Ristoranti a Pisa

RISTORANTE ROBIN HOOD CENTRO TURISTICO LA CASETTA 56040 CASALE MARITTIMO (PI) 0586.683.697 GIARDINI 2 56040 CASTELLINA MARITTIMA (PI) 050.695.205(n.3 linee) BAR RISTORANTE ALBERGO LE BADIE DI QUINTILIO POLI & C. SNC V. EMILIA - BADIE (LE) 7 56040 CASTELLINA MARITTIMA (PI) 050.699.824 RISTORANTE DA ANTONIO AL MALANDRONE V. EMILIA - BADIE (LE) 115 56040 CASTELLINA MARITTIMA (PI) 050.699.723 RISTORANTE PIZZERIA AGRIFOGLIO V. DEL COMMERCIO 31 56040 CASTELLINA MARITTIMA (PI) 050.695.071 RISTORANTE L`OSTERIA DEL PINZAGRILLI V. PALESTRO 37 56040 GUARDISTALLO (PI) 0586.655.350 RISTORANTE IL FORAPAGLIA VL. V.VENETO 36 56040 MONTESCUDAIO (PI) 0586.650.261 RISTORANTE IL FRANTOIO V. DELLA MADONNA 11 56040 MONTESCUDAIO (PI) 0586.650.381 RISTORANTE RESIDENCE VILLA ELETTA V. PROV. LE TRE COMUNI 85 56040 MONTESCUDAIO (PI) 0586.650.402 RISTORANTE LA VECCHIA OSTERIA DI CATONI V. IV NOVEMBRE 3 56040 MONTEVERDI MARITTIMO (PI) 0565.784.904 RISTORANTE DA PIETRO SNC DI BONTA` UGHETTA & C. POD. VIGNA DANTE - LUSTIGNANO 47 56040 POMARANCE (PI) 058.860.268 RISTORANTE IL GELSO V. F.LLI CERVI 34 56045 POMARANCE (PI) 058.864.739 RISTORANTE LA BURRAIA V. G.GARIBALDI 40 56045 POMARANCE (PI) 058.865.614 RISTORANTE LA CANTINA DI BALSINI DUSE V. XX SETTEMBRE 10 56046 RIPARBELLA (PI) 0586.699.072 RISTORANTE LA FATTORIA LOC. NOCOLINO 56046 RIPARBELLA (PI) 0586.698.129 RISTORANTE LA MELATINA LOC. MELATINA 13 56046 RIPARBELLA (PI) 0586.699.208 RISTORANTE PIZZERIA SAN MARTINO LOC. SAN MARTINO 56046 RIPARBELLA (PI) 0586.699.374 RISTORANTE SAN PECORAIO LOC. SAN PECORAIO 18 56046 RIPARBELLA (PI) 0586.699.032 RISTORANTE LA GOZZETTA SNC DI CANTINI LUCA & C V. DELLE COLLINE 8 56040 SANTA LUCE (PI) 050.685.861(n.3 linee) RISTORANTE LA GOZZETTA SNC DI CANTINI LUCA & C V. DELLE COLLINE (PIEVE) 8 56040 SANTA LUCE (PI) 050.685.814(n.2 linee) RISTORANTE VALLEVERDE S.N.C. DI VERUCCI CINZIA V. COMMERCIO SUD - POMAIA 110 56040 SANTA LUCE (PI) 050.684.011 RISTORANTE CORALLO VL. DEL TIRRENO 16 56018 TIRRENIA (PI) 05033.219 RISTORANTE PIZZERIA IL CACCIATORE VL. PISORNO 2 56018 TIRRENIA (PI) 05037.515 RISTORANTE PIZZERIA LA TAVERNETTA DI GIUGLIANO LUCIA & C.SNC LG. BELVEDERE 9 56018 TIRRENIA (PI) 05032.580 RISTORANTE CAVALLINO BLU DI BBC BG.TA S. ALESSANDRO 10 56048 VOLTERRA (PI) 058.880.068 RISTORANTE DA BEPPINO V. DELLE PRIGIONI 17 56048 VOLTERRA (PI) 058.886.051 RISTORANTE ETRURIA (S.R.L.) P. DEI PRIORI 6/B 56048 VOLTERRA (PI) 058.886.064 RISTORANTE IL POGGIO S.N.C. V. PORTA ALL` ARCO 7 56048 VOLTERRA (PI) 058.885.257 RISTORANTE IL PORCELLINO DI TIBERI MARINO V. DELLE PRIGIONI 8/R. 56048 VOLTERRA (PI) 058.886.392 RISTORANTE IL POZZO DEGLI ETRUSCHI DI CACIAGLI PAOLO V. DELLE PRIGIONI 30 56048 VOLTERRA (PI) 058.880.608 RISTORANTE IL VECCHIO MULINO DI DELLI V.DEL MOLINO 56048 VOLTERRA (PI) 058.844.060(n.2 linee) RISTORANTE LA PACE DI VANNINI GIAMPAOLO V. MINZONI DON 29 56048 VOLTERRA (PI) 058.886.511 RISTORANTE LA TAVERNETTA V. GUARNACCI 16 56048 VOLTERRA (PI) 058.887.630 RISTORANTE OMBRA DELLA SERA V. GRAMSCI 70 56048 VOLTERRA (PI) 058.886.663 RISTORANTE SELF SERVICE V. MATTEOTTI 19 56048 VOLTERRA (PI) 058.886.180

