Region: Tuscany
Saturday, May 30


chiantiback

Cost: 85€

This Field Learning activity will lead students through one of the most charming areas of Tuscany, rich of architecture, history, gastronomical traditions, and untouched nature. Panzano in Chianti is a village in the heart of the Chianti Classico wine production area. Students will visit what may be considered one of the most famous butcher shops in the world. Dario Cecchini, butcher of the Antica Macelleria Cecchini, rose to fame during the mad cow disease crisis, when, for health scare reasons, eating a bistecca fiorentina or T-bone steak was prohibited. He organized a funeral for the bistecca fiorentina and a plaque still commemorates the ceremony. A visit to the Antinori cellars in Bargino, San Casciano in Val di Pesa, is also included. The cellars of this renowned Tuscan winemaker were inaugurated in 2012 and pay homage to the family’s historic ties with the region. Antinori has been producing wine for over 20 generations, with the last generation improving the winery’s already stellar reputation. 

Itinerary: 

Departure from Florence by private bus. First stop in the city of Panzano to admire its historical beauties (including some free time). Transfer to Macelleria Cecchini for a guided tour and tasting of local products. On the way back to Florence, stop at Antinori winery: visit and tasting. 

The activity includes: 

  • Round-trip transportation 
  • Entry fees and guided visit of selected sites
  • Wine tasting
  • 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:

  • Identify the different towns that compose Chianti, and their renowned products
  • Gain a broader knowledge of food culture and products that are unique to the Italian territory, history, and culture
  • Evaluate the “Renaissance” quality wine in Tuscany over the last decades
  • List several official Italian wine classifications
  • Evaluate an example of a ‘Carbon-Free’ wine and the application of eco-sustainable criteria in agriculture
  • Develop team-building and collaborative skills
  • Evaluate an example of a ‘Carbon-Free’ wine and the application of eco-sustainable criteria in agriculture
  • Compare Traditional Tourism and Eco-tourism in Tuscany
  • Increase critical thinking, especially in relation to the role tourism plays in marketing the history, food and culture of Italy
  • Increase awareness of cultural similarities/differences  

Payment deadline: 
Wed, May 27


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