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NEWS

Vitique meets Virtuoso: for an amazing four-handed dinner

17 June 2019

Spirituality and joy in the Chianti: “Holi”, the Festival of Colours at Villa Vrindavana

15 June 2019

The “Sagra dell’Ortica”: three days dedicated to good food & fun along the Pesa river

14 June 2019

San Donato in Poggio, “Bruscellata 2019” Festival: the full program

13 June 2019

Olive growing, what future? Conference in Gaiole in Chianti organized by Biodistretto

12 June 2019

Two new Vitique formats : Bistrot and Restaurant. In Greve in Chianti

8 June 2019

“Radda nel Bicchiere” Wine Festival enjoys another great success this year

7 June 2019

Cinta Senese and Gallo Nero: great lunch Saturday June 15 at Casa Chianti Classico

6 June 2019

“Festival di Pentecoste”: music in the atmospheric Abbey of Badia a Passignano

4 June 2019

Pentecoste in Castellina: three days dedicated to Chianti Classico. Wine and much more

3 June 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

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

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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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