Marzolino, beloved cheese
March is when winter starts to cede to spring and when we start to feel the first warmth which, along with the lengthening days, sets us dreaming abou...
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Tour and Tasting
Locanda Le Tre Rane
Agriresort
La Bottega del Vino
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Francesco Sorelli
Stefano Caffarri
Helen Farrell
GUIDE TO ITALIAN LIVING
Finocchiona, a Machiavellian meat
Of all the wild herbs in Tuscany, wild fennel has always been one of the most widespread. It grows in fields and along country roads. It’s not a...
Brown rice with roast chestnuts, bardiccio and Chianti Rufina
This rich dish with strong, bold flavors is perfect for the final foggy autumn days as we crunch through the leaves into the winter.Make a small cut o...
Elaion, treasure from afar
Dozens of questions can be asked about extra-virgin olive oil: many authoritative means of communication have tackled the matter from different points...
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...
Bardiccio, pane sciocco and a glass of Chianti from the flask
Whenever we used to go to the butcher’s, I would always go with a certain reverence, even making sure I was wearing clothes less worn and frayed...
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