Founded many years ago as a small artisan company of excellence, already appreciated and well rooted in the territory, GM became part of the Margheriti Group five years ago. The owner, Alberto Margheriti, immediately grasped its value and potential, starting a growth path aimed at strengthening both the production and the brand identity, confirming its prestige in the panorama of artisan roasters.
read more >Author: Valdichiana
Among the most significant projects is “Mare Nostrum” in Liguria, created in collaboration with the Ravagnan Gallery, which will host the Master’s sculptures in four Ligurian municipalities: Genoa, Portofino, Alassio and Sanremo. The project develops along the coasts of the region, creating a direct dialogue between art, sea and landscape.
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Torrita thus becomes a stage and a musical laboratory that offers enthusiasts and visitors a truly unique show.
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The architectural and interior design intervention was curated by architects Monica Rossi and Claudio Cencetti together with the qualified team of the Archidomus Architecture Studio, of which they are founders. T
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You don’t need to love wine to be enchanted: when you enter the Enoteca Meucci, you realize that the precious and ancient drink brings with it something more ancient and magical, perhaps due to the millenary tradition and legends, or perhaps just to the passion and dedication of those who often devote their entire lives to its production.
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At the Enoteca Meucci they are already working on Christmas and the preparation of baskets for companies and individuals with wines and local products, but also with self-produced pastries, which in addition to panettone includes panforte, ricciarelli, cantucci, zuccherini and ‘mbriachelli’, prepared with wine, sugar and cinnamon.
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Walking through the historic centre of Montepulciano is like flipping through the pages of a story that spans centuries of history. At every glance, in fact, the precious testimonies of that cultural liveliness that has made the town of Poliziano one of the most sought-after destinations in Tuscany open up to the view.
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We have built an intense path between Italy and Europe, with installations and solo shows that have given continuity to a message that is now recognizable: telling the story of life, energy, roots and the tension towards the future through works that dialogue deeply with places and people.
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The people of Sarteano affectionately call it ‘Tripola’, and when in the last issue I spoke of it with emotion and affection, calling it ‘home’, I was referring to the family atmosphere that reigns within these ancient walls in the center of the town.
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For the great Pirandello, theatre staged the contrast between inner life, drives and conventions in which the individual is forced to live. In ancient Greece, tragedy was considered a kind of ‘collective therapy’ that allowed liberation from negative emotions, creating a sense of peace.
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Their names are Giulia Pompili and Celeste Magara and their welcoming smile strikes us immediately when we go to meet them in Siena, at the Igea Medical Center, one of the two where the young women work. The other is Studio Beside in Grosseto.
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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.
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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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