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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By Our Editorial Staff Experience and dream can create a magical combination. This is the case of the entrepreneur Giovanni Pezzella, who arrived in Tuscany from Campania to create two restaurants different in proposal but similar in vocation: to offer the highest possible quality thanks to attention to detail and an all-encompassing experience. […]
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Today we have the pleasure of delving into the history, philosophy and evolution of this restaurant with Andrea Fontana.
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The Romani family invests time and energy in their Italian dream. Poggio Paradiso Resort is now an unmissable destination for those who want to discover the intimacy and charm of classic Tuscany, along the Via Lauretana between Cortona and Siena.
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Examples of dishes that fully express Gallo Nero’s philosophy and the complexity of its recipes include ribollita-filled ravioli with cannellini bean cream, tomato coulis, and crispy black cabbage; pappa al pomodoro-filled ravioli with Parmesan cream and basil powder; and green ravioli filled with rosticciana, served with potato cream and aromatic bread crumble.
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In the medieval setting of the historic centre of Castiglione del Lago, he has transformed a building of the ‘600 into a trendy place; A story that is intertwined with childhood memories, friendships and village traditions.
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For Ignacio, Zeppelin II is more than a restaurant—it’s his journey, a place to share his love for food and hospitality. He continuously evolves, experimenting with new dishes and enhancing the dining experience.
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In short, everything originates from this philosophy of beer, a culture transferred to pairing with the restaurant’s dishes: “We build our proposals in the kitchen to enhance our beer, and not vice versa. To this end, the necessary work is not to weigh down the flavours,” they confirm. Our beers are also sometimes used in cooking.
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Chef Marco Bistarelli knows that good food comes first and foremost from the raw material: carefully chosen ingredients, combinations that are never predictable and respect for tradition, without fear of innovation. His menu is a balance between past and present, between ancient gestures and modern intuitions, always with the aim of enhancing local products.
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This beautiful building, together with the religious communities that have inhabited it since its foundation, is part of the history of Gubbio and although it is in a quiet area, it is very close to the city centre.
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A new structure, strongly desired by the entrepreneur Alessandro Massai. A simple, fresh, clean environment with attention to the smallest details, which today is renewed by incorporating the Arbolé, a historic pizzeria in Abbadia San Salvatore. To support Alessandro there are his partner Francesca, the director Domenico, and the cooks Tommaso and Giorgio.
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This exclusive project was born within ‘Nobilia Dimore La Villa’, a historic and refined location that will offer its guests a unique culinary journey with cooking that comes from the dawn of humanity.
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We meet the Milanese chef – but Tuscan by adoption – Alessandro Chiesa, while he’s baking strictly homemade bread in a wood oven: he has been at the reins of the brigade for a year now… – being in a castle let’s say “at the reins of his kitchen garrison!”
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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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