During summer, when the weather is mild and the days are long, Chianti’s restaurants open their terraces and gardens, offering visitors the chance to dine al fresco. There is nothing better than enjoying a dish of pappardelle with wild boar or a Florentine steak, accompanied by a glass of Chianti Classico, while admiring a sunset that colors the sky with shades of pink and gold.
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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.
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We met a group of professionals in the heart of Chianti who come from different but complementary experiences. It is no coincidence that, in fact, they have ‘found’ and appreciated each other in the recovery of prestigious properties – historical legacy of fascinating farmhouses and agricultural estates that belong to a legendary and fairytale time: that of sharecropping.
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While one morning at the beginning of June I am absent-mindedly going through the mass of emails on my laptop, I come across the formal and enthusiastic message from Chris Romani – who invites me to visit ‘Poggio Paradiso’, a recently renovated accommodation facility on the hilly spurs overlooking Torrita di Siena, along the road that leads to Pienza and Valdorcia: “Come to us, I would like you to see and touch the care and love that we have put into our project, to which we have completely dedicated ourselves.”
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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.
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Far from being a pedantic history lesson, this digression on the three Florentine republics that succeeded one another from 1494 (the year of the expulsion of the Medici who, fearful, conniving and rumoured in cahoots with the French of Charles VIII, were overthrown by spontaneous citizen uprisings) intends to bring to light that voluntary, popular and democratic spirit that took place after decades of Medici domination, ignited by the vehement preaching of Friar Girolamo Savonarola.
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It was customary for the eve of St. John to celebrate and light bonfires of or brooms in the city, in the squares and in the countryside and on the hills around the city to celebrate the summer solstice. They were the ‘fires of rejoicing’ which, recalling their pagan origins, attributed sacredness to light. Of that ancient pagan heritage, Florence has preserved the tradition of fires, organized today by the Society of St. John the Baptist with the contribution of the CR Firenze Foundation and the collaboration of the Municipality of Florence.
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Of Marco and Roberto we will tell you the human rather than the professional story. In fact, we believe that the world of finance – and by constituency that of savings and insurance, cannot do without that human factor capable of triggering mutual trust and building that relationship of esteem and trust necessary for the perfect success of any relationship, personal and business together. We meet them in the centre of Florence – and with them we take a walk from Piazza della Signoria to the Cathedral of Santa Maria del Fiore, among the civil and religious splendours of the Renaissance city.
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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.
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The “Vivaio Fiori nel Chianti” now extends over two different areas: the production nursery is in the Municipality of Impruneta, while the exhibition and sales nursery is located in the Municipality of Greve in Chianti, near Strada. Today, the company operates throughout the Tuscan territory even if, in Chianti, it has laid deep roots with creations of absolute importance and international patronage.
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Volunteers do just that – in addition to classifying and cataloguing books, new acquisitions and organizing, managing and executing cultural events. In order to promote this cultural partnership, meetings, conferences and artistic and convivial events of excellent workmanship have been organized.
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Vincenzo Bucci, better known as “I’Babbo” is the character you don’t expect: a man full of stories and anecdotes about Chianti. His stories will involve and entertain you so much, that you can’t help but fall in love.
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One of the core values of the ‘èssenziale’ activity, as well as the very heart of the company, is in fact that of “not throwing anything away – because everything that nature gives us has a value that it is our duty to understand and protect for the well-being of every creature”.
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Today we are oriented towards the selection of mainly foreign markets and operators, wanting to consolidate the relationships already undertaken at an international level. Using a winemaking metaphor, the last decade has really made us ‘mature’ thanks to the creation of the ‘Private Collection’ which has decisively raised the target audience with high-profile wines, also dragging with it the ‘Classic’ line.
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In Montepulciano there have been many handicraft productions, stories of local productions that, handed down over time, have contributed to creating a real history of tradition and culture. Visiting the artisan workshops of Montepulciano is a bit like taking a journey through history: here, women and men adapt a thousand-year-old tradition to the contemporary, made up of specialized practices and techniques starting from the elements that mother nature has granted.
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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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