Bring Autumn to your Kitchen

It’s Autumn. And here in Montalcino, that means it’s time for mushrooms.   In particular, Porcini mushrooms. It’s very common to see lone searchers heading into the woods looking for these spontaneous fruits of the land. A great dish for the cool autumn evenings is Tagliatelle pasta with Porcini sauce. Here is our Bindocci family recipe.         Ingredients: 1 1/4 cups of white flour 2 eggs, preferably free range 1 lb of fresh Porcini mushrooms 1 clove of garlic Extra Virgin Olive Oil Salt Pepper   Put the flour on the pastry board, creating a hole in the middle, and pour the eggs in the center. Beat the eggs and slowly add flour using a fork. Once the dough gets more compact, use your hands to work it until you obtain a spherical, elastic dough. Roll it up with wrap and let it rest for 30 minutes. Now prepare the Porcini sauce. Remove the dirt from the stem with a little knife and rub them with a damp cloth. Then slice them. Put one tablespoon of Extra Virgin Olive Oil in a pan with a clove of garlic. Once the garlic is lightly browned (don’t burn it), remove it and add the Porcini with salt and pepper. Cover the pan and let cook for 10 minutes. Now you can roll the dough either with a Pasta machine or with a rolling pin. We always chose the second option. To do so, put the dough on a dry, floured surface or cutting board and put some additional flour on top of the dough. Start rolling it out... Read more >

Brunello + Barolo

This year Il Poggione has been invited to participate in BaroloBrunello, the event where you can find together the producers of the two most famous and iconic Italian wines, Brunello di Montalcino and Barolo. The event will take place in Montalcino, in the beautiful scenery of the Sant’Agostino cloister on Saturday  to Sunday November 12th-13th.  More than 40 producers will be present. You can find all the information on the dates and the tickets (limited availability) on the website . We hope to see you in... Read more >

Montalcino joins Earthquake fundraising

As we all are aware, just a few days ago a terrible earthquake destroyed several towns in central Italy and caused many deaths. Italy, as always has shown its support, with the work of volunteers and a lot of charity events throughout the country to provide funds for the earthquake relief. Last night a charity dinner was organized by the community of Montalcino, where over 400 people gathered to eat pasta Amatriciana, one the dishes typical of Amatrice (the town hit the most by the earthquake) and to raise money for the... Read more >

Typical Tuscan Recipe for Summer: Pappa al Pomodoro

Pappa al pomodoro (Tomato and bread soup) is a traditional Tuscan recipe that is best prepared during summer, when tomatoes are ripe, juicy and delicious. Here is our family recipe. Ingredients: 2 lb ripe tomatoes 10.5 oz Tuscan (non salted) stale bread – this is about 5 -6 slices Large handful Basil 1 garlic clove 1 tablespoon of minced white onion Boiling water Extra Virgin Olive Oil Salt and Pepper   Bring a large pot of water to a boil.  Wash the tomatoes, cut a cross on their bottom and plunge them in boiling water for few seconds. Drain them, remove skin and seeds and thinly slice them with a knife. In a pan, heat 3 tablespoons of Extra Virgin Olive Oil and add the white onion: add a little bit of hot water and simmer it until it becomes tender. Add the tomatoes and raise the heat. Cook for 5 minutes and add salt and pepper as needed. Add tiny slices of stale bread and coarsely chopped or torn basil: reduce the heat and stir frequently, so it does not stick to the pan. Keep cooking slowly adding additional hot water for 30 minutes. The soup doesn’t have to be too liquid, and should be thicker than a normal soup. Put the soup in soup bowls, garnish with a drizzle of Extra Virgin Olive Oil and some basil leaves and let it rest for few minutes.    Serving your Pappa al Pomodoro with a nice glass of Il Poggione Rosso di Montalcino.... Read more >

RECIPE: Tagliatelle Pasta with Asparagus and Pork Sausage

Spring means it’s time for asparagus! Here in Montalcino, it’s quite easy to find wild ones in the countryside. However, supermarkets are also full of these delicious vegetables. One of the recipes we like to make in our family is Tagliatelle: homemade pasta with asparagus and sausage. Tagliatelle Pasta with Asparagus and Pork Sausage Ingredients: 2 cups of flour 3 eggs 2 dashes of salt 10 oz. of asparagus 2 pork sausages (without spices), crumbled White onion, thinly sliced Extra-virgin olive oil   Method: First, prepare the dough (or sfoglia in Italian). Put the flour in a bowl and make a well in the middle of the flour.  Crack the eggs into the well and add a dash of salt. Beat the eggs with a fork and slowly fold in the flour from the sides of the bowl. Once the dough has become more compact, use your hands until you have a smooth and elastic ball. Roll it up and let it rest inside the bowl for at least 30 minutes. After 30 minutes have passed, it’s time to roll out the dough. You can use a pasta machine, but in our family we do it by hand using a rolling pin. To do so, put the dough on a dry, floured surface or cutting board and put some additional flour on top of the dough. Start rolling it out with a rolling pin until you obtain a thin surface (see photo below). You can divide the dough into two smaller parts so that rolling will be easier. As you roll, shape the dough into a long, rectangular shape. Once... Read more >

Il Poggione at Opera Wine

On Saturday, May 9, Il Poggione will take part in Opera Wine in Verona for the fifth year. Held in the beautiful Palazzo della Gran Guardia in Verona, Opera Wine is an invitation-only event, organized by Wine Specator and Vinitaly. The magazine has selected 100 top Italian wineries to pour a wine which has received 90+ points in Wine Spectator. We will be there pouring our Brunello di Montalcino 2007. After the event, we will attend a gala dinner to celebrate Vinitaly’s 50 year anniversary, which will take place in the famous Arena di... Read more >