For Studio Romolini, each project bears its own unique identity: it bears the imprint of the client and requires a dedicated approach.
read more >Tag: Tuscany
Her experience abroad has provided the tools to bring innovation even in more traditional contexts, as often happens in the Tuscan territory. Here places preserve a charm and a history that deserve respect, but which can also be enhanced and reinterpreted with a new conception of the perception of space
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We ask Sergio himself, a historic interpreter of the Anghiari and Tuscan gastronomic tradition by extension. As well as a sincere friend – and that’s not a detail.
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Francesco Faccendi, born in 1973, is today one of the best Italian pastry chefs specialized in the processing of chocolate and large leavened products. Becoming an APEI Ambassador means becoming part of a community of pastry chefs of excellence and contributing to the development and enhancement of the Italian pastry art.
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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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Gaming or sports? That is the question. We address it without too much ado to Andrea Fratini on a late summer afternoon, meeting him in Chiusi Scalo, where right next to the Palazzetto dello Sport we find two fields dedicated to this activity and a smaller one for lessons.
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Walking through the narrow and high alleys of Barga, the steep stairways and the facades of the ancient ‘silver’ houses that seem to talk to each other – is an intimate and romantic experience. Chiara, Roy and I proceed enchanted to the threshold of the dominant terrace of the Collegiate Church of San Cristoforo which opens magnificent scenery to the West, where we see the wink in the distance of the famous Pania Forata.
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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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In 2024, they doubled their space, evolving and expanding their dining offer.
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Walking in feels like stepping back into medieval times: everything is ancient and atmospheric, from the restaurant’s name and façade to the dishes prepared with the creativity and experience of chef Renata.
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Every edition draws thousands of visitors, both Italian and international, who come to experience an authentic journey made of flavors, traditions, and stories to hear—and above all, to taste.
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One of the Frantoio’s central goals is to strike the perfect balance between exceptional quality and satisfying yield.
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We’ll talk about property enhancement, relationships, changing landscapes, and homes that become dreams come true. A fresh, knowledgeable, and authentic perspective on the world of living – told by someone who experiences it every day with passion.
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Native grape varieties—Sangiovese, Canaiolo, Colorino, Malvasia—coexist harmoniously with international ones such as Merlot and Cabernet Sauvignon, introduced in past centuries but now fully integrated into the local wine landscape.
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