Giovanni Di Pasquale’s Cuisine

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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Val d’Orcia Paradise

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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The ‘Cortonese’ Cuisine of Nessun Dorma

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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A Day at Villa di Piazzano

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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The Bittarelli Family Farm Restaurant

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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Restaurant Enoteca Berghi

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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I Due Cippi, the school of meat

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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Casina Kitch: to be eaten strictly hands-on

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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La Loggia del Chianti: when the cooking educates the palate

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.

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The fairy tale of L’Incanto

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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Trattoria Lea, the Bible of Tifernate cuisine

The history of this restaurant is intertwined with that of Città di Castello, as far back as 1910, in which it opened its doors as a refreshment point for the locals. In 1930 it will be transformed into Osteria da Primo, until the moment of the magical meeting with the spouses Antonio and Lea. It is there, in 1986, that the Trattoria la Lea begins its new course, carried out with professionalism and much commitment by Lea’s sons, Cristiano and Marco.

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