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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40 years have passed since then and today Omac has 25 employees, an owned area of over 1000 square meters and 13 latest generation numerical control machines; among these a robotic work center that works 24 hours a day even in the absence of personnel.
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The Casentino Forests that populate and frame the Casentino valley have been a timber ‘mine’ for this land for centuries; for this reason, an important local economy has developed around trade and woodworking: woodcutters, carpenters, furniture makers, small artisan businesses and companies such as ‘Campaldino Legnami’.
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e are in the Municipality of Pratovecchio Stia near the borders of the Casentino Forests, Monte Falterona, Campigna National Park. The activity is spread over 20 hectares of woods and cultivated land on the hills and overlooks the valley, in such a happy position that it rivals the most sensational naturalistic settings.
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In their 70th year of activity, with the succession of four generations, it is the young and brilliant Francesca and Giordano who open the doors of the modern showroom to us. Together they carry on with passion a family business that over the years has undergone changes, important challenges and ambitious projects.
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Beauty cannot be explained yet man has always chased it, seeks it and tries to reproduce it in art and in life. This beauty center in the heart of the Casentino makes the exaltation of beauty its banner with multiple benefits both from a personal and emotional point of view.
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As for her work, in addition to events and ceremonies, the Casentino artist promotes family photography and souvenir photos in her studio, “in a world where one is overwhelmed with images without retaining one”. The press is a perfect example of this and I, is absolute testimony – and I, as an old-fashioned publisher, fully agree.
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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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The Club Il Principe disco has had a facelift since and there are now two rooms. The restaurant is open for two Fridays a month and every Saturday.
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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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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 oldest part of the house, the central tower, goes back to the 15th century, its original incarnation being a watchtower protecting Tuscany’s flank with Papal Umbria. It became a house when two wings to the left and right of the tower were added in 1771 by the Tommasi family, whose coat of arms adorns a large stone set into the wall above the main door.
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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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