Experiential Tourism

A long table laid out among the olive trees of the Giardino di Famiglia

MANUARTI

Experiential tourism

The doors that open

MANUARTI

What does not fit in a parcel

The businesses in the network that open to the public: a classroom, a plant, a cellar, a garden, a workshop.

A handmade object tells half the story. The other half is the place where it was born: the wheel turning, the smell of warm malt, the wood burning under the roaster.

These are places of work that, on certain days and on certain terms, let someone in. Some openings are booked, others follow the season, others simply happen.

Hands shaping a clay plate on a wooden board — Hands shaping a plate on the wooden table, in the atelier in San Niccolò.

MANUARTI does not sell experiences and does not take bookings. Every visit, course or tasting is arranged directly with the business that runs it: opening times, prices and availability are decided by whoever opens the door.

The doors

Who opens, and what they open

Different ways of letting someone inside your own craft.

The Giardino di Famiglia lit up in the evening

The food counter at the Giardino di Famiglia, with the staff

EVA MUN · Firenze

Opens the door

During lesson hours the atelier is a classroom. Ceramics courses, decoration workshops, small groups and qualified teachers.

Clandestino · Livorno

Opens the plant

Guided visits, tastings and introductory courses held inside the production site. Anyone who wants to understand how it is done comes to see it being done.

Mokalux · Calenzano

Opens the doors

Open days and visits to the roastery, schools included, together with the CNA of the Piana fiorentina. The roasting is wood-fired.

Uccelliera · Crespina Lorenzana

Opens the cellar

Tastings during the week and at weekends, in short or full format, customisable, by appointment. And a few restored farmhouses for those who stay the night.

Sapori della Rocca · Campi Bisenzio

Lays the table in the garden

From mid-May to the first week of August, the open-air dinners in the Giardino di Famiglia, with the food huts and the wooden token. And private catering on request.

Al Bottegone · Livorno

Curates the wine bar

Over a hundred labels chosen by a FISAR sommelier, in a room across from the shop, with tastings and events through the year.

Pasta Bertoli · Santa Luce

Lays the table at La Ghiraia

The old family workshop, renovated in 2006, has become the La Ghiraia agriturismo: where farm machinery was once repaired, today you eat home-made pasta.

Kerstin · Reggello