Matteo Pucci, Autore a WeChianti

Matteo Pucci

GIORNALISTA - Fondatore e direttore di WeChianti, Il Gazzettino del Chianti e delle Colline Fiorentine, SportChianti / JOURNALIST - Founder and managing director of WeChianti, Il Gazzettino del Chianti e delle Colline Fiorentine, SportChianti

Author: Matteo Pucci

Among the gorse in bloom, looking at the vineyards of Tignanello

26 May 2023

Giardino Sottovico: harmony of plants, colors, sun, sky and clouds

10 April 2023

Chianti Classico, what vintage will 2021 be? The identikit of the Consortium: “High quality”

23 January 2023

Exhibition and book: Gianni Bandinelli in Greve in Chianti

8 June 2022

Chianti Classico: “Password, is sustainability”. 52.5% of the vineyards are already certified organic

20 April 2022

127 Tuscan residences open on 23 May for the national ADSI day: 10 in Chianti

13 May 2021

The Medieval (bioactive) garden where the Osteria di Passignano grows its vegetables

30 May 2020

Author: Matteo Pucci

Among the gorse in bloom, looking at the vineyards of Tignanello

Giardino Sottovico: harmony of plants, colors, sun, sky and clouds

Chianti Classico, what vintage will 2021 be? The identikit of the Consortium: “High quality”

Exhibition and book: Gianni Bandinelli in Greve in Chianti

Chianti Classico: “Password, is sustainability”. 52.5% of the vineyards are already certified organic

127 Tuscan residences open on 23 May for the national ADSI day: 10 in Chianti

The Medieval (bioactive) garden where the Osteria di Passignano grows its vegetables

Matia’s recipes: my “Schiacciata alla Fiorentina” cake

“Zuppa Lombarda” with new olive oil, a nutritious soup to fight the cold

Matia’s recipes: “la pomarola” (tomato sauce in 2 versions) according to our starred chef

Matia’s recipes: easy… yet complicated: Oil garlic and chilli (from Bibbona) spaghetti pasta

Traditional dishes: Pappa al Pomodoro, the recipe by “Anna from Vignale” (Castellina in Chianti)

A path through the vineyards named after ”Giacomo Tachis”, that commemorates the great oenologist

VIDEO / Dario Cecchini: “Here is the real Peposo alla Fornacina. Made with wild boar!”

The ancient tradition of “Ruzzola shot game”

Sunflowers in Chianti? The time has come to enjoy them …

Among the gorse in bloom, looking at the vineyards of Tignanello

Mario Merz “Cervo” (deer) on the San Casciano walls

The yellow rapeseed fields in the heart of Berardenga

VIDEO / The “Big Benches” of Tuscany: there is also Gaiole in Chianti

Castelnuovo Berardenga focuses on sustainable tourism: with a hiking network and cycling routes

Greve: weddings in the Terrace of the San Francesco Museum and in the ancient Chapel of San Michele

Come diventare uno streamer: formazione e primi passi verso il successo

The myth of Semifonte in a magnificent video

VIDEO / A magical flight over Brolio reminds us of the great beauty of Chianti

VIDEO / Gaiole, a territory never seen before. Between dams, streams and waterfalls

VIDEO / The magic of life that flows around a puddle in a Chianti wood

“Zuppa Lombarda” with new olive oil, a nutritious soup to fight the cold

Matia’s recipes: easy… yet complicated: Oil garlic and chilli (from Bibbona) spaghetti pasta

Il Magnifico 2022 Award: the best oil in Europe comes from Ciociaria

Olio biologico, quali sono i benefici e perché preferirlo

Her Majesty, the “francesina”: boiled beef sauteed with onions

Have you ever cooked a nice…..”Vignarola”?

Spring explodes with the scent of iris, pecorino and “baccelli”

Cabbage rolls with stewed tongue and aged pecorino cheese