Chianti Classico: the end of 2019, a hugely rewarding year for Gallo Nero winegrowers
2019 closes on excellent results for Gallo Nero wines, while 2020 makes an auspicious start, with the success of the latest harvest: a classic vintage …
PRODUCTS
Butchers, how has their job changed today? Emiliano Parti tells us about it
The butcher’s shop Macelleria Parti in San Donato in Poggio (Barberino Tavarnelle) represents a perfect combination of tradition and modernity. Foun…
Pane Toscano Dop: the Ministry formally recognises the Consortium for the Protection of Tuscan bread
In Tuscany the process of identifying and promoting the Pane Toscano Dop carries on. The last step is recognition by the Ministry of Agricultural Po…
Chianti Classico Collection 2020: 2 days of wine tasting, 200 producers of Chianti Classico wine
It takes place in February, the second month of 2020, over two days, and for the second time the event opens its doors to the general public. 200 wine …
VIDEO / Dario Cecchini: “Here is the real Peposo alla Fornacina. Made with wild boar!”
As usual Dario Cecchini is ... unsettling. And here it is then, you hear it in the video, tell about "his" Peposo alla Fornacina. That of Messer Fil…
Castellina in Chianti: lessons in extra virgin olive oil
Enhancing the extra virgin olive oil - one of the excellent products of the Chianti area - and learning about its supply chain, from the production pro…
“Festival of the Vine Pruners”, 2nd edition: in Castelnuovo Berardenga
After the great success of the first edition - that took place on 9 March 2019 in Franciacorta - this year the “Festival del potatore delle vite” (Fest…
Culinary traditions from Florence to the Chianti, in a book by Milko Chilleri
A book that explores the history of Florence’s cuisine, while touching on the equally fascinating culinary traditions of the Florentine Chianti. Thi…
“Identità Golose”: the 8 top gourmet restaurants in the Chianti Classico included in their Guide
"Identità Golose" is an Italian online magazine of international cuisine with the latest news on great chefs, recipes from all over the world and new r…
A splendid 7 course-dinner at Vitique this December
There’s the smoky taste of morels. Rabbit served with a fermented plum sauce that tastes heavenly. The ‘ravioli del plin’ stuffed with beef stracotto, …
