“Autumn is a second Spring when every leaf is a flower.” (Albert Camus cit.)
After the wine harvest, the land seems to take pause as the light softens and colours begin to turn. The cooler climate encourages the rich plethora of autumn flavours.
The hearty meat and game dishes, the wholesome soups, pumpkin risottos and perhaps the most redolent of all ingredients, the porcini mushrooms and luxurious, earthy truffles. As Fall advances through Chianti and the crowds lessen, it is the ideal time to bask in the rich enogastronomic culture of the area. It is the perfect time to visit some of the exceptional wineries of the region, to take a cooking lesson and learn how to make fresh pasta, or to go truffle hunting and, with some luck, have your own truffle shaved on your evening meal!
This is also the time when Italy’s single, most important ingredient is made. Fresh, spicey new olive oil begins to flow starting in November, adding a unique signature to local dishes and breads.
If food and wine aren’t your thing, this is also a great time of the year to visit the museums and churches in Tuscany’s now relatively calm tourist magnets – Florence, Siena, Lucca, Arezzo to name but a few – or explore the beautifully preserved medieval towns.
For the more energetic types, the mild weather and spectacular colours lend themselves to enchanting walks in the countryside.
Whatever your daytime activity, it is always lovely come back home to relax and enjoy an open log fire, some jazz, a fine glass of red wine, and often the personal – and personalized – attention of our staff.