December 1, there is party time at “the Palomba” for the slowfood Chicciola. We don’t want to conflict with that event. Everyone interested in natural wines should join on December 2! . 9 wines, all local, are to be tasted. And what is important: All income of this invent will go tto Giggi’s “La Selvara”…
We are organizing a special enjoyment. A blind tasting of Brunello and other Tuscan and Umbrian Sangiovese. The selection of Brunello is random. A year ago Nixy and I passed over Montalcino and did shopping. The Sangiovese in the test are known to us. Accordo from the Velette, l’Otto from ViniVENtisei, il Tocco from Campotondo,…
We have mixed feelings about and mixed tasting experiences with “natural” wines. At least we are for an empirical and practical approach and not for an ideological. We will make you taste wines from “La Selvara” (Orvieto/San LorenzoNuovo) and “Danielli” (Allerona). In the meantime we got to know from “La Selvara”, that their winery was…
Our December highlight: “Brunello di Montalcino vs Sangiovese no brand”. Winetasting lunch at 26 winery. The tasting will be blind. There will be 4 Brunello and 4 high qality, no brand Sangiovese. Participants, who identify all 4 Brunello get 1 further tasting free. The wines are combined wit a fine lunch More details later (partecipation…
It’s getting winter and we have still some Rosati in the cellar. We counted 6 types and decided to make a comparative tasting. The tasting is open, No registration needed. Just call 3665010443. Contribution:15 Euros. We will taste Terre San Nicola Di FIlippo 14% 2021 Rosat Santa Croce 12.5% 2022 Antheia Brizziarelli 15%…
One of my standard pasta sauces are crumbled sausages with tomatoes and fresh garlic. This time I substituted he fresh garlic with leak. I obviously had to much. So I added an egg to the leftovers and formed a budino. Mica male. The other dish is a trot fillet with Zucchini spirals and buffalo ricotta….
We presented the wines at two events at our tasting center at theBuonRespiro and at our tasting lab in Perugia. We tasted 3 bottles. The Verdello, metodo ancestrale, the still white, a blend of Riesling and Viognier and the Terrae, Procanico, fermented and aged in Anfora. Everyone appreciated the Verdello. The still wine is fermented…
The cooking at “thebuonrespiro” is often eclectic and dictated by “what comes from the garden” and “what is in the fridge. The maltagliati with garden pesto were a side product of the giovannotti production the day before. Rabbit is integral part of our cooking, because “la cerchiara” o ur farm partner raises delicious rabbits
