During summer, when the weather is mild and the days are long, Chianti’s restaurants open their terraces and gardens, offering visitors the chance to dine al fresco. There is nothing better than enjoying a dish of pappardelle with wild boar or a Florentine steak, accompanied by a glass of Chianti Classico, while admiring a sunset that colors the sky with shades of pink and gold.
read more >Tag: fine dining
In the fascinating landscape of Tuscan gastronomy, a figure emerges who turns cooking into a declaration of love for nature and quality: we are talking about Simone Bianco, chef of the restaurant “La Loggia del Chianti.” His approach to gastronomy not only respects the cultural roots of the territory but enriches them with a modern and sustainable touch.
read more >At Conte Fabiani you ‘eat’ the history and culture of the area and gain high-level professional experience.
read more >While one morning at the beginning of June I am absent-mindedly going through the mass of emails on my laptop, I come across the formal and enthusiastic message from Chris Romani – who invites me to visit ‘Poggio Paradiso’, a recently renovated accommodation facility on the hilly spurs overlooking Torrita di Siena, along the road that leads to Pienza and Valdorcia: “Come to us, I would like you to see and touch the care and love that we have put into our project, to which we have completely dedicated ourselves.”
read more >It’s no ordinary experience to spend an entire evening accompanied by the music of Phil Collins. A strictly vinyl soundtrack to magnify the authentic and at the same time refined gastronomic proposal of this restaurant. We are in the company of his deus ex machina, Antonio Castrigato from Naples. Come with us.
read more >In these times of unbridled homologation, what is difficult, especially in a thousand-year-old city like Florence, is to escape the temptation of compromise, of what one likes, of uniformity of taste. If you are looking for true Florentine cuisine, we recommend the cuisine of Giovanni di Pasquale who has condensed his singular enthusiasm for tradition into his three restaurants Antica Mescita (San Niccolò), Vecchia Osteria del Nacchero (Piazza Gavinana) and Naccherino (the latest creation in San Donato in Collina), rediscovering old gastronomic codes.
read more >An ancient hunting lodge built in the fifteenth century by Cardinal Silvio Passerini, protected by the Medici family and friend of Pope Leo X – and today a luxurious 5-star hotel in the heart of the Valle dell’Esse, a secret treasure chest on the outskirts of Cortona, on the border between Umbria and Tuscany. Let’s see what are the services open to the local community and for those who do not stay directly in the structure but had the desire to know it and spend ‘moments of forgetfulness’ – so Totò described, together with poet Giacomo Leopardi, happiness.
read more >A place whose philosophy is precise: to offer diners an unforgettable and one hundred percent Tuscan experience, thanks to the processing of exceptional raw materials to embellish beautiful and delicious dishes
read more >In Jonathan’s pizzeria you eat a pizza made with his special dough of ancient grains which is crunchy, crumbly and light because it is less rich in gluten and therefore more digestible. The raw materials chosen by the pizza maker are of the highest quality: the extra virgin olive oil is that of the territory (from the Trebbio company), the water has certain characteristics, as well as the tomatoes or cheese.
read more >In the mind of every bride or in the imagination of every couple who intends to announce and seal its (hopefully) eternal union, there is a unique marriage, unrepeatable and never equal to others.
read more >The great knowledge of traditional products and old-fashioned recipes here offers unique dishes with true flavours that enrich the menu with originality and refinement. All raw ingredients used are carefully chosen and selected with attention to their source of origin ̶ in the first place the succulent Chianina meat which, depending on the season, is accompanied by very high quality ‘side dishes’ such as porcini mushrooms and local truffles.
read more >The restaurant is open every day and always offers an à la carte menu. The chef provides classic Umbrian cuisine using only the best fresh seasonal products, carefully selected and of the highest quality. Each dish is beautifully prepared and designed to bring out local aromas and flavours – brilliantly accompanied by an impressive wine list, drawn up by professional sommeliers.
read more >The beef is exclusively from the Chianina breed (certified organic) or organic Angus, the pork is exclusively from the Black Pig breed raised in the woods of Aboca (when they say low food miles they mean it!) and it’s certified organic. The prosciutto too is local from the Nebrodi Black Pig, the poultry comes exclusively from organic farms and the other meats and game come only from local farms without the use of GMO feed or from the woods owned by Aboca.
read more >The Tartare del Grigino is justly famous, but also the sliced beef flavoured with different spices and condiments and the superb Bistecca Fiorentina. And, if you start your meal with a classic Antipasto della Valtiberina (a triumph of cold cuts, cheeses and bruschette with local pate) or with the equally classic panzanella, noth[1]ing stops you from opting for a first or second course of fish: from tagliolini al nero di seppia su crema di zafferano up to prawn tartare and fresh swordfish or octopus carpac-cio paired with seasonal vegetables.
read more >At the end of the Val D’Esse, nestled under the hill separating Tuoro and Lake Trasimeno from the countryside below Cortona sits the tiny hamlet of Piazzano. Just inside the border of Umbria, it is surrounded by farmland, olive terraces and woodland. This ancient area may have gotten its name during the famous battle between the Carthaginian general Hannibal and Roman consul Gaius Flaminius in 217 B.C.E. when it is thought the Roman contingent set up a military camp there with a “piazza d’armi” or a parade ground.
read more >The house and lands of Fontelunga have been in Lucia Catani’s family for more than two centuries, with a part of the house itself dating to 1491. From the moment the Catani family purchased the property at the end of the seventeenth century, “every member of my family was born and grew up here”, says Lucia.
read more >