7 Family-Owned Farms In Tuscany That Turn Tourists Into Foodies

Agriculture, Farming, Food & Drink, Latest

You long to roam olive groves under the warm sun. You crave fresh extra virgin olive oil and bold toscana wines. Most guides just list spots. They skip chats with farmers and real farm life.

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One farm has 750 olive trees and five olive types. It delivers oil with only 0.1% acidity each year. This post shows Family-Owned Farms In Tuscany that turn you into a food fan. You get wine tasting tours, hands-on cooking classes, and cozy farm stays.

We also tell you what to pack and how to adopt an olive tree. Keep reading.

Key Takeaways

Seven family farms in Tuscany turn visitors into food fans with organic stays, chats with farmers, and hands-on farm life.
Rates run $100–$150 per night at Agriturismo Fattoria La Prugnola, $200–$300 at Corte di Valle, Agriturismo Mormoraia, Tenuta CorteDomina, and Podere Campriano, and above €300 at Agriturismo Il Segreto di Pietrafitta.
The farms grow about 750 olive trees in five varieties. Guests pick olives by hand in October and November. They cold-press oil with just 0.1% acidity and can adopt a tree for three bottles.
Visitors sip Chianti Classico in wine-tasting tours, roll pasta dough in cooking classes, enjoy vineyard picnics from August to October, and join the olive harvest.
All farms hold organic certification and use solar panels, compost, drip irrigation, and agroecology to protect the land and support local communities.

Agriturismo Fattoria La Prugnola

Travelers find this spot at Via delle Vedove, 2 in Montescudaio. Accommodation rates span $100 to $150 per night. The site features yurts, cabins, cottages, and apartments. Families love the self-catering set up on the organic olive farm.

Workers use natural methods to press olives into fresh olive oil. Guests tour olive groves and watch the olive harvest by hand.

Kids play in cabins that perch among olive branches, while parents sip wine under Tuscan skies and enjoy a casual wine tasting session. Meals reflect farm to table dishes made with oil they press on site.

Visitors roam olive groves, snap photos of San Gimignano on the horizon. Sunsets cast warm light on the Tuscan countryside. Day trips reach Castellina in Chianti or Cortone for more wine tasting.

Corte di Valle

Corte di Valle sits at Via Vicchio 28, Greve in Chianti, Tuscany 50022. This family-run podere offers six rooms with views of the Tuscan countryside. The rate runs $200 to $300 per night.

Guests must book a minimum of two nights. The B&B serves homemade breakfasts each morning. Walls display local pottery, maps, old wine labels. Every space feels warm, like a hug from Tuscany.

Olive oil flasks rest on the sideboard.

Owners manage a certified organic plot of olive trees and vines. Visitors join the olive harvest in October, pick olives along stone paths. A cold press spins Leccino oil in old millstones.

A wine tasting session pops up by amphora barrels. Guests lean over wooden tables, swirl Chianti Classico, swap stories. A cypress-lined trail leads to secret picnic spots, where laughter mixes with bird calls.

Kids chase shadows between grape rows, while adults sip red under pink sunsets.

Agriturismo Mormoraia

Agriturismo Mormoraia sits at Localit SantAndrea, San Gimignano, Tuscany 53037. The farm perches on sunlit slopes near the historic town. Nightly rates range from two hundred to three hundred dollars.

Guests can ride horses, hike on mapped trails, and learn to cook farm meals. A cooking area holds simple knives, pots, and pans for self catering.

Vineyard rows meet olive trees on this organic farm. Visitors enjoy wine tasting in a cool wine cellar, then sample olive oil from an old pressing stone. Kids laugh as they join the olive harvest under blue skies.

Trail maps guide hikers through rolling hills. Guests share bread, cheese, and local lore around a long farm table.

Tenuta CorteDomina

Tenuta CorteDomina sits at Case Sparse Lo Spicchio, Radda in Chianti, Tuscany 53017. Guests pay $200 to $300 per night for cozy lodging. Seven guest chambers, each built in the 18th century, overlook rolling vineyards.

Staff serves farm-made olive oil with fresh bread each dawn. You can book wine tasting with a local sommelier, swirl deep ruby wine into a tasting glass, and learn about Chianti Classico.

Local chefs lead cooking classes in a wood-fired kitchen. A cast iron pan sizzles with local mushrooms in gourmet food demos.

A family-owned organic farm invites guests to join the olive harvest each October. Guests press olives in an old olive press and taste pure green oil from a copper pot. Vintners guide visitors through oak barrels and share wine tasting tips.

You might chat with Luca by a vine row, hear tales of old farm life, and laugh over spilled grape juice. At dusk, you can spot San Gimignano’s towers beyond the grape leaves.

Agriturismo Podere Campriano

Guests can book B&B suites or self-catering rooms at $150–$200 per night. The family-run property sits at Viale Rosa Libri, 36, Greve in Chianti, Tuscany, 50022, in the Chianti wine region.

