While one morning at the beginning of June I am absent-mindedly going through the mass of emails on my laptop, I come across the formal and enthusiastic message from Chris Romani – who invites me to visit ‘Poggio Paradiso’, a recently renovated accommodation facility on the hilly spurs overlooking Torrita di Siena, along the road that leads to Pienza and Valdorcia: “Come to us, I would like you to see and touch the care and love that we have put into our project, to which we have completely dedicated ourselves.”
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In addition to the family atmosphere, other important aspects of this research are the contact with the so-called meat sommeliers – as well as the opportunity to have cognitive experiences to refine the offer: “We currently have two types of tasting available: one international (often using Rubia Gallega, Emanuele’s favourite Galician meat), the other of Chianina in three maturations of 30, 60 and 90 days.
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Early forties of the Twentieth Century. The complex of the ‘Dopolavoro La foce’ was inaugurated at that time, thanks to the pioneering and far-sighted vision of the Marquis Origo, to respond to the need for a place in the countryside for social activities. Almost a century later, it was taken over by Giacomo and Maria Giulia Vannuccini, with the collaboration of a staff of the highest level.
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To get to Lucignano d’Asso you have to leave the provincial road behind, pass a short railway underpass, and climb along a dirt road for about two kilometres. This is where “Da Rita e Eraldo” is located, a small food bar but calling it that is an understatement, which bears the name of the parents of Michele Giannetti, the current owner, who runs the place with the essential help of Stefano and Petra. Inside you can eat, drink, find typical and artistic products, and listen to excellent live music. Breathing history, landscape and art.
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Imagine to open the window of your hotel room and lose yourself with your eyes in the green of the Val d’Orcia or in the blue of the panoramic pool overlooking the valley. The enchanting landscape of the beautiful hills that have become a UNESCO World Heritage Site is the perfect setting to get away from the daily hustle and bustle and rediscover the peace of the senses. No, it is not a dream, it is the unique experience you can live in our hotel where nature dominates everything.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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
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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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