“Cultivating and caring for the garden of the world”

Appellation: IGT Red Wine of Tuscany.
Grape variety: 100% Sangiovese.
Vineyard: Località Rietine, Gaiole in Chianti.
Soil: Clayey and calcareous.
Average altitude: Approximately 450 meters.
Aging: Fermentation in steel, then in barrels.
Refinement: 6 months in steel.
Tasting notes: Convivium, an IGT red wine from Tuscany, has a ruby red color. Its bouquet has hints of red fruit. The taste is fresh and slightly tannic. With a light and pleasant body, it has very low astringency.
Pairings: White meats and light red meats.
Serving temperature: 16 degrees Celsius.

Name: Chianti Classico DOCG wine.
Grape variety: 90% Sangiovese, 10% Canaiolo and Colorino.
Vineyard: Various plots in Castagnoli, municipality of Gaiole in Chianti.
Soil: Alberese, limestone areas, Galestri, Macigno del Chianti and some clayey sequences.
Average altitude: From 340 m to 550 m.
Harvest: October.
Aging: At least one year in typical Chianti barrels and another 3 months in steel.
Refinement: At least 6 months in the bottle.
Tasting notes: Angelicus Chianti Classico DOCG is red in color with violet reflections. It has an intense aroma rich in fruity notes, especially a fresh hint of cherry, balanced with hints of lively tannins. It is a structured wine with excellent complexity.
Pairings: White meats, medium-aged cheeses, roasts.
Serving temperature: 61-64°F.

Name: Vin Santo del Chianti Occhio di Pernice D.O.C.
Grape variety: Malvasia, Trebbiano, and other grape varieties permitted by the production regulations.
Harvest: Exclusively by hand.
How it is produced: The grapes are harvested and then left to dry. Before the end of the year, they are pressed and the must obtained is left to ferment in small to medium-sized barrels for at least 3 years. It is often aged for very long periods, a characteristic that amplifies its pleasantness, complexity, and importance. The grapes are gently pressed by hand and the must is separated from the pomace.
Aging: At least 3 years, but almost always longer, in small barrels.
Sensory analysis: Beatus is golden yellow-amber in color. The aroma is broad and intense, with characteristic notes of dried fruit, dates, and caramel. Its flavor is soft and velvety, with sweet notes well balanced by acidity.
Pairings: It pairs perfectly with typical Tuscan pastries. It also goes well with spicy or herb-flavored cheeses.
Serving temperature: 54-61 degrees Fahrenheit.

What is Valdarno chickpea: Valdarno chickpea is a very ancient and rustic variety of chickpea, typical of Tuscany. In particular, this legume is grown in Valdarno and in the Florence area.
Appearance: Medium-small in size, it is characterized by a thin, wrinkled skin and a soft, pasty pulp.
Suitable soils: Valdarno chickpeas prefer calcareous and poor soils.
Benefits: It is particularly rich in protein, fiber, minerals such as magnesium and phosphorus, and vitamins, especially B vitamins.
Cooking: Before cooking, it needs to be soaked for at least ten hours, preferably longer. It can then be cooked in a pressure cooker for about 40 minutes or without salt and over low heat for an hour and a half in a normal pot.
Flavor: It has a sweet taste, probably due to the microelements present in the clay soils of Valdarno.
Use in cooking: Valdarno chickpeas are excellent for soups and broths. Particularly suitable for purées and soups, they are also used in pasta and chickpea dishes and salads. When blended, they are appreciated in hummus and falafel.

