The morning after the Winter 2025/26 Issue Launch at Terre di Nano, October 30th, welcomed ELYSIAN guests to a day steeped in the artistry and flavors of Tuscany. Against the backdrop of sun-drenched vineyards and rolling hills, guests were invited to an intimate cooking masterclass led by a Michelin-starred chef, an opportunity to experience the region’s culinary heritage firsthand. The focus was on Pici, the handmade pasta native to this corner of Italy—robust, rustic, and utterly distinctive. Unlike traditional pasta, Pici is crafted without eggs, relying on the simplicity of water, 00 flour, a touch of olive oil, and a pinch of salt. Guests kneaded and mixed the dough until it reached a flawless, silky consistency, then allowed it to rest and rise, anticipating the creation that was to come.
With hands dusted in flour and laughter filling the air, the class moved to shaping the Pici noodles. Rolled thin with the palms of each guest’s hands, the noodles were formed into elegant strands, a labor of love destined to feed thirty for a sumptuous lunch. The chef guided the group through classic Tuscan sauces—a vibrant red tomato sauce and a delicate white Ragu—teaching how each flavor complements the texture of freshly made pasta. The culinary journey continued with saltimbocca, where tender veal, prosciutto, and fragrant sage were combined, accompanied by the chef’s secret tip: flour only one side to achieve perfect searing. By midday, guests had not only prepared a meal but had absorbed the rhythms, techniques, and passion that define Tuscan cooking.
The afternoon unfolded with a curated wine tasting, a sophisticated exploration of the region’s viticulture. Guests discovered that while Italians may bend many rules in life, their approach to wine is precise and reverent. They learned about DOC and DOCG classifications, official recognitions that ensure wines are crafted from the proper grape varieties and regions. Terre di Nano’s commitment to excellence is evident in their meticulous aging practices, including a dedicated facility in Montepulciano to meet DOCG standards, allowing them to produce celebrated vintages such as Rosso di Montepulciano and the prestigious Vino Nobile di Montepulciano, which matures for a minimum of two years before release.
The tasting journey extended to IGT wines, the innovative “Super Tuscan” blends that showcase creativity and the unique terroir of Montepulciano. Guests savored an array of wines—from the classic Chianti and Rosso di Montepulciano to the bold Super Tuscans—culminating with the Vino Nobile di Montepulciano, a testament to patience, precision, and Tuscan craftsmanship. Each sip revealed a story of heritage, climate, and devotion, capturing the essence of the region in a single glass.
From the tactile artistry of pasta-making to the nuanced elegance of Tuscany’s finest wines, the day was a celebration of sensory discovery and timeless tradition. For ELYSIAN guests, October 30th was more than a culinary experience—it was an immersion into a world where heritage, artistry, and passion converge, leaving lasting impressions as vivid and layered as the landscapes of Tuscany itself.