Tag: taverns

Taverns in Chianti or Montalcino? This is the (beautiful) dilemma – Italian Cuisine

Harvest time in two of the most evocative areas in Italy. The opportunity to (re) discover Tuscan cuisine and great wines in the taverns: here are the best in a high-level derby

The harvest is a (very valid) excuse to wander in the Chianti area and around Montalcino, the two best known poles of Tuscan wine. The reds loved all over the world. Their territories are among the most beautiful in Tuscany, rich in villages – very well kept – and suggestive roads to follow. To sleep there are refined relais, but also farmhouses with an excellent quality-price ratio: if the lack of foreigners certainly does not please those who work in tourism, we must admit (selfishly) that never before is there a place in hotels and clubs as in this season. Both in Chianti and around Montalcino, there is no shortage of high-level restaurants, starred and within the relays already mentioned. But this time we have focused on taverns in search of emotions and typical dishes.

Tasty choices

It is a very high level derby, it being understood that the wine differences – between the various Chiantis and Montalcinos, starting with Brunello – are greater than those of the table. Bread and oil are equally important. The cured meats (we choose the Finocchiona and salami in general for Chianti, those from Cinta Senese for the opponent and Prosciutto Toscano in any case) and cheeses (Pecorino forever) are as attractive as ever. Then have fun with Ribollita and Pappa al pomodoro, Pici with various sauces and ravioli. Or focus on the saint Beef steak, as it is called correctly the Fiorentina or on the game, which this season makes you enjoy. A homemade dessert, two cantucci and you will be happy. Also because, in light of our fair selection, between the two territories it is mandatory to play the derby at home and away …

La Gramola – Tavarnelle Val di Pesa (FI)

Traditional Chianti tavern. The menu changes almost every day and largely aims to enhance the raw materials of the area such as garlic and meats. Well stocked cellar.

Step by step – Castellina in Chianti (FI)

In the heart of the Gallo Nero, a new tavern within the Riserva di Fizzano relais. From the (good) cuisine of Maurizio Bardotti, modern Tuscan and Italian dishes in general come out.

Eating Eating – Greve in Chianti (FI)

One of the best trattorias in the area, overlooking the large square of the village. Salvatore Toscano has created a real network of small producers for his delicious menu. Meat in the front row.

Le Panzanelle – Radda in Chianti (FI)

Pasta, meats, cheeses; but also excellent vegetables: this is a cult place for Chiantishire visitors, also for the very competitive prices and hospitality. It is drunk very well.

Carlino d'Oro – Gaiole in Chianti (FI)

In the restaurant-inn of the Fabbri family, surrounded by vineyards, the dishes of the day go hand in hand with those present all year round on the menu. Unmissable ribollita.

The Pope's Stop – Barberino Val d’Elsa (FI)

The sign refers to the funny story of 1815, linked to the stop of Pius VII. It is a real country inn: rustic setting, only local products, abundant dishes.

La Saletta – Certaldo (FI)

Safe harbor, well managed by the patron, with the entire repertoire of local tradition. Homemade pasta and desserts from the family artisan laboratory. The wine list deserves praise.

Taverna del Grappolo Blu – Montalcino (SI)

Informal setting and rustic tone, very enjoyable: from crostini and typical cold cuts to tagliolini with truffle cream and mushrooms, from pici with garlic to beef cheek with Brunello

Osteria di Porta al Cassero – Montalcino (SI)

Where there were the old stables, this place stands with a regular bar counter and stylish furnishings. A mixed appetizer with bruschetta is mandatory, not bad in house wine.

Taverna – Poggio alle Mura (SI)

The bistro – elegant like everything else in the village – of Castello Banfi: a menu full of Tuscan or Tuscan specialties and three tasting menus. Cellar at the height of the context.

Il Giglio – Montalcino (SI)

This restaurant – in a small family-run hotel – has over 120 years of history. Tuscan cuisine dishes (lightened), encyclopedic wine list and at fair prices.

From Roberto – Montisi di Montalcino (SI)

An authentic innkeeper, who gives his name to the sign, who juggles between the dining room and the kitchen. Great products – such as cheeses and vegetables – and simple cooking. A different experience.

Taverna dei Barbi – Podernovi di Montalcino (SI)

Medieval furniture, tapestries, curtains and low lights: a place of great class and fine cuisine, from appetizers to desserts. In season, game and game dishes are always recommended.

