Walking through the historic centre of Montepulciano is like flipping through the pages of a story that spans centuries of history. At every glance, in fact, the precious testimonies of that cultural liveliness that has made the town of Poliziano one of the most sought-after destinations in Tuscany open up to the view.
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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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For the great Pirandello, theatre staged the contrast between inner life, drives and conventions in which the individual is forced to live. In ancient Greece, tragedy was considered a kind of ‘collective therapy’ that allowed liberation from negative emotions, creating a sense of peace.
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Their names are Giulia Pompili and Celeste Magara and their welcoming smile strikes us immediately when we go to meet them in Siena, at the Igea Medical Center, one of the two where the young women work. The other is Studio Beside in Grosseto.
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There is an image that holds all the magic of a new beginning: a thirty-year-old dress brought back to life, a wedding among the vineyards of Le Filigare Wine & Country Relais, and the golden light of the Tuscan countryside gently embracing two young newlyweds.
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In Tuscany, wine is a tradition, a culture, a way of living and marking time and the seasons; but for some all this is declined into a real passion. This is the case of Alberto Margheriti, who has been able to wisely transfuse his great love into the “Vini di Toscana” brand, a chain of elegant and well-stocked wine bars that aim to tell and enhance the most authentic soul of our region.
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Music and artistic activities are essential for the cohesion of the city. In this regard, the works of the “School of Music” came to an end.
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These are the owners of the bar and restaurant businesses Bradi Toscani, Caffè Centrale, Il RitroVino, La Torretta, Pasticceria Centro Storico and Torotosco, six businesses in the same sector, but with different offers and styles, all based on excellence.
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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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Equipped with every comfort, the agriturismo is a historic estate between the Val d’Orcia and Mount Amiata, featuring eight rooms, two suites, and a restaurant.
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Gelato, but not only: they also serve aperitifs, milkshakes, crêpes, fruit juices, hot chocolate, iced coffee, and in the evenings, aperitives with outdoor tables on the piazza—combining taste with timeless beauty.
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By Our Editorial Staff Once upon a time, it was the anvil that dictated the rhythm of ironworking. Heavy metal bent under the force of the hammer. Today, things have changed—but not too much. The anvil remains, as does the iron, but new materials and less strenuous working methods have been introduced. Francesco […]
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As usual, it is my friend Chris Romani who welcomes me with professionalism and cordiality at Poggio Paradiso. We haven’t seen each other for some time and, after the necessary personal updates, this time we review the key figures of the resort.
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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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We must commit ourselves to creating sled, sledding or bobsleigh tracks and to decongest areas of maximum affluence through the redevelopment of neighboring areas dedicated to specific recreational / recreational activities with greater safety and satisfaction for users
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I am a Mental Coach, an expert in Neuro Linguistic Programming and Change Techniques.
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