Ice cream is part of the cultural heritage of Italy. Florence celebrates it with a dedicated festival which involves several sights of the historical centre where you can taste icecreams. The itinerary starts at Piazza Santissima Annunziata where the best ice cream producers from all of Italy are located.

The Elsa Valley around this famous Tuscan town is everyone's image of a wine producing region in Italy.

Cypress trees, vines and olive orchards form an impressive landscape which, of course, also gives us impressive wine and many cellars where to taste it. Everybody knows the idyllic landscape of the Chianti wine zone

The best pecorino cheese in Italy officially comes from Pienza in the province of Siena, Tuscany. And the best of the best is made by the Azienda Agricola Fattoria Pianporcino in Pienza who won the gold medal of the 'Concorso Pecorini d'Italia a Latte Crudo' in September 2007.

The Alta Valle del Tevere or Upper Tiber Valley in Tuscany is the name given to an impressive stretch of the River Tiber as it winds its way to Ostia and the sea in Lazio.  The territory of Upper Tiber valley is between Emilia Romagna, Tuscany and Umbria. Upper Tiber Valley food dishes in Tuscany are simple and tasty.

The gastronomy of the city of Arezzo owes it profile to the rich fruits of the Val di Chiana. By fruits we are also referring to vegetables, cereals, meat and olive oil, if you see what we mean.

The Mountain Community of the Mugello is famous for it's production of fine knives and you may want to use your new blade to tuck into the following examples of the local cuisine.

The famous wine growing zone of Chianti is sometimes difficult to pin down. For example, the annual production of the comune of Montespertoli in the province of Florence used to be designated a third 'Chianti Colli Fiorentini' and two thirds 'Chianti'.

The farro or wheat of the Garfagnana is different from the farro grown anywhere else in Italy. The farro in the rest of Italy is spelt (Triticum spelta) of Roman times which is closely related to modern bread wheat.

The farro of the Garfagnana is emmer (Triticum dicoccum) and is one of the two types of wheat that was cultivated by the first farmers in the Fertile Crescent of the Near East more than 10,000 years ago.

The symbol of the cuisine and gastronomy of the area is the wild boar or 'cinghiale'. It is almost always marinated in the fine wine from the area before being cooked on the spit. Expect to eat it with a generous selection of mushrooms, artichokes and ricotta.

The majority of the Italian national parks preserve a great heritage of typical food products. It is essential to rediscover them and to make the most of them, not only to protect the local biodiversity, but also to support traditional activities and the economy of the territory in general.