A few kilometers from Siena, in Tuscany, is an ancient building, closely linked to the myths and medieval legends, an evocative, mysterious and magical place: 
the Abbey of San Galgano.


Its origins date back to the XII century AD, 
and the history of the abbey is closely related to that of a saint: San Galgano.

Here’s the legend.
In 1180 the knight Galgano Guidotti from Chiusdino, tired of the war, came on the slopes of Montesiepi where he had a vision appeared to St. Michael the Archangel.  
It was not the first time that the knight lived a mystical experience, he had already made ​​prophetic dreams, 
carriers of messages.

So the man stopped his white horse, fell to the ground and thought of his dissolute life of a knight.
Just at that moment he decided to give up everything to become a hermit.

He took his sword, he decided that never again would use it against no one soul and planted it 
in a rock which stood on a hill.

The hilt arranged in that way seemed now to the form of the cross, then Galgano knelt and began to pray.
He made ​​a promise to God, he would never use his sword against anyone, and he would spend his life as a hermit, absorbed in prayer and in absolute humility.
Soon he was joined by some faithfuls who followed him and, at his death, began to worship him as a saint.

What about the sword in the stone?
The sword of St. Galgano surely is previous to that which is said in the Breton cycle, The Excalibur, which appears for the first time in the works of Robert de Baron just a few years later the life of our saint.


The writer, then, to tell the story of the future King Arthur may has just inspired to the story of the knight Galgano Guidotti from Chiusdino.

In fact, the name Galgano resembles that of the knight of the round table: Sir Gawain, also called Galvano.

It was really the story of San Galgano to inspire the stories of the Breton cycle dating from the twelfth century?

Some people think that Galgano is just a person made in fantasy, like King Arthur; 
but also it is said that he died at 33 years, 
as Jesus Christ.
33 are also the traditional Masonic degrees.

Yet the sword in the stone is there, right inside 
the circular church  and the amazing abbey, 
built soon after the death of the saint 
to venerate and remember his life.

In the same chapel, in a glass case, are the remains of the sacrilegious hands chopped off by a wolf to one of the three "black men" who, according to tradition, in 1181 destroyed the hut hermitage of San Galgano.

At the entrance of the church there’s a plaque bearing an inscription in Latin; at the bottom of this appears a cross. A similar cross is painted in red on the opposite side.

And that special kind of cross was one of the 
symbols adopted by the Knights Templar.
The famous alchemist Fulcanelli wrote that  
"the sword that opens the rock, the rod of Moses wich causes water to gush from the rock of Horeb, the scepter of the goddess Rhea, with whom she hit the mountain Dindimo, the javelin of Atalanta are a one and the same hieroglyph of this hidden matter of the Philosophers. "

In Malavalle, near Chiusdino, there’s a church in which are the remains of another hermit in the same age of San Galgano.

According to recent studies, it could estimate they appertain to King William X of Aquitaine that, in 1137, decided to leave everything in order to be a hermit in Tuscany.

In the church of St. Michael, again in Chiusdino, there is also a relic: a skull that local tradition identifies with that of San Galgano.



And if it was just William, who was also a skilled storyteller, to bring in Tuscany the legend of the sword in the stone?

Typical sweet of Siena

(Doses for two panforti)

150 g. sugar
150 g. honey
250 g. Almond
100g. Hazelnut
150 g. Nuts
200 g of candied citron
100g. candied orange
100g. candied cherries
100g. dried figs
3 glairs of eggs
8 g of cinnamon powder
a pinch of nutmeg
a pinch of ground ginger
a pinch of black pepper (optional)
wafers (as many as needed to cover the gingerbread)
a knob of butter
2 tablespoons of flour
100 g of powdered sugar


Melt sugar and honey in a saucepan over low heat, stir constantly with a wooden spoon.
Meanwhile, in another bowl, mix the finely chopped almonds, walnuts and hazelnuts along with the citron, orange, candied cherries, dried figs.
Add the glairs, cinnamon, nutmeg, pepper (optional) and ginger.
Mix well all these ingredients .
When the sugar syrup and honey is a bit 'thickened, pour in the mixture and stir vigorously.
Take two cake tins, lining the bottoms with the hosts, passes a little bit of oil and flour on the edges and then pour the mixture ‘till half inches from the edge.
The dough should be well pressed with your hands, ‘till full every empty areas.
At the end bake it in a hot oven (150 degrees) for about 40 minutes.
Remove the panforte from the oven, let them cool on a wooden surface,
when they are cold dust the cakes with icing sugar.

