The Valle Museo [Valley of the Musems] comes closer. What is meant by this expression? Is it said that it was coined a few good decades ago by the Castello gallery owner Luigi Amedei and then became an effective (if abused) synthesis for interregional tourism and cultural policies between Città di Castello and Sansepolcro.
read more >Month: July 2021
In this extraordinary “photo album” often painful events in her life pursue one another but she remained always passionate about her life, her loves, friendships and adventures.
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The restaurant is open every day and always offers an à la carte menu. The chef provides classic Umbrian cuisine using only the best fresh seasonal products, carefully selected and of the highest quality. Each dish is beautifully prepared and designed to bring out local aromas and flavours – brilliantly accompanied by an impressive wine list, drawn up by professional sommeliers.
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The beef is exclusively from the Chianina breed (certified organic) or organic Angus, the pork is exclusively from the Black Pig breed raised in the woods of Aboca (when they say low food miles they mean it!) and it’s certified organic. The prosciutto too is local from the Nebrodi Black Pig, the poultry comes exclusively from organic farms and the other meats and game come only from local farms without the use of GMO feed or from the woods owned by Aboca.
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Tenuta dei Mori is located in Villanova, a small village on the Umbrian hills and their offerings for events at their venue are rather unique and customizable for every occasion as they try each time to meet your individual requirements while always respecting the ways of Umbrian culture and its culinary tradition, always striving for the maximum in quality and above all with the great attention to detail that make the difference on an important day like that of a wedding.
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The Tartare del Grigino is justly famous, but also the sliced beef flavoured with different spices and condiments and the superb Bistecca Fiorentina. And, if you start your meal with a classic Antipasto della Valtiberina (a triumph of cold cuts, cheeses and bruschette with local pate) or with the equally classic panzanella, noth[1]ing stops you from opting for a first or second course of fish: from tagliolini al nero di seppia su crema di zafferano up to prawn tartare and fresh swordfish or octopus carpac-cio paired with seasonal vegetables.
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Native vines such as Sangiovese, Alicante and Vermentino and international vines such as Cabernet Sauvignon, Cabernet Franc and Syrah, planted at an average altitude from 50 to 180 meters above sea level, facing south-west, rooted in soils with a high presence of ‘skeleton’ – with alberese-type rock and sandstone. It is the breath of the Tyrrhenian Sea that stimulates the magic and complexity of these wines: the Belguardo Tirrenico Maremma Toscana DOC, the Tenuta Belguardo Maremma Toscana DOC, the Belguardo Bronzone Morellino di Scansano Riserva DOCG, the Belguardo Codice V Vermentino Maremma Toscana DOC, the Belguardo Vermentino Vermentino di Toscana IGT and finally the Belguardo Rosè Toscana IGT.
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And so unique dishes emerge such as Black Linguine cooked in Mussels Impepata, with Pecorino and Frigitelli, Octopus Lampredotto, Panini with Tuna Porchetta with Beans and Onions and Blue Fish Meatballs with Matriciana. Their ideas takes shape and substance and are immediately appreciated and enjoyed. It can only culminate in great success. In 2011 they won the Gambero Rosso ‘Innovation Award’ and ranked in the top places among the Best Restaurants in Italy for professionalism and quality, subsequently winning the Bib Gourmand.
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In addition to the digital platform a bilingual (Italian/English) map of the centre of Castiglione della Pescaia has been created which will be distributed in shops, hospitality facilities and by the tourist office as a free info map that shows on one side the centre with a list of shops, restaurants, bars and services in the CCN and a series of info boxes about the Castiglione area, its main attractions and services of interest to visitors to this seaside town.
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Equipped inflatable boats are also available for hire, by the day or weekend or for the whole week. You can book Sup, Water Ski, Flying Junior and all the kit for extra activities, which make excursions and trips even more fun. You can get to fantastic places like Punta Ala, Castiglione della Pescaia, the Islet of Sparviero, Cala di Forno and Cala Violina and thus visit the most beautiful beaches of the Maremma, with their crystal clear seas and pristine nature.
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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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Starting with a recipe from ancient Rome, they prepare the dough using a mix of wheat, rice and soy flours, a large amount of water natural salt from Sicily and sourdough in place of yeast. After a long and rigorous process and many hours of leavening, with around 72 hours in refrigerated containers they get a mixture with a hydration over 80% that, once baked, produces a high degree of crunchiness and at the same time of softness, but above all is very digestible and healthy.
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At the end of the Val D’Esse, nestled under the hill separating Tuoro and Lake Trasimeno from the countryside below Cortona sits the tiny hamlet of Piazzano. Just inside the border of Umbria, it is surrounded by farmland, olive terraces and woodland. This ancient area may have gotten its name during the famous battle between the Carthaginian general Hannibal and Roman consul Gaius Flaminius in 217 B.C.E. when it is thought the Roman contingent set up a military camp there with a “piazza d’armi” or a parade ground.
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Driving across the flat plain which stretches between Castiglion Fiorentino and Marciano with its fields and sparsely scattered farmhouses, we come across a vast, open stretch of land, eleven hectares in all, home to the Centro Volo Serristori. Here all manner of light aircraft can be seen coming and going, particularly on the weekends – ultralights and small touring planes such as Pipers and Cessna.
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There has probably been a fortress on the hilltop overlooking Cortona since the 5th or 6th century BC, when the original Etruscan walls followed a course which roughly corresponds to the existing perimeter walls of today. However the first historical records describing a ‘strong and beautiful fortress’ date back to 1258 AD. Having been plundered and sacked several times during the wars with Arezzo it was sold to the Florentine Republic in 1411, together with the entire city of Cortona, although reconstruction work only began in 1527.
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The house and lands of Fontelunga have been in Lucia Catani’s family for more than two centuries, with a part of the house itself dating to 1491. From the moment the Catani family purchased the property at the end of the seventeenth century, “every member of my family was born and grew up here”, says Lucia.
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