The wines of Tenuta Dodici are absolutely poetic. Merlot in purity “Oci Ciornie” tells a story of love, inner change and culture – while it enchants you with the elegant hints of berries, spices and vanilla of its silky aftertaste. The “Vermentino” (which again this year, for the second time entered the Top10 ranking of the best Vermentino DOC Maremma Toscana) gives the glass a wonderful freshness with its citrus and green apple tones, ending with notes of ripe fruit rather expressive. The “Colpo di Sole” Sauvignon Blanc fascinates you with its powerful nature, conquering you with generous traces of toast, honey and flowers, to the point of causing an embarrassing ‘goosebumps’! The blend of Cabernet Sauvignon and Sangiovese “Urga” takes you to a land that is a kingdom of love, with its notes of ripe cherry and chocolate, and spicy aftertaste.read more >
Tag: food and wine
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.read more >
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.read more >
Located at 1735 meters, right in front of the monumental Cross: you can take in an incredible view that sweeps across half of Italy. We talked about this and much more (such as the excellent cuisine) with owner Silvia Landi.read more >
A total restyling of the restaurant, the design that is linked to the ‘food’, the emotion of the touch of the olive leaves under the fingers and the perfect integration of the new menu with the recreated environment, make this ‘food experience’ original and one in a kind.Umbriread more >
“Thanks to this direct (and human) knowledge of companies” – says Silvia – “we can see and understand what is really behind the product: families with their unique character and their traditions, where the strong roots of these companies rest, with which we organize tastings and meetings directly in our restaurant “.read more >
Our journey begins with two traditional appetizers: the “Selection of Bruschette” with summer truffles, with Umbrian pate – and then with lard, honey and pine nuts – followed closely by a gargantuan “Antipastone”, a platter of cold cuts, cheese, hot and cold delicacies, and scrambled eggs with truffles.read more >
The restaurant is located in a building which was designed by Giorgio Vasari. It was created in the spaces where the ancient salt customs were and it succeeded right from the very start in combining the history of the city of Arezzo with the simplicity of the culinary traditions of its people, the restaurant soon acquired that prestige and fame that was confirmed over time.read more >
We are welcomed by Francesca, the young chef and owner of the restaurant, who after graduating in Education and Training, totally changed her life, choosing to follow her greatest love: cooking and good food, handed down by grandmother Beppina and her mother.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 >
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 >
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.