Nestled inside the spectacular Resort “Le Cappuccinelle Suites & SpA”, we enter the luxurious room that overlooks the main structure of the property, with large windows imagined in a modern style, yet warm and welcoming; in the summer months you can instead enjoy your meal on the panoramic terrace which offers sensational views over the Umbrian valley.
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Coming from a French mother, Livia nostalgically tells us about her grandfather, a boulanger-patissier in Paris. Her childhood is soaked with the scents of butter, sugar and vanilla: today she puts her enthusiasm and her ethics at the service of her cuisine.
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There are 11 people between partners and employees and today the shop is spread over 300 square meters of exhibition and boasts over 4000 labels of various sought-after products, including natural, French wines (Champagne, Burgundy and Bordeaux), in various formats (magnum, double magnum and celebratory editions), spirits of all kinds, great gourmet specialties both sweet and savoury, artisanal pastas.
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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.
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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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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An exceptional showcase to celebrate all types of truffles, because in this area, the microclimate offers a truffle for every season. And in autumn the trifola is the king of the forest. “The four seasons of truffles” is not by chance the slogan, chosen already by some editions, for the event that will also propose markets, salons, tastings, workshops of taste, cooking shows.
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The restaurant is open every day and always offers an à la carte menu. The chef provides classic Umbrian cuisine using only the best fresh seasonal products, carefully selected and of the highest quality. Each dish is beautifully prepared and designed to bring out local aromas and flavours – brilliantly accompanied by an impressive wine list, drawn up by professional sommeliers.
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The beef is exclusively from the Chianina breed (certified organic) or organic Angus, the pork is exclusively from the Black Pig breed raised in the woods of Aboca (when they say low food miles they mean it!) and it’s certified organic. The prosciutto too is local from the Nebrodi Black Pig, the poultry comes exclusively from organic farms and the other meats and game come only from local farms without the use of GMO feed or from the woods owned by Aboca.
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The Tartare del Grigino is justly famous, but also the sliced beef flavoured with different spices and condiments and the superb Bistecca Fiorentina. And, if you start your meal with a classic Antipasto della Valtiberina (a triumph of cold cuts, cheeses and bruschette with local pate) or with the equally classic panzanella, noth[1]ing stops you from opting for a first or second course of fish: from tagliolini al nero di seppia su crema di zafferano up to prawn tartare and fresh swordfish or octopus carpac-cio paired with seasonal vegetables.
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At the end of the Val D’Esse, nestled under the hill separating Tuoro and Lake Trasimeno from the countryside below Cortona sits the tiny hamlet of Piazzano. Just inside the border of Umbria, it is surrounded by farmland, olive terraces and woodland. This ancient area may have gotten its name during the famous battle between the Carthaginian general Hannibal and Roman consul Gaius Flaminius in 217 B.C.E. when it is thought the Roman contingent set up a military camp there with a “piazza d’armi” or a parade ground.
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