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, 2022
- 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, 2022
- 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...
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perbaccomontepulci
- May 1, 2022
- 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 15, 2022
- 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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