My cuisine is mainly that of the Tuscan tradition, with careful and local research of raw materials. What makes my proposal unique is the possibility to completely customize the experience: from the menu, to the background music, to the flowers on the table, thus giving the concept of hospitality a sartorial value.
read more >Tag: food and wine
Located a few steps from the historic centre of Montone, in the heart of Umbria, the Hotel Fortebraccio aims to become a reference place for tourist accommodation in the Upper Tiber Valley. The hotel now has completely renovated spaces that the current owner, in almost twenty years of management, has completely renovated, significantly increasing the accommodation offer.
read more >
Vilma and Pasquale have transformed their pizzeria into an institution in the Mugello town: a place where you can feel at home while eating excellent pizza. Alessandro and Francesca took the reins of the business in 2011.
read more >
Vincenzo Bucci, better known as “I’Babbo” is the character you don’t expect: a man full of stories and anecdotes about Chianti. His stories will involve and entertain you so much, that you can’t help but fall in love.
read more >
An undoubtedly romantic and dreamy restaurant, whose atmosphere seems to be set to music by Puccini’s Turandot: housed in the historic ‘belly’ of the Tuscan village in a stately palace of late medieval origin, in the well-known square in front of the Signorelli Theatre, we get to know it with a happy soul and curiosity. We are with Daniela Polezzi, chef from Cortona from ‘inside the city walls’, and Maurizio Menci who – with his third level AIS – is a sommelier of rank, increasingly well-known connoisseur of the world of truffles.
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 >
That of ‘housewife’ is actually a role that she much prefers to ‘chef’ and that she wants to highlight. This ancient craft is the beating heart of the recent agri-restaurant, inaugurated in 2019. Marcelli – since birth already practically destined to become a housewife like his grandmother Giustina – has done and continues to do an important work of family economy, managing the kitchen almost in complete autonomy and basing it exclusively on the rural products of the earth.
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 >
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 >
In fact, history and tradition have been intertwined since the times of the ancient fair promoted by the meritorious Lega del Chianti …
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 >
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.
read more >
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.
read more >
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.
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 >