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In this episode of Life is Grape in Tuscany, we venture into the green hills of Chianti Rufina to meet Alice of Forno La Torre, a new-generation baker with deep roots. Her family’s bakery specializes in naturally leavened bread made from local grains, and she’s preserving a tradition that’s as much about sustainability and place as it is about taste.

We talk about the challenges and rewards of working with ancient methods, her connection to the Slow Food movement, and why sourdough is more than a trend—it’s a lifestyle. You’ll even hear how her breads made their way to Formaggioteca Terroir, our Florence-based cheese and wine shop, where you can taste the difference for yourself.

This episode is for food lovers, slow life believers, and anyone who knows that behind every loaf of great bread is a great story.

Check out Forno La Torre:

https://www.fornolatorre.com/

https://www.instagram.com/fornolatorre

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In this episode of Life is Grape in Tuscany, we venture into the northeastern hills of Chianti Classico to explore Tenuta La Novella, a biodynamic estate that blends tradition with a bold, innovative vision. Our guest, Simone, the passionate winemaker and part-owner of La Novella, takes us on a journey from the moon-driven rhythms of biodynamic farming to the creation of exceptional wines like Sangiovese and the renowned Syrah. Simone opens up about his personal path to winemaking, his deep connection to the land, and how biodynamics shapes the flavors and life of his wines. We dive into the challenges and rewards of working biodynamically, especially in the unique terroir of Chianti, and explore his balance between honoring the past while pushing the boundaries of Tuscan wine.

This is a story of vision, hard work, and the deep bond between winemaker and vineyard. If you're looking to understand the magic behind biodynamics and want to taste wines that push the envelope, this episode is a must-listen.

Check out Tenuta La Novella:

https://www.tenutalanovella.com/

https://www.instagram.com/tenutalanovella

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In this episode, we go beyond wine and into the world of Tuscan extra virgin olive oil with Beatrice Contini Bonacossi of the Capezzana estate in Carmignano. Capezzana is home to a historic frantoio (olive mill) and produces one of Tuscany’s finest olive oils. Beatrice walks us through the entire process — from harvest to bottle — and explains what makes high-quality olive oil so flavorful, healthy, and essential in the kitchen.

We also talk about how to recognize a great EVOO, bust some common olive oil myths, and hear how olive oil plays a starring role in Tuscan cuisine.

Useful links

Website: https://capezzana.it/en/

Instagram: https://www.instagram.com/tenutadicapezzana