“What we need now is a corkscrew.” Brusco dei Barbi in the New Yorker (1979)
Montalcino

“What we need now is a corkscrew.” Brusco dei Barbi in the New Yorker (1979)

By chance, our English-language blogmaster came across this short piece below, published in The New Yorker in 1979. Evidently, it’s a transcription of a neck talker that accompanied a bottle of Brusco dei Barbi on its journey to Toronto. The editor found it intriguing enough to transcribe it in its entirety for the magazine. We’ve … Continue reading

Pici, the classic long noodle of Tuscan cuisine, sometimes called pinci in Montalcino.
Montalcino

Pici, the classic long noodle of Tuscan cuisine, sometimes called pinci in Montalcino.

They are served across southern Tuscany: pici (PEE-chee), hand-rolled long noodles made using just flour and water, a classic example of Tuscany’s rustic foodways. In Montalcino, where they are often made with roughly milled flour, they can be called pinci (PEEN-chee). There are myriad theories as to the origin of the name. But it’s probable … Continue reading

“Highly Recommended”: Taverna dei Barbi gets thumbs up from magazine Firenze Spettacolo
Montalcino

“Highly Recommended”: Taverna dei Barbi gets thumbs up from magazine Firenze Spettacolo

“We highly recommend it,” write the editors of Firenze Spettacolo (Florence Entertainment magazine) this week in the first review of the Taverna dei Barbi to appear since chef Maurizio Iannicello took over in the kitchen this year. Here are some of the dishes according to the editors, who give the restaurant high marks: “Black crostini” … Continue reading