Why it is called this: The zolfino bean gets its name from its yellowish color, similar to that of sulfur. Other names commonly associated with the zolfino are fagiolo del cento (bean of the hundred), because it is sown around the hundredth day of the year, or fagiolo burrino (butter bean), because it has a velvety and tender texture like butter.
Where it is grown: The only area where this delicious bean can be found is on the Valdarno ridge of Pratomagno, at an altitude ranging from a minimum of 250 meters to a maximum of 600 meters. The soil must be loose and poor, as this type of crop does not require watering. In fact, the zolfino bean cannot tolerate even the slightest waterlogging.
Appearance: The zolfino is a small, round bean with a pale yellow color. Its skin is very thin, which makes it extremely digestible.
How to cook it: Zolfino beans hold up very well during cooking, which should take around 3 to 4 hours, despite their very thin skin. It is not recommended to boil these beans, which have a refined and delicate flavor, with lots of herbs and spices, so as not to alter their flavor, which is otherwise equivalent to that of a much more modest cannellino bean. Simply add a cherry tomato, a clove of garlic, and a sage leaf to the pot.
How to enjoy it: Zolfino beans are best enjoyed with a drizzle of raw olive oil on a slice of toasted bread or as an accompaniment to a Florentine steak. They are also excellent as a side dish and are used in soups and minestrone.
Nutritional properties: Zolfino is rich in protein, fiber, vitamins, and minerals. It is very low in fat and easy to digest.

Characteristics: This is a specialty from the hills of Arezzo made with mushrooms and truffles, particularly appreciated for its versatility in many types of dishes.
Storage: It can be stored for a long time in the refrigerator, adding a drizzle of olive oil on top if necessary.
Pairings: We recommend using it on its own, or at most with a drizzle of oil, as a condiment for crostini, bruschetta, first and second courses, and omelets.
Allergens: Gluten-free, egg-free, lactose-free.
What is a truffle: A truffle is a hypogeous fruit, meaning it grows underground. Finding truffles requires extensive preparation and the help of trained dogs, which are essential for locating these delicious tubers. They grow mainly in two neighboring countries, Italy and France, which are world leaders in truffle production. In Italy, the most productive regions are Piedmont, Tuscany, Marche, and Umbria. Depending on the season, various species of truffles can be found growing under the slopes of certain trees, such as pine, walnut, poplar, fir, and chestnut.
Dogs specialized in truffle hunting: Among the various breeds of dogs that humans have tried to train in truffle hunting, the most suitable have proven to be Beagles, Braques, Bretons, Cockers, Labradors, Lagotto Romagnolos, Pointers, and Setters.
Species: There are various species of truffles depending on the season. The prized white truffle is found exclusively in autumn, unlike the prized black truffle, which is found in autumn and winter. The uncinato truffle is found in the same seasons. The bianchetto truffle is found in the woods in winter and spring, while the scorzone truffle is only found in summer.

Properties of honey: Almost everyone knows that honey is produced by bees transforming flower nectar. However, not everyone is aware of its benefits. An extremely energy-rich food, honey has multiple beneficial effects on the body: it is a natural antibacterial agent and has powerful anti-inflammatory and decongestant properties. Nutritious and easily digestible, it is rich in minerals and vitamins.
Bees: Bees are the most studied animal species by scientists, as well as one of the most loved. They live in matriarchal societies in which a queen bee reigns over swarms that can reach 100,000 sterile female worker bees and a maximum of 2,000 males intended solely for reproduction. The queen, who is extraordinarily fertile, can live for up to 5 years. Found naturally in the wild, where they live in honeycombs created with extraordinary architecture, bees have been used by humans to produce honey, wax, propolis, and royal jelly. In breeding, they live in hives.
The acacia plant: Native to North America, acacia is a genus of plant belonging to the legume family. It prefers dry, well-drained, non-calcareous soil, with exposure to the sun and shelter from cold winds. The foliage is highly branched, with numerous small, bright green, oval-shaped leaves. The flowers are pendulous and white or cream-colored. 
Beneficial properties of acacia honey: Acacia honey is highly anti-inflammatory, effective against stomach acidity, and boasts numerous properties for the treatment of respiratory diseases, such as coughs and sore throats. This is why it is known as “children's honey.”
Appearance and use in cooking: It has a liquid consistency and is light yellow in color, almost completely colorless. It has a light but pleasant aroma. Its flavor is very sweet and delicate, reminiscent of vanilla. In cooking, it is often used as a natural sweetener, but it also pairs perfectly with pecorino, gorgonzola, and provolone cheeses. Like all our honeys, it is produced in Tuscany.

