Classic pinci, Montalcino’s famous hand-rolled pasta, at Taverna dei Barbi
Tuscan cuisine

Classic pinci, Montalcino’s famous hand-rolled pasta, at Taverna dei Barbi

In other parts of Tuscany they are sometimes called pici (PEE-chee) but in Montalcino they are reverently referred to as pinci (PEEN-chee): Long, hand-rolled noodles made from nothing but flour and water. Some might classify this wonderful pasta as rustic. And while it’s true that they belong to the classic Tuscan gastronomic canon, a cuisine … Continue reading

Is Tuscan cuisine just bruschetta and tagliata?
food and wine / Taste Eat Visit Montalcino / Tuscan cuisine

Is Tuscan cuisine just bruschetta and tagliata?

I just read a comment from a guest at the Taverna dei Barbi [the Fattoria dei Barbi’s restaurant] and I’ve now discovered that the dishes we serve from the 1892 cookbook by my great-grandmother Elina Colombini are actually “nouvelle cuisine.” I couldn’t help but be taken aback but unfortunately I think I understand what the … Continue reading

The Taverna dei Barbi, where you can still dine (well) like old times
food and wine / Taste Fattoria dei Barbi / Tuscan cuisine

The Taverna dei Barbi, where you can still dine (well) like old times

We just had to share the above photo posted by Federica P. on her Facebook last week. She was visiting the Fattoria dei Barbi and the Taverna dei Barbi with a group organized by the Olive Oil Academy, an international educational center located in Parma, Italy. The group toured the Fattoria dei Barbi’s Brunello Museum … Continue reading

Chianina and 2011 Brunello: Ain’t nothing like the real thing, baby!
food and wine / Tuscan cuisine / Vigna del Fiore

Chianina and 2011 Brunello: Ain’t nothing like the real thing, baby!

Last week we posted about the magical pairing of Sangiovese and grilled beef, one of the great food and wine marriages of all time. Of course, the combination of Brunello di Montalcino or Rosso di Montalcino with grilled beef can be achieved with great success nearly anywhere in the world, whether a Manhattan or Chicago … Continue reading

Please try this at home: A great grilling tip for bistecca fiorentina
Recipes / Tuscan cuisine / Vigna del Fiore

Please try this at home: A great grilling tip for bistecca fiorentina

It’s one of the facts of life: There are few pleasures greater than the culinary marriage of seared, rare beef paired with traditional style Sangiovese, the quintessential red grape that is used to make Brunello di Montalcino, Rosso di Montalcino, and Morellino di Scansano. There’s just something about the vibrant acidity and red stone fruit … Continue reading