Chianti and what not

Right next door to Dario Cecchini's famous butcher shop, you'll find a small and eclectic store which hosts artists and artisans for varying periods of time - you never know what you'll find! This is a great place to look for locally handmade jewelry, clothing, art and unique artisanal items.

Chianti Mixology Farm is a brand-new cocktail bar by Panzano-born-and-bred brothers Niccolò and Matteo Camiciotti. Niccolò is a passionate mixologist who has fine-tuned his craft all over Europe. Matteo is an artist (see the statue in Panzano's fountain) and a man of the land. What makes their venture stand apart from all the others is that they use 100% Tuscan spirits and sodas, and that they grow most of their own fruit and vegetable. They make fabulous cocktails, perfect for both aperitivo and after-dinner drinks, and they have an excellent kitchen in case you feel like nibbling on something or want to stay for dinner.

A great place to enjoy a glass of wine and some Panzanese people watching. Ask Gianmaria for 🍷 recommendations, he's a trained sommelier with experience both in Italy and Australia. Also great for a quick lunch.

Pasticceria Chianti is my favorite place to go to for a nice morning coffee, especially on a Saturday, Greve's weekly market day. Pasticceria Chianti offers great coffee, pastries, and baked goods. Come back around for a quick lunch of sliced pizza or focaccia.

Chianti Cashmere Goat Farm, is a small, working farm located mid-way between Florence and Siena, just outside of Radda in Chianti. It's the largest Cashmere Goat farm in Italy, and the only wildlife friendly certified farm in Europe. It's run by Nora, a feisty American vetenary sciences major who moved to Italy in the late Sixties. Open by appoinment only (for reservations contact them at info@chianticashmere.com), to visit their shop where you can purchase cashmere yarn, handwoven scarves, shawls, and throws and Cashmere goat's milk soaps. Click on the link below to check out their Farm Experiences.

Bar-Ucci is a cute little restaurant in the tiny town of Volpaia, deep in the Chianti hills. Visit this restaurant to enjoy a quick panino or to sit down for a lovely traditional Tuscan meal. Some Paola's specialties include: - prosciutto e melone: Tuscan ham with cantaloupe, a great summery antipasto; - ravioli with walnuts, pecorino cheese and sage; - wildboar stew with sauteed spinach or beans; - peposo: a peppery beef stew made with red wine and black peppercorns (watch out!).

Agriturismo Dondoli's simple, laid-back, family-run restaurant is a lovely place to enjoy a meal surrounded by nature during the warmer months. Quite off the beaten path, especially since you have to drive on dirt roads to reach it. Recommended dishes: - antipasto misto (pictured); - lasagne; - roastbeef; - ossobuco; - homemade cakes. Note: drive slow on the dirt roads, and parking is somewhat limited, so if you're a very big party, make sure you take as few cars as possible.

Il Ristoro di Lamole is a fabulous restaurant up in the hills of Lamole. Take care on your way up, as the road is very winding and at times somewhat tight, but it's totally worth it for the view that you'll find at the top, for which I recommend to go during the daytime hours. Paolo and Filippo opened the restaurant in 1993, when they both fell in love with Lamole, its colours, its sunsets, its vineyards embracing the restaurant. In 2019 Marta, Paolo’s daughter, joined the company, bringing new energy and ideas. Recommended dishes: - red onion and truffle flan; - beef carpaccio; - paccheri pasta stuffed with mushrooms and pecorino, served with freshly shaved truffle; - ravioli with pecorino and pear. Fun fact: the statues that decorate the restaurant are made my one of the servers.

In the historic center, an unpretentious little place but capable of giving great satisfaction. Informal and warm atmosphere, affectionate service, and a cuisine that unveils the cornerstones of tradition without variations on the theme - except those related to seasonality. Recommended dishes: - antipasto misto toscano; - pici all'aglione: thick, handrolled pasta with garlic sauce; - pici with tomatoes; - tagliatelle pasta with porcini musshroomss; - beef cheek with Brunello wine; - tripe.

Fattoria Lischeto farm adopts the complete biological cycle of processing: sowing and harvesting of fodder, and selected breeding, which together with the climate, the land and the artisanal production process, make their products unique (oil, pasta, wine and cheese). Visit their website or send an meail to commerciale@agrilischeto.com to book an experience, a tasting, or just a visit.

Osteria Trattoria La Pace is an ancient tavern located in the historic center of Volterra, with a homely, familiar, and 100% Tuscan spirit: the warmth of good wine accompanies the sincerity of a seasonal cuisine, made by ingredients chosen with a short supply chain, and a selection of exceptional foods to discover the flavors of Volterra and Tuscany: ribollita, artisanal wood-fired bread, snails, seasonal legumes, unusual cuts of meat, in an effort to rediscover the tradition of Tuscany's traditional "poor cuisine". Currently no reservations, open 10:00am through 10:30pm, closed on Wednesdays.

Traditional Tuscan restaurant that pretty much serves nothing but classics. Order the Piatto "Gran Toscano della casa", their take on the ever-present "antipasto toscano": a rich platter or local cured meats, pecorino cheese, oil-packed vegetables and "crostini misti", a selection of roasted Tuscan bread with gorgeous spreads. One of the most common crostini in Tuscany is the "crostino toscano" or "crostino con patè di fegatini", chicken liver patè on toast.

Very unique location: the wine cellar is located in an original Etruscan house from III century b.C. dug into the tuff rock, while the dining hall is a Roman era brick gallery. The menu features classic Tuscan dishes, like ribollita and chicken liver patè crostini, but also creative ones, like pasta made with cacao and cooked in milk! Very well known for their use of wild boar, especially as a pasta sauce. In their own words, from their website: "Tradition and creativity are the soul of our menu, with ancient dishes and other new ones linked to the evolution of the culture of our home made Tuscan cuisine. Our “senses” are an integral part of intelligence and knowledge of man. One of the many ways of getting to know a territory there is by “tasting it”. This menu is a mixture of creativity and passion for the ingredients of our marvelous earth."