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WeChianti. il webmagazine del territorio del Chianti Classico

Author: Redazione

Tuscany, land of excellence: we discover the secrets of Chianti with Giordano Vini

20 June 2017

From farmers to “Norcini”: the beautiful story of the Porciatti family

19 June 2017

Duccio Pistolesi, from San Casciano to chef for world motorcycling… for the pilots of the Valentino Rossi Academy

17 June 2017

Artists’ residence in Chianti: Elena Dell’Andrea at La Macina di San Cresci

16 June 2017

This year the “Sagra dell’Aria Bona” arrives in Marcialla

16 June 2017

Antonio Aiazzi: art as a game: sketches and scribbles at Palazzo Malaspina

15 June 2017

Nature and cultural walk in the magic Valle di Cintoia

15 June 2017

Matia’s recipes: Cacio di Lucardo becomes a risotto…With sauteed cherries!

14 June 2017

Barbecue and rock music in San Casciano with the Rock Tower Festival

14 June 2017

The resounding “bisteccata” organized at the sports field of Panzano in Chianti

13 June 2017

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EVENTI

“Greve in Fiore”: the market exhibition returns on 15 and 16 May

21 April 2023

“Things from the Past”: Antique Market is back in Greve in Chianti on Monday April 10

2 April 2023

Sagra delle Frittelle (Tuscan Rice Fritter Festival) in Montefioralle: Saturday 18th and Sunday 19th March

11 March 2023

PRODOTTI

Not only prosciutto and salame: the Parti Butcher shop presents “Sandonatella”

14 June 2025

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

7 February 2025

The Panti Bakery (Tavarnelle) explains the “pan di ramerino” tradition

23 January 2025

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

3 January 2025

Cerca (Search)

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PERSONE

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

15 August 2023

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

11 May 2023

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

5 May 2023

The ancient tradition of “Ruzzola shot game”

24 April 2023

STORIE

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

19 August 2023

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

16 August 2023

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

3 July 2023

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

26 May 2023

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NEWS

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

13 April 2023

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

19 March 2023

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

24 February 2023

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

25 January 2023

VIDEO

The myth of Semifonte in a magnificent video

5 March 2023

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

4 March 2023

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

22 March 2021

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

30 September 2020

ABOUT US

WeChianti è un webmagazine quotidiano edito dalla società editrice chiantigiana ComuniChianti S.r.l., che edita anche i quotidiani on line Il Gazzettino del Chianti e delle colline Fiorentine e SportChianti. Eventi, persone, luoghi, prodotti, storie dai comuni del territorio storico del Gallo Nero, raccontate da giornalisti che vivono e lavorano nel Chianti.

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Iscrizione al R.O.C. (Registro Operatori della Comunicazione) n° 22870 – Registrazione Tribunale di Firenze n° 6058 del 6 luglio 2017 – Copyright 2012 © ComuniChianti s.r.l. a capitale ridotto, capitale sociale Euro 4.000 interamente versato – Codice fiscale/P.Iva 06295380486, R.E.A. 616643, iscrizione al Registro Imprese di Firenze n° 06295380486 Tutti i diritti sono riservati.
Per la pubblicità: ComuniChianti s.r.l. a capitale ridotto, comunichianti@gmail.com, 3391552376

OIL & FOOD

“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

ABBECEDARIO DELLA VITA DI CAMPAGNA

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

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