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Ristoranti a Livorno

RISTORANTE ANTICO PONTE C. MATTEOTTI 25 57023 CECINA (LI) 0586.680.065 RISTORANTE BARABAU V. SIENA 4 57023 CECINA (LI) 0586.620.263 RISTORANTE =DA CLARO= DI MACCHIONI MAURO V. DELLE GORETTE 2 57023 CECINA (LI) 0586.620.561 RISTORANTE DA FIAMMETTA FERNANDA V. SFORZA 3 57023 CECINA (LI) 0586.620.391 RISTORANTE ECLISSE DI BERNARDINELLO M. VL. GALLIANO 63 57023 CECINA (LI) 0586.620.469 RISTORANTE EL FARO VL. DELLA VITTORIA (M. DI CECINA) 70 57023 CECINA (LI) 0586.620.164 RISTORANTE IL GATTONERO DI GATTAI SDF LOC. LE GORETTE 57023 CECINA (LI) 0586.620.851 RISTORANTE IL MANEGGIO VL. GALLIANO 123 57023 CECINA (LI) 0586.623.019 RISTORANTE IL MORO DI TORTUGA VL. DELLA VITTORIA (M. DI CECINA) 74 57023 CECINA (LI) 0586.620.447 RISTORANTE L` HOSTARIA V. GINORI CARLO 89 57023 CECINA (LI) 0586.621.219 RISTORANTE LA CAPANNINA LOC. LA CECINELLA (M.DI CECINA) 57023 CECINA (LI) 0586.620.151 RISTORANTE LA CICALA CHE RIDE DI ORLANDINI V. AURELIA KM.282 57023 CECINA (LI) 0586.660.248(n.2 linee) RISTORANTE OLIMPIA DI SANTORO GIOVANNI VL. DELLA VITTORIA 68 57023 CECINA (LI) 0586.621.193 RISTORANTE PIZZERIA IL BARRACUDA V. FERRUCCI - CECINA MARINA 183 57023 CECINA (LI) 0586.620.221 RISTORANTE PIZZERIA IL GRIFONE V. GORIZIA (COLLEMEZZANO) 46 57023 CECINA (LI) 0586.661.221 RISTORANTE PIZZERIA O` SOLE MIO V. GUADO ALLE VACCHE 6 57023 CECINA (LI) 0586.620.012 RISTORANTE SCACCIAPENSIERI V. VERDI 22 57023 CECINA (LI) 0586.680.900(n.2 linee) RISTORANTE SNAK BAR V. MONTANARA 57023 CECINA (LI) 0586.631.865 RISTORANTE TARABARALLA DI GUIDI CINZIA V. CURTATONE 19 57023 CECINA (LI) 0586.684.238 RISTORANTE VERDE RIVIERA LOC. CAPOCAVALLO - CECINA MARINA 57023 CECINA (LI) PIZZERIA IL NUOVO GIARDINO SNC LOC. IL GIARDINO 2 57016 ROSIGNANO MARITTIMO (LI) 0586.760.673 RISTORANTE BEIJO FLOR V. DEI LAVORATORI 37 57016 ROSIGNANO MARITTIMO (LI) 0586.790.669 RISTORANTE BRASSERIE LA BARCACCINA V. LUNGOMARE-VADA - VADA 17 57018 ROSIGNANO MARITTIMO (LI) 0586.788.215 RISTORANTE CHIARDILUNA LOC. SERRAGRANDE (RIST.) 57016 ROSIGNANO MARITTIMO (LI) 0586.799.929 RISTORANTE DA ALDO V. MASCAGNI PIETRO - ROSIGNANO SOLVAY 57 57016 ROSIGNANO MARITTIMO (LI) 0586.760.368 RISTORANTE ENOPIZZA & RISTO V. DELLA CAVA (R.SOLVAY) 105 57016 ROSIGNANO MARITTIMO (LI) 0586.793.284 RISTORANTE IL BERSAGLIERE V. AURELIA - CASTIGLIONCELLO 446 57012 ROSIGNANO MARITTIMO (LI) 0586.794.136 RISTORANTE IL DUCALE GIOMI A. & TELLOLI G. P. GARIBALDI - VADA 33 57018 ROSIGNANO MARITTIMO (LI) 0586.788.600 RISTORANTE IL PINZACCHIO DI DILELLA DAVIDE V. DEL CHIAPPINO-CASTELNUOVO MISERICORDIA 57016 ROSIGNANO MARITTIMO (LI) 0586.744.432 RISTORANTE IL PORTICCIOLO V. G.MARCONI - CASTIGLIONCELLO 2 57012 ROSIGNANO MARITTIMO (LI) 0586.752.788 RISTORANTE IN GARGOTTA DI BRILLI DUNIA V. FUCINI - CASTIGLIONCELLO 39 57012 ROSIGNANO MARITTIMO (LI) 0586.754.357 RISTORANTE LA CAPANNINA V. LIVORNO - CASTIGLIONCELLO 16 57012 ROSIGNANO MARITTIMO (LI) 0586.751.104 RISTORANTE LA CONCHIGLIA DI BACCI & C. SAS V. DELLA FORESTALE - VADA 1 57018 ROSIGNANO MARITTIMO (LI) 0586.770.077 RISTORANTE LA GATTABUIA DI GALEAZZI E POZZOLINI SNC V. GRAMSCI ANTONIO 32 57016 ROSIGNANO MARITTIMO (LI) 0586.799.760 RISTORANTE LA LUCCIOLA DI RE DONELLA LGMARE VESPUCCI - CASTIGLIONCELLO 1 57012 ROSIGNANO MARITTIMO (LI) 0586.759.065 RISTORANTE LA PINETINA V. CAVALLEGGERI (LOC.PIETRABIANCA) 57016 ROSIGNANO MARITTIMO (LI) 0586.788.224 RISTORANTE LA PINETINA LOC. PIETRABIANCA - VADA 57018 ROSIGNANO MARITTIMO (LI) 0586.788.093 RISTORANTE LA TETTOIA DI MANCINI LGMARE MONTE ALLA RENA - ROSIGNANO SOLVAY 17 57016 ROSIGNANO MARITTIMO (LI) 0586.764.252 RISTORANTE LA VELA DI BIANCANI LAURA P. TOSCANA - VADA 2 57018 ROSIGNANO MARITTIMO (LI) 0586.770.230(n.2 linee) RISTORANTE LA VELA DI BIANCOLI LAURA LAURA P. TOSCANA-VADA - VADA 2 57018 ROSIGNANO MARITTIMO (LI) 0586.770.470 RISTORANTE LIDO V. LUNGOMARE - VADA 7 57018 ROSIGNANO MARITTIMO (LI) 0586.788.560 RISTORANTE NERI MARCO V. AURELIA-R.SOLVAY 342 57016 ROSIGNANO MARITTIMO (LI) 0586.794.533 RISTORANTE PICCOLA CALA V. AURELIA - CASTIGLIONCELLO (CALETTA) 747 57012 ROSIGNANO MARITTIMO (LI) 0586.794.096 RISTORANTE PICCOLO HOTEL P. MONTE ALLA RENA-R.SOLVAY 22 57016 ROSIGNANO MARITTIMO (LI) 0586.769.064 RISTORANTE PIZZERIA MELI` MELO V. AURELIA-CASTIGLIONCELLO - CASTIGLIONCELLO 570 57012 ROSIGNANO MARITTIMO (LI) 0586.752.269 RISTORANTE PIZZERIA SCOLAPASTA DI BIANCHI MAURA V. AURELIA - CASTIGLIONCELLO 813 57012 ROSIGNANO MARITTIMO (LI) 0586.751.291 RISTORANTE PORTICCIOLO DEL CHIOMA SPA V. AURELIA - CASTIGLIONCELLO KM. 300 57012 ROSIGNANO MARITTIMO (LI) 0586.754.555 RISTORANTE ROSSI SALVO V. DELLA PINETA - CASTIGLIONCELLO 6 57012 ROSIGNANO MARITTIMO (LI) 0586.752.102 RISTORANTE IL CASTAGNO V. CAMPAGNA SUD 5 57020 SASSETTA (LI) 0565.794.219 0565.794.328 RISTORANTE ENOLITECA OMBRONE P. DEI GIUDICI 1 57028 SUVERETO (LI) 0565.829.336 RISTORANTE IL CIAMPELLI S.N.C. DI FIORINI E.&.C. LOC. SAN ROCCO 6 57028 SUVERETO (LI) 0565.829.213 RISTORANTE LA FORESTA LOC. MONTIONI 27 57028 SUVERETO (LI) 0565.845.177 RISTORANTE MARTINI V. D. ALIGHIERI 6 57028 SUVERETO (LI) 0565.829.876 RISTORANTE PIZZERIA LA PERGOLA V. DI BELVEDERE 7 57028 SUVERETO (LI) 0565.829.590 RISTORANTE F.LLI CATARSI V. PER ROSIGNANO LOC. POLVERONI 38 57018 VADA (LI) 0586.788.279 RISTORANTE =IL GIAGUARO= MOLINO A FUOCO - MAZZANTA (LA) 57016 VADA (LI) 0586.770.242

