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.read more >
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.read more >
In 2022, responding to various requests, the VACATION RENTAL solution was born, a service specially designed to make the management of B&Bs, Agritourism, Holiday Homes, Hotels and everything that can be managed remotely SMART.read more >
In fact, from next autumn the training and start-up courses will begin, which we will talk about below, while we discover a histrionic and literate entrepreneur.read more >
The Historical Archive of the Municipality of Radda in Chianti is first and foremost the precious historical memory of the Chianti area and therefore a place of the soul for all those who live there but also for those who visit it from all over the world. Known until recently by a small number of scholars and researchers, following the two projects of enhancement first and restoration then curated by me, a path of recovery and presentation of these historical memories has begun to the attention of the vast public, who is increasingly “thirsty” to learn more about this kind of ancient materials.read more >
It is a particular area, located between the Arno Valley and the Mugello, crossed by the Sieve river and characterized by the presence of the Tuscan-Romagnolo Apennines. Chianti Rufina wine can only be produced in this specific territory. It is a sub-area of Chianti wine production and a logo that distinguishes the wine of this specific area.read more >
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’.read more >
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!”read more >
Caterina tells us with sweetness and pride: “I am originally from Sicily, to be exact from Catania. I arrived in Florence when I was only two years old and, right from the start, I felt welcomed by the city. At the age of fourteen I began gaining experience at an important salon in Florence. At twenty, after six years of practice and daily commitment, I had already opened my shop! “. Her smile widens, her satisfaction is visible.read more >
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.read more >
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.read more >
The project, started in 2017, arose from the need to create a multipurpose space, respecting planning regulations and enhancing the park’s landscape without disturbing in any way the trees inside it which are a historical heritage of Radda.read more >