Peposo all’Imprunetina: a popular recipe by Tiziano Baldi

“It’s Traditional”: the “pan di ramerino” of Forno Il Borghetto in Tavarnelle

Duccio Fontani: an innovator in organic farming

Fish in Chianti? Ask Licena!

“It’s Traditional”: discovering Mezzone, in Morando Morandi butcher shop (Tavarnelle)

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

Leonardo, a “giaggiolaio”, an iris grower in the Chianti

“It’s Traditional”: the Schiacciata alla Fiorentina… at Forno Ciappi e Chellini in Sambuca

The final days of Carnevale with “frittelle di riso” (rice fritters) from Paola Falli

Matia’s recipes: Cauliflower pie with Tuscan black kale pesto