Emanuele started by acquiring five special aging chambers, four of which to be used for the Chianina beef and involving a very specialized form of attention. Each of the four chambers are used for four different levels of aging, ranging from those aged thirty days to those undergoing the aging process up to one-hundred twenty days.
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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.Umbri
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“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 “.
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A few steps from Perugia, the farmhouse “Le Cappuccinelle Suites & Spa” fits harmoniously into the Umbrian countryside and takes its name from the nuns – the first guardians of female emancipation – who once guaranteed women who they hosted a chance for redemption and social affirmation – in the 17th century an almost unthinkable condition.
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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.
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This is how the enchanting evenings of Alexandra Loft come to life in the magical setting of Tenuta La Striscia. There are three different places to spend the evening: it all begins with the aperitif delicious sandwiches, accompanied by live music and a full-bodied glass of wine, or by refreshing cocktails to be savoured in the gardens.
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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.
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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.
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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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On entering, you are captivated by its warm, family environment which is pleasantly informal. Light on trappings in short, but with an excellent cuisine that fully respects the traditions and flavours of its territory.
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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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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.
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And if you’re in the mood for meat, this is where you have to have dinner! The meat menu offers a choice of top quality, with types from all over the world, such as Japanese Kobe and Irish Angus. The room has special refrigerators for maturing, thanks to which cuts are subjected to a process of minimum 30 days before being ready for consumption.
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