Gunnel’s Card


Gunnel is a teacher and an artist that comes regularly to Ancora del Chianti. Last time she came with the whole family and they spent nice days together both visiting and relaxing in the garden. In Autunmn we received this nice card of her summer house by the lake. She grows there beautiful roses and has a lot trees that make the fall season magical with the crazy colours of leaves. We really like the style of her painting and we can only say: “Thank you and Compliments

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Tonnis and Dianka


Tonnis and Dianka spent their honeymoon at Ancora del Chianti and a few weeks later we received their thanking card after their stay. They look wonderful on the picture and very in love as they are. Like a fairy tale…

 We had a lot to share as they were both involved in enviromental matters and they tought me the “cradle to cradle philosophy”.  It is a very interesting concept that I invite everybody to think about: with the growing knowledge of the living earth, design of products, industrial system, buildings, even regional plan can reflect the intelligence of natural systems and combine nature and commerce fruitfully. Nature-inspired design principles can make industry both prosperius and substainable.

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Grape Tart Recipe


“Schiacciata con l’Uva” is the most typical cake you will find in mamas’ hoven, bakeries and patisserie in September/October in Florence and surroundings. You cannot imagine how easy is to prepare a grape tart: the only difficulty is to have wine grape but a freezer can help.  On harvest day Filippo prefers to leave on the plant the bunches that are not ripe enough so I can go 1-2 weeks after the harvest and pick them. Grape Tart is such a delicious dessert also for winter season as you can serve it warm. I pick the grape as much as I can and then I freeze then in ricycled pasta plastic bag. They are very useful because they are usually transparent and you can recognise immediately that there is grape inside and they are enviromentally friendly because it is a good way to give a longer life to a product. Now let’s start!

Ingredients: 350 g of bread/pizza pasta, a bunch of wine grape, oil, rosmary, and a spoon of sugar cane (it is a secret…!)

For bread/pizza pasta: 250g flour, 100ml water, 1 tea spoons of salt, yeast, 1 table spoon of olive oil



Put olive oil in the pie tray and distribute with a finger also on the side. Then prepare the pasta in a round shape and put on the pie tray. Add grapes.



Add rosmary and cover the berries at the rim. Scatter sugar cane with a spoon like a rain. Put in hoven (180°) until the juice bubbles and bread is golden.


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Bjorn and Ingrid


They arrived at Ancora del Chianti on their way to Corse and they were so enthusiastic that …. could not resist to come back afterwards. Here is what they wrote us once back to Sweden.

Dear Laura,

Our stay on Corse was very pleasant and driving went very well. We saw fantastic places and lovely nature. We were very pleased with our stay in Chianti too. You are such a good hostess taking care of your guests in a very good way. Thank you very much,
Love from Ingrid and Bjorn”

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Per and Kristina


What is like to have breakfast in our garden at home after a wonderful holiday in Tuscany? Here is the answer: a picture, better that any written comment..

Per and Kristina wished to share with us their home life after their stay at Ancora del Chianti  and adding this comment:

“Dear Laura and family!
Now we ave been at home for two weeks. We really loved our holiday in Italy! We think about our stay at your B&B and think that it was a piece of our dream about Tuscany. The days we spend at the coast were also very enjoyable.
Since we arrived at home we have had very fine weather and nearly every day we have been to our white beaches and enjoyed the swimming and sunbathing. Still we have two more weeks holiday and then the school starts again for me.
We will tell people about you and your b&B.
Kristina and Per”