Nestled inside the spectacular Resort “Le Cappuccinelle Suites & SpA”, we enter the luxurious room that overlooks the main structure of the property, with large windows imagined in a modern style, yet warm and welcoming; in the summer months you can instead enjoy your meal on the panoramic terrace which offers sensational views over the Umbrian valley.
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“If I have to eat a lobster with heavy thoughts, then I prefer to eat a sandwich with mortadella!” Thus Luca perfectly circumscribes his personal and professional philosophy.
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“I’Babbo”, born in 1964, does not limit himself to small talk, but immediately wants us to discover his best specialties. It begins with the ‘Mezzone’ (for the Florentines) or ‘Il Bastardo’ (for the Sienese) made by ‘norcini’ butchers – who, when they had leftover stuff, put together beef and pork fat to give it that unique and exceptional flavour.
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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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The workhorses of the Naldoni family are many. For myself, some of the best potato Tortelli in Mugello are eaten here. Strictly handmade pasta with local eggs filled with a rustic potato filling. ‘Da Sergio’ you can taste the pork livers wrapped in their nets, now unavailable in the restaurants of the province, and cooked in the exposed rotisserie. And you can see Gianni cooking chickens, skewers, livers… live! A spectacle for the eyes, beautiful smell and taste.
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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.
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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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The atmosphere is familiar and informal, but also extremely elegant: the beautiful veranda on the course of Sansepolcro during the Christmas holidays is adorned with lights, the atmosphere is even warmer, there is the desire to take a break from the working rhythms and enjoy a typical Tuscan appetizer, a good wine, a cut juniper and rosemary… But also a cod and shrimp difficult to find in the other restaurants in the area, because the cook Nicoleta has a great skill in cooking fish and in combining its flavors with those of the Tuscan tradition.
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The format and concept of Casina Kitch is that of a gourmet Hamburger joint: high-level hamburgers starting from a personalized bun recipe, with local low-food-miles products ̶ an effort that Gabriele takes care of personally and daily: “I designed the place without ever thinking of having a freezer”, he tells us as he employs an uncompromising express cooking concept.
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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.
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Bruno and Marisella Batinti, after several productive years of hospitality experience with their business “Le Torri di Porsenna” (named for Chiusi’s ancient and powerful Etruscan king) found a new and inspiring site for their country house in Petrignano del Lago, in the Comune of Castiglione del Lago. Overlooking the rolling hills and vineyards near to Lake Trasimeno, the new location for their country house and working vineyard is well named, as it is certainly fit for a king.
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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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