In Tuscany, wine is a tradition, a culture, a way of living and marking time and the seasons; but for some all this is declined into a real passion. This is the case of Alberto Margheriti, who has been able to wisely transfuse his great love into the “Vini di Toscana” brand, a chain of elegant and well-stocked wine bars that aim to tell and enhance the most authentic soul of our region.
read more >Month: September 2025
Music and artistic activities are essential for the cohesion of the city. In this regard, the works of the “School of Music” came to an end.
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These are the owners of the bar and restaurant businesses Bradi Toscani, Caffè Centrale, Il RitroVino, La Torretta, Pasticceria Centro Storico and Torotosco, six businesses in the same sector, but with different offers and styles, all based on excellence.
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The dishes that represented the milestone of the ancient cuisine have all remained, from ‘pici all’aglione and tomato sauce’ (in Sarteano the sauce is called “sugo”, ed.) to roast beef, from meatloaf to tripe, from cod to tiramisu.
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Gaming or sports? That is the question. We address it without too much ado to Andrea Fratini on a late summer afternoon, meeting him in Chiusi Scalo, where right next to the Palazzetto dello Sport we find two fields dedicated to this activity and a smaller one for lessons.
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The event spans three days during the last weekend of September; this year it will take place from the 26th to the 28th. It begins on Friday with a highly evocative procession: approximately 1,200 participants known as tavernieri depart from each individual gate of the city
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Upon entering, one feels as though crossing into a home that holds stories, rather than merely stepping into a hotel. The exposed stone walls speak of tradition, the wooden beams evoke deep roots, while the modern, understated design imparts lightness and sophistication. Every space lives in constant dialogue between past and present, authenticity and style.
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Sheets with sketches of figures are hung up, seemingly in pursuit of perfect proportions; brushes and paints are carefully arranged in a corner-these details reveal the meticulous manner in which he conducts his studies.
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In our region, there are two agencies: one in Gualdo Tadino and one in Gubbio, which collaborate closely with great synergy.
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Maturations are not excessive, I would say well calibrated as a good butcher should know. Taking maturations to the extreme, even in this case, I would say is a ‘fashionable’ excess to be avoided
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Walking through the narrow and high alleys of Barga, the steep stairways and the facades of the ancient ‘silver’ houses that seem to talk to each other – is an intimate and romantic experience. Chiara, Roy and I proceed enchanted to the threshold of the dominant terrace of the Collegiate Church of San Cristoforo which opens magnificent scenery to the West, where we see the wink in the distance of the famous Pania Forata.
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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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Gelato, but not only: they also serve aperitifs, milkshakes, crêpes, fruit juices, hot chocolate, iced coffee, and in the evenings, aperitives with outdoor tables on the piazza—combining taste with timeless beauty.
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By Our Editorial Staff Once upon a time, it was the anvil that dictated the rhythm of ironworking. Heavy metal bent under the force of the hammer. Today, things have changed—but not too much. The anvil remains, as does the iron, but new materials and less strenuous working methods have been introduced. Francesco […]
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