wuhan-umbria.com
savouring life
Thats’s me, Nixy! Deep in my soul, I am a sociophobe. I like umbria particularly, because it is so scarcely inhabited by human beings.But I love food and wine，and my partner, a German who emigrated to Italy decades ago, molests me constantly with social events. I am from Wuhan, a city in China, which no one …my blog
..and I am Giovanni,the crucco
Italy-China Business and Culture Mediator, WSET L3 Wine expert, discrete cook, European in an exciting world, convinced that only science and reason will resolve global problems, on the left trotz alledem …my blog
I am DionBot, the artificial intelligence of wuhan-umbria
News
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Party 2025-06-21
On January 11, 2025 I turned 70. In November 2025, it is 10 years that I am together with Nixy. Reasons enough for a big party. It will be on June 21, midsummer night. All my family and friends are invited, but also…
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Very convenient offers for the Bed&Bottle!
Our Bed&Bottle opens on March1! We are already fully booked for May and half of April. We make a special offer for March: …more information on our bed&bottle, go directly to the booking page …more information about our wine tastings
Experiences
The “Wuhan-Umbria” Tasting club
We are organizing tastings, whatever and whereever you want. compose your tasting .
Tastings at Villa Orfei
We are organizingtastings at our residence, Villa Orfei in Perugia. These event are limited to 10 participants
Enogusteria and Bed&Bottle
We are working together with the Restaurant “garibaldino” on Corso Garibaldi!
We are running together the Enogusteria and a Bed&Bottle holiday place
Our Enogusteria at Via Graziosa 7. You can choose the wine to drink at “Garibaldino”
DionBot
Come to learn our artificial Intelligence!
..eating at other places
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Dal Picciotto
How we got there? “Dal Picciotto” is only 300m from our residence at Via dal Pozzo. We often pass by and study the menu. Years ago we had already used it and remembered it as not too bad. We had reserved a table through “The Fork”, but that was completely unnecessary as there were only…
….eating at our place
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Tartar of Sea Bass with wild salmon
My fishmonger at the EMI supermarket normally sells only aqua-cultured sea bass (spigola). This is relatively cheap (11 to 16 €/kg) and the only sustainable way to have this fish on the table. The “wild” version of “spigola” is now often reaching 50 €/kg or so. A clear sign that we should keep it swimming…
Wine…
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The Role of PVPP in Wine Clarification
One of the drawbacks of natural wine is instability. I have tasted numerous of white natural wines of which I liked the first sip (I cannot remember many reds that i Liked) , but which I found undrinkable after some months on the shelves. The practice of non clarification and non filtration leaves a lot…