We are on holidays
We are on holidays On July 23 we will be back with new wines. Guess the region
Prosciutteria
Prejudices towards chains? Boring food, standardized dishes, quantity instead of quality production? The prosciutteria in Perugia is part of a chain with 12 outlets between Milan and Perugia. We have been now here for 3 times and it’s a kind of enough for some month, but the overall judgment is positive! For us the strong…
Spumante “metodo classico”
No need to buy Champagner. A lot of wine producers try to apply the Champagner method to their grapes. In our last tasting before summer holidays, we present 7 of them. Barrage and Novintage are from Orvieto and they are really good. We know the Scacciadiavoli Rosè for years. Audacious to make a Spumante from……
Spumante “metodo classico”
No need to buy Champagner. A lot of wine producers try to apply the Champagner method to their grapes. In our last tasting before summer holidays, we present 7 of them. Barrage and Novintage are from Orvieto and they are really good. We know the Scacciadiavoli Rosè for years. Audacious to make a Spumante from…
Aperitivo-Cheese Tasting
We invite for a Cheese-Wine Pairing aperitivo on Friday June 30 at 6 pm. We have cheese from “Gut Backensholz” (https://backensholz.de/), Germany’s biggest organic “HofKäserei”. We have 4 soft cheeses and 4 hard cheeses. Small amounts of Cheese can be purchased at the event for the online prices without transport costs. We will pair the…
Aperitivo-Cheese Tasting
We invite for a Cheese-Wine Pairing aperitivo on Friday June 30 at 6 pm. We have cheese from \”Gut Backensholz\” (https://backensholz.de/), Germany\’s biggest organic \”HofKäserei\”. We have 4 soft cheeses and 4 hard cheeses. Small amounts of Cheese can be purchased at the event for the online prices without transport costs. We will pair the…
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…
Rubba Galline
Visit to t he restaurant “Rubba Galline” in Perugia
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…