On the second day of the Erasmus+ STAY project learning event in Tuscany, participants had the opportunity to visit outstanding examples of sustainable agritourism, combining tradition, innovation, and education.
The day began at the Salustri family farm, where viticulture and olive cultivation have been practised for three generations. Operating under strict organic principles, the farm collaborates with the University of Pisa in preserving indigenous grape and olive varieties. Their commitment to quality is evident in their cultivation methods, including green harvesting, manual picking and natural fermentation with indigenous yeasts.
Beyond production, the Salustri farm offers visitors self-contained apartments in a restored medieval borgo, completed with a pool and breathtaking views of the Tuscan countryside. Guests can enjoy guided tours, tastings of wine, olive oil and other local delicacies.
During the visit, Alessia Stella from Cia-Grosseto presented the Turismo Verde Toscana program. Representing 1,900 of Tuscany’s 5,634 agritourism establishments, the program emphasises quality, innovation and especially female entrepreneurship, with 48% of farms led by women. This highlights the crucial role of women in rural business development and reflects key Erasmus+ priorities like inclusion and equality. The presentation also addressed digital marketing strategies and professional support services for rural tourism.
Later, participants visited Tenuta di Paganico, a leading example of holistic sustainable farming, run by Jacopo Goretti. The farm focuses on organic livestock (Maremmana cattle, Cinta Senese pigs) and a fully controlled short supply chain, including on-site food production and processing. Products such as wine, olive oil, cured meats and ragù are processed on the farm and served in their own restaurant Brado.
Tenuta di Paganico also offers accommodation, guided tours, horseback riding, yoga and other authentic rural experiences. The farm’s philosophy is rooted in respect for nature and agroforestry principles, delivering an eco-conscious slow-food experience deeply connected to local heritage and landscape.
The second day of the event inspired participants with best practices in agrotourism and rural sustainability, further reinforcing the link between education, entrepreneurship and community-based tourism.