Walks and trekking in the vineyard, paths in the trees, wine tasting paired with panzanella or tomato soup, but also Etruscan wine, Dante soup, and sandwiches with the Tuscan cured meats par excellence: the curiosities of the offer of the event year for wine lovers
Exceptional marriage between two great products of Tuscany: wines and Tuscan bread DOP together for the 2024 edition of Cellars Open, the must event for wine lovers that returns throughout Tuscany from May 25th to 26th. Thus, in addition to wine tastings, there will be bread-making demonstrations, tastings and stories of the bakers’ tradition on how one of the simplest products, bread, has always represented Tuscany, as has wine. A link inspired by the Tuscany Wine Tourism Movement as the common thread of this edition which sees the participation of dozens of companies throughout the regional territory.
From the sandwich (Tuscan DOP) with porchetta, to trekking or treetop routes, as well as Etruscan wine or Dante’s soup: the curiosities of the offer of Tuscan wineries. The Cantine Aperte weekend dedicated to wine and bread will be rich, offering, among the initiatives of the various wineries, a guided walk along the vineyards, also to be done in the company of dogs, blind tastings of wines to guess, but also workouts in vineyard and delicious and tasty freshly baked products such as pizza and bread, perhaps a porchetta sandwich to enjoy with a glass of red after a fascinating trek in the vineyard. There will be the opportunity to try your hand at routes suspended in the trees with increasing levels of difficulty and suitable for all ages, or to admire the valuable artefacts of the artisans who bring traditional know-how. Tuscan bread is also “shoe” and among the proposals could not miss that of those who invite you to put together Tuscan ragù and a slice of bread. Wine has a thousand-year tradition and so here is the possibility of taking a dive into the taste of the Etruscans with the tanned wine of the symposiums. If there are those who transform Cantine Aperte into a real country festival with the display of historic tractors, the link with agriculture is marked by dishes such as panzanella and pappa al tomato, two monuments to regional peasant cuisine and reuse , or the famous crostini and fettunta. Tuscan bread with sourdough (and without salt) is used to prepare Dante’s soup which recreates a dish from the 14th century. As well as obviously accompanying cheeses and cured meats such as the famous Finocchiona. The programs of all the initiatives are available and updated in real time online on the renewed portal www.mtvtoscana.com