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Ristoranti a Firenze

Diladdarno - Via dei Serragli 108r - tel. 055 225001 Dino- Via Ghibellina 51/r, tel. 055 241452 Don Chisciotte - Via Ridolfi 4/r, tel. 055 475430 Enoteca Pinchiorri - Via Ghibellina 87, tel. 055 242777 Fonticine - Via Nazionale 79/r, tel. 055 282106 Francescano - Largo Bargellini 16 - tel. 055 241605 Fuori Porta - Via del Monte alle Croci, 10r - tel. 055 2342483 ’Harrys Bar - Lungarno Vespucci, 22/r, tel. 055 2396700 I 13 gobbi - Via della Porcellana, 9r, - Tel 055.284015 ’IBambino - Via del Parione, 74/76 r - Tel e Fax 055.214005 Il Latini - Via dei Palchetti 6/r, tel. 055 210916 Il Sasso di Dante - Piazza delle Pallottole 6/r, tel. 055 282113 ’IToscano - Via Guelfa 70/r, tel. 055 215475 I Quattro Amici - Via degli Orti Oricellari 29, tel. 055 215413 La Baraonda - Via Ghibellina 67/r, tel. 055 2341171 La Baruciola - Via Maggio 61/r, tel. 055 218906 La Casalinga - Via dei Michelozzi, 9r - Tel e 055.218624 Le belle donne - Via delle belle donne 16r, - Tel 055.23802609 Lobs - Via Faenza 75/77r - tel. 055 212478 Loggia- Piazzale Michelangelo 1, tel. 055 2342832 Lo Strettoio - Via di Serpiolle 7, tel. 055 4250044 Mamma Gina - Borgo S. Jacopo 37/r, tel. 055 2396009 Marione - Via della Spada 27/r, tel. 055 214756 Oliviero - Via delle Terme 51/r, tel. 055 212421 Omero - Via Pian de’ Giullari 11/r, tel. 055 220053 Osteria de' Benci - Via de’ Benci 13r - tel. 055 2344923 Osteria N. 1 - Via del Moro 18/20, tel. 055 284897 Osteria Santo Spirito - Piazza Santo Spirito 13, tel. 2382383 Ottorino - Via delle Oche 18/22r, - Tel 055.218747 Pane e Olio - Via Faentina 2r, - Tel 055.470101 Pane e Vino - Via San Niccolò 60, tel. 055 2476956 ’Pentola dellOro - Via di Mezzo 24r, tel. 055 241821 Perseus - Viale Don Minzoni 10r, - Tel 055.588226 Pierot - Pizza Gaddi 25/r, tel. 055 702100 Posta - Via de’ Lamberti 20/r, tel. 055 212701 Quattro Leoni - Via dei Vellutini 1r - tel. 055 218562 Relais Le Jardin - Piazza d’Azeglio 3, tel. 055 245247 Ruggero - viaSenese 89r - tel. 055 220542 Sabatini - Via de’ Panzani 9/A, tel. 055 211559 Sagrestia - Via Guicciardini 27/r, tel. 055 210003 Sostanza detto il Troia - Via della Porcellana 25r, tel. 055 212691 Taverna del Bronzino - Via delle Ruote 25-27/r, tel. 055 495220 Tenda Rossa - P.za del Monumento, 9 (loc. Chiesanova) - tel. 055 826132 Terrazza Brunelleschi - Piazza Unità Italiana 6, tel. 055 23580 Trattoria del Carmine - Piazza del Carmine 18/r, tel. 055 218601 Trattoria degli Antellesi - Via Faenza 9r, - Tel 055.216990 Trattoria Vittoria - Via della Fonderia 52/r, tel. 055 225657 Vecchia Bettola - Viale L. Ariosto 32/r, tel. 055 224158 Vecchia Cucina - Viale De Amicis 1r , tel. 055660143

Firenze provincia

Carpe Diem - V.le V. da Filicaia, 67 Montaione - Tel 0571.697888 Cave di Maiano - Via delle Cave, 16 Fiesole (FI) - Tel 055.59133 Centanni - Via Centanni 7 (Bagno a Ripoli), tel. 055 630122 ’Cucina SantAndrea - Via Salvagnioli, 47 Empoli - Tel 0571.73657 Da Padellina - Loc. Strada in Chianti, C.so del Popolo, 54 - Tel 055.858388 Donnini - Via di Rimaggio 22 Bagno a Ripoli (FI) - Tel. 055.630076 Dulcamara - Via Dante d Castiglione, 2 Sesto F.no (FI) - Tel 055.4255021 Edipiù - Via di calcinaia, 95 Lastra a Signa (FI)- Tel 055.8721346 Giovanni da Verazzano - P.zza G. Matteotti, 28 Greve in Chianti - Tel 055.853189 Il Focolare - Via Volterrana nord,173 Montespertoli (FI) - Tel 0571.671132 Il Cantuccio - Via Piave, 2 Empoli - Tel 0571.944533 Il Vescovino - Fraz. Panzano, Via Ciampolo da Panzano, 9/11 - Tel 055.852464 I Ricchi - Loc. Cercina, Via della Docciola, 14 Sesto F.no (FI) - Tel 055.402024 La Bottega del Moro - P.zza Trieste, 14r Greve in Chianti - Tel 055.853753 La Panzanella - Via Capuccini, 10 Empoli - Tel e 0571.922182 ’LArtevino - Via Sonnino, 28 Montespertoli (FI) - Tel 0571.608488 Le Cernacchie - Loc. La Panca, Via Cintoia Alta 11 - Tel 055.8547968 Osteria di Rendola - Loc. Rendola, Via di Rendola, 81 - Tel 055.9707491 Ostrica Blu - via Buozzi, 1 Campi Bisenzio (FI) - Tel 055 891036 Panacea del Bartolini - via Bosconi, 58a (loc.Olmo) - 055 548972 Sanesi - Via Airone, 33 Lastra a Signa (FI)- Tel 055.8720234 Salotto del Chianti - Via Sonnino, 92 (Loc.Mercatale) - tel. 055 8218016 Teatro dei Medici - Loc. La torre,12 - Tel 055.8459876 Tenda Rossa - Piazza del Monumento, 9 (loc. Chiesanova) - tel. 055 826132 Villa Campestri - Via di Campestri, Vicchio - Tel 055.8490107

Prato

Baghino - Via dell’Accademia, 9 - 0574 27920 Biagio Pignatta - V.le Giovanni XXIII loc. Artimino (PO) - Tel. 055 8718086 Cantina di Toia - Via Toia, 12 loc. Bacchereto Carmignano (PO) - Tel. 0558717135 Delfina - Via della Chiesa, 1 loc. Artimino (PO) - Tel. 055 8718074 Enoteca Barni - Via Ferrucci, 24 - Tel 0574 607845 La Fontana - Via di Canneto, 1 loc. Filettole (PO) - Tel. 0574 27282 Osvaldo Baroncelli - Via Fra’ Bartolomeo, 13 - Tel 0574 23810 Pirana - Via Vlentini, 110 - 0574 25746 ’Su pe i Canto - P.zza Matteotti, 25 Carmignano (PO) - Tel. 055 8712490 Tonio - Piazza Mercatale, 161 - 0574 21266 Vecchia Cucina - Via Pomeria, 23 - 0574 34665 Veranda - Via dell’Arco, 10 - 0574 38235

Versilia

Adone - C.so Garibaldi, 85 Viareggio - Tel 0584.49836 Barcobestia - Via Coppino, 201 Viareggio - Tel 0584.384416 Bistrot - Viale Franceschi, 14 Forte dei Marmi - Tel 0584.89879 Bombetta - Via Fratti, 27 Viareggio (LU) - Tel 0584.961380 Cabreo - Via Firenze, 14 Viareggio (LU) - Tel e 058454643 Darsena - Via Virgilio,172 Viareggio (LU) - Tel 0584392785 Gilda - Loc. Vittoria Apuana, Via arenile, 14 Forte dei Marmi - Tel 0584.89879 Gusmano - Via Regia, 58 Viareggio (LU) - Tel 0584.392785 Il Porto - Via Coppino, 319 Viareggio - Tel 0584.392144 Il Puntodivino - Via Mazzini, 229 Viareggio - Tel 0584.31046 Il sogno - Via Nenni, 69 Forte dei Marmi - Tel 0584.86358 La Barca - Viale Italico, 3 Forte dei Marmi - Tel 0584.89323 Lombardi - Fraz. Torre del Lago - Via Aurelia, 125 Viareggio - Tel 0584.341044 Lorenzo - Via Carducci, 61c/d Forte dei Marmi - Tel 0584.84030 ’LOrsa Maggiore - Via Arenile, 29 Forte dei Marmi - Tel 0584.82219 Montecatini - Viale Manin, 8 Viareggio - Tel 0584.962129 Oca Bianca - Via coppino, 409 Viareggio (LU) - Tel 0584.388477 Orlando - Via Colombo, 80 Forte dei Marmi - Tel 0584.80763 Osteria n.1 - Via N.Pisano, 140 Viareggio (LU) - Tel 0584.388967 Pino - Via Matteotti, 18 Viareggio (LU) - Tel 0584.961356 Romano - Via Mazzini, 122 Viareggio (LU)- Tel 0584.31382 Rondine - Terrazza della Repubblica, 33 Viareggio (LU) - Tel 0584.53130 Rugantino - Via S.Ambrogio, 8 Viareggio - Tel 0584.53598 Tre stelle - Via Montauti, 6 Forte dei Marmi - Tel 0584.80220

