Lorenzo runs the farm. Elena runs everything else — and the moment you arrive, you’ll understand why people come back. Podere Somigli sits 400 metres above Greve in Chianti, surrounded by the vines and olive groves that produce their own Chianti Classico. It is a working farm, not a performance for tourists.
The Cooking Class
Elena’s kitchen is ancient and well-used — exactly the kind of room where you learn to cook by doing, not by watching. Over four hours, you make fresh pasta, peposo — a slow-cooked beef stew that has warmed Tuscan kitchens for centuries — and tiramisù. Everything is seasonal, everything is local, and Elena is right there beside you the whole time.
Afterwards, you sit in the garden under the trees and eat what you made, with wine from the estate. Four courses. No rush.
A Place to Linger
Podere Somigli is not somewhere you pass through. You taste wine and olive oil in the cellar. You walk the hills. You sit. You won’t want to leave.
