Focaccia Toscana Experience near Florence

Join the Focaccia Toscana Experience!

In the heart of the Tuscan countryside, we are an eco-friendly and fully self-sustainable farm and agriturismo. Our farm has 6 hectares of arable land planted with ancient grains and olives and it sits alongside 6 hectares of lush forest. Here we produce nutritious ancient grains, flour for breads and pasta, jams from ancient fruits, Tuscan herbs and salts, as well as the delicious extra virgin olive oil that our town is well known for. We also grow medicinal and officinal plants, vegetables, fruits and receive fresh eggs from our chickens daily. In our newly renovated farmhouse, originally built in the 1500s, we offer refreshing and relaxing agriturismo stays just outside of the hustle and bustle of Florentine city life.

What is included

• Welcome at the farm, introductions and presentation of the experience
• Tools, aprons and bowls
• Visit to the grain field and explanation of typical Tuscan varieties and organic, sustainable cultivation
• Choice of grains and milling with a stone mill
• Making the dough with sourdough
• Leavening and cooking of the schiacciata
• Snack with authentic Tuscan bruschetta made with the typical Prato-style naturally leavened bozza, garlic and oil, aromatic herb salts, tomato and various sauces
• Tasting with a platter of cheeses and Chianti wine from nearby farms
• A portion of the farm’s own sourdough starter to take home
• Option to exchange WhatsApp numbers for seasonal updates on the fields

What’s Not Included

• Transportation to the farm
• Gratuities

Itinerary

1. Welcome – Introductions and presentation of the experience
2. Grain Field Visit – Typical Tuscan varieties and organic, sustainable cultivation
3. Milling – Choose your grains and mill them with a stone mill
4. Dough – Make the dough with sourdough
5. Leavening & Baking – Leaven and cook your own schiacciata
6. Tasting – Tuscan bruschetta, cheese platter and Chianti wine
7. Take Home – A portion of the farm’s sourdough starter

Highlights

From grain to bread, entirely by hand. Choosing and stone-milling your own flour before baking gives real, hands-on understanding of where bread comes from.

A sourdough starter to take home. Leaving with a portion of the farm’s own starter is a genuinely lasting souvenir, not just a recipe card.

A traditional Tuscan flatbread. The schiacciata reflects real regional baking, made with grains grown on the same farm.

A proper Tuscan snack to finish. Bruschetta on naturally leavened Prato “bozza” bread, cheeses and Chianti round out the visit.

Meeting point

• After booking we will send all the details of the farm, location (meeting point) and contact.