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Acquacotta THE ESSENCE Dell'Orto INGREDIENTS 500 gr of mushrooms 200 grams of chopped tomatoes 20 grams of raisins 4 tablespoons olive oil 1 clove of garlic 2 eggs 2 tablespoons pecorino toasted bread salt and pepper essential oil of thyme, sage and rosemary PREPARATION Take a saucepan, put oil and garlic and fry, when the garlic has browned, add the mushrooms clean earlier. Season with salt and pepper and when the mushrooms are half cooked add the chopped tomato already, right after you add a quart of boiling water and continue with the cooking. Meanwhile, beat the eggs with the cheese in a bowl, once done, add the hot broth, 2 drops of essential oil of thyme, sage and rosemary and stir. Now put for each plate two slices of toasted bread, pour the broth and the dish is ready. CHICK PEAS SOUP, AZUKI & SPELT PASTA INGREDIENTS: 150 grams of dried chickpeas gr. 50 of adzuki (red soy beans) 200 gr of spelled pasta 1 clove of garlic 1 sprig of rosemary 1 tablespoon of tomato paste olive oil PREPARATION Put the chickpeas and azuki beans to soak in warm water for 24 hours. Once this time has elapsed, well washed chickpeas and azuki beans, put them in cooking in a quart of boiling water with a little salt. After cooking the past half of them in a sieve and then into the pot. Start now to fry oil, rosemary and garlic and when s'imbiondisce, add the preserves previously dissolved in half a glass of water. Now you can pour the sauce, along with the chickpeas remaining in the pot. Add salt and pepper and add the pasta, cook the whole, but not for long. BEANS all'uccelletta ... version aphrodisiac INGREDIENTS 500 gr of white beans gr. 100 of extra virgin olive oil gr. 500 of fresh tomatoes 3 sage leaves, 3 juniper berries, 2 cloves of garlic, 1 tablespoon of apple cider vinegar 1 tbsp heather honey 1 teaspoon ground ginger salt and pepper PREPARATION Put to boil the beans in a bowl with lightly salted cold water. Meanwhile, in another pan, add oil and fry the sage, juniper and garlic with a bit of pepper. When the garlic is golden, add the beans already drained and stir for a few minutes. Add honey and vinegar `s. At this point you can add the tomatoes you have peeled and chopped before. Now add salt and continue cooking for about 20 minutes, then add ginger powder and you can serve. TOMATO SOUP ... version Tuscan-Maghreb INGREDIENTS • 600 grams of tomatoes • 1 liter of vegetable stock • 2 medium onions • 2 cloves of garlic • 350 grams of cous cous • 6 basil leaves • ½ cup olive oil • salt and pepper PREPARATION Take a saucepan and after the chopped onion, soffriggetela with oil and garlic. When they are browned to perfection add the tomatoes that have previously passed through a sieve. Wait a few minutes, then add the couscous and broth and pass it to the pan. Now add the salt, pepper, basil and then continue to cook for 3 minutes. Switch off and wait until the couscous is swollen and serve. La Panzanella THE TOFU INGREDIENTS 8-10 pieces of hard bread, Tuscan or in full, spelled, rye, et 6 very ripe tomatoes cut grossly 2 red onions cut into thin slices 2 white ribs of celery, diced 1 cucumber, cut into pieces not too small many fresh basil leaves pounded in a mortar gr. 300 * tofu cheese soy extra virgin olive oil salt, pepper and apple cider vinegar PREPARATION Put the bread in cold water for 10-15 minutes. Pressatelo well between hands to extract as much as possible the water and crumble in a salad bowl. Add the tofu, cut into small pieces. Add the vegetables, olive oil, basil, salt and pepper. Put in the fridge for 2 or 3 hours. When ready to serve, watered with vinegar and add a few basil leaves. BIO PANFORTE OF SIENA INGREDIENTS 150 grams of brown sugar 200 g blanched almonds 200 grams of walnuts clean, 300 gr candied fruit cut into cubes 100 grams of acacia honey 100 grams of dried figs 60 grams organic cocoa powder - best of fair trade 1/4 tsp coriander powder 1/4 teaspoon of clove powder 1/2 teaspoon of nutmeg powder 1/4 teaspoon white pepper 3/4 teaspoon cinnamon 50 g of wheat flour a bit of rice paper PREPARATION Toast the almonds and walnuts in a hot oven and cut into chunks. Put them in a bowl with candied figs, spices and cocoa. Pour the flour and mix well. In a saucepan or double receptacle in a double boiler, gently bring the honey to a boil and stir constantly until the sugar integrale.Mescolate a drop shot between two fingers, previously wet in cold water. becomes a soft ball. Pour immediately over the fruit and stir well with your hands. Give dough the form of a cake of about 2.5 cm thick. Place the rice paper on a plate with butter and ask yourself by rolling over the cake. Cook it in the oven at 180 degrees for 40 minutes, until it is dry. Then let it cool and after cutting the rice paper that exceeds, sprinkle with a mixture of icing sugar and ground cinnamon. Chicken Etruscan Coast ingredients: chicken, 2 cloves of garlic, 1 onion, 1 celery, red wine, a cup of broth, salt, pepper, extra virgin olive oil. In a pan put the chicken pieces, garlic, celery and onion, wine and oil. Cook for a few minutes, season with salt and pepper, add more wine, let it evaporate and add the broth. Cook over very low heat for about two hours. It is recommended to enjoy this dish with red wine full-bodied and fragrant. Jugged wild boar Ingredients: 1 kg. wild boar, 2 onions, 3 stalks celery, 3 carrots, two cloves of garlic, bay leaf, rosemary, salt, ground black pepper and beans, red wine, a few slices of bacon, extra virgin olive oil. After boned boar, open it like a book, add the onions, carrots, celery cut into large pieces, pepper, beans, garlic, bay leaf, rosemary and cover with red wine. Leave to infuse for 12 hours. Remove the meat from the marinade, skip the slices of bacon in the ground black pepper and fasten them to the wild boar pressing on the meat, tie it all together with kitchen string. In a saucepan, heat the oil with all the ingredients chopped infusion, settle the boar and let cook for a few minutes. Cover with red wine (not the marinade), add salt, pepper and simmer very gently for about two hours, if necessary, add a little 'stock. Serve the meat with the sauce accompanied by olives, baked potato, or vegetable pies, fried vegetables. Ribollita Ingredients: 300 grams of boiled beans, 1 bunch of chard, a quarter of savoy, 1 zucchini, 1 carrot, 2 stalks of celery, 2 potatoes, 2 tomatoes, 1 onion, extra virgin olive oil, salt, pepper, bread Tuscan. Chop the onion and let it fry with half the oil, add all the vegetables into pieces, season with salt and pepper and bring to a boil. Combine the beans, chopped and toasted bread. Add the remaining oil and put in a moderate oven for an hour. Serve hot or cold. White beans Ingredients: 350 grams of white beans, 4 tablespoons extra virgin olive oil, 6 sage leaves, 2 cloves of garlic, a glass and a half of water. In a two-liter flask without straw stick beans up to two thirds of its capacity. Add the oil, sage, garlic and water. Cover with a cap of straw so that the water can evaporate. Place the flask on the embers covered with ashes for 5 hours. In the absence of coals, use a moderate oven, placing the flask in a water bath in a pot. The beans are cooked when all the water has evaporated and the beans have absorbed all the oil. Serve the beans with plenty of extra virgin Tuscan olive oil, salt and black pepper. Pappa al pomodoro Ingredients for six persons: 100 grams of leek, cut into thin slices or eight sage leaves, 6 cloves of garlic, fresh basil abundant and two sprigs of calamint (in the Tuscany you will find anywhere in the country, but it can also be grown), 1200 grams of tomatoes, cleaned and cut into small pieces, 300 grams of stale Tuscan bread, 2 cups beef broth, 10 tablespoons extra-virgin olive oil, a handful of parmesan cheese, red pepper to taste (but remember that it is not a spicy dish). In a pan put oil, garlic, sage and leeks. Sauté for a few minutes on low heat. Add the tomato and cook well with salt and pepper. When the tomato is withdrawn a little stretch with the beef broth and simmer for about 20 minutes. At this point put the stale bread cut into thin slices and cook 50 minutes, stirring a few times to prevent the jelly sticky result. Just before removing from heat, add the calamint, basil, Parmesan cheese, and if you do not watch too much to diet, would not be bad even a peanut butter. Stir well to mix the flavors, salt and ... friends will not stop more than chiedervela!

