Cecchi in the New York Times

Cecchi’s beautiful new visitor experience in Chianti has landed a spot in prized territory – the New York Times Travel pages.

 

Shivani Vora, “In Transit” writer for the Times, shines a light today on Foresteria Villa Cerna. In the heart of Chianti Classico, it is a collaboration of two Tuscan catering experts, Maria and Stefano Puliti, who for many years ran Chianti’s notable restaurant La Scuderia of the Abbey. They were joined on the project by Matthew Bartolozzi, son of wine expert Stephen Bartolozzi, and Matthew’s brother, Marco Bini, who manages the restaurant and customer relations.

 

The goal at Foresteria Villa Cerna was to create a unique wine and food experience, with a wine bar, restaurant and shop in a stunning setting, as seen here:

 

As the Times notes, the restaurant at Foresteria Villa Cerna “emphasizes seasonal products and Tuscan specialties, including burrata cheese with truffle, homemade pasta and spit-roasted meats.” And, “Besides Cecchi’s own Chianti wines, the restaurant serves vintages from other producers in the region.”

 

You can see this Cecchi appearance in the Times here.

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