Published on: 25/08/2025

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TastinGreve Food Edition

There’s a special time of year when Greve in Chianti becomes the stage for a truly unique experience. A moment infused with the scent of fine wine, the artistry of Michelin-starred cuisine, and the warmth of community. That moment is TastinGreve Food Edition, the event that on Thursday, September 4th, will transform Piazza Matteotti into an open-air living room, ready to welcome wine lovers, travelers and anyone who wants to experience the Chianti Classico in a fresh, engaging and generous way.

Now in its third edition, this event — conceived by the Viticoltori di Greve in Chianti, in collaboration with the Municipality of Greve, local businesses and private sponsors — officially opens the cultural calendar “On the Road to the Chianti Classico Expo 2025”. A series of events that will lead the region toward its highly anticipated annual celebration, spotlighting food and wine as the most authentic and powerful way to tell the story of this unique territory.
At the heart of the evening are the wines of Chianti Classico, in their three expressions — Annata, Riserva, and Gran Selezione — paired with a tasting menu designed by six Michelin-starred chefs of national acclaim. A refined culinary journey that brings together the wines of 33 member wineries with bold and surprising dishes rooted in seasonality, territory, and tradition.

The tasting menu offers a sensory voyage through flavors, places and creative interpretations:

Stefano Pinciaroli (PS Ristorante, Cerreto Guidi – 1 Green Michelin Star): “Nuvole al Crepuscolo”, a plant-based and smoked dish made with braised cabbage, smoked purple potato foam, onion crumble, and nutmeg.

Paolo Lavezzini (Four Seasons Hotel Firenze, 1 Michelin Star): classic rosetta bread with slow-cooked suckling pig in sweet tomato and smoked eggplant.

Andrea Mattei (Bistrot, Forte dei Marmi – 1 Michelin Star): spelt soup from Garfagnana with beans, shrimp, and herb oil.

Silvia Baracchi (Il Falconiere, Cortona – 1 Michelin Star): her interpretation of acquacotta with wild mushrooms, poached egg, and toasted bread with Aglione garlic.

Alessandro Dal Degan (La Tana Gourmet, Asiago – 1 Red + 1 Green Michelin Star): Peperon-tonnè, chargrilled pepper carpaccio with tuna sauce, capers, pecorino flakes and lemon

And finally, pastry chef Loretta Fanella

brings E(S)SENZA, a gluten-free, lactose-free and egg-free dessert based on chocolate and hazelnut, served with Vin Santo of Chianti Classico.

But beyond flavor, there’s a deeper purpose that gives this evening its soul: all proceeds will be donated to the Meyer Pediatric Hospital Foundation in Florence,. supporting its research and care programs for children and families.

“We believe that promoting our territory must always go hand in hand with human values and social responsibility. This event is a way of uniting the best of Chianti with a broader mission that looks to the future with awareness and purpose.”

VIcoria Matta - Presidente Associazione Viticoltori Greve in Chianti

The event is the result of a collaborative spirit — between wineries, institutions, sponsors and citizens — all working toward a shared vision of sustainable development and territorial promotion. A vision rooted in the land and elevated by people who believe in beauty, authenticity and generosity.

“We’re honored to support this initiative. Not only because of the tangible support it offers, but because of the passion, quality and heart behind it.”

Alessandro Benedetti - Segretario Generale della Fondazione Meyer