• Vegan Rolls’ recipe

    I have been making Chinese dishes with local ingredients. here is an example:

  • I birbi

    I went there some years ago. And I violated my principle not to write about a Restaurant after the first visit. My review was not good and luckily it has disappeared from the web. Yesterday night Nixy and I went there again and it was a positive surprise. It started well by avoiding to order…

  • what makes a wine precious

    There are 2 kinds of wines are difficult to achieve and more precious than others:one kind is the powerful wines with strong character but stay balanced and fine, still have subtle nuances and details, such as quality sangiovese and sagrantino,heavy wines are more likely to give an impression of grandiose, but grand and heavy, are…

  • Rubba Galline

    Visit to t he restaurant “Rubba Galline” in Perugia

  • German wine, not only Riesling

    In the last two weeks, we had a wine trip in Germany. We had a fun time, despite the totally messed up German train system. It is very convenient to have a wine trip in Germany, you don’t even need a car. Wine countries are accessible by train. In these villages, wineries are more concentrated…

  • Not famous enough and trying too hard

    in Chinese art there is a concept of “leave a free space by purpose(留白)”, which is considered essential for all the artworks. And this wine we are talking about is too full in all dimensions, leaves no free space, and ends up lack of character except for being loud

  • permutation and combination of sangiovese, cabernet,and trasimeno gamay

    sangiovese is a brilliant grape,but very instable. the easy way to stablize it,is blend it with something else. umbria producers often blend it with cabernet or trasimeno gamay,or both. cabernet could be too square and boring, but it is very stable.even a small amount of cabernet can provide a stable frame for the blend. trasimeno…

  • Pigeon vegetable soup with fregola

    This dish is born from my experiments with pigeons. I like the Umbrian way of cooking  a pigeon, but sometimes I really want the pigeon breast red to savour all its flavours.  So I get several parts of the pigeon: the breast, the legs, many little pieces of meat and all the bones. From the…

  • Different types of tongue

    I like all kind of “interiors” “frattaglie as we say in  Italian.   Tongue is really more an “exterior” part of the animal, but it surely evokes as many “iihs” from food-ignorant people as any other interior  part. When I have a tongue in front of me, a stupid joke, my father told me (my father…

  • My year 2022

    I wish all my friends and the many other people I had the chance to meet in 68 years a happy 2023! At  the end of 2019 and 2020 I published about what happened in my life. I skipped 2021  and here I am again:  What has happened? In November  2021 Nixy Wang Chun arrived…


Tastings at Villa Orfei

We are organizing tastings at our residence, Villa Orfei in Perugia. These event are limited to 10 participants

more details


Wuhan-Umbria events

We are organizing tastings, whatever and whereever you want. compose your tasting .

Wine and Understanding

In July we start regular events with winetastings and discussion. The first will be end of July: Chinese society and the rule of law.


  • Gusta

    I had to go to Rome to fetch my visa.It happened that the visa business was finished at noon and I had another appointment only at 6 pm – at Tiburtina station. I decided to go for a lunch experience and opened the map to look for something interesting in the neighbourhood, and I found…

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I am DionBot, the artificial intelligence of wuhan-umbria

my blog

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

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