From pure lines to millimetre-precise stitching, each bag is a masterpiece of symmetry. The leathers chosen are exclusively of the highest quality: full-grain calfskin, goat, solid palladium or brass for the hardware.
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The paintings are the stars of the exhibition “Return to Chianti. 14th and 15th Century Paintings,” held in the ground-floor council hall of the 15th-century Rocca of Castellina, at the Archaeological Museum, starting July 31st.
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It’s increasingly about the search for raw ingredients. Working with the single ingredient: that has always been my obsession. From there come the associations, the pairings, the combinations—but they are logical reasonings.
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The current temporary exhibition is dedicated to the artist Li Yunfeng (Esther Li)
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From antique flooring to everything related to restoration and furnishing, both for interiors and exteriors
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The real highlight, however, is the cuisine, deeply rooted in Tuscan tradition and capable of telling a story of simplicity and bold flavors through every dish
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A distinctive feature is also the dual nature of the concept: on one side, a gas oven, practical and functional for more intimate settings; on the other, a wood-fired oven installed on the Jeep Willys, which becomes the centrepiece of more scenic events, transforming each occasion into a visual as well as a culinary experience.
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Alongside the great classics of Florentine tradition, such as Torta della Nonna and Fedora, the pastry shop has gradually introduced more contemporary products, following international trends in the sector. Leavened goods like Pain Suisse and other modern creations are now an integral part of the offering, demonstrating the ability to evolve without losing identity.
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Lamps, sculptures, clocks, pens: objects that combine aesthetics and functionality, designed and crafted with meticulous care. Quality is a fundamental principle: even the materials used are certified, including those intended for food use. A balance between art and utility that reflects a contemporary vision of craftsmanship.
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The 2025 edition carries a special meaning: the Consortium celebrates its 50th anniversary and 25 years since obtaining the PDO certification—two milestones that reflect a long journey of protection, research, and continuous improvement in quality.
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Since 2019, the group has been leading a project dedicated to the rediscovery and promotion of the Valdarno chicken breed, the famed Black Rooster—the unmistakable symbol of Chianti Classico and a figure deeply rooted in the rural collective memory.
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Guiding the audience through this unexpected experience was pianist and composer Giovanni Vannoni, a familiar face in the local music scene, who brought “Il Circo” to life alongside the Badabam company.
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Greve in Chianti has dedicated its main bridge to Franz Gori (1915–2007), a key figure in the town’s reconstruction and growth after World War II. A simple gesture, rich in meaning for a community that recognises in him a vital part of its own identity.
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Many people,” he explains, “live under extreme stress due to debts they can no longer manage. Few, however, know that the legal system allows them to reach an agreement with creditors or, in extreme cases, to obtain debt discharge. It’s a complex process, but one that can restore dignity and peace of mind to those overwhelmed by financial difficulties.
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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.
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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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