The Pistoian mountain, covered with woods of silver firs and beeches, in the highest parts leaves space for moors and plains. The nature offers many alternatives: in winter there is skiing, while in the summer it is possible to discover the wonderful views following the many pathways on foot. It is a land of beauty in every season: in winter it presents its most spectacular aspect with the snowy summits of the Abetone, equipped with ski-lifts and numerous tourism-hospitality resorts; at the first sign of spring it “explodes” in a sudden blossoming. The oldest traditions are still alive, and a life in full respect of the human dimension is possible. On the valley floor, Pistoia, a city of ancient traditions and rich in Romanesque monuments, that during the last century became a lively artisan and agricultural centre.

Website: www.pistoia.turismo.toscana.it
 

The Prato area has very ancient origins, shown by the presence of monuments from the Etruscan and Roman periods. Prato, rich in historical-artistic treasures, such as the Cathedral of St. Stephen – an example of Romanesque-Gothic architecture - is also a modern city that looks towards the future, with the “Luigi Pecci” Contemporary Art Centre, a reference point for the entire region. A land that has been able to make itself known throughout the world for the quality production textile industry. The Bisenzio valley, further north and confining with the Tuscan-Emilian Apennines, is a hilly and mountainous area with places of unquestioned naturalistic worth. To the south on the Montalbano hills, splendid Medici villas and parishes rise in panoramic positions. The cuisine is simple, humble, using classic ingredients. The sausages are tasty, such as the traditional Prato mortadella. Of considerable importance are the wines of the hilly areas, among which the Carmignano red that can consider itself one of the oldest wines in Italy. The sweet Vin Santo wine is traditionally accompanied by the famous Prato biscuits called “Cantuccini”.

Website: www.prato.turismo.toscana.it

A largely uncontaminated territory that offers an extraordinary range of tones and shades, from the famous Chianti zone to that of the Crete Senesi, from the Val d'Arbia, and the Val d'Orcia, up to the Val di Merse. Striking and fascinating zones that roll around Siena, a city that keeps the atmosphere of the past alive, where walking along the Medieval roads we can relive centuries of history and tradition represented primarily by the very famous Palio, the horse race on tufo mud in the Piazza del Campo. The surroundings are fascinating, the sweetly sloping hills, decorated with famous cypresses, host centuries-old abbeys and enchanting medieval villages, such as San Gimignano with her famous towers and Monteriggioni with her town walls. A generous land of great oenological interest from which come the renowned wines such as Chianti, the Brunello di Montalcino and the Vernaccia di San Gimignano. Also well-known are the sweets of local production like Panforte and Ricciarelli, still produced today following ancient recipes.

Website: www.terresiena.it

A largely uncontaminated territory that offers an extraordinary range of tones and shades, from the famous Chianti zone to that of the Crete Senesi, from the Val d'Arbia, and the Val d'Orcia, up to the Val di Merse. Striking and fascinating zones that roll around Siena, a city that keeps the atmosphere of the past alive, where walking along the Medieval roads we can relive centuries of history and tradition represented primarily by the very famous Palio, the horse race on tufo mud in the Piazza del Campo. The surroundings are fascinating, the sweetly sloping hills, decorated with famous cypresses, host centuries-old abbeys and enchanting medieval villages, such as San Gimignano with her famous towers and Monteriggioni with her town walls. A generous land of great oenological interest from which come the renowned wines such as Chianti, the Brunello di Montalcino and the Vernaccia di San Gimignano. Also well-known are the sweets of local production like Panforte and Ricciarelli, still produced today following ancient recipes.

Website: www.terresiena.it