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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If you are looking for a trained hair stylist, who knows how to enhance and create a unique look, which makes you the absolute protagonists of your special day, Golden Hair is the answer.
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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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By Simone Bandini We tell you, through the voice of their protagonists, about three events in spring and early summer in Torrita di Siena. Three important opportunities to get to know the village, its ancient history and the artistic liveliness of its citizens: ‘Il Borgo dei Libri’ (24,25 May), ‘Fermento’ (14,15 June) and […]
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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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Riccardo, with a ten-year tradition, has taken the reins of the family business, assisted by the professionalism and preparation of Andrea and Federico. Today the doors of the showroom open to us: 700 square meters where you can find all the best for the home.
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firefighting for soil protection, cleaning ditches for reclamation, pruning, care of greenery and parks, construction of roads, squares, fences, naturalistic engineering, guardians in companies and cleaning
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We are with the newly elected Councillor for Culture Roberto Trabalzini for our, now customary, appointment with Torrita di Siena: its ancient history, unspoiled nature and the many events that the city associations have been carrying out with enthusiasm, for decades, together with the Municipal Administration.
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“Phase two of this newly branded ‘Terme Miele’, which we have called ‘water’ – he continues – will see the commissioning of two therapeutic whirlpools, two private soaking tubs for specific bath oil and salt treatments and an anti-gravity mini-pool”. The architecture of the new Spa will recall a beehive, combining well-being with the prodigious magic world of bees and honey inspired treatments.
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We are talking about dermopigmentation and semi-permanent make-up, essential to give definition to the face thanks to a light technique that works on the shades, giving a natural look, and the use of mineral pigments, choosing the shape and color step by step
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At Claudia’s you can get all kinds of advice on colour, cut and also on trichology: “hair health – Claudia continues – is really the most important thing, so our advice always takes this into consideration: based on the type of hair we decide whether a treatment is needed or not”.
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But let’s get to the tasting that was dedicated to us: we start with the curious, opulent, speciality of the pizzeria, that “Scarpetta” which refers to the same all-Italian custom, made with ‘Authentic Integrated Grinding Flour’ from the famous mill mentioned above .. Our ‘scarpetta’ (small shoe) is with “Pecorino fondue, nduja, crispy bacon and pepper powder” and is an extra-menu, recurring in the restaurant that follows the best of the market. Large and baroque alveolation, it seems that it opens and closes like an accordion, perfectly absorbing the ‘sauce’.
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In fact, history and tradition have been intertwined since the times of the ancient fair promoted by the meritorious Lega del Chianti …
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