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Wine Guide
Chianti and Chianti Classico: two different wines with a shared soul

Chianti and Chianti Classico: two different wines with a shared soul

The experts often tell us that Chianti and Chianti Classico are two very similar wines with substantial differences. A bit like a lot of twins: the resemblance is clear, but personality-wise, they could not be more different. Let's try to get into specifics and understand exactly what changes across these … Read More

Wine Guide
First roots: the name Chianti Classico

First roots: the name Chianti Classico

Let’s start from the beginning, with the name. Chianti Classico is a wine that never reveals everything at once, and its name is no exception. Some say that it comes from the ancient Etruscan word for water, clante, while others argue a derivation from the Greek chitrinos, meaning “yellow”. A land that makes noises Another …Read More
August 20, 2020
Wine Guide
Delve into the mysteries of wine

Delve into the mysteries of wine

Chianti Classico is a fantastical place, but it’s also a very precise part of the world. Just follow the call of Sangiovese, dive in between the olive groves, the chestnut trees and cypresses, and start walking along the paths: you’ll begin to understand it. And if this isn’t enough, if you still feel like there’s …Read More
August 4, 2020

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Food in Tuscany
Tastes like wild chicory: a tribute by Dievole to a majestic oil that meets an unforgettable dessert

Tastes like wild chicory: a tribute by Dievole to a majestic oil that meets an unforgettable dessert

We’ve reached the end of our journey into the flavors of oil. But like every true exploration of this kind, the end is just a break between the first taste and the next. So, don’t worry: our recipes, oil and our talented chef Monika Filipinska won’t stop bringing new flavors to your dishes. Monika suggested …Read More
July 30, 2020
Food in Tuscany
Tastes like hazelnuts: the flavour of a new dish, the flavour of Chianti Classico

Tastes like hazelnuts: the flavour of a new dish, the flavour of Chianti Classico

There are simple oils and there are oils that deserve to be savoured to taste all their flavours, tradition and soul. That’s the way with Chianti Classico DOP, an oil that epitomizes this land that is especially loved by our chef Monika Filipinska. Try to conjure up the aromas of the Chianti hills, the olives …Read More
July 21, 2020
Food in Tuscany
Tastes like walnuts, the flavour of a new recipe

Tastes like walnuts, the flavour of a new recipe

Dandelion and pimpernel salad, roast guinea fowl, beetroot, lentils and potatoes with pumpkin seeds paired with IGP Toscano Olive oils are like that. As soon as you’ve got to know one, another one immediately comes along, ready to delight your taste buds. Our Chef Monika Filipinska is used to it, so she’s back, after Nocellara, …Read More
July 14, 2020
Food in Tuscany
The excellence of oil, the wonder of a new recipe: Dievole’s 100% Italian EVO

The excellence of oil, the wonder of a new recipe: Dievole’s 100% Italian EVO

There are certain oils that you never stop talking about. Like 100% Extra-Virgin by Dievole: its almond aroma, robust and bold piquant flavours, and fruity essence. 100% An oil you’ll never forget. An oil you’ll never forget that’s a favourite for our chef Monika Filipinska. That’s why she’s teaching us all the perfect recipe to …Read More
July 9, 2020
Food in Tuscany
A new dish for a new sensation: beef tartare and walnut truffles, clams and parsley salsa with Nocellara olive oil

A new dish for a new sensation: beef tartare and walnut truffles, clams and parsley salsa with Nocellara olive oil

If the colour is a bright green, and the nostrils detect some green tomato leaves with a few floral notes, and the tongue gets a slightly bitter and spicy taste, there’s no mistaking it: you’ve got a Nocellara di Dievole on the table. A delicate, persistent oil, which our chef Monika Filipinska helps us discover …Read More
June 30, 2020
Food in Tuscany
Smooth as oil: how to choose olive oils

Smooth as oil: how to choose olive oils

As much as the great wines, olive oil is a deeply mysterious thing. You just have to try one, maybe soaking a slice of bread with it, to discover that its taste resembles no other oil that you have tried until then. Just try accompanying the same dish with two differently-flavoured oils, and you get …Read More
June 12, 2020
Food in Tuscany
Baccalà confit

Baccalà confit

Today’s recipe is simple enough, but it has two big secret ingredients: Chianti Classico DOP extra-virgin olive oil, which will infuse itself with the aromas, and the red Bolgheri DOC Tenuta Le Colonne, which will bring out the taste. Let’s start, though, by preparing the other ingredients. 400 grams of desalted cod, 200 grams of …Read More
June 3, 2020
Food in Tuscany
Titbits – Wine in dreams

Titbits – Wine in dreams

Wine, drunkenness, libations and interpretations The great writer Mario Soldato was fond of saying that “wine makes you dream”, and that the emotions that it excites are therefore the best way of judging its quality. But like all dreams, dreams involving wine have particular meanings. Here at Dievole, we’re decided to take a bit of …Read More
May 30, 2020
Food in Tuscany
Wild boar alla cacciatora with Brunello Poggio Landi

Wild boar alla cacciatora with Brunello Poggio Landi

It’s Thursday, and the sun is high over the earth and our homes. The wind tickles the vines, and our chef Monika Filipinska is with us to shed new light on our cooking once more.  She does it with a special pairing, one that smells of the horizon and tastes of the hills. Wild boar …Read More
May 14, 2020