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

14 June 2025

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

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

7 February 2025

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

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

23 January 2025

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

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

3 January 2025

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

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

19 August 2023

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

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

16 August 2023

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

PEOPLE & PRODUCTS

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

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

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

The ancient tradition of “Ruzzola shot game”

NEWS & STORIES

In the hamlet of San Gusmè a window overlooking the wonderful Chianti landscape

The past meets the present: the magical photos of Matteo Bagnoli

The Milk Source… in Petrognano countryside

What’s our favorite “Bomb”? The one made with canned tuna!

latest video

VIDEO / Flying over Chianti. The beauty of our territory

VIDEO / The editorial team wishes all readers. Merry Christmas and a happy 2020

VIDEO / Montefioralle Divino. Three days with the Chianti Classico of the vineyards … around the Castle

VIDEO / With the drone. On the Chianti: the wonder between vineyards, villages and castles

VIDEO / Mercatale, the 2019 Steak Championship… in the Florence TV video

“Trastulli Toscani”: Tuscany in 11 desserts …and 11 videos. How to participate

VIDEO / Have you ever spent a day with Dario Cecchini? Have a look at this…

VIDEO / A master goldsmith from the Chianti shows how the Florin was made

VIDEO / Lights in the Vineyard: magical projections up to 6 January on the hill of Villa Cerna

VIDEO / Life in a forest path in Chianti: emotions thanks to Tommaso Nuti

VIDEO / Villa in Sesta full of line for the 2018 Dit’Unto. Images and words

VIDEO / Villa a Sesta, Dit’Unto 2018 presented by those who live in the hamlet of dreams

VIDEO / Vitique: a unique experience of wine and contemporary cuisine

VIDEO / Where to enjoy the Chianti region in September? A dream holiday in the Borgo di Cortefreda …

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IT'S TRADITIONAL

It’s Tipical / The Schiacciata con l’Uva: a sweet flat-bread cake made with grapes

“It’s Traditional”: from Siena to Tavarnelle… the Sienese Panforte of Pasticceria Fiorentina

“It’s Traditional”: Schiacciata con l’Uva in “La Golosa” Pastry shop’s recipe

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

What’s our favorite “Bomb”? The one made with canned tuna!

15 April 2023

Her Majesty, the “francesina”: boiled beef sauteed with onions

13 April 2023

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

6 March 2023

Peposo all’Imprunetina: a popular recipe by Tiziano Baldi

2 March 2023

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PERSONE

In the hamlet of San Gusmè a window overlooking the wonderful Chianti landscape

23 April 2023

The past meets the present: the magical photos of Matteo Bagnoli

20 April 2023

The Milk Source… in Petrognano countryside

19 April 2023

Orchids bloom spontaneously in the Chianti hills

26 February 2023

STORIE

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

The yellow rapeseed fields in the heart of Berardenga

28 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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