The capital of the Renaissance reveals its roots when we talk about food. Every flavor on the table hides a unique story to discover: the “schiacciata” was a way to utilize pasta leftovers for bread, the “ribollita”, a soup that had to last a week, was made with “lampredotto”, scraps of meat added to a delicious vegetable broth and a crunchy piece of bread. This tradition is still alive at the Mercato Centrale di Firenze where you can taste these flavors every day. From the hills of Fiesole to the medieval town of Certaldo, all the way to the Natural Reserve of San Marcello, we will discover Tuscany’s countryside guided by its flavors.