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WeChianti. il webmagazine del territorio del Chianti Classico

Author: Redazione

A Race, a territory and… wine: the Chianti Classico Marathon returns on June 2nd

20 February 2019

The Magnifico Award, the winners are about to be chosen: here’s the Top Panel

19 February 2019

Slow Food Award Scandicci and Florence: the best “family” oil? It’s from San Casciano

18 February 2019

2018 closes with an increase in turnover despite the problematic 2017 vintage year

17 February 2019

A year of many events: 2019 in Greve in Chianti

15 February 2019

The great exhibition of the illustrations of Roberto Innocenti at Palazzo Malaspina

15 February 2019

Beauty & Wellness: tips to protect your skin from the cold weather

13 February 2019

2018: an extraordinary year for Chianti Classico. The guide’s opinions…

12 February 2019

Chianti Classico names a new “Honorary Ambassador”: Steven Spurrier

11 February 2019

Chianti Classico Collection 2019. Gallo Nero presents its latest vintages

11 February 2019

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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

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

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

19 August 2023

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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: 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

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

29 April 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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