Discovering Tuscany

Discovering Tuscany

Travel History and Local Traditions

 A Trip to Tuscany is a unique experience and must definitely include an in-depth visit to Florence, the capital of the Renaissance, day trips to beautifully landscaped small villages perched on the hills that have so much inspired painters and more recently film directors and producers.

One of the most interesting cities is undoubtedly Siena, in the southern part of the region, a medieval city of ancient origins which still preserves its treasures intact, so much so that it is among the Unesco Heritage site.

Tuscany also boasts a remarkable winemaking tradition; some of the most important Italian wines are produced in the province of Siena, such as the world renowned Brunello di Montalcino.

Local Typical Food products are also very important; just think of the famous Florentine steak and panforte and ricciarelli, typical Sienese sweets.

You will be welcomed by local guides and escorts, with knowledge of local places and traditions

Trips range from 2 nights and 3 days for city itineraries to one week for broader programs and 14 nights and 15 days for journeys across multiple regions, designed and customized for thematic groups, family holidays and business trips.

Siena is world-renowned for the Palio, a breathtaking horserace featuring local neighborhoods, known as Contrade, famous for their ancient traditions

A Knowledge Tourism that features local customs, values ​​and traditions to better appreciate:

Museums that reveal an archaeological, historical and artistic heritage, the rediscovery of local treasures and traditions through art, literature and architecture that preserve the memory of the places and local realities visited.

Characteristic ancient villages shaped since ancient times by the skilful hand of man and ancient agricultural practices.

Local Gastronomy, the result of ancient traditions and linked to the territory.

Traveling in the company of people who live and work in the places you visit

Italian text courtesy of Costanza Riccardi

Trapani and Marsala

Trapani and Marsala Sicily

Food and Wine Traditions

Trapani is near ancient Drepanum where a naval battle took place in 248 BC during the First Punic War between Carthage and Rome which ended in a major loss for the latter. The city is world renowned since the 16th Century for its coral artisans whose works can be viewed at the Pepoli Museum. A stroll through the historic center will acquaint the visitor with buildings and monuments representative of the various cultures and traditions that passed through this city:

The Jewish quarter and Palazzo della Giudecca;

Casalicchio and its Arab roo

Palazzo Cavarretta, home of the Trapanese Senate;

The Jesuit Church and College;

San Lorenzo Cathedral and the Crucifix by Flemish painter Van Dyck.

Western Sicily is also the Erice Medieval Borgo, Segesta with its Greek temple and theater and the Egadi archipelago, comprised of Favignana, Levanzo and Marettimo. Further along the coast, facing Africa, are: the port and canal of Mazara del Vallo;

Selinunte with Europe's largest archeological park;

San Vito Lo Capo and the Scopello Faraglioni.

Marsala was founded in 397 BC as Lillibeo by the Phoenicians who survived the destruction of Mozia; it was a major city during the Punic, Roman, Arab and Norman periods. Today, it is best known for a prestigious wine-liqueur that carries the city’s name and the landing of Garibaldi’s Mille in 1860 which led to the unification of Italy.

Ancient Marsala’s origins are reflected in its majestic cathedral, the adjacent 16th Century Arazzi Fiamminghi museum, the suggestive Porta Garibaldi sea view and entry to the Spanish quarter.

Artistic and cultural itineraries include: the Sibilla Grotto, the archeological museum with the remains of a Carthaginian ship and Lilibeo artifacts and the Laguna dello Stagnone with its windmills and salt marshes.

Travel to Western Sicily

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Marsala wine’s bouquet full of intense aromas of dried fruit, spices and dates and dried figs, the dry and sweet taste and the high alcoholic qualities that increase to depending on the maturation and refinement in the bottle. Dried Marsala, served fresh, is an excellent aperitif. A delicious combination is with strong, spicy and tasty cheeses such as ragusano, pecorino cheese but also gorgonzola or parmesan. It is an exceptional dessert wine, in harmony with the traditional Sicilian pastries. But the combination with food is not essential; Marsala is also a wonderful meditation wine to sip at sunset.

Sicilian cuisine is like the island’s colorful architecture; extraordinary dishes rich in decorations and styles influenced by the many cultures that have come here. Marsala is a jealous custodian of the many culinary traditions on the island. Some typical dishes: Mussel Soup, Peppered Mussels, Boiled Broad Beans, Aubergine Parmigiana, Eggplant Caponata, Eggplant with Schnitzel, Stuffed Peppers, Crushed Olives, Baked Pasta, Pasta with "Qualeddu" and Sausage, Pasta with Bottarga, Pasta with sardines, Pasta with sea urchins, Gnoccoli with conger sauce, Busiata with matarocco, Pasta with lobster, Tuna ammuttunatu, Sarde with "beccaficu", Marinated mackerel, Codfish, swordfish with salmoriglio, Trigliole e Cuttlefish of Stagnone, Scaloppine with Marsala, Lamb or goat stew, Sicilian Cassata, Cannoli, Sfinci, Sfincioni of San Giuseppe with ricotta, Cappdduzzi of ricotta, Pignolata, "Mustazzoli of honey or cooked wine, Cassateddi of fig, Cubbaita, Cuccia, Marturana fruit, Queen biscuits, Taralli and Tagliancozzo.