It all started in Fonterutoli

“I hereby give, on December 6 (1398), fiorini 3, soldi 26 denari 8 to Piero Tino Riccio, for 6 barrels of Chianti wine;… we pay the money by letter of Ser Lapo Mazzei.” At the end of the fourteenth Century, a respected and influential member of the Mazzei family, Ser Lapo, notary of the Lordship of Florence, a fine speculative mind and a major expert of vineyards, bought Chianti wines. Later on it was his…

From Fonterutoli to Val d’Elsa

A mountain bike ride through the woods of Chianti di Castellina. Length: 26 km Time: 6h 30 min (by bicycle) Stopovers: Fonterutoli • Croce Fiorentina • Malafrasca • Castellina in Chianti • Monsanto • Cedda We are going to suggest a route through a territory scarcely touched by humans which will make it possible to enjoy the most natural side of Chianti. Trained bicycle riders and sedentary car drivers alike will go though woods of…

Schiacciata con l’uva (Classic Tuscan Flat Bread with Grapes)

Recipe by Marzio Africh, chef at Osteria Fonterutoli (for a round baking sheet 32 cm wide) Put 500gr of flour on the table, make a hole the middle and add 25gr of sugar, 20gr of salt and 50 gr of oil. In a separate bowl, melt 25gr of yeast in 225gr of warm water. Add to the flour to obtain a smooth dough. Grease a round baking sheet and arrange it to the rims. Squeeze…

A hamlet formed by many families

The hamlet of Fonterutoli and its castle narrated by Agnese Mazzei, architect, who was born here. Fifth-born child of Marchese Lapo and descendant of a Florentine family that, despite its business, institutional and cultural activities in Florence and in the rest of Italy, retains strong ties to this hamlet, which represents a point of reference, an identity, a dimension of the soul. A small village built in a nerve centre of historical Chianti, where first…

La pappa al pomodoro (Classical Tuscan Thick Bread and Tomato Soup)

Recipe by Marzio Africh, chef at Osteria Fonterutoli (Serves 6 ) 4 white onions Fonterutoli Extra Virgin Olive Oil 8 peeled ripe tomatoes 200gr stale Tuscan bread 300ml vegetable broth basil Procedure Julienne the white onions and brown with extra virgin oil. Season with salt and pepper. Once stewed, add the tomatoes previously chopped in four and the vegetable broth. Simmer for about 45 minutes. Add the bread cut into thin slices and allow them…

Sbarco in Stazione Centrale. Direzione Palazzo Reale.

La mostra di Velasco Vitali dal 13 novembre al 3 dicembre in piazza Duca d’Aosta e a Palazzo Reale. LA CANOA, I CANI Sbarco, la mostra installazione di Velasco Vitali, che durante l’estate pietrasantina ha riportato un altissimo favore di pubblico e di critica, lasciato il caldo sole della Versilia si ripresenta in una forma più ufficiale nei grandi, nobili ambienti del milanese Palazzo Reale. L’ormai iconica canoa fa da prologo sbarcando in stazione Centrale,…

Courgettes and Mint Pie with Pecorino Cheese Cream

Recipe by Marzio Africh, chef at Osteria Fonterutoli (Serves 6) Pie Sautè in a pan 250gr of courgettes with 50gr of mint leaves with extra virgin olive oil, then season with salt and pepper. Once cooked, add all the other ingredients to the courgettes (3 eggs, 50 gr Parmesan cheese, 200 gr fresh cream) and reduce to a purèe. Butter round moulds and pour in the purèe, cook into the oven for about 10/15′ at…