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Region: Tuscany
Sunday, May 20


chiantiback

Cost: 85€

Gionni and Paolo Pruneti’s family business has produced top-quality olive oil for over a century. Their 28,000 olive trees are hand-harvested between mid-October and mid-December each year before being pressed and bottled in their modern factory 16km northeast of Greve in Chianti. Visiting Pruneti’s frantoio (olive oil mill) will allow students to gain in-depth knowledge of the production and culture of olive oil in Tuscany. A guided tasting of different kinds of olive oil will allow students to learn the techniques of oil tasting, but also to understand the differences between different varieties of olives and between a high quality extra-virgin olive oil and an industrial one.

Itinerary: 


Early departure from Florence to the Pruneti farm. Guided tour of the premises and tasting of local products. Time to work on FL assignment, lunch and tasting of local products, and free time. Return to Florence in the late afternoon. 

The activity includes: 

  • Round-trip transportation 
  • Guided visit of Pruneti’s premises
  • Lunch and tasting of local products
  • Field learning staff on-site
  • Insurance

The activity does not include: 

  • Meals not listed above
  • Entrance fees or costs associated to sites/activities visited on own 


Learning outcomes:

  • Ability to describe the production processes of extra-virgin olive oil, a staple of the Mediterranean diet
  • Understanding the health benefits of olive opposed to animal fats
  • Learning how to taste olive oil and recognize high quality extra-virgin olive oil
  • Ability to recognize the centuries-old traditions of Italian cuisine, and the connections between territory and culture
  • Understanding the protectionist policies governing local products in Italy and Europe (DOP and IGP)

Payment deadline: 
Thu, May 17


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