by webmaster@piramedia.it

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ENOTECA SAN DOMENICO 53100 Siena (SI) - V. PARADISO 56 Tel.Fax: tel: 0577271181 ENOTECA TOSCANA DI RINALDI RINALDO 52025 Montevarchi (AR) - V. OLEANDRO 13 Tel.Fax: tel: 055900814 ENTE AUTONOMO MOSTRA VINI- ENOTECA ITALICA PERMANENTE 53100 Siena (SI) - P. LIBERTA' 1 Tel.Fax: tel: 0577236720 FALCIANI MAURO 50022 Greve In Chianti (FI) - V. CHIANTIGIANA 40 Tel.Fax: tel: 0558572052 FATTORIA CARPINETO 50022 Greve In Chianti (FI) - DUDDA Tel.Fax: tel: 0558549062 FATTORIA CASENUOVE 50022 Greve In Chianti (FI) - V. S. MARTINO A CECIONE 37 Tel.Fax: tel: 055852009 FATTORIA CASTELLO DI MONTERIGGIONI 53035 Monteriggioni (SI) - V. I MAGGIO 25 Tel.Fax: tel: 0577306015 FATTORIA DI MONTALBANO 50066 Reggello (FI) - V. PIEVE A PITIANA-DONNINI 112 Tel.Fax: tel: 0558652158 FATTORIA LA RIPA S.A. SANTA BRIGIDA 50020 Tavarnelle Val Di Pesa (FI) - LOC. LA RIPA Tel.Fax: tel: 0558072948 FATTORIA LA RIPA S.A. SANTA BRIGIDA 50020 Tavarnelle Val Di Pesa (FI) - LOC. 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BIBBIANO 3 Tel.Fax: tel: 0577958918 IL CASTELLO ENOTECA S.R.L. 53037 San Gimignano (SI) - V. DEL CASTELLO 12 Tel.Fax: tel: 0577940878 IL FINIMONDO 53040 Rapolano Terme (SI) - LOC. ARMAIOLO 20 Tel.Fax: tel: 0577725437 IL FRANTOIO SAPORI E PROFUMI DEL CHIANTI 53034 Colle Di Val d'Elsa (SI) - V. CASTELLO 38 Tel.Fax: tel: 0577923652 LA CANTINETTA DEL BATI 53037 San Gimignano (SI) - V. S.MATTEO 98 Tel.Fax: tel: 0577940671 LA CANTINETTA DEL CHIANTI DI BARTOLANI ENRICA E C.SAS 53013 Gaiole In Chianti (SI) - V. FERRUCCI 20 Tel.Fax: tel: 0577749125 LA CAVARCHETTA SRL 50021 Barberino Val d'Elsa (FI) - V. BARDAZZI RUGGERO 14 Tel.Fax: tel: 0558074257 LA GIARA ANTICHI SAPORI TOSCANI 53100 Siena (SI) - V. ROSSI 51 Tel.Fax: tel: 0577247115 MAGNI GUSTAVO & FIGLI 53036 Poggibonsi (SI) - VL. GARIBALDI 47 Tel.Fax: tel: 0577936464 MAGNI GUSTAVO & FIGLI 53036 Poggibonsi (SI) - LOC. PIAN DEI PESCHI Tel.Fax: tel: 0577979043 MANENTI STEFANO 53035 Monteriggioni (SI) - LOC. UOPINI 51 Tel.Fax: tel: 057750445 MARGIACCHI GIOVANNI 52024 Loro Ciuffenna (AR) - P. DEL POPOLO-S.GIUSTINO VALDARN Tel.Fax: tel: 055977585 MONTAGNANI NELLO 53013 Gaiole In Chianti (SI) - V. P.BANDINELLI 9 Tel.Fax: tel: 0577749517 OSTERIA IL GRATTACIELO 53100 Siena (SI) - V. PONTANI 8 Tel.Fax: tel: 0577289326 PALANTI GIOVANNI 50020 San Casciano In Val Di Pesa (FI) - V. VOLTERRANA 13 Tel.Fax: tel: 055826020 PERTICI RICCARDO 53036 Poggibonsi (SI) - V. BECHERONI 29 Tel.Fax: tel: 0577933189 PODERE CASA NOVA DI PIETRAFITTA 53011 Castellina In Chianti (SI) - V. FERRUCCIO 73 Tel.Fax: tel: 0577741308 POLI GIOVANNI 50023 Impruneta (FI) - P. LOTTINI 1 Tel.Fax: tel: 0552011086 RENIERI RENIERO & C. 53037 San Gimignano (SI) - LOC. BADIA A ELMI 15 Tel.Fax: tel: 0577944445 RENIERI RENIERO & C. 53037 San Gimignano (SI) - LOC. BADIA A ELMI Tel.Fax: tel: 0577944926 RISTORANTE ENOTECA IL CASTELLO 53037 San Gimignano (SI) - V. DEL CASTELLO 20 Tel.Fax: tel: 0577941845 RISTORANTE ENOTECA SOTTO LE FONTI 53100 Siena (SI) - V. ESTERNA FONTEBRANDA 114 Tel.Fax: tel: 0577226446 RUF SEP 53011 Castellina In Chianti (SI) - LOC. QUERCE SOLA Tel.Fax: tel: 0577743016 SCALI GIANCARLO 53037 San Gimignano (SI) - V. CANONICA 26 Tel.Fax: tel: 0577944974 SELEZIONE FATTORIE S.R.L. 50023 Impruneta (FI) - V. CASSIA 2 Tel.Fax: tel: 0552373267 SOCIETA' CANTINE BERTOLLI 53100 Siena (SI) - MONTERIGGIONI Tel.Fax: tel: 057731337 SORDI ANDREA 53037 San Gimignano (SI) - V. S.MATTEO 48 Tel.Fax: tel: 0577942041 STRACCALI GIULIO 53011 Castellina In Chianti (SI) - LOC. ROCCA DELLE MACIE Tel.Fax: tel: 0577743200 TENUTA DI VICCHIOMAGGIO (S.R.L.) 50022 Greve In Chianti (FI) - V. VICCHIOMAGGIO 3 Tel.Fax: tel: 055854079 TENUTA VICCHIOMAGGIO SRL 50022 Greve In Chianti (FI) - LOC. VICCHIO MAGGIO 3 Tel.Fax: tel: 055853911 TENUTA VICCHIOMAGGIO SRL 50022 Greve In Chianti (FI) - LOC. VICCHIO MAGGIO 3 Tel.Fax: tel: 0558546044 TERRA DI SIENA DI VILIGIARDI FRANCESCO 53035 Monteriggioni (SI) - P. ROMA 7 Tel.Fax: tel: 0577306094 TERRE DI VINI 53035 Monteriggioni (SI) - V. VIII MARZO Tel.Fax: tel: 0577305192 VANNINI PRIMETTA 53018 Sovicille (SI) - V. MASSETANA EST 15 Tel.Fax: tel: 0577349167 VINERIA SAS DI CHECCUCCI SANDRO 50022 Greve In Chianti (FI) - P. MATTEOTTI 9 Tel.Fax: tel: 0558544687 VINI & VINI LA CASTELLINA SAS DI TOMMASO BOJOLA & 53011 Castellina In Chianti (SI) - VL. RIMEMBRANZA 28 Tel.Fax: tel: 0577740317 VINI & VINI S.A.S 53011 Castellina In Chianti (SI) - V. FERRUCCIO 26 Tel.Fax: tel: 0577740454 VITICOLA TOSCANA S.P.A. 53010 Gaiole In Chianti (SI)- LOC. MELETO 35/A Tel.Fax: tel: 0577749129 ZABRISKIE WINE - BAR 53034 Colle Di Val d'Elsa (SI)-V. GARIBALDI 53 Tel.Fax: tel: 0577926952 ANTICA SOSTA DEGLI ALDOBRANDINI SRL 50123 Firenze (FI) - P. MAD. ALDOBRANDINI 5 Tel.Fax: tel: 0552399199 ARRIGONI A & F. 50131 Firenze (FI) - VL. DEI MILLE 71/R Tel.Fax: tel: 055571461 BALDUCCI D. 50122 Firenze (FI) - V. DEI NERI 2/R. Tel.Fax: tel: 055216887 BANDINI CRISTINA 50123 Firenze (FI) - BG. OGNISSANTI 133/R Tel.Fax: tel: 055287505 BOCCADAMA 50100 Firenze (FI) - P. S. CROCE 25/26/R. Tel.Fax: tel: 055243640 BUCA LAPI 50123 Firenze (FI) - V. TORNABUONI 64/R Tel.Fax: tel: 055211656 CANTINE GIAPPICHINI 50142 Firenze (FI) - V. BRONZINO 35/R Tel.Fax: tel: 055710874 CANTINE GIAPPICHINI DI GIAPPICHINI STEFANO 50134 Firenze (FI) - V. MAYER 11 Tel.Fax: tel: 055474640 CASA DEL VINO DI MIGLIORINI BRUNO E C SNC 50100 Firenze (FI) - V. ARIENTO 16/R Tel.Fax: tel: 055215609 CONSORZIO CHIANTI 50144 Firenze (FI) - VL. BELFIORE 9 Tel.Fax: tel: 055333600 CONSORZIO CHIANTI 50144 Firenze (FI) - VL. BELFIORE 9 Tel.Fax: tel: 055333601 CONSORZIO CHIANTI RUFINA 50144 Firenze (FI) - VL. BELFIORE 9 Tel.Fax: tel: 0553245680 CONSORZIO VINO CHIANTI 50123 Firenze (FI) - LGARNO CORSINI 4 Tel.Fax: tel: 055210168 COQUINARIUS SRL 50122 Firenze (FI) - V. OCHE 15/R Tel.Fax: tel: 0552302153 DIVINUS 50124 Firenze (FI) - V. ORTO 35/R/A Tel.Fax: tel: 055224148 DIVINUS SRL 50124 Firenze (FI) - V. ORTO 35/A Tel.Fax: tel: 055223094 DUE GIGLI 50141 Firenze (FI) - V. BARDUCCI 38 Tel.Fax: tel: 0554376950 ENOTECA MURGIA 50100 Firenze (FI) - V. BANCHI 55/R Tel.Fax: tel: 055293149 FANTAPPIE' LUCA 50124 Firenze (FI) - V. SERRAGLI 47/R Tel.Fax: tel: 055287420 FATTORIA CASENUOVE 50142 Firenze (FI) - V. BANDINELLI 21/R. Tel.Fax: tel: 055700030 GAMBI ROMANO & C. SNC 50124 Firenze (FI) - V. SENESE 21/R Tel.Fax: tel: 055224080 GAMBI ROMANO E C. SNC 50124 Firenze (FI) - V. SENESE 21 Tel.Fax: tel: 055222525 GAMBI ROMANO E C. SNC 50100 Firenze (FI) - BG. SS. APOSTOLI 23/R Tel.Fax: tel: - fax: 055292646 GASSINO VALTER 50124 Firenze (FI) - V. SERRAGLI 29/R Tel.Fax: tel: 0552398708 GRAMIGNI PAOLO 50134 Firenze (FI) - V. GIOIA 4/R. Tel.Fax: tel: 055489172 I SAPORI DEL CHIANTI 50122 Firenze (FI) - V. SERVI 10/R Tel.Fax: tel: 0552382071 I' GOTTINO SNC DI PILOSI E COLI 50121 Firenze (FI) - V. GIOBERTI 174/R Tel.Fax: tel: 055244797 IACOPOZZI FRANCO 50100 Firenze (FI) - V. VANNUCCI 16/R. Tel.Fax: tel: 055480634 LE DOLCEZZE DEL CHIANTI 50122 Firenze (FI) - P. DUOMO 35/R Tel.Fax: tel: 055219833 MANGINI ENIO 50145 Firenze (FI) - VIUZZO CAVALLA 1 Tel.Fax: tel: 055317373 MARCONCINI ALESSANDRO 50123 Firenze (FI) - P. MERC. CENTRALE Tel.Fax: tel: 055284771 MARIOTTI MARIO 50137 Firenze (FI) - V. CENTO STELLE 30 Tel.Fax: tel: 055588042 DANIELA 50124 Firenze (FI) - V. SERRAGLI 78/R Tel.Fax: tel: 055218952 MILLESIMI SRL 50100 Firenze (FI) - BG. TEGOLAIO 33/R Tel.Fax: tel: 0552645509 MILLESIMI SRL 50100 Firenze (FI) - BG. TEGOLAIO 33/R Tel.Fax: tel: 0552657441 MILLESIMI SRL 50100 Firenze (FI) - BG. TEGOLAIO 33/R Tel.Fax: tel: 0552654675 MONDOVINI ENOSERVIS 50122 Firenze (FI) - V. GHIBELLINA 87 Tel.Fax: tel: 055244983 MORADEI ANDREA 50122 Firenze (FI) - V. GIRALDI 4/R Tel.Fax: tel: 055216518 MURGIA FLORIO 50100 Firenze (FI) - V. BANCHI 55/57/R. Tel.Fax: tel: 055215686 NICCOLAI GIACOMO 50133 Firenze (FI) - V. FRA' J. PASSAVANTI 10/R Tel.Fax: tel: 055574298 PACI GIANCARLO 50124 Firenze (FI) - V. ORTO 26/R Tel.Fax: tel: 055224194 PANICHI ANGELO 50136 Firenze (FI) - V. SELLA 2/R. Tel.Fax: tel: 055679392 PAOLO 50125 Firenze (FI) - V. MAGGIO 5/R. Tel.Fax: tel: 055212674 PITTI GOLA E CANTINA 50125 Firenze (FI) - P. PITTI 16 Tel.Fax: tel: 055212704 QUASI GRATIS 50100 Firenze (FI) - V. CASTELLANI 25/R Tel.Fax: tel: 055264128 RICCHI MARISA 50125 Firenze (FI) - V. MICHELOZZI 19/R. Tel.Fax: tel: 055292181 SIMONCINI FRATELLI 50100 Firenze (FI) - V. S. AGOSTINO 36/R. Tel.Fax: tel: 0552396141 TOSCANA VINI 50100 Firenze (FI) - VL. ARIOSTO 2/R Tel.Fax: tel: 055220270 TOSCANAMIA SAS DI MENNI MARCO 50125 Firenze (FI) - V. GUICCIARDINI 57/R Tel.Fax: tel: 0552399218 TRE G SRL 50122 Firenze (FI) - V. DEI NERI 78/R Tel.Fax: tel: 055287771 VINO & CARPACCIO SAS 50132 Firenze (FI) - V. PIER CAPPONI 72/A Tel.Fax: tel: 0555000896 VINUM (S.A.S) 50142 Firenze (FI) - V. BANDINELLI 21/R Tel.Fax: tel

