We first heard about Borgo when it was featured in the New York Times.
On previous trips to Tuscany, we felt it was a very special place and enjoyed everything about it. Often we talked about having a place there, but felt it wasn't practical. When we read about Borgo and fractional ownership, we thought this might be a way to make it happen. The fact that it was cost effective and maintenance free as well as how much we enjoyed Tuscany and our first visit to the hamlet played a part in our decision to purchase.

There's no doubt that Jeff's second winning photo reminds us all of the joys as kids; one of those was certainly of running around green fields… It's synonymous of innocence, freedom, untouched nature and childhood happiness. All sentiments that are absolutely at home at Vagli.

Pienza Pecorino (sheep's milk cheese) Fair and "Cacio al Fuso"
Pienza, first Sunday in September

Pienza makes among the best pecorino in Italy and a wide range of excellent cheeses is available to be tasted and bought during this fair. The Cacio al Fuso is a cheese rolling competition. Cacio is the original Tuscan word for pecorino and the fuso or spindle is the target of the game.

For more information please click here.

INGREDIENTS (for 6 people):

- 12 large pork ribs
- 3 cloves of garlic
- 1 sprig of rosemary
- 8-10 sage leaves
- 1 glass of white wine
- 4 tbs of extra virgin olive oil
- Salt and pepper

Text by Fulvio Di Rosa

Each month we highlight a place of interest around the globe that we consider as unique as your Home in Tuscany. The tips are selected as they either show respect for the environment, nature and architectural beauty or are deeply indigenous to their individual origin.