A Recipe for the Traditional Pinci Pasta

Pinci pasta is one of the most traditional Montalcino dishes. One of the ways we like to enjoy Pinci is with Pecorino and black pepper, or Cacio e Pepe (a way to cook pasta that comes from Rome). Here is our Bindocci family recipe: Serves six people Ingredients: 7½ cups of flour (2 eggs: optional – the real recipe would not include eggs, but we use them to keep the dough compact) 1½ glasses of water 2 tablespoons of olive oil Lightly seasoned Pecorino cheese Black pepper Salt Directions: 1. In a large bowl, add the flour. Make an indent in the center of the flour and break the eggs into it. 2. Separately, mix water, oil and salt. Knead, slowly adding all the flour. 3. Once all the flour is mixed in, put the dough on a pastry board. Divide the dough into two parts and keep kneading it until it becomes soft and compact. Once the dough is thoroughly kneaded, place the two rolls into two freezer bags to rest for 30 minutes. 4. After the dough has rested, roll it out with a rolling pin. Don’t add any flour. The dough will not be sticky, but soft and elastic. Cut the dough into thin strips and roll them with your hands (see the Pinci Pasta photo) to create the typical pinci shape. Roll the strips in the flour and put them in a floured tray (see the Pinci Prep photo). (Pinci Pasta) (Pinci Prep) 5. Once you have prepared all the pinci, boil a large pot of water and cook the pinci for 5 minutes. Meanwhile, shave... Read more >

Salami from Romagna

Last night we tried great salami made from pork from the region of Romagna. What made this salami unique was that it was wrapped not only in the natural casing usually used for salami, but also in beeswax. This trick allowed the salami to stay very soft even though it was produced in January. It was a great pairing with our Rosso di... Read more >

Panzanella: Refreshing Food for the Tuscan Summer

Thanks to the hot weather we have been facing over the last week, people in Montalcino are resorting to traditional recipes that are fast and fresh. One of these is Panzanella. Panzanella is made with stale bread and vegetables. It’s an old Tuscan dish, which is especially appealing because of the limited cost of the ingredients and the fact that it does not need to be cooked. Historically, it was prepared by farmers who brought it with them when they went to work in the fields. The ingredients are: – 6 thick slices of stale Tuscan bread (not salty) – 3 ripe tomatoes – 1 cucumber – 1 red onion – Fresh basil – Extra Virgin Olive Oil – A spray of wine vinegar First, soak the bread with water to soften it, but not too much, it has to remain compact. Then put the bread in a salad bowl and, using your hands, break it into big crumbs. Wash and cut the tomatoes and the cucumber. Then cut the onion into thin slices and add some minced basil. Mix all of the sliced vegetables in with the bread crumbs. At this point you only have to season your panzanella with salt, our Extra Virgin Olive Oil and, if you like it, a spray of white wine vinegar. Now you can enjoy your fresh panzanella with our white wine!... Read more >

Celebrate Carnival Tuscan Style!

We are in the middle of Carnival, which is a pre-Lent festival celebrated all over Tuscany. We have several traditional recipes to celebrate. The most popular is Crogetti biscuits. To celebrate Carnival in perfect Montalcino style, all you need is: 2,5 cups of flour3 tablespoons of butterA pinch of salt ¼ cup of sugar2 eggs½ glass of Il Poggione Vin Santo1 orange peel (shaved)4 tablespoons of Extra Virgin Olive Oil Confectioner’s sugar or honey to garnish Put the flour on the pastry board, mix together eggs, butter (softened), sugar, salt and orange peel. Once the eggs, butter, sugar, salt and shaved orange peel are thoroughly mixed, add Vin Santo. Then start adding flour to the mixture until you get a soft and homogeneous dough. Let it rest, covered with a napkin, for one hour. Spread the pastry with a rolling pin, so that it is very thin. Once the pastry dough is rolled out, cut it in pieces with a rectangle or rhombus shape (about 3 inches long). Deep fry your crogetti in abundant oil until they become golden. Lay them down on absorbent paper to remove the excess oil. Then sprinkle them either with confectioner’s sugar or honey and enjoy your crogetti with Il Poggione Vin Santo. Buon... Read more >

A Traditional Recipe from Montalcino – Pinci Pasta

Pinci pasta is probably the most traditional Montalcino dish. One of the most delicious versions of it is made with fried bread crumbs, Pinci con le Briciole. Here is the recipe my family uses: Serves six people Ingredients:7½ cups of flour2 eggs (optional – the real recipe would not include eggs, but we use them to keep the dough compact)1½ glasses of water2 tablespoons of olive oilStale breadSalt Directions:In a large bowl, add the flour. Make an indent in the center of the flour and break the eggs into it. Separately, mix water, oil and salt and knead, slowly adding all the flour. Once all the flour is mixed in, put the dough on a pastry board. Divide the dough into two parts and keep kneading it until becomes soft and compact. Once the dough is thoroughly kneaded, place the two rolls into two freezer bags to rest for 30 minutes. After the dough has rested, roll it out with a rolling pin. Don’t add any flour. The dough will not be sticky, but soft and elastic. Cut the dough into thin strips and roll them with your hands to create the typical pinci shape. Roll the strips in the flour and put them in a floured tray. Boil a large pot of water. Add the pinci and cook for 5 minutes.While you wait for the water to boil, prepare the breadcrumbs. Crumble the bread into breadcrumb-sized pieces. Sear the crumbs in a pan with olive oil until they are brown. Once cooked, dress the pinci with the hot bread crumbs. The perfect pairing for pinci con le briciole... Read more >

Fit for a King: Il Poggione Wines and Traditional Montalcino Recipes

Last night we had a nice dinner for some of our clients in Montalcino. As always, we did our best to let our guests enjoy our sangiovese wines paired with some traditional dishes. Our talented cooks prepared some local cold cuts and paired them with our Rosso di Montalcino 2012 and the soon to be released 2013. Next was traditional pinci pasta with duck sauce paired with a preview of our Brunello di Montalcino 2010. What’s better than roasted chicken paired with our Riserva Vigna Paganelli 2007? This old recipe, authentic to Montalcino was the show stopping main course: stuffed gander neck with a Pecorino aged 30 months, paired with a magnum of Brunello Riserva Vigna Paganelli 2003. We finished with dulcis in fundo, an amazing torta della nonna cake, and our Moscadello di Montalcino. Our guests were very satisfied and the wines were a great... Read more >