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Osteria di Rubbiara Nonantola (Mo)

The name of the village, Nonantola, in my opinion is fantastic. Osteria di Rubbiara also worth a visit. When you enter the surly innkeeper (to be grumpy really and you will rightly be Milan who you are) makes you give up the phone in un'appossita litter box (and do not try to lie and say that you have not). Then you sit down and begin to take what comes out of the kitchen. Among other things, the tagliatelle al ragu that alone they deserve, they say it, no? The trip. And then the butter and sage ravioli and a pork roast excellent. Lambrusco homemade, with lots of background often beautiful, and ice cream with balsamic vinegar of Modena to finish. I do not know why, I've been there a few months ago, but in addition to the sauce and the rest I also remember the fennel salad. Crunchy, tasty, a bit 'dented: in short, fabulous. And I love them even fennel.

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Chipboard she will

After Torrecuso Montefalco also prohibits so-called chip (News of November 7 last year). Reasons? Related to consumer health. Of course Italy is a very strange country. We worry a little, to stay within the wine, what's the must concentrate (most people use them) but we can say that wood chips are bad, while the wine aged in barrels no. Apparently the wood chip is different than wood cocoons. Maybe it's plywood, veneer or sawdust. Mah?! Idea profane. Why not do a simple law which says: "The wine is made from grapes. Ingredients are allowed outside of the yeast. All (sugar, grape concentrate, wood, etc.) others must be declared on the label. The penalties for offenders can get to the closing of the company. "Banal, I realize. On the other hand, the question of the chip is trivial. It will end, as usual, with the tangle so much that in the end we will, as usual, if we are drinking wine or wine intruciolato imbarricato.'ll see, will make a law like the one for GM. more or less says the ingredient Og be reported when more than 1 percent. Someone has however made rightly points out that if a food is made from 101 reporting of GM ingredients "modifier" of themselves (a simple matter of mathematics) can be omitted.

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Vernaccia sparkling Quacquarini

The Vernaccia uncorked champagne with the family last night was that, come to say of course, of Quacquarini. In wine should cost about € 16/20, but if you want to make an exception to the rule, and drink a red sparkling wine well chilled, to be matched to your own schedule, it is worth the expense. Great aroma (a vein that reminds me very welcome on the grape stalk) and very special production method and composition. Three fermentations three and a percentage of raisins that varies from year to year between 55 and 60 percent give birth to a bitter sweet brut we appreciated with a simple pasta, tomatoes and zucchini and, surprisingly, was not bad either with better (he did not my wife) chocolate salami. Given the period, I still have a bottle, I would try a boiled (not mixed in the house because it is impossible to do it well) or maybe a sausage, slurp, a leg of pork with beans how do I come from. Tips?

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News: Prosecco Metodo Classico and the Cherry Kisses

Waldo, owned by Mr. Bull (Bull of the Bull family of Verona - and sorry for all Stè bubbles) has given birth to 10, perhaps the first classic Prosecco method ever produced. Result? After Stapp, the champagne has all the classic flavors of the grape with a more perlage a finer and more persistent than usual. Really good.
And speaking of new product innovations segnalo Baci: no nuts and a cherry in its place. Result, the flavor is that of Mon Cheri, only that they have the liqueur, and chocolate biscuits are better I think. In short, it seems unnecessary Cherry Kiss "product innovation". Better a thousand times, the original Bacione nocciolone.

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Poggio alle Mura

Last night at home I opened a bottle of Brunello di Montalcino Banfi Poggio alle Mura 1999's. Good, long, complex, hints of leather and so on, almost perfect. I mean one of those wines that are forgotten now. Too much alike to each other. By the way, I've eaten with the noodles with porcini mushrooms. The mushrooms (38 euros per kilo from my grocery store) were, despite the season, outstanding. They came from Piedmont and cost me an eye, but it was worth it ...

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Cracco Peck kcepoccarc

Two lunches (work) in two weeks in the restaurant pluristellato. And you complain, you say. No there are those who are worse off. But frankly, are not enthusiastic about the cuisine Cracco. Mayonnaise fudge is a "nice idea" and nothing else. At the second time that you are already tired. The risotto with mascarpone-bottom anchovies and lemon juice and dark chocolate medallion above it instead of a flat harmful to the palate. The game of the four tastes perceived by taste (bitter, sweet, sour and salty respectively represented by chocolate, mascarpone, lemon and anchovies), I understand. It was not difficult. The less they understood my taste buds, sucuro of the little appreciated. But other good things. The fried squid and anchovies as well as fashionable chop Marchesi (beautiful soft and crunchy chunks of veal). The problem is: why spend (many) money in certain restaurants where I can eat the same things (well) in any restaurant in the province? In substance, or the chef surprise me or I'm going to spend € 20 to the inn to the bridges of Challand Sainkt Victor, 6 km from Verres in Val d'Aosta (which dedicheroò the near post). For example, I spoke recently with Jordi Butron, dell'Espai Sucre in Barcelona, \u200b\u200bthe restaurant (almost) everything fresh and worth the trip. In short Butron to sample a new cuisine for really, like it or not, at least it discuss the guests.

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innocent Escapes

imbalance. In spite of what the Local Guides write of Thomas Henry and Pike Eros is at the top of the restaurant in Milan. This considering the quality of courses, prices, environment, service and the beautiful garden (which is nice in winter). Friday, November 10, the wife and I have well spent 150 € for a very complete meal of everything (including Elena Walch Merlot a good paper on the 50, but already expensive part of the cellar). Excellent appetizers and dessert, though apparently good heavy first and second (in reality then digested instantly). Www.innocentievasioni.com found on the site address and menu.

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not do it, yes I can

I read the newsletter, Paolo Massobrio, "Do not quench the war between the magazine and My Wine Bidenda publisher, who had warned in recent months, wine producers from advertising in that magazine. Having said that, excluding the edition Franco Ricci 2007 Duemilavini 286 labels - My Wine writes in the editorial of the December issue - of 39 companies that have not complied with the dictates. According to Wine My only company withdrew its advertising, Cesarini Sforza, who for the first time Duemilavini appear on driving with four labels. In defense of Franco Ricci has been deployed in recent days Franco Ziliani, vinoalvino.org on his blog. " It would be nice to know the reasons for the disagreement between the two heads, but I imagine they are little more than a little interest to most readers. Did not do their jobs there would they gain, us and them.