At the Enoteca Meucci they are already working on Christmas and the preparation of baskets for companies and individuals with wines and local products, but also with self-produced pastries, which in addition to panettone includes panforte, ricciarelli, cantucci, zuccherini and ‘mbriachelli’, prepared with wine, sugar and cinnamon.
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The people of Sarteano affectionately call it ‘Tripola’, and when in the last issue I spoke of it with emotion and affection, calling it ‘home’, I was referring to the family atmosphere that reigns within these ancient walls in the center of the town.
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ntering Le Pietre Serene means feeling welcomed in a large country house. The furniture comes from the recovery of simple objects, with a vintage charm, which restore warmth and familiarity. “We opened our home to others,” says Anna Maria. It is a no-frills welcome, which puts people at the center, making guests feel part of the family.
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Today we are talking about the project espoused by these two territories: ‘The Alps of the Apuan Sea where the sun kisses twice’.
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We ask Sergio himself, a historic interpreter of the Anghiari and Tuscan gastronomic tradition by extension. As well as a sincere friend – and that’s not a detail.
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A place that is more and more a point of reference both for tourists who come to Sansepolcro and for the locals, whether for a romantic dinner or for an evening with the family or even simply for a tasty lunch break
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The dishes that represented the milestone of the ancient cuisine have all remained, from ‘pici all’aglione and tomato sauce’ (in Sarteano the sauce is called “sugo”, ed.) to roast beef, from meatloaf to tripe, from cod to tiramisu.
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Maturations are not excessive, I would say well calibrated as a good butcher should know. Taking maturations to the extreme, even in this case, I would say is a ‘fashionable’ excess to be avoided
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The secret of Trattoria Lea does not lie only in the recipes handed down, in the fresh mushrooms or in the fine wines. It lies in the ability to make anyone feel welcomed, listened to, part of a story that continues to be written every day. And in a world where everything runs fast, finding a place like this, where the table is really warm, is a great little privilege
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The Municipality of Torrita di Siena, which is one of the founding members of the Valdichiana Food Community, has been committing itself for years with actions aimed at safeguarding the environment, recovering the memory of its rural origins and the activities and tools related to it and, last but not least, the adoption of administrative measures that guarantee the use of local raw materials in the canteens of its territory
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Certainly, in these two years I have deepened my knowledge of traditional dishes, which today proudly represent a fundamental part of our menu, such as scrambled eggs with truffles or wild boar stew
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Pretesto tells the story of Gualdo Tadino and Umbria with a contemporary perspective; ceramic and stone walls evoke history and tradition while finely presented platters convey familial warmth.
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With the arrival of the first autumn mushrooms, the kitchen lights up with special proposals: spaghetti alla chitarra with fresh mushrooms, melted three-milk cheese, the iconic Fiorentina covered with mushroom caps, the fillet, the tagliata are just some of the proposals of the autumn menu of “La Castellana”.
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