Cheese and wine short break in Tuscany

“A fun, immersive short break to southern Tuscany thatís all about cooking, eating and meeting local producers, with a focus on wine and cheese.”


Remote southern Tuscany | Apartment accommodation | Pool | Multi course dinners | Gnocchi masterclass | Vineyard visit and wine tasting | Buffalo mozzarella farm and producer tour | Dinner at organic family vineyard | Montalcino | Organic honey and Brunello wine producer tour | Pienza | Pecorino farm tour | Pizza making class | Filled pasta workshop | Delicious feasts throughout

Description of Cheese and wine short break in Tuscany

This cheese and wine short break in Tuscany is an immersive culinary adventure, based up in the beautiful hills in the south of the region. Designed for anyone fascinated by Italian food, this short break includes intimate, friendly cooking sessions with Oli, a chef and artisan pasta maker. The cooking lessons included in this short break are designed to really deepen your understanding of Italian food and culinary traditions, equipping you with cooking skills that will last a lifetime.

In between cooking, we will visit local small-scale producers to find out more about the regionís traditional ingredients and the sustainable production methods used here. Visit a pecorino farm and have a lesson in pizza making, too, tour a farm where buffalo mozzarella is made, and enjoy wine tastings at three of Tuscanyís best vineyards.

Sustainability food and wine production that works with not against nature is something we feel strongly about, and all the producers you will meet on this holiday share our commitment to the environment, use clean energy, and prioritise quality and integrity.

If you'd like to chat about this holiday or need help finding one we're very happy to help. The Travel Team.

01273 823 700

Check dates

For departure dates contact us on 01273 823 700

Responsible tourism

Responsible tourism: Cheese and wine short break in Tuscany


We connect our guests with the source of their food, emphasising the importance of respecting ingredients and the environment that creates them. We only promote businesses who are at minimum organic or preferably use green energy and/or sustainable innovation. Our producers not only make magnificent food, but respect nature, innovate with clean energy, and put quality and integrity above profit margins.

Our courses include meeting fishermen who are fighting the destruction caused to the marine environment by trawler fisherman, mozzarella farmers making biofuel from their own buffalos' waste, olive oil producers using the stones of the used olives to power their factory, rice growers who use only ancient techniques, and beer brewers who power themselves from the earth's geothermal energy.

We use more or less only local products for our cookery lessons and the meals we cook for the guests and stick to the seasons so as to keep food miles low.

We have a very low footprint, are completely paperless and avoid air travel where possible.


In our day to day operations in southern Tuscany, we provide business and exposure for small, sustainable and responsible businesses who are operating in an economically challenging environment.

Young people are abandoning this area due to a lack of opportunities, and we hope we can help combat this difficult local situation.

Our aim is that our guests have a memorable experience, while we also drive business towards people who are doing business in a way that is sustainable and responsible.

Our profit-based business activities in Italy have their own social positive impact in terms of connecting people to positive and sustainable ways of producing, consuming, and understanding food. However we also aim to have an equally powerful positive nonprofit social impact.

Both founders Oli and Flo have worked in a number of capacities using food as a force for good, including running food programmes in refugee camps in France and running healthy food cooking classes for children in deprived areas of London.

We aim to use this experience, and the reach we can develop through our business activities, to use food as a power for good working with, for example, refugees, children with disadvantaged backgrounds, people with learning disabilities, and ex convicts looking for social and economic reintegration.

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