Properties of honey: Almost everyone knows that honey is produced by bees transforming flower nectar. However, not everyone is aware of its benefits. An extremely energy-rich food, honey has multiple beneficial effects on the body: it is a natural antibacterial agent and has powerful anti-inflammatory and decongestant properties. Nutritious and easily digestible, it is rich in minerals and vitamins.
Bees: Bees are the most studied animal species by scientists, as well as one of the most loved. They live in matriarchal societies in which a queen bee reigns over swarms that can reach 100,000 sterile female worker bees and a maximum of 2,000 males intended solely for reproduction. The queen, who is extraordinarily fertile, can live for up to 5 years. Found naturally in the wild, where they live in honeycombs created with extraordinary architecture, bees have been used by humans to produce honey, wax, propolis, and royal jelly. In breeding, they live in hives.
Wildflower plants: Ours is a spring wildflower. Since it is not a chemical mixture produced in a laboratory, we can only observe the environment surrounding the bees, where there are various wild plants, some acacia plants, and some heather plants. Wildflower honey is a multi-flower honey, unlike acacia and chestnut honey, which are single-flower honeys.
Beneficial properties of wildflower honey: The healing properties of wildflower honey obviously vary depending on the plants on which the bees land. In general, wildflower honey is very effective against flu symptoms. Like almost all types of honey, it is a cure-all for coughs. It also acts as a detox for the liver. Finally, it has exceptional diuretic properties.
Appearance and use in cooking: Wildflower honey is initially liquid during production, then usually crystallizes within a couple of months. Its color varies depending on the season in which it is made and the plants from which the bees suck the nectar. Given this, it is obvious that its uses and combinations in cooking are also linked to the variety of flowers.

Properties of honey: Almost everyone knows that honey is produced by bees transforming flower nectar. However, not everyone is aware of its benefits. An extremely energy-rich food, honey has multiple beneficial effects on the body: it is a natural antibacterial agent and has powerful anti-inflammatory and decongestant properties. Nutritious and easily digestible, it is rich in minerals and vitamins.
Bees: Bees are the most studied animal species by scientists, as well as one of the most loved. They live in matriarchal societies in which a queen bee reigns over swarms that can reach 100,000 sterile female worker bees and a maximum of 2,000 males intended solely for reproduction. The queen, who is extraordinarily fertile, can live for up to 5 years. Found naturally in the wild, where they live in honeycombs created with extraordinary architecture, bees have been used by humans to produce honey, wax, propolis, and royal jelly. In breeding, they live in hives.
The chestnut tree: The chestnut tree belongs to the Fagaceae family. It is very important for its many uses, both for its wood and its fruit, and is found mainly in southern Europe. It is a tree with a broad, rounded crown that can grow up to 30 meters tall. It is a very long-lived species. Some specimens can live for centuries. The trunk of the chestnut tree is thick and columnar. The leaves are alternate. The fruit, commonly called a chestnut, is an edible seed enclosed in a spiny shell called a burr. Inside the burr, there may be one or more fruits. Chestnuts are sweet and prized and ripen in the fall.
Beneficial properties of chestnut honey: Chestnut honey is an excellent emollient and lubricant. Very useful against coughs, it helps to treat gastric ulcers. It also helps to prevent cellular aging thanks to its high phenolic acid content. It promotes circulation and disinfects the urinary tract.
Appearance and use in cooking: Very dark in color, almost black, it is quite aromatic and much less sweet than other honeys, with an almost bitter aftertaste. It is liquid with almost no crystallization. For this reason, it goes well with meats and cheeses such as herb-flavored cheeses, caciocavallo, and Parmesan. It is produced in Tuscany.