The Sosta del Gallo Viandante (Rest of the Wandering Rooster – Da I’Babbo)

“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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La Torricella: a story of family commitment and passion

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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“Da Sergio”, a 50-year tradition

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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Chicco, the best pizza in town!

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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Restaurant Enoteca Berghi

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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Casina Kitch: to be eaten strictly hands-on

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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La Loggia del Chianti: when the cooking educates the palate

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.

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Le Torri di Porsenna – A New Country House in an Ancient Abbey

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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La Vecchia Cantina di Montepulciano – A History in Wine

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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