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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“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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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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The relationship with your tattoo artist is something cerebral and visceral at the same time. You have to trust and rely, as you do with the masters, without neglecting nonetheless important technical and aesthetic aspects.
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Until 2018 he was a manufacturer and installer of products when then the intuition came: the invention and production of innovative systems for the ‘diffusion of air’.
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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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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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The rotator cuff is a set of shoulder muscles – while the rotator cuff muscles are three: supraspinatus, infraspinatus, teres minor.
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