Strenia, Baby Jesus and Santa Claus
Christmas is just around the corner. Almost all the Christmas decorations go up on 8 December, the day of the Immaculate Conception, according to trad...
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Locanda Le Tre Rane
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Francesco Sorelli
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Helen Farrell
GUIDE TO ITALIAN LIVING
Recipe: Cannellini bean flan with porcini mushroom sauce
Here’s a recipe that fully interprets all the joy of Living with Gusto in the fall!A few words about cooking beans: once upon a time, beans were...
Recipes: Spaghetti alla chitarra with green tomatoes, pork cheek and fresh chilli pepper
This generous recipe combines the strong tang of pork cheek and chilli pepper with the fresh and gentle taste of green tomatoes. The final embrace of ...
The Summer of St. Martin
“The Summer of St. Martin lasts three days and a bit” goes the Tuscan adage. In late autumn, there are usually three or four days in which...
Poggio Casciano, in the name of the rose
“Rosa Fresca Aulentissima” is one of the most famous and quoted beginnings in Italian literature, drawn from the repertoire of thirte...
The scent of the bottega
The word “bottega” conjures up the scent of wood and old memories. My grandmother’s wrinkled hand with which we’d cross a magi...
Happy Birthday Le Tre Rane!
It’s hard to believe, but Locanda Le Tre Rane – Ruffino will be celebrating its first birthday on Friday 23 October! The desire to open a...
Recipe: Rigatoni with bell peppers and bardiccio
Let’s start with the full name of this recipe: Senatore Cappelli durum wheat rigatoni with bell pepper cream, bardiccio and Pecorino delle ...
Three Glasses for Riserva Ducale 2017
When in late nineteenth-century farming Tuscany, wine was simply a source of nourishment, white and red grapes together, foot pressed, energy for a da...
Sunday lunch picnic at Poggio Casciano
October is one of the year's most evocative months. It brings the first shivers, anticipating the cosy, homely rituals of winter while bidding farewel...
Vivere di Gusto
What’s Vivere di Gusto? The answer could be short and simple, or long and detailed. Let’s put it this way: our magazine aspires to be a ch...
A taste of the Renaissance
The winding road that leads to Chianti from Bagno a Ripoli abruptly unfurls with a view on the left that’s only interrupted by the verticality o...
Panzanella
Panzanella is a mainstay on the summer menu at Ruffino’s restaurant, the Locanda. We write it with a capital letter and without worrying about o...
Le Tre Rane to your door
The long lockdown severely limited our restaurant activity, but it didn’t stop us from thinking and planning. In fact, we used the time to laun...
Le Tre Rane Estate
It’s been over a month since Poggio Casciano returned to some kind of normality, and again we’re welcoming plenty of food and wine enthusi...
When breakfast matters
Waking up, that sudden reconnection with the harsh everyday reality and a way of turning it into something special: breakfast. The frescoed ...
Corporate social responsibility
A clear corporate social responsibility plan means it becomes possible to increase the attention given to CSR. When this mission becomes part of a com...
Discovering lost citrus
Giuseppe Arcimboldo’s reputation far exceeds the breadth, and perhaps also the depth, of his artistic output. The artist from Lombardy is one of...
The Wine Cellars at Poggio Casciano
A mysterious and isolated world lurks beneath the striking bulk of the Poggio Casciano Villa, dominated by the inescapable perfume of wine, redolent w...
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