We are with the newly elected Councillor for Culture Roberto Trabalzini for our, now customary, appointment with Torrita di Siena: its ancient history, unspoiled nature and the many events that the city associations have been carrying out with enthusiasm, for decades, together with the Municipal Administration.
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“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.
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We are talking about dermopigmentation and semi-permanent make-up, essential to give definition to the face thanks to a light technique that works on the shades, giving a natural look, and the use of mineral pigments, choosing the shape and color step by step
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The Belli butcher’s shop is renowned for its artisanal and traditional workmanship, from cured meats and hams of its own production to fresh pork and the prized ‘Cinta Senese’ breed; from Chianina veal to ‘Porchetta’. The typical ‘agliata’ is made following the ancient custom: with farmer’s wine, strictly fresh garlic and pepper. Fennel is used to flavour other cuts and modernity is supported only in the reduced use of salt. On the counter or hanging, on the ceiling and on the walls, we can also find specialties of all kinds such as loins, ‘capocolli’, ‘rigatini’ and ‘gota’ and “L’Imbrogliona”, a typical Tuscan salami flavoured with fennel, ‘sopressata’ and ‘buristo’, marinated pork, ‘coppiette’, ‘bresaola’, truffle salami; as well as wild boar derivatives such as thigh, loin, capocollo, salami and cured sausage. The raw material, selected by the patron Alfiero as we said, comes entirely from local farms.
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At Claudia’s you can get all kinds of advice on colour, cut and also on trichology: “hair health – Claudia continues – is really the most important thing, so our advice always takes this into consideration: based on the type of hair we decide whether a treatment is needed or not”.
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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’.
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In fact, history and tradition have been intertwined since the times of the ancient fair promoted by the meritorious Lega del Chianti …
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The visit to the Abbadia San Salvatore Mining Museum Park is structured in three parts, each one fascinating. The first is represented by the multimedia museum The ‘Geography of Mercury’, where, like a script, everything revolves around this metal element and immerses the viewer in the narrative of mining life: the myth, the territory, the work, the men and the material constitute the chapters of the story; multimedia technologies take the visitor on a fascinating journey: “there are numerous mining parks ̶̶ explains Massimo Sabatini, president of the Terre di Toscana Consortium ̶̶ but very few focused on mercury and it is no coincidence that we are twinned with Idrija in Slovenia and Almadén in Spain which, together with Abbadia, formed the three main poles of mercury production in Europe. In the museum you will find films, videos and oral testimonies of those who spent their lives in mining.”
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In 2001, after years of experience, Patricia brought her innovative idea of education to the Val d’Orcia, with the motto of ‘have fun learning’. The classrooms are colourful and welcoming. Entering them one gets the impression of belonging to a large family.
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The heirs of the Bianciardi family have created the Friends of Palazzo Bianciardi Association with the aim of making this heritage accessible through the creation of the MAB, the Bianciardi Archive Museum, so that it can become a resource for the community and beyond.
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There is a real air of novelty at the Loggia del Chianti: from this year Simone resumes his role in the family business, determined to leave his mark in what has always been his parents’ place.
A professional rugby player, in the past he has dedicated time and love to this family project, but lately he has understood that to take a step forward he had to dedicate all of himself to the restaurant.
The La Chiantina restaurant, a true reference point for many Castellina gourmets, changed management six years ago, with Salvatore D’Alessandro, manager and pizza chef of the restaurant at its head.
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The project, started in 2017, arose from the need to create a multipurpose space, respecting planning regulations and enhancing the park’s landscape without disturbing in any way the trees inside it which are a historical heritage of Radda.
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“We have always been passionate about clubs — Gaia tells me full of enthusiasm — as soon as I returned from London where I lived for several years (singing in a rock group, ed.) I fell in love with this place, and with the help of my father Paolo, Alessio, and many other really smart guys, we made this dream come true”. And the dream, now a reality, has conquered hundreds of youngsters who meet at the Kartika tables on weekends to get to know each other, joke in company and fall in love.
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Aldo expresses himself through the Ku Nye massage, a traditional Tibetan massage that was born more than 3900 years ago in the ancient kingdoms of Tibet. A practice belonging to the ancient Tibetan Medical Tradition, the Sowa Rigpa: a system of natural holistic medicine that, over the centuries, has researched and developed forms of therapeutic treatment for our physical and psychological ailments.
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“VIAnDANTE – Massimiliano explains – is for explorers, dreamers and the curious who follow a path so as to nourish the body, mind and soul”. We are in the centre of San Quirico d’Orcia, in the middle of the Via Francigena: “We were inspired by the itinerary of Sigeric, the Archbishop of Canterbury, who began the journey in 990 AD and during the journey noted the stages of the route thereby creating the oldest extant record of the Via Francigena”.
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