Boccon Divino – Montalcino (SI)

Spatial view from the terrace of a family-run restaurant that convinces on both sides: that of tradition, with a peposo and a steak of value, and that of moderately creative.

The seven taverns in Perugia that (not) make only Testo – Italian Cuisine

The Umbrian capital has never been so appreciated by foreigners as it is today. But it is not only beautiful: it allows many delicious stops in often suggestive taverns, where you can enjoy typical dishes. Starting from the cake to the text, which never fails …

Never had any doubts about the beauty of Umbria. But when they start hammering the foreign media, we obviously missed something. "The Telegraph", One of the oldest newspapers in the world, recently made a hymn to the greenest region of Italy with a very clear statement:"Why Umbria should be the first Italian destination to visit after the lockdowns. We quote without filters: "Twenty years ago much of Umbria was unknown to everyone, except for the most ardent Italophiles. A small landlocked region, it has been overshadowed by its larger neighbor, Tuscany. But Umbria has always had the ingredients to be popular. The same wonderful pastoral landscapes, some spectacular mountains; a dozen hill towns filled with superb art and architecture, countless sleepy and charming villages. And then extraordinary food and wine . It closes with a hymn to the cities of art and to Perugia, "big and crowded.

The City of Chocolate

With all due respect for the other capital Terni and the string of places that many Italians know with the spring trip to middle school or high school (Assisi, Spoleto, Todi …), we too have a soft spot for Perugia: one of those small, truly glocal capitals well before the term was born. Umbrian to the core and international not only thanks to tourism but to the University for Foreigners, which is about to celebrate its centenary from birth. Artisan at heart, but with industries of excellence, starting with the confectionery one. Not surprisingly, the City of Chocolate for the historical weight of Perugina and an event like Eurochocolate which this year should be held from 16 to 25 October. But, above all, it is a place with a harmonious medieval aspect with a historic center that is nice to walk through for a long time, without haste and stopping to look.

The starred are in the province

This ancient essence, respectful of the territory without being closed, but if anything engaging, means that Perugia is not a starred city. After all, in Umbria there are two: the very famous Vissani House in Baschi (Terni) e Vespasian in Norcia, home of the best cured meats in Central Italy and 100 kilometers from the chief town. Perugia is a village of taverns. Apart from the original The bad habit – who follows the territory and at the same time proposes his idea of sushi – and a couple of good bistros (The Workshop is Anonymous society), the scene is all for the typicality told in often suggestive places like those of our very personal selection. Suggestions on the menu: homemade pasta such as umbricelli or ragu, meats of all kinds (from palombacci to perugina to lamb in a thousand recipes), dishes with black or white truffles depending on the season. And then a sea of cake at the Testo, the alternative to bread: water, flour, baking soda and salt. It is cooked on a round cast iron plate called text, heir of the testum of the ancient Romans, or the brick tile where the focaccias were prepared. With cured meats (from Norcia, of course), cheeses, vegetables and meats it is the best.

Borgomela

One of the most elegant taverns in Central Italy, surrounded by a period residence. But don't expect exercises in style: here traditional recipes are reworked with class and an authorial touch, such as taglierini with white lamb ragu, lamb offal with cake al testo, stewed veal with radicchio and shallots.

I Birbi Osteria

In the historic center, a place of taste with exposed walls and vaults that immediately conquers. The Ciabattini family loves to lighten Umbrian dishes; and it does very well. Whether they are pici with black truffle or cod cooked in ashes. Good selection of desserts and cellar that invites you to spend well.

Another world

Convivial atmosphere and great hospitality in this local center that proudly defends the local cuisine. The house appetizer with cold cuts, Torta al testo and croutons is not to be missed. Then tagliatelle alla perugina or with truffles, carré of cinta and the proposals based on lamb, zabaglione foam.

At Eating Well

The sign reflects the experience, favored by a welcoming environment and housed in a fourteenth-century building. Almost all the raw materials are Umbrian and organic, the portions are abundant. A good route consists of the house appetizer, a taste of umbricelli and grilled meat. Competitive wine list.

Luce Restaurant

Two young chef-patrons with the right hand to interpret Umbrian cuisine at 360 °, without prejudices, but relying on great raw materials. In this way, you can taste a smoked tench tortello such as dark lamb with Sagrantino and agretti passito. Absolute creativity in desserts. The restaurant has a contemporary taste.

