Since the 1970s, agricultural production has concentrated in Tuscany, perhaps a little unbalanced, on the wine field.
We have therefore witnessed an exponential growth in interest in this product. Not only the sector operators, but also many enthusiasts, have started to dedicate themselves to the consumption of wine in a conscious, almost scientific way.
However wine can be considered a starting point and a vector to extend the gustatory passion to all other food products.
In approaching food, the fundamental process and, if we want the most demanding, is to be able to develop our sensory skills. The search for a sort of harmonization of taste, smell and mental ability to process and store information.
Once we have embarked on the journey towards gastronomic awareness, we will be able to distinguish the specific characteristics of each food, the particularities: freshness, aromas, vitality, territoriality.
In this process, wine has indisputable advantages over other food products. It can be kept for a long time, improving over time and can be easily transported. To be able to better appreciate fresh products, on the other hand, it is necessary to be as close as possible to the production source, in line with farm-to-table principles.
Finally, the goal of our food tours is to contribute to the reduction of the alienation that has accumulated over time, between consumers and the agri-food products with which they feed.
