The Rolling Greens: Tuscany’s Spring Awakening
If you’ve only seen photos of Tuscany in the height of summer, you’re familiar with the dusty yellows and burnt siennas. But visit in April or May, and you’ll encounter a different world entirely. The iconic hills of Val d’Orcia are carpeted in a vibrant, velvet green, punctuated by bright red poppies.
The air is crisp, the crowds are thin, and the morning mist clinging to the cypress trees makes every driveway look like a movie set. It is, quite simply, the best time for photography and long, scenic drives without the peak-season traffic.
A Feast of the Season: Artichokes, Asparagus, and New Wine
Tuscan cuisine is deeply tied to the land, and spring brings a “green” revolution to the table. This is the season of Carciofi (artichokes)—often served sliced thin with shavings of Pecorino—and wild asparagus gathered from the hillsides.
While the heavy ragùs of winter are still available, spring menus lean into freshness. It’s also a fantastic time to visit local vineyards. The vines are just starting to “weep” (the sap rising), and winemakers are often more relaxed and available for a chat before the chaos of the fall harvest begins.
