Convivium

Monty Banks is the pseudonym of Mario Bianchi, an actor, director and dancer from Romagna who emigrated to the United States and was famous in the era of silent films. In 1939 he built this Villa in the hills of Cesena as a holiday home. Under the guidance of architect Gualtiero Pontoni, a structure with clear British influences and an unusual style for both the Romagna area and Italian architecture of the time was born. Today after careful restoration Villa Monty Banks is Hotel and Gastronomic Restaurant led by Chef Ivan Milani. The interiors in natural materials, marble and wood, feature references to the 1930s that blend with contemporary furnishings. A stay at Villa Monty Banks constitutes an all-around general wellness experience. One goes there for a captivating gastronomic Restaurant and leaves enriched by the memory of a relaxing stay in a classy abode with an enjoyable Spa. Chef Ivan Milani is the creator of a cuisine with a short supply chain, both land and sea, lively...

Poggio Rosso is the gourmet restaurant of Borgo San Felice, a luxurious resort created from the conservative renovation of an ancient rural hamlet in the Chianti region of Siena, about which you will find a rich report in lemilleUnanotte. The entrance is right in front of the main body of the Borgo, passing from one building to another through a covered canopy. You will be greeted by a large room furnished with a central table, grand piano, and stained glass windows from the Cantina rooms that run along an entire perimeter wall. The adjacent dining room is also characterized by beautiful wooden ceilings and exposed brick walls. At the Poggio Rosso restaurant you will enjoy experiencing a truly unprecedented "Latin American" Tuscany! The ambiance of refined elegance and attentive, caring service will be the perfect corollary to a stimulating journey for taste, smell and sight: Juan Camilo Quintero's cuisine is based on personal dishes, with clear and precise flavors,...

Osteria del Grigio enjoys an absolutely unique location, with its shady terrace surrounded by greenery within Borgo San Felice, an exclusive Relais & Châteaux created from the meticulous renovation of a magnificent rural hamlet in the Chianti region of Siena. Inside, Osteria del Grigio features a pleasant warm-toned dining room with an open kitchen. At customers' disposal are four privileged pieces of equipment just inches away from the crystal "showcase". In the spirit of the most authentic Tuscan conviviality, Osteria del Grigio sets most of its table settings in the cool of the shady terrace surrounded by greenery. During cooler evenings, the veranda's transparent movable walls and infrared heating lamps are active. With the Osteria del Grigio, the gastronomic offer of the Relais Borgo San Felice is very cleverly completed with a fine proposal of traditional cuisine, linked to local recipes and genuine flavors of the past. The cuisine relies on a careful ...

Lunasia is the gourmet restaurant of the Plaza e de Russie Hotel in Viareggio, about which lemilleUnanotte publishes a rich Reportage. Its name has roots from Etruscan and means quiet and serenity. The rectangular-developed dining room, which occupies most of the hotel's ground floor, boasts a distinct personality in its décor and offers a choice for every desire, from traditional tables to seating on the long sofa that runs along an entire side wall to the secluded small table sheltered from prying eyes for a romantic tête-à-tête. Chef Luca Landi is the author of a great cuisine of which you will appreciate the aromas, textures, wonderful mastery of the raw material, fish in particular, and a great taste for the arrangements and compositions, which are true paintings, meticulous down to the smallest details. A particularly titled chef thanks to his experiences in prestigious U.S. and Japanese tristate restaurants, which sharpened his love for the vegetable world and a very ...

Toumatica, located on the Valli di Lanzo highway with ample parking and dehors, is the winning bet, Pizzeria version, of the Valli di Lanzo restaurant property. The "Pizzaiolo" is Andrea Frasca, who learned the technique with an on-site apprentice, and operates with the meticulousness of a perfectionist. Toumatica was a very pleasant discovery. Here they certainly look at numbers, as is right for a Pizzeria, but with an uncompromising eye for uncompromising quality, starting with the doughs and their leavening, and ending with the choice of ingredients used for the pizzas and the kitchen. The tome cheeses are selected in the Valley, the burgers use Ceres meats and freshly baked bread after very long leavening, and some of the cooking dishes are moving for the memories they evoke with their aromas and flavors... Finally, there is good drinking, and not just beers. Do you want to post your comment? Make yourself the Critic on the Blog! Post your comment: