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43° 27.1176′ N, 11° 12.6252′ E

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Braised artichokes with thyme

In this classic Provençal dish, artichoke hearts are braised, and then served with the cooking broth in a bowl as a first course, along with an abundance of crusty bread. Serve as an opener to a meal of a butter-rubbed roast chicken and oven-roasted fingerling potatoes. Serves 4-6 2 or 3 lemons, halved 6 artichokes […]

Mint, pea, spinach and chia fritters

1 cup (120g/4¼ oz) frozen peas, thawed 250g (8¾ oz) frozen spinach, thawed ½ cup (8g/¼ oz) mint leaves, chopped  ¼ cup (6g/¼ oz) dill sprigs, chopped  1 cup (240g/8½ oz) fresh ricotta 2 eggs ¼ cup (50g/1¾ oz) chia seeds  sea salt and cracked black pepper  extra virgin olive oil, for cooking  lemon cheeks, […]

Pear, blackberry & hazelnut cake

The duck main course – indeed, any duck dish – needs something uncomplicated to follow it. A simple loaf cake such as this is a good thing and doesn’t have to be kept just for teatime. This recipe contains three my favorite autumn ingredients – pears, blackberries, and hazelnuts – and the blackberries give lovely […]

Meet Noemi Pieri

About Noemi Pieri Noemi Pieri, born in this wonderful Chianti area to which I am very close, after linguistic studies and 13 years of work experience in the legal sector, finally from 2023 I have the opportunity to become part of this beautiful reality. In fact, my greatest ambition has always been to be able […]

Roast citrus, ginger & honey chicken

One of my family’s favorite meals (and they’re fussy). It’s very simple to make but looks pretty spectacular, as the chicken turns dark and glossy because of the honey and the orange wedges become nicely caramelized at the edges. If your chicken is getting too dark as it cooks, cover it with foil. SERVES 6 […]

Roasted vegetable galette

Roasted vegetable galette is a great Christmas centrepiece, chock full of festive favourites! Earthly mushroom duxelles, sweet roasted carrots, parsnips and squash encased in crisp wholemeal pastry. Serve with potatoes, lots of gravy and greens! SERVES 6 Takes 2 hours plus chilling Ingredients: 450 g (1lb) chestnut mushrooms 50g (1 ¾ oz) unsalted butter 3 […]

Meet Corinna Banti

About Corinna Banti What is your name? Corinna Banti What do you do? Oenologist and business manager of Ultima Pietra Where do you work? Ultima Pietra, winery in Trequanda What is your favorite product in the company? In the company we produce wine and oil, and my own favorite is definitely wine. When did you […]

Meet Simone Monciatti

About Simone Monciatti What is your name? Simone Monciatti What do you do?  I’m technical director in Capannelle Winery Where do you work? In Gaiole in Chianti What is your favorite product in the company?  The vineyards  When did you find out you wanted to go into the business of brewing beer, gin, cheese, wine? […]

Chocolate and zucchini cake

Sure, the zucchini in this cake adds some nutritional value, but more important, it lends a wonderful soft texture to the crumb. The poppy seeds add some crunch, and the chopped chocolate ensures it doesn’t taste too wholesome. I think this cake is great on its own, but if you’d like to add a topping, […]

Sip into splendor: tuscany’s enchanting merlot journey of silky smoothness and velvety elegance

Step into Tuscany’s mesmerizing vineyards, where the regal Merlot grape reigns supreme. Its silky smoothness and velvety softness create wines that intoxicate the senses. Aged in oak barrels, Merlot transcends excellence, delivering outstanding flavors that leave an indelible mark. As a masterful mediator, it harmonizes and softens robust varieties, crafting perfectly balanced masterpieces. Embark on […]

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