Every edition draws thousands of visitors, both Italian and international, who come to experience an authentic journey made of flavors, traditions, and stories to hear—and above all, to taste.
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One of the Frantoio’s central goals is to strike the perfect balance between exceptional quality and satisfying yield.
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We’ll talk about property enhancement, relationships, changing landscapes, and homes that become dreams come true. A fresh, knowledgeable, and authentic perspective on the world of living – told by someone who experiences it every day with passion.
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Native grape varieties—Sangiovese, Canaiolo, Colorino, Malvasia—coexist harmoniously with international ones such as Merlot and Cabernet Sauvignon, introduced in past centuries but now fully integrated into the local wine landscape.
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Croissants, rice puddings, flatbreads, celebration cakes, and colorful mini pastries share space in the same display case, offering a range that suits every taste yet remains consistently rooted in one principle: artisanal quality. The classics of Florentine pastry—Torta della Nonna, Fedora, and others—stand alongside modern creations like Bavarians and cheesecakes. And of course, bread remains a cornerstone, available in various types and doughs, along with pizza, focaccia, and stuffed sandwiches.
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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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