From pure lines to millimetre-precise stitching, each bag is a masterpiece of symmetry. The leathers chosen are exclusively of the highest quality: full-grain calfskin, goat, solid palladium or brass for the hardware.
read more >Tag: Chianti
The paintings are the stars of the exhibition “Return to Chianti. 14th and 15th Century Paintings,” held in the ground-floor council hall of the 15th-century Rocca of Castellina, at the Archaeological Museum, starting July 31st.
read more >
It’s increasingly about the search for raw ingredients. Working with the single ingredient: that has always been my obsession. From there come the associations, the pairings, the combinations—but they are logical reasonings.
read more >
The current temporary exhibition is dedicated to the artist Li Yunfeng (Esther Li)
read more >
The real highlight, however, is the cuisine, deeply rooted in Tuscan tradition and capable of telling a story of simplicity and bold flavors through every dish
read more >
A distinctive feature is also the dual nature of the concept: on one side, a gas oven, practical and functional for more intimate settings; on the other, a wood-fired oven installed on the Jeep Willys, which becomes the centrepiece of more scenic events, transforming each occasion into a visual as well as a culinary experience.
read more >
Alongside the great classics of Florentine tradition, such as Torta della Nonna and Fedora, the pastry shop has gradually introduced more contemporary products, following international trends in the sector. Leavened goods like Pain Suisse and other modern creations are now an integral part of the offering, demonstrating the ability to evolve without losing identity.
read more >
The 2025 edition carries a special meaning: the Consortium celebrates its 50th anniversary and 25 years since obtaining the PDO certification—two milestones that reflect a long journey of protection, research, and continuous improvement in quality.
read more >
Since 2019, the group has been leading a project dedicated to the rediscovery and promotion of the Valdarno chicken breed, the famed Black Rooster—the unmistakable symbol of Chianti Classico and a figure deeply rooted in the rural collective memory.
read more >
Guiding the audience through this unexpected experience was pianist and composer Giovanni Vannoni, a familiar face in the local music scene, who brought “Il Circo” to life alongside the Badabam company.
read more >
In Tuscany, wine is a tradition, a culture, a way of living and marking time and the seasons; but for some all this is declined into a real passion. This is the case of Alberto Margheriti, who has been able to wisely transfuse his great love into the “Vini di Toscana” brand, a chain of elegant and well-stocked wine bars that aim to tell and enhance the most authentic soul of our region.
read more >
In the splendid residence of the Podere ‘La Stanghetta’, surrounded by cypresses and dotted with multiple points of colour of many essences in bloom, in this locus amoenus that is an oasis of peace, we meet Stefania Gornati and Claudio Gori who introduce us to the secrets of plant cultivation and extraction of essential oils – absolute protagonists of an interesting cosmetic line of which we speak. Let’s get to know them.
read more >
But let’s get to the tasting that was dedicated to us: we start with the curious, opulent, speciality of the pizzeria, that “Scarpetta” which refers to the same all-Italian custom, made with ‘Authentic Integrated Grinding Flour’ from the famous mill mentioned above .. Our ‘scarpetta’ (small shoe) is with “Pecorino fondue, nduja, crispy bacon and pepper powder” and is an extra-menu, recurring in the restaurant that follows the best of the market. Large and baroque alveolation, it seems that it opens and closes like an accordion, perfectly absorbing the ‘sauce’.
read more >
In fact, history and tradition have been intertwined since the times of the ancient fair promoted by the meritorious Lega del Chianti …
read more >
We meet the Milanese chef – but Tuscan by adoption – Alessandro Chiesa, while he’s baking strictly homemade bread in a wood oven: he has been at the reins of the brigade for a year now… – being in a castle let’s say “at the reins of his kitchen garrison!”
read more >
Here we can taste traditional Tuscan and Chianti dishes and wines, punctually served à la carte; or sit in the back garden for a bucolic, ‘boxed’ picnic, recalling our childhood.
read more >