perbaccomontepulciApr 27, 20183 minvino 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...
perbaccomontepulciJun 155 min24 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....
perbaccomontepulciMay 243 min5 &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...
perbaccomontepulciMay 14 minThe 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...
perbaccomontepulciMar 144 minThe Women behind the VineWhen you think of Tuscany, ideally, your imagination immediately becomes filled with rolling green hills, vineyards at every angle,...
perbaccomontepulciFeb 25, 20203 minlife 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,...
perbaccomontepulciAug 2, 20191 minGnudi, 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...
perbaccomontepulciJun 9, 20191 minNadia's TiramisùDebate on the origins of tiramisù has been going on for some centuries, rumor has it this sweet dessert that is loved by everyone is...
perbaccomontepulciJun 9, 20191 min'Stracotto' of veal cheek brased with Vino Nobile di MontepulcianoTime 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...
perbaccomontepulciMay 21, 20193 minNadia's recipes: pici heavenHave you ever tasted Pici pasta? Pici, not to be called “picci”, is similar to spaghetti, although the pieces are stretched by hand. They...
perbaccomontepulciDec 29, 20183 minto decant, or not to decant, that is the questionAs a Sommelier in a restaurant, I must admit that Decanter is such a useful instrument, getting wines ready to be enjoyed within minutes...
perbaccomontepulciDec 21, 20183 minOsteria 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...
perbaccomontepulciAug 3, 20183 mineverybody'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...
perbaccomontepulciMay 8, 20184 minBiodynamic wine, not just a 'new age' silly capriceHello everyone, today I will be talking about Biodynamic farming and how its methods are nowadays becoming more popular among wine makers...
perbaccomontepulciMay 3, 20184 minBrunello di Montalcino best vintages, complete guideEvery year the Consorzio del Vino Brunello di Montalcino classifies the new wine production in order to Communicate the information...
perbaccomontepulciMay 1, 20185 minMy 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...
perbaccomontepulciApr 29, 20185 minBarolo: a love storyDid you know? Barolo, before uprising as one of most popular and perharps best wine in the world, used to be a sweet, sometimes also...
perbaccomontepulciApr 28, 20184 minHis majesty...brunello di montalcino#brunellodimontalcino #brunello #sangiovese #winefolly #winelovers #vintagewines Ciao Guys, today I'll talk about Brunello di Montalcino,...