The last scientific event of the year was Geothermix, an international conference with Italian and foreign PhD students and researchers. The initiative, carried out at the Department of Earth Sciences of the University of Pisa and in Larderello, also saw Enel Green Power’s Director of Geothermal Energy Italy, Luca Rossini, deliver a drilling core from the hottest point measured in the European continental crust in Tuscany, to the Director of the Department Luca Pandolfi.
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A historic and ground-breaking Riviera hotel, the Lucerna was founded in Castiglione della Pescaia in 1958 by Nello Raffi, Laura’s grandfather. In the same year, just think, that the famous Riva del Sole hotel opened. It was in 1972 that her parents Gino and Brunella started working so much there that the young Laura spent her youth here, breathing the air and life of the hotel in the management work as well as in the extraordinary ambience of encounters and acquaintances with the legendary characters of the time.
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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 Castiglionesi Trails are about 100 kilometres of paths in the depths of nature that connect the coastal area with the Castiglionese hinterland ̶ explains Enzo Riemma, president of the Maremma Experience Consortium ̶ making use of bike professionals, our associates, and folk from the Associazione Albero delle Idee who have been engaged in these activities since since 2013 in collaboration with the municipal administration we believe we can make these routes more usable for cycling tourism lovers.”
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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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In addition to the classic services such as cutting and colouring, here special attention is paid to detail. For example it is one of the few hairdressers where washing takes place both before the cut and after (to remove residues) ̶ and that is something to underline as the service seems obvious but instead is often not offered.
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Native vines such as Sangiovese, Alicante and Vermentino and international vines such as Cabernet Sauvignon, Cabernet Franc and Syrah, planted at an average altitude from 50 to 180 meters above sea level, facing south-west, rooted in soils with a high presence of ‘skeleton’ – with alberese-type rock and sandstone. It is the breath of the Tyrrhenian Sea that stimulates the magic and complexity of these wines: the Belguardo Tirrenico Maremma Toscana DOC, the Tenuta Belguardo Maremma Toscana DOC, the Belguardo Bronzone Morellino di Scansano Riserva DOCG, the Belguardo Codice V Vermentino Maremma Toscana DOC, the Belguardo Vermentino Vermentino di Toscana IGT and finally the Belguardo Rosè Toscana IGT.
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And so unique dishes emerge such as Black Linguine cooked in Mussels Impepata, with Pecorino and Frigitelli, Octopus Lampredotto, Panini with Tuna Porchetta with Beans and Onions and Blue Fish Meatballs with Matriciana. Their ideas takes shape and substance and are immediately appreciated and enjoyed. It can only culminate in great success. In 2011 they won the Gambero Rosso ‘Innovation Award’ and ranked in the top places among the Best Restaurants in Italy for professionalism and quality, subsequently winning the Bib Gourmand.
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In addition to the digital platform a bilingual (Italian/English) map of the centre of Castiglione della Pescaia has been created which will be distributed in shops, hospitality facilities and by the tourist office as a free info map that shows on one side the centre with a list of shops, restaurants, bars and services in the CCN and a series of info boxes about the Castiglione area, its main attractions and services of interest to visitors to this seaside town.
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Equipped inflatable boats are also available for hire, by the day or weekend or for the whole week. You can book Sup, Water Ski, Flying Junior and all the kit for extra activities, which make excursions and trips even more fun. You can get to fantastic places like Punta Ala, Castiglione della Pescaia, the Islet of Sparviero, Cala di Forno and Cala Violina and thus visit the most beautiful beaches of the Maremma, with their crystal clear seas and pristine nature.
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The Locanda del Maremmano has only been going for a few months but I assure you it is an enchanting place, immersed in Domenico and Rocco’s wonderful olive grove. From meat to fish, the characteristics of the cuisine are genuine low food miles dishes, prepared with great professionalism
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Starting with a recipe from ancient Rome, they prepare the dough using a mix of wheat, rice and soy flours, a large amount of water natural salt from Sicily and sourdough in place of yeast. After a long and rigorous process and many hours of leavening, with around 72 hours in refrigerated containers they get a mixture with a hydration over 80% that, once baked, produces a high degree of crunchiness and at the same time of softness, but above all is very digestible and healthy.
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A classic yet fashionable enough that is the Yacht Bar in Castiglione della Pescaia, a place that certainly does not need any introduction. Roberto’s passion also engaged his son Giampaolo who has committed himself with strength and dedication to the business. Over the years, in fact, the restaurant has kept its old enthusiasm high but still kept up with the times.
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The list of specialities is really long: you can choose from burrata, ricotta, mozzarella, cold cuts and fresh truffles as well as panzanella enriched with local vegetables, legume soups, ribollite and tomato soup. To ensure freshness and quality the list changes according to the season. Products such as ricotta, yoghurt, cheese and burrata are in fact offered only during specific times of the year, that is when the raw materials and their derivatives are available at the highest level of quality.
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