Tuscany
Tuscany is where we began, and it is still our special place. In 1994, Marco Tornaghi moved here from Milan and began sharing the joys of cycling and food in this land. We know every corner of it and will guide you on an unforgettable journey. Seen by bike, landscapes where art and nature meet
stay in your heart.
Food
Pici all'aglione | Cinghiale in umido (wild boar stew) | Cinta Senese pork | Bistecca Fiorentina (T-bone steak) | Ribollita (Tuscan vegetable soup) |
Pappardelle alla nana (duck ragù) | Ravioli maremmani
Wine
Brunello di Montalcino | Vino Nobile di Montepulciano | Morellino di Scansano | Chianti Classico |
Vin Santo | Vernaccia di San Gimignano
Must-see!
Piazza del Campo in Siena | Florence | Montepulciano, Montalcino,
San Gimignano | Pienza | the Maremma
Choose your Tuscany tour
White gravel roads, golden hills, authentic regional food, beautiful villages.
Discover the real Tuscany with us.
History, names and climate
The name "Tuscany" comes from "Tuscia", the land of the ancient Etruscans. After Roman rule, in the Middle Ages it was contested by city-states such as Florence, Siena and Pisa. In the Renaissance, Florence flourished under the Medici as a centre of art and culture. In 1861 Tuscany joined the newly unified Kingdom of Italy.
Many village names come from Etruscan or Latin. For example, "Montalcino" means "mountain of the holm oak", "Pienza" is named after Pope Pius II, and "Siena" is said to come from Senius, son of Remus in the legend of Rome's founding.
The climate is typically Mediterranean: hot, dry summers and fairly mild winters, with cool evenings in the hills even in summer. The best seasons for cycling are March to June and September to November.
Tuscan wine: excellence and culture
Tuscany is one of the world's great wine regions. The main grape is Sangiovese, used for famous wines such as Brunello di Montalcino, Chianti Classico and Vino Nobile di Montepulciano.
Other well-known wines include Morellino di Scansano and the "Super Tuscans" such as Sassicaia and Ornellaia.
Tuscany also produces fine whites and dessert wines, such as Vernaccia from San Gimignano and sweet Vin Santo, enjoyed after dinner.
Tuscan cuisine
Tuscan cuisine is rustic and simple, built on excellent ingredients. Classic first courses (primi) include ribollita vegetable soup, pappa al pomodoro (tomato and bread soup) and pici all'aglione with a rich garlic sauce. In hunting areas you also find pappardelle with wild boar ragù.
The most famous main course (secondo) is the bistecca alla fiorentina, a T-bone steak grilled over charcoal and served rare. Traditional salumi include fennel-scented finocchiona and Tuscan prosciutto, and Pienza pecorino is famous too.
For dessert there are cantucci dipped in Vin Santo, Siena's panforte and ricciarelli, and autumn's grape schiacciata.
On Cicloposse tours, cooking classes at an agriturismo (farm stay) let you cook traditional dishes with fresh local ingredients.