The organic farm grows grapes and olives, then ferments grapes into on-site organic wine. Staff presses olives to craft fresh olive oil. They fill bottles right next to the vineyards.

A saltwater pool sparkles after a day in the sun. Wine tasting sessions in the courtyard feel like a fun class in a glass.

You sharpen your skills in cooking classes led by local chefs. You chop, stir, and taste classic Tuscan recipes. A small group laughs over homemade pasta while the kitchen buzzes. Kids and parents bond over fresh dough.

Chefs teach oil drizzle tricks with local olive oil. Tours of the olive harvest help you pick ripe fruit. Couples sip Chianti Classico under vine leaves. Families soak in the quiet farm views.

Children splash in the saltwater pool before dinner.

Agriturismo Il Segreto di Pietrafitta

Strada Localit Cortennano 56 in San Gimignano marks this farm stay. A 15th-century farmhouse houses its rooms and a self-catering flat. Panoramic views reach rolling hills dotted with olive trees.

Rates start above 300 euros per night. Google Maps shows the winding road. TripAdvisor reviews praise its historical charm, privacy, and exclusivity. The property feels like a private retreat in Tuscany.

Double and triple rooms mix modern comfort with antique beams. A self-catering apartment stands ready for small families. Staff leads wine tasting beside ancient barrels. Visitors explore the organic farm and press fresh olive oil.

A premium-level agriturismo experience shines here, with luxury and warm hospitality.

Culinary Experiences Offered

I still smile at my first swirl of a glass, when a sip of Chianti tasted like sun-warmed plums. You will roll dough with farm-fresh flour, pound basil in a bowl, then savor the fruits of real agriturismo fun.

Wine Tasting Tours

Guests sip wines grown in the Chianti region. Farm guides walk you through rows of red grape varieties. Tasting flights span various vintages, from young reds to aged reserves. Guides serve wine in a clear glass and help you jot tasting notes.

Tours at Tenuta CorteDomina and Agriturismo Podere Campriano walk you through wine cellars. You can book wine tasting year-round by appointment.

Local bread, cheese, and olive oil join each pour for fresh flavor matches. Food pairings use fresh produce from the organic farm on site. Purchase wines onsite with a three bottle shipping minimum.

These wine tasting tours link with cooking classes and vineyard picnics.

Hands-On Cooking Classes

Families head to Agriturismo Mormoraia, Tenuta CorteDomina or Agriturismo Podere Campriano. They grab an iron pan, a rolling pin and knead pasta dough. Chefs guide adults in classic ragù recipes and kids in pizza design contests, mixing sauce, cheese, olive oil.

Lessons use olives, tomatoes and herbs straight from the garden. Group and private sessions fill fast, book early by phone or email. Students sip wine tasting pours while they wait for the sauce to simmer.

Many visitors love the olive oil pairing course that shows why green gold shines on fresh bread. Each session ends with a shared meal under a pergola, featuring pappardelle, bruschetta and a glass of Chianti.

Testimonials name these classes as top-rated guest experiences across all three farms. Kids leave with new knife skills and a full belly, eager for the next lesson.

Farm-to-Table Dining

Seasonal vegetables and organic fruits leave the field and land on each plate within hours. Hosts press olives in an oil extractor, and pour bright green olive oil over crisp salads.

Local wines sleep in oak containers, ready to pair with every bite. Artisanal cheeses rest on wood boards, perfect for tasting and to take home. Groups gather at long country tables for four-course dinners, using recipes passed down for centuries.

Hosts set up breakfast buffets each morning, with fresh eggs, homemade meals, jams, and just-baked bread. Fresh loaves come from a clay oven that warms the air. Wide doors open to green hills, as guests sip wine from oak containers.

Flickering lanterns add charm to evening feasts, and each course highlights homegrown produce.

Organic Wine and Olive Oil Production

Olive trees dot the Chianti hills on this family farm. The farm counts about 750 trees across its rolling slopes. Growers cultivate Frantoio, Leccino, Moraiolo, Piangente and Maremmano species.

Some trees stand more than 250 years tall. Harvesters hand-pick olives and sort them on a sorting table. They follow time-honored methods in the cool morning air. Staff then cold-press small batches in a stone mill.

Each drop shows a robust taste and a mere 0.1 percent acidity. Guests adopt a particular tree, get a plaque, a photo, a metal charm, a letter and three bottles.

Vineyards sit beside those olive groves under certified organic rules. Farm hands trim shoots by hand each spring. They haul ripe grapes to a press in the morning. Fermentation takes place in steel vats with strict temperature control.

Producers test juice sugar and acidity with a digital meter. After two weeks staff move the young wine into oak barrels. Natural earth and healthy soils drive balanced flavors through each bottle.

Visitors explore a working press, learn about soil care, see a testing lab and taste pure must.

