Chianti is a land that exudes beauty from every corner, and Simone has taken it upon himself to bring out the best in every structure, telling stories through bricks and stones that speak of both tradition and the future.
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A cohesive group of great professionals proactive in the various disciplines, aimed at addressing problems relating to the professions of engineer, architect, surveyor, geologist, lawyer, accountant and auditor in a collaborative and synergistic way.
read more >Simone Torresi is not just a successful entrepreneur; he is a man who has turned his passion for his work into an art form. Every project bears his signature—that of someone who knows that true luxury lies not only in the beauty of things but in the heart that goes into creating them.
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The 500 years of Villa Calcinaia are not only a tribute to the past, but a declaration of intent for the future. The Capponi family continues to work to keep Chianti Classico among the world’s excellences, combining the rediscovery of ancient vine varieties with innovative techniques to address modern challenges, such as climate change.
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The Alvise Giustinian store in Florence takes its name and is inspired by the Venetian doge of the same name of the 1200s, as well as the palace that houses the glass museum of Venice. It is the reference point in Tuscany for Venetian craftsmanship Made in Italy.
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A new season for racket sports has begun in Florence, more precisely at the Chimera Club Sports Centre. I am in the company of the Fitp certified teacher Filippo Galletti, a long-time friend and classmate in middle school – at the time I remember he was a die-hard fan of John McEnroe – whom I see with great pleasure in this new sporting and professional adventure of his.
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Accademia del Caffè Espresso was founded in 2019 from La Marzocco’s desire to create a place aimed at preserving and spreading the culture of espresso coffee, increasing its knowledge and relevance globally.
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Far from being a pedantic history lesson, this digression on the three Florentine republics that succeeded one another from 1494 (the year of the expulsion of the Medici who, fearful, conniving and rumoured in cahoots with the French of Charles VIII, were overthrown by spontaneous citizen uprisings) intends to bring to light that voluntary, popular and democratic spirit that took place after decades of Medici domination, ignited by the vehement preaching of Friar Girolamo Savonarola.
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It was customary for the eve of St. John to celebrate and light bonfires of or brooms in the city, in the squares and in the countryside and on the hills around the city to celebrate the summer solstice. They were the ‘fires of rejoicing’ which, recalling their pagan origins, attributed sacredness to light. Of that ancient pagan heritage, Florence has preserved the tradition of fires, organized today by the Society of St. John the Baptist with the contribution of the CR Firenze Foundation and the collaboration of the Municipality of Florence.
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Of Marco and Roberto we will tell you the human rather than the professional story. In fact, we believe that the world of finance – and by constituency that of savings and insurance, cannot do without that human factor capable of triggering mutual trust and building that relationship of esteem and trust necessary for the perfect success of any relationship, personal and business together. We meet them in the centre of Florence – and with them we take a walk from Piazza della Signoria to the Cathedral of Santa Maria del Fiore, among the civil and religious splendours of the Renaissance city.
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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.
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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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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!”
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Here we can taste traditional Tuscan and Chianti dishes and wines, punctually served à la carte; or sit in the back garden for a bucolic, ‘boxed’ picnic, recalling our childhood.
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