A project born from the meeting of two completely different DOC Mugello, between the two there are about 20 years of difference, but determined to leave their mark.
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In autumn and winter we cannot fail to mention the black cabbage. It has been cultivated in these lands since Roman times and is so linked to the region that it is also called Tuscan cabbage. Among the many uses that can be made of it. in Mugello, ‘farinata with alloys’ is typical, a soup of beans, black cabbage, bacon (when the farmers had it) and corn flour. A real heart-warming food that farmers needed to get all the necessary nutrients and to keep warm during the cold winter.
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The indications relating to the right “dosage” must be well defined and personalized through the creation of a real Wellness Path: needs analysis, metabolic history, body and motor evaluations, clear definition of a specific and stimulating goal, generation of alternatives for achieve it, food and mental balance.
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Spending a lifetime between water and flour makes you young. One can only think this when meeting Giuliano Conti, who is over eighty but looks at least 20 younger. He is the founder of the historic bakery in San Piero a Sieve where he continues to come every day to supervise the work of his son Francesco, his daughter Cristina, his son-in-law Luca and his niece Irene.
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La Marzocco was founded by the Bambi brothers at the beginning of the last century. It derives its name and symbol from ‘il Marzocco’: the seated lion with the emblem of the lily of Florence, synonymous with victory and triumph. Giuseppe Bambi after having produced a model of coffee machine called “Fiorenza” for a customer, in collaboration with his brother Bruno, began to design and build machines on his own.
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But the real father of Mugello cycling is undoubtedly Gastone Nencini: nicknamed ‘Mystery’ – the origin of this nickname is unknown – or the ‘Lion of Mugello’. It was born in 1930 in Barberino di Mugello, in what used to be the village of Bilancino – which no longer exists because the artificial lake of the same name has taken its place. He was the winner of the Giro d’Italia in 1957 at a record average (37.486 km / h) which had remained undefeated for twenty-six years, and of the Tour de France three years later. In 1957 he came close to the great feat of winning both the Giro and the Tour in the same year.
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Today we can admire what the descendants of Piero Alessio Chini have created and what events in the passage of time have saved in the Museum of the Chini Manufacture in Borgo San Lorenzo and in the decorations of the buildings scattered throughout Italy and around the world.
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His grandfather Septimius opened a shoe workshop in 1921, where the shop still stands today. Settimio was sent to learn the trade at a very young age from a cobbler from Corso Matteotti, also in Borgo San Lorenzo. It was taken for granted for the young man to undertake this profession as his father was a hoof and other relatives worked the leather to make the saddles of the horses.
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The workhorses of the Naldoni family are many. For myself, some of the best potato Tortelli in Mugello are eaten here. Strictly handmade pasta with local eggs filled with a rustic potato filling. ‘Da Sergio’ you can taste the pork livers wrapped in their nets, now unavailable in the restaurants of the province, and cooked in the exposed rotisserie. And you can see Gianni cooking chickens, skewers, livers… live! A spectacle for the eyes, beautiful smell and taste.
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