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Chianti dei colli pisani

The Bianco Pisano di San Torpoint is a DOC wine produced in the hills of Pisa that already boast a long tradition of winemaking. Terricciola, Lari, Chianni, Palaia, Fauglia, Casciana are localities where the wine business is still carried on in spite of the difficult market. The vineyard acreage is about 250 acres, with quite dissimilar soils: sandy, loamy, alluvial, calcareous, stony and often rich in marine molluscs. The annual production is about 10,000 hectoliters. Typically the wine of these areas is not suitable for aging, but it is to be drunk young. AREA: extreme west of the Chianti region. SPECIFICATION: Input to trade after 1 March by the harvest. Yield of 80q/ha. minimum alcohol content of 11.5 percent. CHARACTERISTICS: wine of elegance and softness, with a good balance and easy to drink. PAIRING: whole meal is also accompanied by some fish dishes.

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Chianti dei Co

It's a production area identified from the first delimitation of the Chianti region in 1932. It covers a fasc "ia of gently rolling hills and traditionally suited to the production of excellent wines and affects the territory of eighteen municipalities, including Florence. Conditions production of Chianti Colli Fiorentini are more restrictive than the general designation Chianti, for example: yield per hectare does not exceed 56 hectoliters of wine, there is a greater need for maturation before being marketed that can not take place before the month of June following the harvest, all oriented to research and identify genuine quality in the wine character land that produces it. Consorzio Chianti Colli Fiorentini Firenze, is the brainchild of a group of growers who have joined forces to promote the area and wine of the Chianti area, with qualified production and dissemination of the name and image. The mark that distinguishes the production of the member companies of the Consortium is the Lion of the tower of the Palazzo Vecchio in Florence, symbolically united by the glass of Chianti Colli Fiorentini. Chianti Colli Fiorentini DOCG Red wine produced in the hills around Florence, along the 'Arno and the Val di Pesa, in various municipalities including famous are Impruneta Road. according to the specifications of Chianti Colli Fiorentini, without excessive intervention of characterization. The intention of the technical staff, the wine, it must have the characteristics of easy to drink, suitable for foods and everyday occasions. This search for simplicity and frankness makes a Chianti 'old-fashioned'. Color: deep purple, transparent but consistent. Scent: flowery and spicy, vinous, intense and persistent. Analysis taste: dry, full, quite tannic. Alcohol content: 12,5% Vol Composition: 88% Sangiovese, Canaiolo 8%, Malvasia Red and White 4% Serving temperature: 16 °

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Our beloved wine! Historical notes on the lives and can not sull'enologia that since the ancient Egyptians, in fact as early as 4000 BC the screw had made its appearance in Egypt. They were later the Phoenicians who spread throughout the Mediterranean basin and the cultivation of the vine in Europe was finally imported between 2000 and 800 BC Italy was also called even Oenotria (wine country) and this makes you realize how important and widespread in our country was the screw. Let's leave out the various periods more or less happy that have followed, without neglecting the contribution of the Etruscans, moving to the first real treat "industrial" viticulture, to work, albeit in Italian, an Englishman, John Woodhouse, which wanting to imitate Sherry and Port (respectively, Spanish and Portuguese) laid the foundations of modern wine industry by opening the first winery in Marsala in 1796 to produce the wines. Berry ... here is the principle of all ... we are a stalk or stem, made up of various parties and that "occupies" 3-5 percent of the entire cluster, but it is the grape with its three parts, epicarp, mesocarp, Endocarp ... to put it in a nutshell ... Peel, pulp and seeds ... even if it is not as accurate as its division that makes the lion's share with 95/97 percent of "space." The berry is not only important because it provides the must, but above all for what it brings into the must. The skin contains the coloring matter which will then give the final appearance of the wine also contains minerals, tannins very important to ensure good aging, and aromas. The pulp is about 85 percent and the berry is made up of vascular bundles rich in wine, the must is also the highest percentage of sugar in absolute and this is fundamental to the process of fermentation the must suffer in followed. The sugars are basically of two types, Fructose and Dextrose and are contained in an amount approximately equal. The Endocarp and grapeseed, ie the seeds (if they exist), contain a higher percentage of acids, tannins, mineral salts, vitamins and nitrogenous substances, as well as a good percentage of oil. Although the acids are important to ensure the quality and duration of the wine. They are divided into fixed acids and volatile acids, without going into too much remember that the grape is known to us the only manufacturer of tartaric acid. Clearly, the proportion of these substances may vary, as they had understood the Etruscans, depending on the soil type, geographical location, climatic factors. Let us remember that acidity and sugar content are usually inversely proportional to the same position, ie while in the north it has a high acidity of the juice and low sugar content, exactly the opposite happens in the South, which explains at least in part the use concentrated musts from Puglia and Sicily in the wines produced in the North, as the Italian legislation prohibits the addition of sugar to the must). Vini di Toscana WINE Continuing in the brief analysis on the wine production we consider the important substances that "work" in the wine during fermentation. Enzymes are produced by yeasts and determine the alcoholic fermentation, some of them, fetentoni ..., produced by molds are harmful because they produce the wine in intorbidimienti said Speaker (Speaker oxidase). Yeasts can be Elliptical and apiculated. At the time of crushing grapes if they are about 2.5 million per liter, are single-celled organisms. The apiculated, even if it develops first are not desired because they do not act "good" producing numerous defects (eg excessive acetic acid) and are inhibited by the same very soon alcoholic fermentation which triggered (around 4 degrees spirits are inhibited ...) . The Elliptical (Saccharomyces) are our closest friends, the ones that will give us good wine. Not always (almost never) things go well ... now the improvement is such that the pasteurized juice is more and more often to cleanse it from all microorganisms (bacteria and mold) and then the fermentation process is triggered by the addition of selected yeasts. There are some real "factories" of selected yeasts yeasts that provide the features necessary to satisfy demand for the production of a specific wine in this way are all currently produced in France Champagne and each house has its own "formula" secret both as regards the type of yeast used that as far as the "liquor delivery" ... but here in a subsequent trespass "lesson". ;-) In the case of pasteurization boost you will have a Fermentation Pure Absolute, while if the pasteurization are not completely eliminated the microorganisms are talking about Pure Fermentation Relative (obviously). I must, before being vinified undergo further corrections, the most important of these sugars, acidity, tannins, color, sulfidation and support of bentonite fining. At this point I feel disgusted to have you sufficiently so as to not want to open in your life a bottle of wine. ;-))) Of the above said hint only to sulfidation, which if poorly executed causes those frequent unpleasant sensations to the uncorking of the bottle, sensations that after a short period of oxygenation of the wine disappears. In practice, to adjust the alcoholic fermentation, to facilitate the transition from the peel to the juice of coloring matters for illimpidire the must to protect from oxidation of sulfur dioxide is added to the wort. Even more massive is the dose if you want to carry the musts to avoid their triggers fermentation, these musts because once you reach your destination must be desolfitati bleahhhhhh .... :-) And so we come to winemaking, possible systems are different but the main ones are 3 plus one ... Already we must also think about the production (and growing) of Novelli .... that need a particular method of vinification. Winemaking in White, Winemaking on Pomace (in Red), Rosé wine fermentation and vinification by carbonic maceration.   