One of the highlights trip was our wine tour with Roberto Bechi. He is delightful. We met him in Florence (next time I will do tour from Siena, his town. We are three older women and we were with two newly married couples, so refreshing. Roberto is a gold mine of honest-to goodness information about history, architecture, archeology, and wine. I could spend a week with him and not have enough. We visited a pristine medieval village, still a living community with a school, no tourists, thank goodness, and two wineries. In one we had a lovely lunch of typical Tuscan antipasti, meats, cheeses and olives; and of course wine. Then ribboleto, a lovely vegetable stew. I loved it. My traveling companions not so much. The country side was so beartiful and all in all a magical day.
Posted by
Firenze
500 posts
You mean ribollita (=stewed two times). It is a sort of acquired taste.
Posted by
Rome, Italy
35 posts
This sounds lovely! Could you share more information with me about where I can find his tours?
Posted by
Rome, Italy
35 posts
This sounds lovely! Could you share more information with me about where I can find his tours?
Posted by
OP
66 posts
Thanks asps2 for spelling correction. I can't spell in English let alone Italian, but the soup is delicious if you love vegetables, this one had lots of cauliflower.
ToursbyRoberto.com is the web site I think.
Posted by
Irvington, KY, USA
88 posts
Went on Wine tour to monticiplino (sp) with Roberto. Took us to a wonderful small, family owned and run winery where we toured the winery and had a lunch prepared by Momma. Was not disappointed
Would tour with him again, apparently as Rick does.
But as stated previously would be better departing from Sienna rather than Florence.
Posted by
Chicago
1946 posts
We just spent 5 nights in Florence as part of a 17-day Europe trip, and I never got used to the ribollita either. Something about the smell it gave off--a stewed greens, cauliflower-type aroma--which would overpower every other smell in the restaurant. It was the only part of Florentian cuisine that was not for me.