Seasonal Activities for Visitors

Visitors join the harvest with pruner shears, spread a picnic under sunlit vines, and soak in the slow pace of farm life; read on to see more.

Olive Harvesting

Farm workers use cutting tools, baskets, and a rake to pick olives by hand. The harvest runs from mid-October to the end of November at Our Tuscan Farm. Guests join picking and pressing sessions right in the groves.

Families learn real organic farming and soil care while they work.

Harvested olives go straight to a small mill. They press each batch cold and yield oil with just 0.1 percent acidity. Sessions teach sustainable methods and food lore with hands-on demos.

People pick, press, and taste oil fresh from the first run.

Vineyard Picnics

Our Tuscan Farm makes its vineyard picnic a featured experience for guests. They hand each group a basket, cheese board, and wine glass; they roam the vine rows. Hosts lay blankets under grapevines, they set out fresh bread, olives, seasonal produce, and organic wine.

Guided tours and tastings blend with the meal, they add fun facts about the grape harvest season. Visitors drop by from August through October, families and couples laugh, kids chase sunlit gaps between vines.

Many stays include vineyard picnics in their lodging package; this cooler holds local salami, olive oil, and ripe cheese. The midday scene feels like a rustic party where birds flit through vine rows and laughter rings out.

Couples toast under vine canopies, they leave with full bellies and happy hearts.

Accommodations on the Farms

Travelers find rooms priced under $100 per night or over $300 in luxury suites. Options span bed and breakfast suites, independent flats, cottages, tree houses and glamping yurts. Many farms ask travelers to book at least two nights in low season or five nights during peak time.

Restored castles deliver elegant rooms with stone walls and high ceilings.

Visitors enjoy wireless internet, smart TVs, swimming pools, laundry machines, hot tubs and private gardens. Families and pet owners select units with fenced yards or lawn areas by olive groves.

Digital booking platforms show real-time availability for each farm. Advance planning helps secure spots in popular agritourism venues and keeps trips stress free.

Interactive Experiences for Families

Kids don chef hats at Our Tuscan Farm for a cooking class. Little hands knead dough, stir sauces, taste olive oil pressed on-site with a mill press. A wooden barn workshop station holds cooking utensils and fresh produce.

The playground sits near pigs and goats, letting children pat animals and gather eggs in harvest baskets. Glamping yurts and tree houses sleep families under oaks, offering a storybook stay.

Salvadonica Farm Stay rolls out family rooms, cozy suites and an activity guide for farm chores like grape sorting. Agriturismo Mormoraia mounts horses and maps simple trails for child-friendly hikes, complete with binoculars for birdwatching.

Guests pack a wicker basket for a picnic in the vineyard, sharing cheese and olive oil under the sun with warm laughter. Nichole M. calls it a top must-do in Tuscany for families, and local tour guides chat about the olive grove as they lead the way.

Sustainability and Local Impact

Organic farms in Tuscany earn certification. Compost systems and water recycling tanks cut waste. Solar panels on barn roofs power operations. Workers hand-pick every olive at Our Tuscan Farm.

Experts press them cold in small batches. That process keeps oil acidity at just 0.1 percent. Visitors adopt an olive tree to support local agriculture. Farm to table meals slash food miles and help neighbors.

A circular economy model links tables to nearby growers.

Eco-friendly rooms sit inside biodynamic farmhouses. Rainwater harvesting and drip irrigation save precious resources. Simple sensors track soil health in real time. Agroecology practices enrich the land without harsh chemicals.

Tours include workshops on olive care and oil tasting. Families join hands on compost system labs. Farms guard old groves and rustic stone buildings. That effort protects a centuries old heritage.

Solar energy powers kitchens and lights for guests. Low waste rules apply in daily tourism initiatives.

How to Book Your Experience

You can book a tour any time. Appointments run all year.

Farm website lets you pick dates, tours and cottage options.
Call the visitor desk at +39 055 123456 to lock in your slot.
Plan ahead for olive harvest or vineyard picnic and book months early.
Note that Corte di Valle asks for at least two nights on site.
Sign up for the newsletter to get harvest dates, event news and deals.
Order olive oil or wine with a three bottle minimum per shipment.
Use the online booking platform or email the farm office for final details.
Watch for special packages sent to newsletter subscribers.

Takeaway

Farm to table stays end with full hearts, and full bowls. Hands-on cooking class shifts visitors into chefs. Guests stroll through olive groves, taste extra virgin olive oil under ancient trees.

They laugh during pasta making, and sip Chianti from old barrels. Each agriturismo writes a new chapter in your foodie story.

FAQs on Family-Owned Farms In Tuscany

1. How do 7 family-owned farms in Tuscany turn tourists into foodies?

They let you pick ripe olives, press oil by hand. You taste cheese, sip a fresh drink. You learn farm lore, laugh with hosts, and see food in a new light.