Examples of dishes that fully express Gallo Nero’s philosophy and the complexity of its recipes include ribollita-filled ravioli with cannellini bean cream, tomato coulis, and crispy black cabbage; pappa al pomodoro-filled ravioli with Parmesan cream and basil powder; and green ravioli filled with rosticciana, served with potato cream and aromatic bread crumble.
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Chef Marco Bistarelli knows that good food comes first and foremost from the raw material: carefully chosen ingredients, combinations that are never predictable and respect for tradition, without fear of innovation. His menu is a balance between past and present, between ancient gestures and modern intuitions, always with the aim of enhancing local products.
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This exclusive project was born within ‘Nobilia Dimore La Villa’, a historic and refined location that will offer its guests a unique culinary journey with cooking that comes from the dawn of humanity.
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Angolo 41 thus represents a perfect balance between catering and bar tendering. With an ever-changing menu, a selection of high-quality drinks and an experienced team, this place is destined to become a reference point for those who love to eat well and have fun.
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Their home-style cooking reflects generations of love and tradition, creating an atmosphere where guests feel like family. Each meal serves as a reminder of the bond between shared food and shared memories.
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Between excellent wines and a unique wine tourism experience, the Semonte Winery is destined to leave an indelible mark on the world of wine, conquering the hearts and palates of anyone who discovers it.
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During summer, when the weather is mild and the days are long, Chianti’s restaurants open their terraces and gardens, offering visitors the chance to dine al fresco. There is nothing better than enjoying a dish of pappardelle with wild boar or a Florentine steak, accompanied by a glass of Chianti Classico, while admiring a sunset that colors the sky with shades of pink and gold.
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In the fascinating landscape of Tuscan gastronomy, a figure emerges who turns cooking into a declaration of love for nature and quality: we are talking about Simone Bianco, chef of the restaurant “La Loggia del Chianti.” His approach to gastronomy not only respects the cultural roots of the territory but enriches them with a modern and sustainable touch.
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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 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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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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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.