The real highlight, however, is the cuisine, deeply rooted in Tuscan tradition and capable of telling a story of simplicity and bold flavors through every dish
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The offering ranges from rentals — including e-bikes, road bikes, gravel bikes and MTBs — to the organization of local tours, as well as a professional workshop for maintenance and assistance.
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A distinctive feature is also the dual nature of the concept: on one side, a gas oven, practical and functional for more intimate settings; on the other, a wood-fired oven installed on the Jeep Willys, which becomes the centrepiece of more scenic events, transforming each occasion into a visual as well as a culinary experience.
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Alongside the great classics of Florentine tradition, such as Torta della Nonna and Fedora, the pastry shop has gradually introduced more contemporary products, following international trends in the sector. Leavened goods like Pain Suisse and other modern creations are now an integral part of the offering, demonstrating the ability to evolve without losing identity.
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The 2025 edition carries a special meaning: the Consortium celebrates its 50th anniversary and 25 years since obtaining the PDO certification—two milestones that reflect a long journey of protection, research, and continuous improvement in quality.
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Since 2019, the group has been leading a project dedicated to the rediscovery and promotion of the Valdarno chicken breed, the famed Black Rooster—the unmistakable symbol of Chianti Classico and a figure deeply rooted in the rural collective memory.
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Guiding the audience through this unexpected experience was pianist and composer Giovanni Vannoni, a familiar face in the local music scene, who brought “Il Circo” to life alongside the Badabam company.
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In Tuscany, wine is a tradition, a culture, a way of living and marking time and the seasons; but for some all this is declined into a real passion. This is the case of Alberto Margheriti, who has been able to wisely transfuse his great love into the “Vini di Toscana” brand, a chain of elegant and well-stocked wine bars that aim to tell and enhance the most authentic soul of our region.
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Every edition draws thousands of visitors, both Italian and international, who come to experience an authentic journey made of flavors, traditions, and stories to hear—and above all, to taste.
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One of the Frantoio’s central goals is to strike the perfect balance between exceptional quality and satisfying yield.
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We’ll talk about property enhancement, relationships, changing landscapes, and homes that become dreams come true. A fresh, knowledgeable, and authentic perspective on the world of living – told by someone who experiences it every day with passion.
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Native grape varieties—Sangiovese, Canaiolo, Colorino, Malvasia—coexist harmoniously with international ones such as Merlot and Cabernet Sauvignon, introduced in past centuries but now fully integrated into the local wine landscape.
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Croissants, rice puddings, flatbreads, celebration cakes, and colorful mini pastries share space in the same display case, offering a range that suits every taste yet remains consistently rooted in one principle: artisanal quality. The classics of Florentine pastry—Torta della Nonna, Fedora, and others—stand alongside modern creations like Bavarians and cheesecakes. And of course, bread remains a cornerstone, available in various types and doughs, along with pizza, focaccia, and stuffed sandwiches.
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In the splendid residence of the Podere ‘La Stanghetta’, surrounded by cypresses and dotted with multiple points of colour of many essences in bloom, in this locus amoenus that is an oasis of peace, we meet Stefania Gornati and Claudio Gori who introduce us to the secrets of plant cultivation and extraction of essential oils – absolute protagonists of an interesting cosmetic line of which we speak. Let’s get to know them.
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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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