Must and skins are immediately separated so there is transfer of dyes. The pressed grape produces the must is immediately removed by the sgrondatori from the skins, duly sulfited is then put into containers of fermentation. The juice produced from black grapes remains in contact with the skins for the time necessary to the sale of coloring matter, to avoid problems of acescenza using sticks of Fullers or the technique of submerged hat to keep the skins always dispersed in the bulk of the wort. Recalling that it is forbidden to mix white wine and red wine, it is evident that the production of rosé wine is made with a partial vinification in red so that the skins give the wine a partial coloring. (+ Or -) The method used for the production of Novelli (in France the Beaujolais) provides for the use of the berry if subjected intracellular fermentation in an anaerobic environment. The resulting wines presentanodelle best organoleptic qualities but for contyro have a low resistance to aging. In practice, the principle is to ferment in an environment free of oxygen the berries. These are pressed, but not placed in a tub (maceration) previously filled with carbon dioxide. Studies on intracellular fermentation were made around 1870 by Pasteur. The fermentation with carbonic maceration is difficult to implement but results in the production of wines very bright, fruity, soft and ready by the glass in a short time. COLOR, AROMA, TASTE These are the three main things to consider. The color is mainly due to pigments (phenolic). Tannins, anthocyanins, leucoantociani, Catechins, Peptic substances, mineral salts, were once held responsible also flavones, are the principal coloring of wines. Remember to keep in mind that all of these substances over time tend to "disappear", either by precipitation or because they bind to other substances giving rise to new balances, or by oxidation, or simply aging. Also very important is the environment in which they are immersed, acidity, basicity and oxidation determine the color of the reflection of a wine they will lead to different reactions in phenolic pigments. It so happens that in acidic environments (young wines) the color is vivid (bright reds and brilliant) and as they switched over to neutral or alkaline environments, the color turns violet but the oxidation contributes to assume shades of pale and introducing a known dark yellowish. Even if you have to make the statements contained herein with caution so you can already give you a note on the identification of the alleged age of a wine according to its color (obviously knowing the type of grapes used and the winemaking system). A young wine (in the three types of white, rosé, red) are present respectively, Yellow very clear straw yellow with greenish or yellow, soft pink, purple or red ruby. The same wine at a later stage of maturity (if any) and if properly stored will present the colors more pronounced (loads), straw yellow or golden yellow (exhaust), cherry pink (you have no cherries?) Or pink claret , ruby ​​red with garnet ... This eventually leads to prolonged maturation of colors for certain wines (most) are no longer synonymous with quality but a defect that is not recommended for purchase. The white wines aged properly (the few who can) will be a nice yellow gold color, while red will Granata load, perhaps with some reflected light (but light) orange ... Definitely to be thrown away instead wines Amber color (except as MUST be more or less of that color the raisin, very sweet wines, dessert wines in practice those much alcohol that favorably aging) as well as the reds tend to ' orange (except for here too long aging wines such as Sherry sweet and dry, the Port, the / the Marsala and some others, in short, that the wines Oxidation make them a constitutive element and not a moment of decay). Assessments of color shall be made tasting glasses, in quiet environment, on white background, with light possibly not adequate to Neon. is useless to evaluate the color, but more generally a glass of wine in the middle of the carnival parade on a table with a red tablecloth inside a glass beaker colorful fantasy ... :-))) Vini di Toscana TASTE And with this we end the organoleptic examination of wines. The taste and perception occur as obvious in the mouth ... The possibility offered by our gustatory apparatus is very limited but sufficient for our purposes, in fact the taste sensations are only 4 types, Sweet, Salty, Bitter, acid. So, on the basis of the sensations received we will be able to qualify a wine with regard to its content in substances "soft" that give sweet sensations, such as alcohols, sugars, glycerol, substances responsible for the sour feeling such as tartaric acid, malic acid, citric acid, lactic, succinic, acetic (six acids present always and in any wine). Substances such as tannins (polyphenols and quinones) generally responsible amarotiche of feelings and sensation of astringency typical of aging wines consumed young (the tannins which are still loads must refine), a little 'how to put an unripe persimmon in your mouth .. . ;-) Finally the sensation of flavor due to the lower or higher concentration of mineral salts and organic substances. Do not be confused by those who are the aromas perceived retro-nasally (the famous aftertaste), this is not perceived with his mouth, but always with his nose because retroolfattiva (led by the nose that reach the oral cavity that is filled with aromas breathing "reported "loose at the waist by enzymes in our saliva). The parameters that are evaluated during a tasting during the examination taste are those related to the sensations listed above plus some judgments about the intensity and persistence in the mouth of these feelings, then you can make an overall judgment on the merits on wine considering the three distinct phases of the tasting, these stages must succession in a harmonious way because the wine is classified as good or excellent (no parameters related to the terminology used by professionals). In fact, a young wine (which you would expect fresh, with some characteristics that I mentioned) and is then tastes very marked or cloying, or that (if red) present a lack of tannins (which means that, the wine will only get worse going to meet early oxidation) can certainly not be harmonious. But be careful with this term ... an old wine, with typical color of his age, with very soft tannins and low acidity (typical of old wines), and scents extremely close to very ripe fruit, spices and more, although not a good wine is harmonious, however, as the three analyzes confirm in full the sensations in their succession. PERFUME The composition due to odorous substances is extremely varied, we are talking about 600 different constituents in chemical composition and origin. But you can distinguish 3 stages in the formation of perfumes corresponding to three "types" of aromas: Primary or varietal aromas due to the typical grapes used in making wine, which are mainly due to terpenes linanolo and geraniol, terpineol and other ... In short, these aromas are closely related to the variety of grape used and easily traceable to it, so they are very easy to locate in Muscat, Malvasia, Traminer, Sauvignon. Alongside these aromas those sayings of Pre-fermentation, due to substances apparently odorless but as a result of enzymatic processes (hydrolysis) release all their flavor (Chardonnay, Riesling and others ....) This is followed by aromas or Secondary Fermentation, ie those aromas that develop during the fermentation process and are primarily due to alcohols, esters and acids, these aromas determine the aromatic core of the wine, let's say you are a little 'card identity of the wine. With aging there is finally the development of aromas Tertiary (or aging) that combine to form the bouquet. That's why you can not (it is wrong) speak of a range of a young wine or barely aged, the bouquet is formed during a long aging. The cause of these aromas is the formation of substances derived from esterification processes, redox or acetilizzazione that take place in the bottle. Finally, we must keep in mind the aroma due to the wood of the barrels where the wine was nelel place. Paticolarmente interesting is the use of barriques, small barrels that release aromas in the wine due to substances such as aldehyde vanillica (classic scent of vanilla) or aldehyde cinamica. The tastings are various parameters of the smell, but mostly we evaluate intensity and persistence of, then switched over to identify for "olfactory similarity" the main recognizable smells, flowers, fruit, spices, etc.. Obviously the olfactory analysis is important because it allows for an immediate perception also of any defects due to poor preservation or other unforeseen occurred to wine in his life. I will not elaborate too much, just try to pick up a glass of wine young to recognize flowers and fruit to a careful analysis olfactory, usually apple, lemon and other unripe fruits in whites, while raspberries, blackberries, strawberries, cherries are often found between the aromas coming from an young red ... As the age increases the aroma of the wine passes more and more mature fruits, banana, pineapple and other tropical fruits, also in aged red wines are often present calls to the tobacco, pepper, or other spices ... if he had an extended stay (but accurate) wood will be easily recognizable a note of vanilla is quite marked. Give it a try if you happen to try with Beaujolais November that I consider the ultimate expression of the foregoing, the young wines ... in a Beaujolais certainly recognize Strawberries, raspberries, currants, blackberries at will ... and you can not say that I will tell bales ;-))) If you do not coglieste none of these nuances are two cases ...

