Gallo Nero in the shops of the Central Market to celebrate the 300th anniversary

Articolo disponibile anche in: Italian

300 years ago the Chianti Classico territory was elected a particularly suitable area for the production of fine quality wines, in a notice issued by Grand Duke of Tuscany Cosimo III.

In 1874, during the International Exhibition of Agriculture, the Central Market was opened in Florence. A century and a half after one of the most successful modern projects in the city of Florence the first floor of the Market opened again to give the Tuscan capital a new meeting place linked to fine quality foods and wine.

The Market, designed by entrepreneurs Umberto Montano and Claudio Cardini, is by its very nature a meeting point, where both Florentines and tourists can discover, taste, and learn about the most authentic products in Italy.

Here, too, the world of wine is represented by the Enoteca Chianti Classico, run by the Producers’ Consortium, in the city where the notice issued by Cosimo III proclaimed the Gallo Nero territory as the cradle of Italian winemaking.

This meeting of older and more recent history linked to fine food and wine is the origin of this event which will involve the whole city in a toast to the 300 years of Gallo Nero, in its outpost in the city.

The important event will be open to the public on 11 November, bringing Gallo Nero into each of the 12 shops in the Market, alongside the specialities and delicacies produced by artisans of flavour who are part of the project. To celebrate Chianti Classico, a series of great white wines from all over the world will also appear in the shops in the Market.

The public will be able to taste the different wines featured on that evening, by buying a 300th anniversary commemorative glass and various types of tasting coupons.

During the evening there will also be basic tasting lessons to offer short, informal introductions to the features of the wines presented, and a journey through Chianti’s most authentic fine food culture thanks to the local farmers’ wives who will reveal the secrets of traditional recipes like pappa al pomodoro and ribollita.