With this issue of ValleLife Chianti & Valdelsa, we are launching a new column dedicated to toxic relationships and psychological violence, curated by Serena Fumaria, a recognized expert in personal growth and support for victims. This column will offer deep reflections and useful tools to understand and address this complex reality.
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Simone Torresi is not just a successful entrepreneur; he is a man who has turned his passion for his work into an art form. Every project bears his signature—that of someone who knows that true luxury lies not only in the beauty of things but in the heart that goes into creating them.
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The 500 years of Villa Calcinaia are not only a tribute to the past, but a declaration of intent for the future. The Capponi family continues to work to keep Chianti Classico among the world’s excellences, combining the rediscovery of ancient vine varieties with innovative techniques to address modern challenges, such as climate change.
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The initiative is an invitation to discover the beauty of Chianti through a new lens, where art is not only seen, but lived, and where wine and painting merge in a sensorial and intellectual experience.
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The farm is renowned for producing single-variety oils from Tuscan native varieties, studying as many as 16 different types. The commitment to quality and the search for new varieties continues today, with an approach that blends tradition with experimentation.
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With the arrival of the first autumn mushrooms, the kitchen lights up with special proposals: spaghetti alla chitarra with fresh mushrooms, melted three-milk cheese, the iconic Fiorentina covered with mushroom caps, the fillet, the tagliata are just some of the proposals of the autumn menu of “La Castellana”.
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This year, Expo Chianti Classico is scheduled from September 5 to 8, 2024 (always the second Sunday of September), with a rich program of events parallel to the square tastings, making the event more accessible to all age groups: music, shows, art exhibitions, concerts, and much more. This year, many initiatives will be dedicated to two important anniversaries: the 500th anniversary of Giovanni da Verrazzano’s journey, which led to the discovery of present-day New York Bay, and the 100th anniversary of the Consorzio Vino Chianti Classico!
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Today, thanks to an ambitious restoration and enhancement project, the estate has been reborn as a top-level tourist destination: the historic buildings have been carefully renovated, preserving the original architecture and introducing all kinds of comforts to pamper guests and ensure an unforgettable vacation. The estate offers a refined variety of experiences, from wine tastings to vineyard walks, cooking classes to excursions in the Tuscan countryside: each activity is designed to immerse visitors in the beauty and culture of the region, offering an authentic taste of Tuscan life.
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During summer, when the weather is mild and the days are long, Chianti’s restaurants open their terraces and gardens, offering visitors the chance to dine al fresco. There is nothing better than enjoying a dish of pappardelle with wild boar or a Florentine steak, accompanied by a glass of Chianti Classico, while admiring a sunset that colors the sky with shades of pink and gold.
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In the fascinating landscape of Tuscan gastronomy, a figure emerges who turns cooking into a declaration of love for nature and quality: we are talking about Simone Bianco, chef of the restaurant “La Loggia del Chianti.” His approach to gastronomy not only respects the cultural roots of the territory but enriches them with a modern and sustainable touch.
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We met a group of professionals in the heart of Chianti who come from different but complementary experiences. It is no coincidence that, in fact, they have ‘found’ and appreciated each other in the recovery of prestigious properties – historical legacy of fascinating farmhouses and agricultural estates that belong to a legendary and fairytale time: that of sharecropping.
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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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In fact, history and tradition have been intertwined since the times of the ancient fair promoted by the meritorious Lega del Chianti …
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We meet the Milanese chef – but Tuscan by adoption – Alessandro Chiesa, while he’s baking strictly homemade bread in a wood oven: he has been at the reins of the brigade for a year now… – being in a castle let’s say “at the reins of his kitchen garrison!”
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Here we can taste traditional Tuscan and Chianti dishes and wines, punctually served à la carte; or sit in the back garden for a bucolic, ‘boxed’ picnic, recalling our childhood.
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