Under the leadership of Filippo Legnaioli—President for many years—the cooperative has grown in strength and status, now recognized as one of the key players and finest producers in the Chianti area.
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By Sebastiano Pedani A Marketing and communication agency, a space for collaboration. Introducing Hubiquo! “I’m thrilled to share some exciting news that brings a breath of fresh air to the heart of our beloved town! Starting today, right in the historic center of Greve, Hubiquo is born — a new space designed […]
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Gerry has always been an avid traveler, eager to explore the world with a backpack, a motorcycle, and a tent. It was during one of these journeys in India in 2018 that he met Stefania, a true Florentine. A chance meeting that led to a partnership in adventure, discovering breathtaking landscapes aboard 20-horsepower Royal Enfield motorcycles.
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Examples of dishes that fully express Gallo Nero’s philosophy and the complexity of its recipes include ribollita-filled ravioli with cannellini bean cream, tomato coulis, and crispy black cabbage; pappa al pomodoro-filled ravioli with Parmesan cream and basil powder; and green ravioli filled with rosticciana, served with potato cream and aromatic bread crumble.
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Giacomo decided to plant eight of these minor varieties in eight small pigole—the Tuscan term for small, irregular plots of land. These ancient, lesser-known grape varieties, each with its own history and personality, included Canaiolo, Malvasia Nera, Colorino, Pugnitello, Mammolo, Ciliegiolo, Foglia Tonda, and Abrusco. These grapes tell the story of a land that continues to evolve while proudly preserving its heritage.
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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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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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