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News, events, recipes and curiosities from the Locanda di Pietracupa
Tuscan extra virgin olive oil: history, tradition and cuisine in the heart of Chianti
Extra virgin olive oil is one of the deepest expressions of Tuscan cuisine. It is not simply a condiment, but a constant presence in the landscape, in agriculture and at the table. In Chianti, where vineyards and olive groves have coexisted for centuries across the same hills, olive oil represents
San Donato in Poggio: history, landmarks and hidden corners of a medieval village in the heart of Chianti
Between Florence and Siena there is a side of Chianti that does not rely on grand monuments or dramatic landmarks to leave an impression. It is a quieter Tuscany, made of medieval villages, ancient stone walls, vineyard-covered hills and small roads that disappear into the countryside. San Donato in Poggio
Why Tuscan bread has no salt: history, cuisine and identity behind a medieval tradition
Few foods are capable of telling the story of a territory as clearly as bread. In Tuscany this relationship becomes even more evident because local bread possesses a characteristic that has surprised visitors for centuries: the almost complete absence of salt in the dough. The traditional Tuscan bread, often called
Chianti Classico: how the wine symbol of Tuscany was born
Some wines represent a territory. Others eventually become inseparable from its identity itself. Chianti Classico belongs to the second category. More than simply a wine denomination, it is the result of a long history shaped by medieval politics, agriculture, landscape and Tuscan culture. Between Florence and Siena, in the heart