A story of pride and belonging, which has its roots in San Giovanni delle Contee. A border village of about 150 inhabitants, 150 brothers, acquaintances, friends. United, with the aim of resisting the times and not making the life of the village disappear, in a project that involves almost all the inhabitants; some engaged in the production of excellent wines, others in the processing of legumes, potatoes and oils. Products that can be purchased – or, rather, tasted – at Osteria Macallè. We talk about it with Tiziana Peruzzi who has been managing a place for true connoisseurs since 2019.
read more >Tag: Extra virgin olive oil
![The ‘Quore’ [play on Cuore, ‘heart’] of Tuscany](https://www.valleylife.it/wp-content/uploads/2023/03/d-2.jpg)
The association was established in 2022 and already includes nine DOP and IGP products: Castagna del Monte Amiata IGP, Fagiolo di Sorana IGP, Farro della Garfagnana IGP, Marrone del Mugello IGP, Mortadella di Prato IGP, Pane Toscano DOP, Pecorino delle Balze Volterrane DOP, Olio di Seggiano DOP and Olio Terre di Siena DOP.
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The Locanda del Maremmano has only been going for a few months but I assure you it is an enchanting place, immersed in Domenico and Rocco’s wonderful olive grove. From meat to fish, the characteristics of the cuisine are genuine low food miles dishes, prepared with great professionalism
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In Grignanello today wines without added sulphites are produced following rigorous biological and biodynamic canons. The vineyards, more than 50 years old, extend for about five and a half hectares and are composed of the historic Chianti varieties: Sangiovese, Canaiolo, black Malvasia, Colorino, Trebbiano, and long white Malvasia. In the cellar, an evocative and magical environment, vinification is carried out in beautiful terracotta amphorae from Impruneta, from which red, macerated white and rosé wines are obtained, with an experimental production of passito.
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BY SIMONE BANDINI We are with Silvia and Marco Barneschi at the Podere La Piaggia: and around a rugged rustic wooden table we taste their new extra virgin olive oil on a bruschetta, before trying other ‘magic’ bottles of oil flavoured in the old fashioned way. To get to the two siblings we went down […]
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BY GIOVANNI SALVIETTI In autumn, when the trees undress themselves, and let their leaves fall, as if they were daughters making light silk dresses for themselves, the olive tree bears its fruits created with difficulty in a long-awaited gestation. Thanks to an ancient process of transformation its liquid gold is distilled: extra virgin olive oil, […]
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BY SIMONE BANDINI San Conino oil is soft, delightful in appearance and intense in taste. Like a graceful girl whose precocious myth spreads across the grassy slopes of the Val d’Orcia where the sweet song of the ‘two- tailed siren’ rings out – as in the brand symbol Alessio Panarese selected, a perfect koinè of […]
read more >“It is properly called Albola, a slope known for its vineyards, from which you may get the best wines of Chianti” notes Emanuele Repetti in 1841, in his Dizionario Fisico geografico del Granducato di Toscana. We meet right here, among the highest hills of Chianti Classico, in a townlet that has its roots in […]
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