vino nobile vs montepulciano d’abruzzo!
Ciao Guys, this is the very first post of our Wine Club Blog and of course I have to start by introducing our beloved Vino Nobile di...
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perbaccomontepulci
- Jun 15
- 5 min
24 Hours in Montepulciano
We know planning for a trip can be a bit hectic, you want to make sure you see everything within the short period of time you may have....
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perbaccomontepulci
- May 24
- 3 min
5 &1/2 cocktails to try this Summer
The sun has been in full swing here in Montepulciano, at some points in the day it has even reached 89 degrees Fahrenheit. Everyone is...
221 views0 comments
perbaccomontepulci
- May 1
- 4 min
The Taste of Tuscany
“First, we eat. Then, we do everything else.” Cold temperatures are passing us here in Tuscany, and we can finally smell the spring air...
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perbaccomontepulci
- Mar 14
- 4 min
The Women behind the Vine
When you think of Tuscany, ideally, your imagination immediately becomes filled with rolling green hills, vineyards at every angle,...
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perbaccomontepulci
- Feb 25, 2020
- 3 min
life in quarantine...
Hello Everyone, I wanted to take the chance to thank you all for the hundreds of emails and messages I have received in the last weeks,...
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perbaccomontepulci
- Aug 2, 2019
- 1 min
Gnudi, the most 'lascivious' dish of Tuscany
One recipe, two names: malfatti (badly made) in Siena, gnudi (naked) in Florence. Malfatti, because their characteristic is to be...
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perbaccomontepulci
- Jun 9, 2019
- 1 min
Nadia's Tiramisù
Debate on the origins of tiramisù has been going on for some centuries, rumor has it this sweet dessert that is loved by everyone is...
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perbaccomontepulci
- Jun 9, 2019
- 1 min
'Stracotto' of veal cheek brased with Vino Nobile di Montepulciano
Time 3h Ingredients for 4 pax _1 Kg of veal cheek _ Extra virgin olive oil _ 1 Carrot, 1 celery, 1 Onion _ 250 ml Red Wine _200g Tomato...
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perbaccomontepulci
- May 21, 2019
- 3 min
Nadia's recipes: pici heaven
Have you ever tasted Pici pasta? Pici, not to be called “picci”, is similar to spaghetti, although the pieces are stretched by hand. They...
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perbaccomontepulci
- Dec 29, 2018
- 3 min
to decant, or not to decant, that is the question
As a Sommelier in a restaurant, I must admit that Decanter is such a useful instrument, getting wines ready to be enjoyed within minutes...
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perbaccomontepulci
- Dec 21, 2018
- 3 min
Osteria del borgo recipes: nadia's ribollita!
Hi guys, I am happy to start the section of my Mom's recipes for our great Tuscan dishes, starting from one of most iconic soups you...
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perbaccomontepulci
- Aug 3, 2018
- 3 min
everybody's talking about terroir (but what the hell is it?)
My dear friends, I have been missing too long from here, my deepest apologies but luckily Osteria del Borgo and Perbacco in Montepulciano...
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perbaccomontepulci
- May 8, 2018
- 4 min
Biodynamic wine, not just a 'new age' silly caprice
Hello everyone, today I will be talking about Biodynamic farming and how its methods are nowadays becoming more popular among wine makers...
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perbaccomontepulci
- May 3, 2018
- 4 min
Brunello di Montalcino best vintages, complete guide
Every year the Consorzio del Vino Brunello di Montalcino classifies the new wine production in order to Communicate the information...
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perbaccomontepulci
- May 1, 2018
- 5 min
My night with the Obamas and Massimo Bottura
#massimobottura #osteriafrancescana #barackobama #michelleobama I would like to share with you the experience of a lifetime, wich repaid...
315 views0 comments
perbaccomontepulci
- Apr 29, 2018
- 5 min
Barolo: a love story
Did you know? Barolo, before uprising as one of most popular and perharps best wine in the world, used to be a sweet, sometimes also...
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perbaccomontepulci
- Apr 28, 2018
- 4 min
His majesty...brunello di montalcino
#brunellodimontalcino #brunello #sangiovese #winefolly #winelovers #vintagewines Ciao Guys, today I'll talk about Brunello di Montalcino,...
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