La Torricella: a story of family commitment and passion

Carolina Cipriani had the same foresight in 1992 when she, having reached an important crossroads in her life, decided to invest in the Torricella farm which was then a rather decadent rustic farmhouse. But she, in that old farmhouse to be restored, had seen something more, despite knowing that it would take a lot of effort and resources to make that dream come true. Although she was then a young forty-year-old with two teenage children, she did not stop in the face of obstacles.

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Casentino Creative Centre, the 3Cs stand for …

The Centre is structured as an educational environment and a training space open to people of all ages, from different backgrounds and cultures. It’s a place to develop one’s sociability and exercise one’s creativity, participating in the proposed activities and enjoying this meeting place every day.The activities are very diverse in order to satisfy all different interests and needs, both for young and elderly people with whom the centre also collaborates through an active generational exchange.

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Jutta Wilhelm Coerper – Artist and Designer

Jutta was born in Coblenz in the Rhineland in Germany during the War, and went to study art and design in Dusseldorf.  She had always dreamed of leaving Germany to travel, and spent a year abroad studying and working in Rome.  When, after 6 years of art school, the possibility to spend a period in South Africa working for a textile company presented itself, the young Jutta jumped at the opportunity. 

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La Vecchia Cantina di Montepulciano – A History in Wine

Founded in July of 1937 as a cooperative of fourteen local winemakers who banded together to facilitate both the production and the sales of their wines.  Vecchia Cantina bottled its first wine in 1940 during the war.  After the difficult war years, in the 1950’s and the reorganization of the lands, the Vecchia Cantina acted as a driving force for wine production in the area, a role that they cover to this day with the over 400 member vineyard owners and over a thousand hectares of vineyards producing around seven million bottles of wine annually.

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The fairy tale of L’Incanto

And if you’re in the mood for meat, this is where you have to have dinner! The meat menu offers a choice of top quality, with types from all over the world, such as Japanese Kobe and Irish Angus. The room has special refrigerators for maturing, thanks to which cuts are subjected to a process of minimum 30 days before being ready for consumption.

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