The wine project Il Viaggio di Landò arrives at the Forneria for an evening between old and new Stops.

On this occasion Il Viaggio di Landò, which sees the search for old vineyards with which to produce natural wines , will present a preview to the press of the release of two new labels , Terza Fermata and Quarta Fermata, based on Aleatico grapes and Lambrusco di Sorbara.

The evening will see the combination of high-level appetizers and pizza with three labels from Il Viaggio di Landò : Prima Fermata, pure canaiolo, Seconda Fermata, Trebbiano with a small percentage of Malvasia, and Terza Fermata rosé from Aleatico grapes.

Menu

Welcome drink

Starter with Montanarine, potato and cheese croquettes,

Rice arancini with ragù and peas, Pasta omelette

Pizza tour with Margherita, Marinara, Napoli and Carbonara

In combination with First Stop 2021, Second Stop 2022 and Third Stop 2023

(1 glass per person of each label)

tiramisu

Water and bitter

Price: 50 euros per person

For reservations: 055 7965522

The appointment is from 8pm onwards , in a place, the Forneria, where the wonder of leavening is celebrated every day and where it is possible to admire a breathtaking view of the Arno and Ponte Vecchio.

Il Viaggio di Landò, born three years ago, is the selection of grapes coming from old vineyards thanks to which wines capable of telling their origins and individual vintages in the glass in the best possible way come to life.

The logo, designed by the cartoonist, journalist and director Sergio Staino , represents the patient and meticulous research process, with a slow and unhurried pace, of ancient vineyards; a journey made on a carriage, the landau, whose name also evokes David Landini's nickname, Lando, and symbolizes the importance of a calm breath and a look towards the past that recalls how wine was once made, without tricks or shortcuts. The Quarta Fermata label was retouched by Michele Staino, son of Sergio Staino.

The name Il Viaggio di Landò, the name of the wines and the coordinated image were created and edited by the journalist and wine communication expert Roberta Perna (www.robertaperna.com).