Star

He did not conquer the Slow Food Chiocciolina by chance: there is great love for local products and the dishes are treated in detail, whether they are the simple fried silversides of Trasimeno or the refined baked pigeon. And the former conquer. The wine list is extensive and refined, with valid proposals also by the glass

Civic 25

Small and welcoming, two rooms and an open kitchen, a large quantity of bottles of (good) wine. Young people especially like this modern tavern which combines traditional classics with some innovative proposals, but always of an Italian style, such as pork livers with orange or meatballs in various recipes.

The historic taverns outside Milan that have also resisted the lockdown – Italian Cuisine

A trip to the taverns with a long story to tell, even after the Covid-19 emergency

Let's start with a premise: how many times have you asked a friend who lives in Milan for advice on a typical Milanese trattoria in the city center?
And how many times have you been told that in addition to the most famous city restaurants, the best places to jump into the past are just outside the city?
This is because the Lombard capital is surrounded by the countryside, full of ancient farmhouses from which the typical Milanese cuisine we know is born, to live an authentic gastronomic experience.
Over the years many of these farmhouses have also been converted into farmhouses and inns.

Here are two ancient taverns selected with a long and fascinating story to tell.

Antica Osteria il Ronchettino – Gratosoglio

Just outside the center, in the shadow of the skyscrapers of the Milanese suburbs, this ancient 17th-century farmhouse has survived over the years, now renovated with great taste.
A small and pretty internal courtyard acts as a link between several rooms, each of which with a few tables, well spaced from each other, for an intimate atmosphere where you can fully appreciate the great attention to every detail, both in the furnishings and in the dishes served, inspired by the family recipes of the owner Patrizia Meazza today helped by her sons Alessia and Francesco Angelillo.

The first evidence of this inn dates back to 1929, but the name Ronchettino seems to have taken inspiration from the broken base, also called the "ronchetto". Here, in fact, there was already a post station in the seventeenth century where horses were shoeed and legends narrate that even Napoleon stopped here to stay overnight in the early nineteenth century. Subsequently this building became an oven, then a butcher shop and finally a restaurant with an adjoining bowling club, later taken over in the nineties by the Angiolillo family who made it a place of catering and entertainment with music and cabaret shows.

Today the chef Simone Zanon in his menu, written strictly by hand in old school notebooks, offers recipes historically faithful to the Lombard tradition such as the risotto with veal ossobuco and gremolada sauce or the Milanese cutlet both in the cooked elephant ear version in clarified or Imperial butter prepared with a cut that satisfies at least 4 people.

In addition to these proposals, which remain on the menu all year round, seasonally other dishes also alternate, the so-called "outside Milan", perfect for those who want to be amazed. Like spaghetti with grapefruit and bottarga sour butter and artichoke risotto with roasted eel.

Noteworthy is the extensive wine list that prefers Lombard and Piedmontese terroirs, with which you can play letting yourself be guided blindly by Diego Laguzzi, sommelier who enchants for his great experience.

During the summer there is also the possibility of staying outside, in the delightful internal courtyard.

Osteria del Ponte – Trezzano sul Naviglio

On the banks of the Naviglio Grande, which flows from the urban center and continues its course in the Milanese countryside, a building rich in history has survived to the present day. It is said that it was founded in 1380 as a castle and later in the sixteenth century it was converted into a monastery. Some historical texts attest that Ludovico Il Moro passed through here in 1480, who often and willingly would have stayed overnight, while reaching his hunting lands in the Pavese countryside.

Today the former castle has been renovated and set up with a more modern taste, between Provencal and Lo shabby chic, without forgetting its history. The large central courtyard is an outdoor area that is very enjoyable in this summer and for social distancing.

The Milanese cuisine here could only be offered in its purest version. We find the mondeghili (the typical meatballs), the mixed Milanese fried, the Milanese risotto with the wicker and the inevitable elephant ear cutlet.

On some special occasions the tavern can also be reached by boat, which navigates the Naviglio Grande starting from the Darsena in Milan. An alternative and certainly fascinating way for an experience that takes you back in time.

It can be said that today another piece of history has been added to these places that will continue to live here and in all the restaurants that have survived this period of difficulty.