TUSCANY ITALY TRAVEL GUIDE (72 hours)!

TUSCANY ITALY TRAVEL GUIDE (72 hours)!

[Applause]
[Music]
it is our first day in Tuscany we are
staying in Kodel it’s this cute little
downtown it’s kind of quiet but we’re
going to be doing some wine tours around
here and some cooking classes and our
first meal is at mili and we’re going to
get some pasta some eggplants maybe some
wine some Diet CES little ven just a
little
bit chin
CH egg pie
[Music]
I like
those
beautiful and then we’re going to get
some pastries too your two one and this
chocolate uh cream puff is that and then
this one right up here with the
sprinkles yeah grazi okay
[Music]
[Applause]
it’s
[Music]
Julie hey Julia what are you doing I’m
waiting for my Hugo Spritz and then I’ll
be all
[Music]
set what you got there a Hugo Spritz
which I never heard of but Julia says
that it’s a must it’s been her new drink
of chice and app sprad so cheer sister
we are in
tusy what you
got Negi what do we have here we have
stereo and chips drinks my drink meat
and cheese and bread
[Music]
[Music]
all right we are
at ill
fra wait
what say it again ill FR Toyo we had too
much wine yeah we had too much wine but
we were at
frany I’m just going to show it to you
all right so we are here it’s a Michelin
recommended spot and it’s a Vibe it’s
like down in the C deliriousness is
Sting in yeah we’re really really tired
but they open right at 7:30 we’ve had a
lot of drinks honestly we’re the only
ones here no one is here but people are
coming we they were like you guys are
like the early Americans and yeah we are
because we flew in last night we’re
going to get some wine we’re going to
get some pasta and we’re going to call
it a night
oh
that t
asparagus
[Music]
forto right a little
restaurant that we
did hooked up for the
[Music]
pizza look at this lamb shake with sweet
potato we have art choke with parsnip
and some pesto and this yogurt sauce if
I heard correctly this is Pini mousse
with uh porini breadcrumbs and some sort
of like jam in the middle and then this
is a their take on a croquet there’s
some cheese and carrot I believe and
it’s in the shape of this like really
pretty looking wheel
mhm cute
spaghetti day one in Tuscany
deliriousness is an understatement we’ve
been up for what 72 hours maybe too long
too long
[Music]
good morning we are headed to a winery
today we’re going to Montano are you
ready I’m so ready yep so we’re going to
drive there and then we also are going
to have a gorgeous four course lunch at
the winery bour
[Music]
and we are a part of the group maresi
andori and they have been producing wine
for the last 20 sixth generation they
Mak wine since 1300 so this is your
private room serve
[Music]
you it would be a trip through
complexity so we will start from the
youngest to the more complex so we’ll
start from AO
2022 is from Cortona and is 100% of C
it’s a very fresh and fruy wine the 70%
of this wine ages in barik third and
fourth passage the result is a wine with
a gentle touch on the palot soft and hay
to drink okay look at this spread we
have we got riala with some beans and
bread and cheese oh my God
is in Florence
[Music]
okay margarina we didn’t get that one we
no we have our stuffed guinea fowl with
sausage we have some
vegetables a meditation wine so it’s
perfect ping with dark chocolate they
had a heavy por heavy did you see M we
just had our lunch Julia where are you
where are you I’m right here how are you
look at this stunning view we have we
just had lunch we had beautiful veggies
and snacks chicken and wi I’m going to
buy one bottle just let’s get a case and
send it home this is the view nope this
is the view take some pictures of me
[Music]
[Music]
[Music]
fun fact in Italy when you go out to
dinner and order pizzas you have to cut
the pizzas yourself they’ll cut it for
you good to know
exellent Che you want to be this there
[Music]
where we right now what the mo is fresh
it heated it really nicely it’s got that
semolina crust in the
bottom all right my pepperoni yep yum
actually it’s very good is it better
than the one we had earlier it’s better
not as doughy it’s better than that one
I think the mozzu is like really fresh
[Music]
it’s so soft and you just want to give
it a
[Music]
hug we are in Sienna today we came here
after the winery kind of pulled an
audible we weren’t planning on coming
here so so spontaneity is at an alltime
high in Italy yeah it’s a very cute
little town tonight we’re eating at
oyera Nona Gina and apparently the Nona
is here cooking we heard this is amazing
and yeah we’re going to have some great
food it’s like eating at Grandma’s house
[Music]
yes the menu is all in Italian and
[Music]
handwritten our food came fast last we
