Angolo 41 thus represents a perfect balance between catering and bar tendering. With an ever-changing menu, a selection of high-quality drinks and an experienced team, this place is destined to become a reference point for those who love to eat well and have fun.
read more >Tag: restaurant
With the arrival of the first autumn mushrooms, the kitchen lights up with special proposals: spaghetti alla chitarra with fresh mushrooms, melted three-milk cheese, the iconic Fiorentina covered with mushroom caps, the fillet, the tagliata are just some of the proposals of the autumn menu of “La Castellana”.
read more >
“Phase two of this newly branded ‘Terme Miele’, which we have called ‘water’ – he continues – will see the commissioning of two therapeutic whirlpools, two private soaking tubs for specific bath oil and salt treatments and an anti-gravity mini-pool”. The architecture of the new Spa will recall a beehive, combining well-being with the prodigious magic world of bees and honey inspired treatments.
read more >
Between excellent wines and a unique wine tourism experience, the Semonte Winery is destined to leave an indelible mark on the world of wine, conquering the hearts and palates of anyone who discovers it.
read more >
Imagine the smell of comfort food, reminiscent of dishes prepared by our grandmothers with love. The visuals are a mix of family history and creative decor, complemented by the warmth of a friendly welcome, and the sound of authentic, traditional dishes being cooked. This is the sensory experience awaiting you at Osteria del Matto.
read more >
In the fascinating landscape of Tuscan gastronomy, a figure emerges who turns cooking into a declaration of love for nature and quality: we are talking about Simone Bianco, chef of the restaurant “La Loggia del Chianti.” His approach to gastronomy not only respects the cultural roots of the territory but enriches them with a modern and sustainable touch.
read more >
At Conte Fabiani you ‘eat’ the history and culture of the area and gain high-level professional experience.
read more >
On the old Via Eugubina that leads from Branca to Fossato di Vico, in the 60s the social dairy CAMAU (Cooperativa Agricola Montana Alta Umbria) was born, which for over forty years served the area with its local dairy products. With the advent of the 2000s, Silvia and Marcello, two brothers born and raised in the area, took over the company maintaining the company shop which, after three years, increased the offer with the sale of fruit and vegetables, fine meats, a selection of truffle sauces and Christmas gifts.
read more >
We are at the Valico del Soglio, a crossroads at 828 meters above sea level: an old mountain road that coming from Foligno, passing through Rasiglia, leads to Sellano. It is one of those old connecting roads of our country, (it reminds me of the passage of the Furlo) that even before the advent of the highways, were frequently travelled. Along the way there was, punctually, a refreshment point for travellers…
read more >
Restaurant and bar by day, the Garden Beach is open from Monday to Sunday for lunch and on Thursdays and Saturdays for dinner. Surrounded by a 10,000 square metre park, the shady table area borders the large circular pool of the Sporting Borgonuovo.
read more >
In these times of unbridled homologation, what is difficult, especially in a thousand-year-old city like Florence, is to escape the temptation of compromise, of what one likes, of uniformity of taste. If you are looking for true Florentine cuisine, we recommend the cuisine of Giovanni di Pasquale who has condensed his singular enthusiasm for tradition into his three restaurants Antica Mescita (San Niccolò), Vecchia Osteria del Nacchero (Piazza Gavinana) and Naccherino (the latest creation in San Donato in Collina), rediscovering old gastronomic codes.
read more >
“We were the first in the city to offer Milanese-style aperitifs,” they tell us.
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 >
The atmosphere is familiar and informal, but also extremely elegant: the beautiful veranda on the course of Sansepolcro during the Christmas holidays is adorned with lights, the atmosphere is even warmer, there is the desire to take a break from the working rhythms and enjoy a typical Tuscan appetizer, a good wine, a cut juniper and rosemary… But also a cod and shrimp difficult to find in the other restaurants in the area, because the cook Nicoleta has a great skill in cooking fish and in combining its flavors with those of the Tuscan tradition.
read more >
The great knowledge of traditional products and old-fashioned recipes here offers unique dishes with true flavours that enrich the menu with originality and refinement. All raw ingredients used are carefully chosen and selected with attention to their source of origin ̶ in the first place the succulent Chianina meat which, depending on the season, is accompanied by very high quality ‘side dishes’ such as porcini mushrooms and local truffles.
read more >