Wholemeal flours from ancient grains, sourdough and a wood-fired oven: with these simple but genuine ingredients, recalling the ancient tradition, the Mulinum Buonconvento farm, last year, defeated 150 breads from 10 regions, imposing itself on the podium of the 18th edition of the Rome Award for the best breads in Italy, organized by the Chamber of Commerce of Rome.
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Early forties of the Twentieth Century. The complex of the ‘Dopolavoro La foce’ was inaugurated at that time, thanks to the pioneering and far-sighted vision of the Marquis Origo, to respond to the need for a place in the countryside for social activities. Almost a century later, it was taken over by Giacomo and Maria Giulia Vannuccini, with the collaboration of a staff of the highest level.
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To get to Lucignano d’Asso you have to leave the provincial road behind, pass a short railway underpass, and climb along a dirt road for about two kilometres. This is where “Da Rita e Eraldo” is located, a small food bar but calling it that is an understatement, which bears the name of the parents of Michele Giannetti, the current owner, who runs the place with the essential help of Stefano and Petra. Inside you can eat, drink, find typical and artistic products, and listen to excellent live music. Breathing history, landscape and art.
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A fantastic, new fishmonger’s shop, run by the love and passion of Stefano and Laura. We are in Abbadia San Salvatore. Where you can find excellent fresh fish, indeed very fresh, brought to the village by two boys originally from Marta, in the Viterbo area. With the possibility of eating excellent delicacies on the spot, or taking home top quality preparations.
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It can remind you of an avant-garde shopping mall in New York, a luxury warehouse in Tokyo, as well as an art pavilion at the Venice Biennale. We are at the Tricot Boutique in Chianciano Terme. A place of elegance, art and luxury. Conceived in 1980 by the far-sighted vision of Stefania Capitini, it has become – over time – a 1200 square meter store lived by those who love to dress with the best Italian and international garments.
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Recovering the supply chain of ancient grains, defending the territory: this is the mission of Mulinum, the first Italian farm born from a crowdfunding operation, created thanks to the initiative of a young Calabrian entrepreneur, Stefano Caccavari, to save one of the last ancient stone mills in Calabria.
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There is an ancient and at the same time new way to better manage the work in the vineyard: the plough horse. The idea was born in Burgundy, to fix vines that were even a century old, and Axel decided to (ex)bring the (brilliant) idea to Tuscany. We talked to him about it.
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The Belli butcher’s shop is renowned for its artisanal and traditional workmanship, from cured meats and hams of its own production to fresh pork and the prized ‘Cinta Senese’ breed; from Chianina veal to ‘Porchetta’. The typical ‘agliata’ is made following the ancient custom: with farmer’s wine, strictly fresh garlic and pepper. Fennel is used to flavour other cuts and modernity is supported only in the reduced use of salt. On the counter or hanging, on the ceiling and on the walls, we can also find specialties of all kinds such as loins, ‘capocolli’, ‘rigatini’ and ‘gota’ and “L’Imbrogliona”, a typical Tuscan salami flavoured with fennel, ‘sopressata’ and ‘buristo’, marinated pork, ‘coppiette’, ‘bresaola’, truffle salami; as well as wild boar derivatives such as thigh, loin, capocollo, salami and cured sausage. The raw material, selected by the patron Alfiero as we said, comes entirely from local farms.
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Gabriele begins his story by explaining that: “The company remained family-run until 2008, after which my brother Luca and I entered the company by taking over it in 2013; the firm mainly dealt with construction works, guaranteeing all our customers the opportunity to find a double service at our company” – i.e. both earthmoving and construction works.
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The grapes harvested in the pre or early veraison phase are pressed, cooked and then cold flavored with a blend of herbs from the Amiata area including: juniper berries (Juniperus communis), chives (Allium schoenoprasum), carline roots (Carlina acaulis), wild garlic (Allium ursinum) and white onion (Allium cepa). The purpose is to enhance a mountain on whose slopes grapes have always been grown through which great wines will be obtained, and – at higher altitudes – aromatic herbs that grow abundantly and characterize the territory for its wealth of endemic specimens, making dell’Amiata, as Father Ernesto Balducci said, a “precious casket”.
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Today the Convent, managed by the love of the Ricci Barbini brothers – Carlo, Marianna and Elena, sons of Prof. Vittorino Ricci Barbini – is one of the most valuable accommodation facilities between Monte Amiata and Val d’Orcia. We went in to tell you about it.
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An idea that comes from the foresight of Stefano Rossi and Annamaria Pinotti, great mountain experts, who in 2010 decided to take over a small structure at Prato delle Macinaie (Castel del Piano), evaluating Mount Amiata as an extremely characteristic place to set up this kind of activity. From that moment on, the growth of Indiana Park attracts thousands of adventurers from all over Italy and Europe every year.
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A place whose philosophy is precise: to offer diners an unforgettable and one hundred percent Tuscan experience, thanks to the processing of exceptional raw materials to embellish beautiful and delicious dishes
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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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