The Chianti hills area is more than 20 km wide and embraces the provinces of Siena, Florence and a
a small part of Arezzo.
The territory, generally hilly, is rich in vines called Chianti DOCG. Even if the Chianti wine-vine borders are constantly being discussed again, the area of the three provinces of Siena, Florence, and Arezzo has always remained unchanged. It is an area knew all over the world. In Fact, every year attracts more and more people, interested in visiting Chianti.
Chianti Hills: what to expect while visiting.
The Chianti territory, in addition to the characteristic vineyards, has extensive wooded areas and silver olive groves. All of those, together with the characteristic cypresses, make up a postcard landscape.
Thousands of tourists, every year, choose to divide their visit to Tuscany between art cities and unspoiled landscapes. Often they start right from the heart of the region, enjoying the Chianti hills.
The landscape is an essential part of the visit and the roads are not made for high speed. But, thanks to the soft curves, you can live an immersive experience among woods, hills, and rows of vines.
If you are a hiking fan, you can expect some pleasant encounters with the characteristic fauna. The Chianti hills are home to wild boars, roe deer, fawns, fallow deer and more. In Fact, it isn’t unusual to see them in their natural habitat. In the hills, hidden among woods and valleys, you will find picturesque villages, ancient castles, parish churches, and Renaissance villas. Each one enriches the landscape by telling us a distant story that conquers eyes and heart.
The typical products of Chianti
The best way to taste the Chianti flavors is to do it in place. And getting advice from the innkeeper or the vintner! Those are some figures of tradition that still carry it on today.
Among the cold cuts, you must try the Finocchiona and the Prosciutto (rigorously cut with a knife). The best way to taste it is with the “pane sciocco” (literally “silly bread”). It is a typical Tuscan bread, with no salt and perfects to accompany those tasty cured meats.
If you have decided on a fall visit, you cannot miss tasting chestnuts and derivative products. Those are typical of the most mountainous areas of Chianti and the main characters of various festivals.
The cold climate then, recalls the flavors of venison (wild boar and roe deer above all). But also the scents of porcini mushrooms (which abound in these areas) and the typical soups are very common. About those last, the most infamous one is the ribollita. Simply a soup made with vegetables and staled bread: a Tuscan tradition dish of the Tuscan tradition. And you can taste it anticipated by the fettunta. In this case, we are talking about some dry bread, completed by some e tasty olive oil.
Finally, as dessert, you cannot give up tasting the schiaccia all’ uva (sweet bread with grapes). Or, if you like more traditional couples, cantucci with vin santo: all strictly homemade.