If you want to introduce a variation
Use candied melon instead of citron and add cocoa and chilli.
You will have the black Panforte.
To keep the cakes, use transparent paper and or wax paper and put them in a cool, dry place.






For several years we saw, in Italy and other European countries, a growth of farms, in the context of multifunctionality, engaged in social agriculture.

This includes all those practices that use agricultural and rural setting to create and promote the benefits of inclusive socio-employment of disadvantaged people,  with low bargaining power and risk of marginalization.

The spectrum of farming practices is a broad social and different purposes: rehabilitation and care pathways for people with disabilities through therapeutic activities, psycho-physical or
co-therapy (garden-terapy, pet therapy ecc.), conducted in collaboration with health and social services in the territory: training and employment of disadvantaged people; "regenerative" activities, teaching and accommodation for people with special needs (elderly, children and young people in difficulty or at risk of delinquency, refugees, etc..).

The phenomenon has been growing at two factors: on the one hand, the crisis of the welfare state as a result of the economic and financial crisis, on the other, the crisis of “industrial” farming and the need to consolidate a model of diversified and multifunctional agricultural enterprise .

Agriculture intervenes on new social needs, security and services for people from rural areas and urban areas and organizational processes and innovation in the agricultural world. 

So, over the years social agriculture has gone bio-social, particularly affecting all the above activities, placing the model in a context of utmost respect for the environment and actors involved.

The social relationship between agriculture and organic farming is very narrow, not only for the context of increased levels of safety and well being that organic farming provides operators, but also and especially for the sharing of ethical and environmental reasons.

Both pursue the defense of common goods and the affirmation of the social value of agriculture ecologically sustainable. Both, however, represent the most dynamic and innovative segments of the primary sector in the face of crises that invests years in terms of income, the number of companies and employees.

Bio-social activity is highly diversified agriculture, with a predominance of labor-intensive activities, the closure of production cycles and a significant diversity ranging from restaurants to farm, from education to environmental protection.

Organic agriculture companies operate mainly in the social and vegetable sector, but also in the rearing of small animals (poultry and beekeeping).

According to the data contained in Bioreport 2011, on the face of marketing, most companies make use of direct sales.

This study, has been conducted by the National Rural Network in collaboration with various institutions and associations, and it’s the photo of the Italian organic sector. 

The research, as well as to report on the production and the market, analyzes the numbers of  "social businesses”


On the face of marketing, most companies make use 
of direct sales (38%).
All organic farms have found social relationships with various organizations and institutions: 86% of the sample works with public and private.

The social farms active collaboration with the health sector, local health and cooperatives for rehabilitation of ex addicts (25.5% of the vote), local (21.1%), voluntary (18.1%), universities and schools (12.1%).

The Italian organic farms are increasingly engaged in social work.
They give an opportunity in their home or farm to boys with problems of integration into the world of work. 19.7% of green companies  home persons with menthal disabilities, 18.8% with physical problems, 12.5% ​​with mental disorders, 17.3% welcomes people with addictions (drug addicts and 10.7% 6.5% ex-alcoholics), while 9.3% fewer houses at-risk youth.

In addition, 25.5% of companies have partnered in the health field: National Health Service and Addiction Services (SERT). Followed by local authorities (21.1%), volunteering (18.1%), universities' and schools (12.1%).


Examined the current global situation and the results obtained through the efforts of those working in organic farming and bio-social we should consider the idea of trust, once and for all, to seriously the care of Mother Nature.


for 6 sevings:
1 kg. ripe tomatoes
1 liter of vegetable broth (homemade)
600 gr. stale bread, preferably Tuscan or without salt
Abundant fresh basil
Extra virgin olive oil
3 cloves of garlic


Fry slightly the garlic and extra virgin olive oil in a pan, then add the ripe tomatoes cut into pieces.

Let cook the tomatoes, add the salt and cook for about 10 minutes.

Pass the sauce through a sieve to remove seeds and peel of the tomato (you choose if you want to leave the garlic or remove it) and add a couple of ladles of vegetable broth (water, carrots, celery, parsley, onion).

Taste (to know if it is not too salty, because then it will be rather difficult with the presence of the bread that quickly absorbs the broth).

Add small pieces of stale bread continuing to turn.

Toggle the broth with bread and continues to mix until completely absorbed.

The dish is ready when all the bread becomes soft and presented in the form of soup.

Serve the dish with a few leaves of basil on the soup.