have a ton of pasta oh and one more oh
wow it looks great okay look at our
table we have literally everything we
have carbonara we have the ratoni we
have a Bara with anovi oh my what is
that noi that they’re known for cheesy
eggplant yep look at that and this meat
sauce that was
[Music]
MH we hear this Noki is incredible it’s
like a creamy pistachio sauce they’re
filled with cheese
cheers it’s kind of funky yeah yum mhm
this is a traditional tusin dish it’s
this stewed
beef so tender it falls right
off that’s really good that’s like oh
yeah yeah we just finished dinner and
it’s probably our favorite meal we’ve
had so far I guess we’ve only been here
for a day and a half but definitely the
strongest me we’ve had so far that’s
fair to say all the pasta was so fresh
it was so affordable for seven of us
with wine tons of pasta Entre I think it
was like
€150 and would have been double that in
New York
or way more way more more Connecticut
yeah but the best one was the PC pasta
with some meat and pesto Yi stuffed with
cheese and with like a pistachio sauce
crey crey SAU creamy pistachio sauce
which I really liked it was definitely
had like a funky cheese taste tral
tuskin dish it was a brazed beef I do
not know the name of it it had like
whole peppercorns kind of like they do
in genov sauce the pastella Gen say the
texture was very similar to like a
brisket yeah highly recommend oyera Nona
Gina you see the Nona you see the whole
family we met her daughter we met her
husband and it was so sweet they’re
adopting us yes ciao for now tell me
your favorite dish my favorite dish was
the the PC it was like a pesto but like
had meat in it I absolutely loved it the
noodles were like so chewy in a good way
and I can answer Julia’s was the fat
noky balls that she was they were little
eggs and I just put them in my mouth as
a whole towards the mic side there
Kidd you been
[Music]
here I’m rich from the UK my father is
from Florence people always ask me but
why are you here I say why wouldn’t I be
my love for food and wine has been ever
since I was a child famous t architect
called Santi dto really more than a
historical landmark this is quite a
significant property to us we are here
right at the top what’s it called down
here the dungeon oh Cana C it’s where
most of the resera comes from so they
built these underground cellers really
to have a stable climate when it comes
to aging wine there are two main factors
the size of the barrel and the age of
the B and it’s all about the influence
onto the wine of storing extra virgin
olive oil okay I say Trad because we
don’t use them anymore it’s actually
illegal to use them bacteria oxygen feel
free to open them up uh they do come
from the 1800s so they are more
historical artifacts than anything this
is like a museum materials that we
proudly produce here again terracotta
marble you will see all over the place
welcome guys okay yep there it is
welcome to the cuchina story oh my God
this is where you spend your days this
is where I spend my days so today we’re
going to make Roto alpari asparagus
risoto we are going to make ravioli with
spinach ricotta with brown butter and
Sage we’re going to make tal with leaks
and sausage and then we are going to
makei so please everyone take an egg
crack into your
[Music]
bowl I’m want to get as close to the
actual every only is possible because
that want to
be guys what are we doing we’re doing a
cooking pasta
makinga yeah Eduardo is helping us and
these guys are doing an awesome job
[Music]
[Music]
l Mama
[Music]
[Music]
[Music]
he
[Music]
wait Carly Just where are we this is
gorgeous incredible we’re exiting the
old city of San jimano and it was such a
beautiful day it’s all stoned and it
almost feels like Game of Thrones now we
got a bunch of cheese and meat and some
bread to bring back and we’re going to
go home to the hotel and just like have
a beautiful Italian
Eve guys we’re back at the hotel we’re
going to get a little bit of pizza Maybe
and Just snack we’re playing cards we
have some wine some bread Carly here’s
some bread for you got a little Jam
going on that would have sucked what’s
on it a little honey action gy
white Rola is like a type of salad he a
it’s a salad yeah
unx jul one for you oh wait I think you
what oh my God they’re stacked oh okay
your test that’s Mom
[Music]

BUY OUR ITALY GUIDE HERE!
https://www.sistersnackingllc.com/italy-guide

CHAPTERS:
0:00 – Introduction
0:33 – Colle Di Val, Italy
0:36 – Ristorante Milleluci
1:08 – Pastry Mario Barone
2:16 – Langloa Di Sapia
2:42 – Il Frantoio
4:53 – La Braccesca (Montepulciano)
6:52 – Siena, Italy
7:54 – Menchetti 1948
8:56 – Osteria Nonna Gina
11:46 -Villa Le Corti Cooking Class
14:53 – San Gimignano