Equipped with every comfort, the agriturismo is a historic estate between the Val d’Orcia and Mount Amiata, featuring eight rooms, two suites, and a restaurant.
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In 2024, they doubled their space, evolving and expanding their dining offer.
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Walking in feels like stepping back into medieval times: everything is ancient and atmospheric, from the restaurant’s name and façade to the dishes prepared with the creativity and experience of chef Renata.
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By Our Editorial Staff Experience and dream can create a magical combination. This is the case of the entrepreneur Giovanni Pezzella, who arrived in Tuscany from Campania to create two restaurants different in proposal but similar in vocation: to offer the highest possible quality thanks to attention to detail and an all-encompassing experience. […]
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We must commit ourselves to creating sled, sledding or bobsleigh tracks and to decongest areas of maximum affluence through the redevelopment of neighboring areas dedicated to specific recreational / recreational activities with greater safety and satisfaction for users
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I am a Mental Coach, an expert in Neuro Linguistic Programming and Change Techniques.
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If you are looking for a trained hair stylist, who knows how to enhance and create a unique look, which makes you the absolute protagonists of your special day, Golden Hair is the answer.
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Campo Base is much more than just a shop but a place of meeting, exchange and passion for nature and outdoor activities. In this interview, she tells us about her story and philosophy of responsible and conscious outdoor use.
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“Joy, Harmony, Fraternity”: this will be the leitmotif of the Festival of the Paths of Francis 2025, a journey through culture, environment and spirituality that for nine years has linked communities and territories of the Upper Tiber Valley, and beyond, in the name of the Franciscan experience.
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Today we have the pleasure of delving into the history, philosophy and evolution of this restaurant with Andrea Fontana.
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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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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 >![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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“I am strongly convinced of the need to support and promote new ways of using the sea – continues Nappi – especially when these are focused on environmental sustainability. Since my establishment we are constantly confronted with the operators of the fishing sector and we are carrying out a fruitful cooperation between the seafaring, the culture and the traditions of the territory. For me, all this means encouraging the development and economic growth of both the fishing sector and all related industries “.
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The Club Il Principe disco has had a facelift since and there are now two rooms. The restaurant is open for two Fridays a month and every Saturday.
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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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