Kitchen, Cellar and Garden
Friday, October 27, 6 pm: We taste 6 rose’
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%…
My beans
I grew 4 different types of beans in the vegetable garden. They yielded between 700g and 1.5 kg per type, a good yiel from very few seed beans. Its sounds a small amount, but that is the dry weight. As for a cooked dish it is all what I need for the year It is…
Experimental Kitchen
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….
Le Terrazze di Spazzavento
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…
from the kitchen
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
Food and wine is at the center of the Buonrespiro. 3 kitchen for processing food and creation of taste, and ancient cave for the wines,160 sqm of garden and some 1000 sqm of trees for KM0 vegetables and fruits.
We are producing most of our vegetables on a160sqm plot at the east side of the property. It is old agricultural land, but it was jungle until we cleared it in 2021 after more than 20 years of being abandoned. The soil is heavy clayish and hard when dry, but we added a lot of organic substance in the last 3 years.
we don’t looking for organic certification. because I am questioning the meaning of it. Sometimes we use Urtica extract against pasassites, more often we simply share with them or eliminate plants that are heavily afflicted. primary goal of the production is quality. There are serious sustainability issues. One pressing is the water consumption, another obvious one is the resource input (money). At the moment everything is justified by the quality criterion
