TUSCAN WINE PRODUCER, ANDREA CECCHI - CEO, CECCHI FAMILY ESTATES
The history of the winery is a compelling story of a family, articulated by passion, dedication to the land, and a brilliant entrepreneurial spirit. Using the strength gained from their experience of more than 100 years of love for the land, today the Cecchi family takes on the challenges of the future with that same enthusiasm.
In 1863, Luigi Cecchi was born in Poggibonsi, a Tuscan village 15km west of where he would one day become a well-known winemaker. His father cultivated plots of land where both he and his brother Francesco worked side-by-side. Luigi immediately showed great willingness and initiative, especially in matters of wine tasting and evaluating.
From a young age he started assisting companies with his love and knowledge in wine cultivating, making and tasting. In 1893 he decided to become an official wine taster. During this time he rented two warehouses where he conducted his own wine tasting business while simultaneously working the fields with his family.
The business was successful and began to develop. Luigi and his wife raised five children. In the early twentieth century his son Cesare began working with him. Once credibility and international prestige were achieved it became imperative to plan the necessary investment in order to prevail in the future. Luigi, the founder’s grandson, was the key figure. With him the Cecchi brand distinguished itself in the domestic wine industry thanks to technological innovation, a willingness to seek out wine regions and excellent intuition for business. In 1962, Luigi Cecchi acquired a marvelous estate in Chianti Classico and in the 1970s the company moved to Castellina in Chianti, where the family founded their headquarters. Now the fourth generation, Cesare and Andrea, run the family business.
FOOD NETWORK’S ELLIE KRIEGER TALKS ABOUT THE NUTRITIOUS BENEFITS OF OLIVE OIL AND DEMONSTRATES ITS USES IN HEART HEALTHY RECIPES
Studies have shown that a diet which features olive oil as a main source of fat has many health benefits, and may even help the body better absorb nutrients from vegetables and other foods.
There are three different types of olive oil available to U.S. consumers -- extra virgin, olive oil and light-tasting olive oil – but often people have a hard time knowing when to use each type. Ellie will help to clear up confusion about cooking with olive oils as well as provide clarity on other olive oil topics, including on-going testing by the North American Olive Oil Association that shows more than 98% of olive oils available in supermarkets nationwide are authent