An Abandoned Tuscan Village Turned into a Hotel With a Culinary School

Castiglioncello del Trinoro, a village in Tuscany that had been abandoned for years, has finally found its spark. The village is situated on top of a hill in Val d’Orcia, a site under UNESCO world heritage. From being an empty village to a breathtaking hotel, it definitely has had a beautiful makeover.

Monteverdi Tuscany

After years of hard work and resources, a once-abandoned village has been brought back to the world, all thanks to a boutique hotel called Monteverdi Tuscany. It was founded in 2012 by Michael L. Cioffi, an American professor and lawyer, who explored the village during his visit to Tuscany. He collaborated with Ilaria Miani, a renowned architect and interior designer, to create this astonishing piece of architecture. The beauty, the view, everything is as gorgeous as it used to be, if not more. This ongoing expansion of the site has helped the village bring back not only its people but tourists as well. The luxurious accommodations, the delicious food, the art events, and the breathtaking view of nature are worth a visit.

Facilities and Activities

Monteverdi Tuscany is perfect for someone looking for some relaxation, especially for those who love to explore cuisines. It has a top-notch spa set over a golden stretch of a valley filled with farms and tranquil, lush gardens all over. The property has a culinary academy on-site, housed in a charming, centuries-old school building, in addition to dining establishments that highlight extremely local ingredients, thanks to Giancarla Bodoni, the executive chef of Monteverdi. The hotel has a teaching kitchen with workstations for up to 12 students and indoor and outdoor dining areas. It is situated right below the charming piazza in Castiglioncello. Chef Bodoni, who teaches how to create fresh pasta and traditional Tuscan cuisine, offers cooking workshops to Monteverdi guests. The academy also offers the Chef’s Table, a small five-course dinner with drink pairings where guests can sample Bodoni’s cuisine.

The Fine Dining

Along with some famous and unique beverages, the fine dining experience here reimagines the traditional Tuscan dishes in genre-bending ways: the organic Tuscan olive oil on the table from Podere Ricavo, the exceptional pecorino Sardi from the farm down the road, Caseificio Piu, the perfect local watermelon, cubed in a salad with creamy burrata. Bodoni even aims to bring more attention to the lesser-known history of Sardinian influence on the region. One of her future creations will include a Sardinian burrito, a traditional and fun dish!

Spyce Is Opening a New Automated Kitchen in Harvard Square

The New Spyce Location in Harvard Square

Back in 2018, the automated Spyce kitchen opened doors for the first time in Downtown Crossing, Boston. Whoever’s got the munchies can place their order online or at kiosks, and the kitchen does the majority of the work, searing and steaming ingredients to create globally inspired salads and bowls.

The New & Improved Spyce to Open in Harvard Square

The new Spyce kitchen is like version 2.0 as it has a “ton more customization,” looks different, and uses more advanced cooking techniques than its predecessor. The new kitchen is not cooking ingredients together in a stir-fry style. Instead, every ingredient is prepared separately, regardless of whether that’s a chicken cooked on a carbon steel plancha or steamed pasta.

Spyce Interior

One thing people love about Spyce is that before ordering, customers begin with choosing dietary preferences and allergies, which include gluten-free, vegetarian, pescetarian, and paleo. However, this doesn’t end just here. Instead of removing food ingredients, the smart kitchen finds something suitable to replace it with.

The New Spyce Will (at Least) Double Production

The first Spyce version produces roughly 120 bowls per hour, but the new one is estimated to handle over 300. This is not a faster cooking method, but more of a mechanical one, and it is just a more practical solution. For example, the old kitchen is moving food to a wok and then the wok to the bowl as the new kitchen moves the bowl to the food.

Sharing food by Spyce The new location has a beer and wine license, but due to the current pandemic, the beer, wine, and dining rooms planned for space are currently on hold. However, diners will be able to order for pickup or delivery on the Spyce app or website. The creators are planning to incorporate third-party apps and are also looking forward to the official opening in Harvard Square. One of them – Michael Farid, said: “The four of us went to MIT, and Harvard Square always has a special place in our hearts!”