Entrepreneur, audio video professional, communicator, writer and film lover – Gianluca reminds us how entrepreneurship has changed and how it requires a rather scrupulous multifunctional and multi-sectoral approach, with the timely help and expertise of consultants and ad hoc professionals and maintaining a great open-mindedness, to be able, when the circumstance requires him to ‘think out of the box’
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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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Because walking is not a sport, but the opportunity to return to enjoy the intensity of the sky and the strength of a landscape: can such a simple gesture have such depth?
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Small monochrome cats emerge from small cracks in the walls, climb on canopies, hide in the crevices of the village. Some enjoy the slow life of the Chianti villages, resting on the eaves while others chase oil lamps and observe birds. They are 21 and have a factor that unites them: they are made of traditional terracotta, immobile in their laying despite the dynamism they suggest.
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Water, energy, hydrogeological protection, waste and forest: these are the five cornerstones of the new Operational Plan promoted by the Municipal Administration and which confirm the probative and implementing commitment of the eco-centric vision we have already dealt with (Valley Life “Chianti, Valdelsa and Florentine Hills, nr. 169, Fall 2022).
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Great news in the tourist rents market, The House Master represents a very valid option to put a property ‘without worries’ on the market; Calculating the real and emotional cost of managing all the administrative and practical aspects, if we add the necessary time and skills, are we really sure that the management on our own, autonomous, is the best solution? The company deals with optimizing profits by fully managing the structures, leaving the owners the right to choose the period in which to enjoy their home.
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Chef Alessandro Chiesa together with the Castello di Albola brigade brings his interpretation of the “Albola Experience” to the table of the lucky visitors again this year, in an exciting tasting and gastronomic journey, experimenting and innovating Tuscan cuisine, made up of very historic recipes and raw materials of the highest quality that find new interesting applications
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Colorful and cheerful, EdV Garden stretches out on the slopes of a hill with walls, narrow streets, alleys and a beautiful view over the city of Florence: an original space in which to relax and enjoy nature. The garden was born from an inspiration of the owner Alice Esclapon de Villeneuve (from which it takes its name) and is the happy end of a creative mind, an imaginative character and a passion for plants and flowers.
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A scenographic, dreamy dining room for a renovated structure in a natural context of absolute value: the ‘Fiscoli’ chandeliers hover like exotic birds, white and graceful – while we access the large, perfectly harmonious environment on the banks of the River Pesa, near San Casciano. We are at “Il Fiscolo”, where Wynn Gabriel, owner & manager of the restaurant, the chef Teresa Chietti and her inseparable assistant Elisabetta Torricelli join us.
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Golf in Italy was born in Florence, when the large English colony present in the city created an eighteen-hole course in 1889 on the lands of the Demidoff princes. Subsequently it moved to the Osmannoro and finally in 1933 it moved to the Ugolino, also taking on its name.
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We also advise you to take a nice stroll among the aromatic plants or among the perennial herbaceous ones,, which are very fashionable in villas, rather than diving into the kaleidoscopic colours of the seasonal blooms to awaken enthusiasm and liveliness in our homes.
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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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Caterina tells us with sweetness and pride: “I am originally from Sicily, to be exact from Catania. I arrived in Florence when I was only two years old and, right from the start, I felt welcomed by the city. At the age of fourteen I began gaining experience at an important salon in Florence. At twenty, after six years of practice and daily commitment, I had already opened my shop! “. Her smile widens, her satisfaction is visible.
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