The Club Il Principe disco has had a facelift since and there are now two rooms. The restaurant is open for two Fridays a month and every Saturday.
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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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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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In the Val d’Orcia, the best-selling line is the Acqua di Bagno Vignoni line: “it’s a tribute to the wonderful area in which we opened our first direct outlet in 2012; a real springboard”.
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On entering, you are captivated by its warm, family environment which is pleasantly informal. Light on trappings in short, but with an excellent cuisine that fully respects the traditions and flavours of its territory.
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Let’s start with Elisa who created the est’animo project for image consultancy and personal shopping. Image consulting can take place in several steps chosen by the client. The fundamental step for good image consultancy starts from the colour chart. “There are four seasons – she tells us – each one is associated with certain colours which can be warm (spring and autumn) or cold (summer and winter); each person ‘falls’ in a certain season, or, more rarely, between one and the other”. Yuri, as you can imagine, mainly deals with rental-with-driver for the Travel In company and with tour operators with his partner Luca with Capital Travel Service : “together with Elisa – he says – we try to combine the car service with the business described above.
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In the mind of every bride or in the imagination of every couple who intends to announce and seal its (hopefully) eternal union, there is a unique marriage, unrepeatable and never equal to others.
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In a recent edition of Valley Life (n. 163, spring 2021) we had already told the passionate historical-documentary research of Umberto Pippolini on Francesco di Bernardone, better known as “Saint Francis of Assisi”. The exciting research of Umberto – esteemed professional and inexhaustible creative – ended with the release of the text, already available in the bookstore: “Il Mio San Francesco di Assisi – Alla ricerca della sua unica e vera immagine”.
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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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The visit to the Abbadia San Salvatore Mining Museum Park is structured in three parts, each one fascinating. The first is represented by the multimedia museum The ‘Geography of Mercury’, where, like a script, everything revolves around this metal element and immerses the viewer in the narrative of mining life: the myth, the territory, the work, the men and the material constitute the chapters of the story; multimedia technologies take the visitor on a fascinating journey: “there are numerous mining parks ̶̶ explains Massimo Sabatini, president of the Terre di Toscana Consortium ̶̶ but very few focused on mercury and it is no coincidence that we are twinned with Idrija in Slovenia and Almadén in Spain which, together with Abbadia, formed the three main poles of mercury production in Europe. In the museum you will find films, videos and oral testimonies of those who spent their lives in mining.”
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In 2001, after years of experience, Patricia brought her innovative idea of education to the Val d’Orcia, with the motto of ‘have fun learning’. The classrooms are colourful and welcoming. Entering them one gets the impression of belonging to a large family.
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A historic and ground-breaking Riviera hotel, the Lucerna was founded in Castiglione della Pescaia in 1958 by Nello Raffi, Laura’s grandfather. In the same year, just think, that the famous Riva del Sole hotel opened. It was in 1972 that her parents Gino and Brunella started working so much there that the young Laura spent her youth here, breathing the air and life of the hotel in the management work as well as in the extraordinary ambience of encounters and acquaintances with the legendary characters of the time.
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The great knowledge of traditional products and old-fashioned recipes here offers unique dishes with true flavours that enrich the menu with originality and refinement. All raw ingredients used are carefully chosen and selected with attention to their source of origin ̶ in the first place the succulent Chianina meat which, depending on the season, is accompanied by very high quality ‘side dishes’ such as porcini mushrooms and local truffles.
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“The Castiglionesi Trails are about 100 kilometres of paths in the depths of nature that connect the coastal area with the Castiglionese hinterland ̶ explains Enzo Riemma, president of the Maremma Experience Consortium ̶ making use of bike professionals, our associates, and folk from the Associazione Albero delle Idee who have been engaged in these activities since since 2013 in collaboration with the municipal administration we believe we can make these routes more usable for cycling tourism lovers.”
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The format and concept of Casina Kitch is that of a gourmet Hamburger joint: high-level hamburgers starting from a personalized bun recipe, with local low-food-miles products ̶ an effort that Gabriele takes care of personally and daily: “I designed the place without ever thinking of having a freezer”, he tells us as he employs an uncompromising express cooking concept.
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