Anthony Bourdain in Tuscany: wine, meat and cheese

Visit the Chianti stops from Bourdain's 2007 Tuscany episode: Casaloste, Dario Cecchini and Corzano e Paterno. Wine, meat, cheese and practical planning.

Wine, meat and sheep's cheese for dinner at a rented villa give Anthony Bourdain's Tuscany episode its thread. In the 2007 No Reservations programme, he travels with chef Cesare Casella to meet people whose work shapes the cooking of Chianti.

Three stops can be clearly identified for a trip of your own: Casaloste winery, Dario Cecchini's butcher's shop and the farm at Corzano e Paterno. They sit between Florence and Siena. Arrange tours and tastings in advance, particularly in winter.

Casaloste: wine near Panzano

At Casaloste, Bourdain walks through the vineyards, tastes wine and buys bottles for dinner at the villa. The estate is near Panzano in Chianti, where he later shops at Cecchini's.

Ask about a tour and tasting if you want to visit. It is a chance to connect the name on the bottle with the vineyards and cellar where the wine is made.

Plan your visit: Via Montagliari 32, Panzano in Chianti. Casaloste: tours and tastings. From November to March, the winery lists weekday visits by appointment and a separate winter tour.

Dario Cecchini: meat for dinner

In Panzano, Bourdain and Casella visit Antica Macelleria Cecchini. Dario Cecchini supplies meat for the evening and becomes one of the episode's defining personalities.

Bourdain shops at the butcher's for dinner at the villa. Today, the family also runs restaurants in Panzano, including Solociccia, where you can book a meal.

Plan your visit: Via XX Luglio 11, Panzano in Chianti; the butcher's shop lists daily opening from 9am to 4pm, except 25 December. Dario Cecchini: website and Solociccia: meals and booking.

Corzano e Paterno: sheep's cheese at the farm

At Corzano e Paterno near San Casciano in Val di Pesa, Bourdain tastes sheep's cheese and meets the people who make it. Cheese from the farm later appears at dinner with the crew.

The property also produces wine and olive oil. Book ahead for a tasting and a tour of the vineyards and cellar. The current booking page includes an explanation of cheese-making, without entry to the dairy. Ask what your chosen visit includes.

Plan your visit: Via San Vito di Sopra, San Casciano in Val di Pesa. Corzano e Paterno: tastings and visits.

Locations that cannot be reliably identified

The rented villa, the butteri farm and the roadside restaurant serving wild boar have not been securely identified. Casaloste, Cecchini and Corzano e Paterno are the named stops to build a trip around.

One day in Chianti, or two at a slower pace

With compatible appointments, you could combine Casaloste and Cecchini in Panzano with Corzano e Paterno. Let confirmed tours and the restaurant booking determine the order. A car is useful for connecting these stops.

Splitting Panzano and the farm near San Casciano across two days leaves more time for the towns and country roads between them. Arrange transport so that your driver can skip the alcohol during tastings.

Winter schedules and possible holiday closures apply to December visits. Confirm appointments before building the day around them. The shopping and meals described belong to Bourdain's 2007 journey; the producers' websites list their current offerings.

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