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.
read more >Tag: Tuscany
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.
read more >
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.
read more >
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.
read more >
In 2024, they doubled their space, evolving and expanding their dining offer.
read more >
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.
read more >
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.
read more >
One of the Frantoio’s central goals is to strike the perfect balance between exceptional quality and satisfying yield.
read more >
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.
read more >
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.
read more >
Croissants, rice puddings, flatbreads, celebration cakes, and colorful mini pastries share space in the same display case, offering a range that suits every taste yet remains consistently rooted in one principle: artisanal quality. The classics of Florentine pastry—Torta della Nonna, Fedora, and others—stand alongside modern creations like Bavarians and cheesecakes. And of course, bread remains a cornerstone, available in various types and doughs, along with pizza, focaccia, and stuffed sandwiches.
read more >
A one-of-a-kind location offering breathtaking glimpses of the Tuscan hills, especially at sunset, when the golden light wraps everything in its warm embrace.
read more >
the Diotto is also art, music, markets and many events
read more >
The Flood Bilancino Festival heats up the engines as it approaches its 2025 edition. From 17 to 20 July, one of the most anticipated events of the Mugello summer returns to Lake Bilancino with its increasingly varied proposal between shows, concerts, DjSet, theater and the best of Street Food national and international.
read more >
In the heart of Cortona, nestled beneath the same Tuscan skies that inspired Under the Tuscan Sun, there’s a place where ancient craftsmanship, family heritage, and modern elegance meet—link by link. It’s not a vineyard, nor a palazzo hotel, but a jewelry house unlike any other: DelBrenna Jewelry.
read more >
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.
read more >