At Conte Fabiani you ‘eat’ the history and culture of the area and gain high-level professional experience.
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On the old Via Eugubina that leads from Branca to Fossato di Vico, in the 60s the social dairy CAMAU (Cooperativa Agricola Montana Alta Umbria) was born, which for over forty years served the area with its local dairy products. With the advent of the 2000s, Silvia and Marcello, two brothers born and raised in the area, took over the company maintaining the company shop which, after three years, increased the offer with the sale of fruit and vegetables, fine meats, a selection of truffle sauces and Christmas gifts.
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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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It’s no ordinary experience to spend an entire evening accompanied by the music of Phil Collins. A strictly vinyl soundtrack to magnify the authentic and at the same time refined gastronomic proposal of this restaurant. We are in the company of his deus ex machina, Antonio Castrigato from Naples. Come with us.
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In these times of unbridled homologation, what is difficult, especially in a thousand-year-old city like Florence, is to escape the temptation of compromise, of what one likes, of uniformity of taste. If you are looking for true Florentine cuisine, we recommend the cuisine of Giovanni di Pasquale who has condensed his singular enthusiasm for tradition into his three restaurants Antica Mescita (San Niccolò), Vecchia Osteria del Nacchero (Piazza Gavinana) and Naccherino (the latest creation in San Donato in Collina), rediscovering old gastronomic codes.
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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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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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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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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 great knowledge of traditional products and old-fashioned recipes here offers unique dishes with true flavours that enrich the menu with originality and refinement. All raw ingredients used are carefully chosen and selected with attention to their source of origin ̶ in the first place the succulent Chianina meat which, depending on the season, is accompanied by very high quality ‘side dishes’ such as porcini mushrooms and local truffles.
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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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