others assert that the bread is bland to compensate for the creamy condiments of all the typical local dishes to balance the flavors, especially the delicious ones of the meats and cheeses. Mostly enjoyed in the cold season, with a base of bread, beans and black cabbage, one of the most traditional dishes of Tuscany is prepared, the famous ribollita, a tasty “almost” unique dish, halfway between a soup and a stew of beans.
And speaking of cheeses, undoubtedly the best known in Tuscany is pecorino, with a more or less compact texture depending on the degree of aging. One of the most significant production areas is in the Pisan hills, not far from Volterra, with dairies that stand out for the excellent quality of both pecorino and ricotta and typical cocotte, often prepared with the addition of walnuts, pepper, or even truffle.
We cannot finish – even if there is still something to say and to taste! – that with desserts, in particular, two typical ones: the crunchy cantuccini, one of the greatest confectionery points of pride of Tuscan cuisine, to be immersed in vin santo, a classic sweet dessert wine, and the panforte, a typical Christmas cake that has very ancient origins, a sort of cake rich in honey and dried fruit.
It is appropriate to say “last but not least”!