The shop windows, you should see them in real life, have an incredible silhouette and shapes; Developed vertically, they are slender and light at the same time, giving a sort of impetus in height to the creations and restoring the exact size of a jewel worn.
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The “Vivaio Fiori nel Chianti” now extends over two different areas: the production nursery is in the Municipality of Impruneta, while the exhibition and sales nursery is located in the Municipality of Greve in Chianti, near Strada. Today, the company operates throughout the Tuscan territory even if, in Chianti, it has laid deep roots with creations of absolute importance and international patronage.
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Volunteers do just that – in addition to classifying and cataloguing books, new acquisitions and organizing, managing and executing cultural events. In order to promote this cultural partnership, meetings, conferences and artistic and convivial events of excellent workmanship have been organized.
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Vincenzo Bucci, better known as “I’Babbo” is the character you don’t expect: a man full of stories and anecdotes about Chianti. His stories will involve and entertain you so much, that you can’t help but fall in love.
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One of the core values of the ‘èssenziale’ activity, as well as the very heart of the company, is in fact that of “not throwing anything away – because everything that nature gives us has a value that it is our duty to understand and protect for the well-being of every creature”.
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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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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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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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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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The heirs of the Bianciardi family have created the Friends of Palazzo Bianciardi Association with the aim of making this heritage accessible through the creation of the MAB, the Bianciardi Archive Museum, so that it can become a resource for the community and beyond.
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There is a real air of novelty at the Loggia del Chianti: from this year Simone resumes his role in the family business, determined to leave his mark in what has always been his parents’ place.
A professional rugby player, in the past he has dedicated time and love to this family project, but lately he has understood that to take a step forward he had to dedicate all of himself to the restaurant.
The La Chiantina restaurant, a true reference point for many Castellina gourmets, changed management six years ago, with Salvatore D’Alessandro, manager and pizza chef of the restaurant at its head.
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