San Miniato celebrates Truffles



“San Miniato” is located in the lower Arno valley, on the south-eastern hills dominating the river plains, halfway between Pisa and Florence, in Tuscany, Italy. The mediaeval village of San Miniato is in the centre of Tuscany and further than being rich in art and history it is famous for truffle.

A national white truffle fair is held here in November. An opportunity to discover many exceptional local products and important historical collections. This year it’s the 4th edition.


White Truffle

The first Festival of the White Truffle of San Miniato was held on the 26th of October 1969 in Piazza del Duomo (Cathedral Square) and after couple of years it has been held every year since then.

Over the years the festival has grown enormously and has become today an internationally recognized exhibition: together with the White Truffle, always the star of the celebrations, other local products such as wine, cheese and cold cuts are shown and this makes these three November weekends an important showcase for our area.

San Miniato has managed to retain the richness of popular customs which allows tourists to experience old Tuscan passions and memories.




There are many ways of cooking white truffle: on eggs, veal scaloppine,chicken, on a risotto, but one of the best is certainly with fresh tagliolini and original parmisan cheese… really delicious…



Further than being a unique experience the natural landscape is also worthing. The view of the hills where San Miniato is situated are simply breathtaking and the ancient village is just like an old picture. Absolutely lovely. Your Tuscan experience can be completed by staying in a country villa just a few km from San Miniato, where you can rest, enjoy the absolute quietness of this period and cook truffles!



The village of San Miniato

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Travelling responsible – a possibility

Travelling is part of our lives. According to the Cape Town Conference  held at the end of August 2016 responsible Tourism is about “making better places for people to live in and better places for people to visit”.

During last years we assisted on the contrary to a mass phenomenon causing a negative economic, environmental and social impact on touristic sites. Just think at the huge cruise ships approaching the Venice Laguna, or at the transformation of antique villages into open air tourist centers where the ancient ‘bottegas’ have been replaced by souvenirs shops. Going to a place in one day, instead of staying several days means just “watching” the area like a picture, instead of experiencing it.

La prua della Msc Divina vista da via Garibaldi, nel sestiere di Castello, mentre si dirige verso la bocca di porto di San Nicola per la crociera inaugurale, Venezia, 02 giugno 2012 ANSA/ANDREA MEROLA

Venice – June 2012

Responsible Tourism should on the contrary bring positive contributions to the conservation of natural and cultural heritage, and provide at same time more enjoyable experiences to tourists through more significant connections with local people, allowing a greater understanding of local cultural, social and environmental issues.

Many of the above aspects depends of course on the local administrations, but more and more often these are a consequence of tendencies and attitudes brought on by the greatest tourist patterns, created by social trends, articles on blogs, rumors.

The villa-holiday is a market still looking at the preservation of the cultural heritage, which stimulates relationships between tourists and hosts, increasing local pride and self-confidence.

Spending a vacation in a stone-built farmhouse means first of all entering in connection with its history (original farmhouses date back to the seventeenth century or earlier!).  It also means meeting local people, getting through their traditions, habits and passions. You may appreciate a real home-made meal, instead of modern fast-industrial-food.



Camporempoli – Villa in Chianti










Staying in a holiday-villa means also slowing life in a way which will stick each memory in your mind even when you’ll be back.  Day-trips to famous towns will only leave you a blender of shaking memories.



There is nothing comparable to a beautiful sunset on vineyards, while you hear in the distance the farmers’ voices returning from work.

That’s why we suggest you to reflect on your travelling choices, and consider the possibility of visiting maybe a few less places, but in a better way.

Keep calm and stay slow…

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A beautifully sounding word: Vendemmia

Another summer has gone in Tuscany and this means that it’s time for the grape harvest! In fall, the countryside is burning with the colors of the harvest, leaves turn to golden and brunette shades, and temperatures are mild during the day and agreeably cool at night. (Enough to wear a light jacket!). Perfect climate to enjoy an unmissable appointment like grape harvest, better if staying in a beautiful property producing its own wine, like La Corte di Campalli.


There are few things that unite all Italians  like the harvest of grapes and of the olives (one following the other).  The major part of the harvest is destined for a table wine to be shared among friends, and besides attending the harvest (an experience anyone should do once in life) there are also several lovely festivals related to the harvest in Tuscany. One is the Montecarlo  wine Festival (on the hills around Lucca) and another very nice one is the Festa dell’UVa in Impruneta (near Florence),  probably  one of the most popular annual event  both for natives and tourists. Over the years it lost some of the original rural characteristics but its essential popular nature has remained intact. The most significant part of the parade, which usually starts in early afternoon, consists of allegorical carts built by the four districts of Impruneta: Fornaci, Pallò, Sant’Antonio and Santa Maria. During the day of the festival, popular dances, performances, tasting of agricultural products and shows of the local handicraft products are held. The “festa dell’uva” is held on last Sunday of September.


