“We were the first in the city to offer Milanese-style aperitifs,” they tell us.
read more >Month: December 2023
The place is ideal: located at a height of 280 meters above sea level, in a privileged position and kissed by the sun. The clayey soil – together with the microclimate of the area – contribute favourably to the qualitative growth of agricultural products.
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Staying fit is a simple thing: healthy eating, activity and physical exercise, good habits and serenity in social relationships, few indications that, however, to put them into practice, require not only commitment and perseverance but also knowledge of the laws that govern the culture of well-being.
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The shop windows, you should see them in real life, have an incredible silhouette and shapes; Developed vertically, they are slender and light at the same time, giving a sort of impetus in height to the creations and restoring the exact size of a jewel worn.
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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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The ‘gender struggle’ is today the new ‘class struggle’. And its promoters have a similar cultural background: from communist egalitarianism to post-capitalist levelling is a short step. The male and female genders – now de-generated, disempowered, undefined – disintegrate and lose themselves in undifferentiated ‘consumption units’, without real life, emotionally empty, for the use of the market and its demiurges.
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In 1991 he set up the art workshop La Scultura di Andrea Roggi, where he has been crafting his sculptures from start to finish and, with the help of his assistants, he manages to create large-sized yet finely detailed pieces. Bronze is the material he chose, which he puts through the lost-wax casting process to finally transform the clay models into masterpieces.
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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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An undoubtedly romantic and dreamy restaurant, whose atmosphere seems to be set to music by Puccini’s Turandot: housed in the historic ‘belly’ of the Tuscan village in a stately palace of late medieval origin, in the well-known square in front of the Signorelli Theatre, we get to know it with a happy soul and curiosity. We are with Daniela Polezzi, chef from Cortona from ‘inside the city walls’, and Maurizio Menci who – with his third level AIS – is a sommelier of rank, increasingly well-known connoisseur of the world of truffles.
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