All seasons are open. If you come visit in any moment of the year, there will be at least one food and wine itinerary that can be organised around your tastes, with flavours to discover, producers to meet, recipes to learn! If you travel by car, leave some space in your boot! A visit to Gambassi will fill you up with local products!
In the SPRING, when the air fills with the smell of grass and flowers, we recommend an itinerary in pursuit of lightness. From the full-bodied shades of winter dishes, you can slide toward a palette of more delicate flavours. This season is full of enthusiasm and rebirth, and we suggest a perfect match between wild herbs, honey and goat cheeses.
In search of wild herbs: the luxury of a morning close to nature
Between March and April, the early bird catches the worm, the fields are still glistening with dew, and there is no better moment to search for wild herbs. Once, farmers’ wives would gather, wash and cook them. Today, unfortunately, the tradition has almost been lost, along with the luxury of spending a morning in the countryside. But there are still people who can tell the difference between edible and poisonous herbs, who are experts at using wild lettuce, dandelion, sow-thistle and fresh wild fennel…
One of these people is Signora Arcangela, who you can meet at Agriturismo Pietralta. She will take you for a walk through the fields of the farm to find them, and when you get back, you can rest in the farmyard, in the morning sun and enjoy a glass of wine as she prepares a homemade springtime lunch.
Goat cheeses: a bold choice in a region dedicated to sheep’s cheese
A few kilometres from Pietralta, between Gambassi Terme and Castelfiorentino, the Fattoria Le Caprine farm produces delicious goat cheeses. This was a bold choice in a region dedicated to sheep’s cheese, but one that Michela, Matteo and Raffaele took with serious passion. In 2016, they became the owners of “a big, dilapidated” Tuscan farm, a small property where they live, work the land, raise goats and produce spectacular goat cheeses, including fresh, seasoned, charcoal pyramids, and tomi with a flowered crust. Here, the animals and cycles of nature set the rhythms of life: in the winter, things quiet down before the season of births, when the spring brings milking and work in the cheese factory.
Go visit them: in addition to being mouth-watering, it’s an uplifting experience to know there are still people able to chase after their dreams. We recommend bringing your children here, where you can find the spirit of an educational farm. The goats are easy to pet, Michela and Matteo call them by name: Carla is now a social media star, Bostwana had a big lump on his head that finally went down, Mozzarella is a teenage male who can’t wait to grow up…
In the shade of the barn or sitting in the farmyard under the pergola, a tasting at Le Caprine is a must for gourmets and those who want to directly experience farm life.
From April to September, it’s honey season!
Thomas Salvi is a beekeeper. You can find his honey in the shops in the centre of town, but if you’re curious about the fascinating world of bees, this is your chance to visit his apiary and meet his queen bees. Appointments with Thomas are in late afternoon, when the bees have already done most of their work and gone back to their hives. We propose this experience in utmost safety, and are sure you will be charmed by them just as much as the children with you!