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L’importanza di essere piccoli – a Festival produced by Sassiscritti



This a-typical but really interesting Festival had its first edition  in 2011, following a central idea: bringing together songwriters and poets in the small villages of the Apennines between Pistoia and Bologna. From this core, has developed what seems a little miracle: each edition was followed by hundreds of people, bringing  together not only artists, but also people from all over Italy, associations, local tourist, administrations … All in a deep listening and in a perfect harmony with the three elements at the center of this festival: the poetic word, music, and nature.


Photo Guido Mencari (

The Festival will goes on from 2nd to 6th August  in a unique scenery among castles, old churches, woods and semi-abandoned hamlets.  It’s a unique occasion to discover an unknown side of Tuscany entertaining yourself .

From the base of your villa-holiday you will be able to follow the festival moving to the close-by villages almost each day .

Here following you can see the whole program:


2 August- Tresana Castelluccio di Porretta Terme (BO) From 18.30
Lucia Mazzoncini CREATURE CUSTODI DI STORIE (installation)
Nadia Alba Augustoni (reading)
Gnut (live music)
(book in advance your dinner)

3 August- Sambuca Pistoiese (PT)- h.21
Giusi Quarenghi (Reading)
IACAMPO (live music)

4 August – Castagno Di Piteccio (PT)- h.21
Matteo Pelliti(Reading)
Francesco Motta (live music)
Erica Mou (special guest)

5 August – La Scola Borgo Grizzana Morandi, Grizzana Morandi (BO)- From 18.30
(presentation of a the book Timisoara Pinto)
Guided excursion in the hamlet La Scola
Têtes de Bois (live music)
(book in advance your dinner)

6 August – Scaialbengo Circolo Culturale Equestre asd
Castel di Casio (BO)- h.21
Alessandra Racca (Reading)
Peppe Voltarelli (live Music)

fb: SassiScritti – L’importanza di essere piccoli

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Sweet bread from Lucca


The Buccellato from Lucca, also called “the noble bread” is a real symbol of Lucca. A round loaf of sweet bread, it takes its name from the Latin Buccella, or bite, to the ancient Romans buccellatum.

There is a proverb in Lucca saying “Non dire che a Lucca ci sei stato se non hai mangiato il Buccellato” (Which is something like “going to Lucca and not eating the Buccellato is like never being there”).

The ancient receipt dates back to 1881, when the Lucca’s baker Jacopo Taddeucci created this particular cake made by fresh, simple ingredients. After five generations the family still carries on this tradition with the original receipt, and you can find the ancient shop in the heart of the city center, in Piazza San Michele, still furnished with antique furniture and many historic items. The Master Giacomo Puccini was one of their most loyal customers.




Nowadays you can find many variations of it, but the traditional classic Lucca buccellato recipe is just made of flour, sugar, aniseed and raisins. Simplicity is in fact the secret of this ancient cake.

It is usually eaten in different ways and some use it as a base for some more elaborated cakes,  but people from Lucca use to have it for breakfast, simply with milk. Otherwise it is usually bought for the Sunday family lunch, or toasted and served with ice-cream.





Here is a receipt, that you can try to make while you are in your holiday villa in Tuscany:


  • 2-1/4 teaspoons active dry yeast
  • 2/3 cup warm water
  • About 5 cups (25 ounces unbleached white bread flour (preferably organic))
  •  1-1/4 cups milk, at room temperature
  • 1 tablespoon anise seeds, bruised with the side of a knife
  • 2 teaspoons salt
  • 3/4 cup (5.25 ounces) sugar
  • 1 cup (about 1/4 pound) currants, soaked in hot water 15 minutes and drained


  • 1 tablespoon sugar
  • 1 tablespoon water
  • 1 large egg

1. In a bowl dissolve the yeast in half the water, with a pinch of the flour. Let proof 10 minutes. With the paddle attachment at low speed, or by hand, beat in the rest of the water, the milk, anise seeds, salt, sugar, and currants. Slowly beat in 4 cups of the flour until a soft dough has formed.

  1. Replace the paddle with the dough hook and knead at medium-low speed 15 minutes, adding an additional cup of flour a tablespoon at a time, for a soft, sticky dough. Remove the dough to a floured work surface. Knead by hand 2 minutes to form a soft, very elastic dough that is barely sticky. Place the dough in an oiled bowl. Cover with plastic wrap and let rise at room temperature 4 hours, or until almost tripled in bulk.
  2. Oil a large cookie sheet or pizza pan. Knead down the dough. It will be sticky. Shape the dough into a long loaf. Cover and let rise at room temperature 1-1/2 to 2 hours, until barely doubled.
  3. Preheat the oven to  375° F. In a small bowl, beat together the glaze ingredients. Brush generously over the dough. Bake 50 to 55 minutes.




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