Ubaldo Flamini, The House Master

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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The most ‘elevated’ Tuscany at Castello di Albola

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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A garden with a view

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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Il Fiscolo, Tuscan cuisine along the banks of the River Pesa

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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The Sosta del Gallo Viandante (Rest of the Wandering Rooster – Da I’Babbo)

“I’Babbo”, born in 1964, does not limit himself to small talk, but immediately wants us to discover his best specialties. It begins with the ‘Mezzone’ (for the Florentines) or ‘Il Bastardo’ (for the Sienese) made by ‘norcini’ butchers – who, when they had leftover stuff, put together beef and pork fat to give it that unique and exceptional flavour.

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An Eco-centric Vision in the Demolition of Winesaur

The ‘Winesaur’, as it is known locally, is a large incomplete work. Or rather it was, given that today it is being broken up and disposed of. “The philosophy of those years – Mayor Mugnaini tells us – was to build an aging cellar for all producers”, while instead recent history has taught us that, in this sense, each company has invested its own resources independently.

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Designing water and outdoors with Nexterior

It is a family-run company whose fundamental principles are: creativity, technology and customization. This allows them to offer the customer a wide range of solutions for everything concerning outdoor settings: swimming pools for any need, whirlpools, spas, bioclimatic pergolas, shaded areas, kitchens, all with a creative design and a vast range of floors and walls.

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Chicco, the best pizza in town!

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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