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Tag: classico

Giro d’Italia: only one month to the time trial stage

PRODOTTI

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

8 February 2024

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

27 November 2023

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

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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

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

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

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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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Tag: classico

Giro d’Italia: only one month to the time trial stage

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

“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

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

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”

Sunflowers in Chianti? The time has come to enjoy them …

Among the gorse in bloom, looking at the vineyards of Tignanello

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

The yellow rapeseed fields in the heart of Berardenga

VIDEO / The “Big Benches” of Tuscany: there is also Gaiole in Chianti

Castelnuovo Berardenga focuses on sustainable tourism: with a hiking network and cycling routes

Greve: weddings in the Terrace of the San Francesco Museum and in the ancient Chapel of San Michele

Come diventare uno streamer: formazione e primi passi verso il successo

The myth of Semifonte in a magnificent video

VIDEO / A magical flight over Brolio reminds us of the great beauty of Chianti

VIDEO / Gaiole, a territory never seen before. Between dams, streams and waterfalls

VIDEO / The magic of life that flows around a puddle in a Chianti wood

“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

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