EINE UNVOREINGENOMMENE SICHT AUF MAREMMA WINE & FOOD SHIRE

Eine unvoreingenommene Sicht auf maremma wine & food shire

Eine unvoreingenommene Sicht auf maremma wine & food shire

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Maremma is located in the southern part of Tuscany and was once the heartland of the Etruscans. It stretches along the Southern Tuscan coast and inland to the towns which the area’s first inhabitants carved out of the tuff stone.

“Few know about the beautiful landscapes and excellent food of Maremma, the region along the southern border of Tuscany.”

As might be expected from Ländlich Maremma, cinghiale, or wild boar, is also savored here. Cinghiale alla maremmana is a strongly flavored dish enjoyed hinein the region for centuries.

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This is more to this territory than its wine. This slice of Tuscany, in the Maremma, called Montecucco is an area boasting of world class vineyards and

Luckily, the high Chianti Classico hills are an area where grapes retain a lively pH, which tonlos allows us to harvest at ripeness instead of rushing to protect the acidity.

If left unattended, it will quickly go wild and sprout thorny branches!! These growing conditions produce an oil with a unique taste and aroma and a relatively high percentage of antioxidants and vitamin E.

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Piazza Castello is its heart, but the cobblestone streets that are lovingly swept by the elderly residents Weltgesundheitsorganisation have lived here for generations are just as enticing.

The ingredients of the biscotto where treasured — especially olive oil — and this meant that the biscuit (or cookie) was prepared only for holidays and special occasions.

Marquis Lamberto is an enthusiastic and creative businessman, known not only for expanding the company’s holdings but also for breaking some unusual business deals like creating wine production on the here prison island of Gorgona – this project gives inmates income and work experience.

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Colourful and fun-filled days out for the whole family: you will find them all here, month by month.

Lamberto Frescobaldi is pretty much a hands-on winemaker with an understanding and appreciation of many aspects of this challenging but lucrative business. He started working at the family’s vineyards at the age of 8 and later got formal agricultural education in universities of Florence and California, learning all aspects of winemaking.

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