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La Strada del Vino

Historical notes on the lives and can not sull'enologia that since the ancient Egyptians, in fact as early as 4000 BC the screw had made its appearance in Egypt. They were later the Phoenicians who spread throughout the Mediterranean basin and the cultivation of the vine in Europe was finally imported between 2000 and 800 BC Italy was also called even Oenotria (wine country) and this makes you realize how important and widespread in our country was the screw. Let's leave out the various periods more or less happy that have followed, without neglecting the contribution of the Etruscans, moving to the first real treat "industrial" viticulture, to work, albeit in Italian, an Englishman, John Woodhouse, which wanting to imitate Sherry and Port (respectively, Spanish and Portuguese) laid the foundations of modern wine industry by opening the first winery in Marsala in 1796 to produce the wines. Berry ... here is the principle of all ... we are a stalk or stem, made up of various parties and that "occupies" 3-5 percent of the entire cluster, but it is the grape with its three parts, epicarp, mesocarp, Endocarp ... to put it in a nutshell ... Peel, pulp and seeds ... even if it is not as accurate as its division that makes the lion's share with 95/97 percent of "space." La Strada del Vino The berry is not only important because it provides the must, but above all for what it brings into the must. The skin contains the coloring matter which will then give the final appearance of the wine also contains minerals, tannins very important to ensure good aging, and aromas. The pulp is about 85 percent and the berry is made up of vascular bundles rich in wine, the must is also the highest percentage of sugar in absolute and this is fundamental to the process of fermentation the must suffer in followed. The sugars are basically of two types, Fructose and Dextrose and are contained in an amount approximately equal. The Endocarp and grapeseed, ie the seeds (if they exist), contain a higher percentage of acids, tannins, mineral salts, vitamins and nitrogenous substances, as well as a good percentage of oil. Although the acids are important to ensure the quality and duration of the wine. They are divided into fixed acids and volatile acids, without going into too much remember that the grape is known to us the only manufacturer of tartaric acid. Clearly, the proportion of these substances may vary, as they had understood the Etruscans, depending on the soil type, geographical location, climatic factors. Let us remember that acidity and sugar content are usually inversely proportional to the same position, ie while in the north it has a high acidity of the juice and low sugar content, exactly the opposite happens in the South, which explains at least in part the use concentrated musts from Puglia and Sicily in the wines produced in the North, as the Italian legislation prohibits the addition of sugar to the must). WINE Continuing in the brief analysis on the wine production we consider the important substances that "work" in the wine during fermentation. Enzymes are produced by yeasts and determine the alcoholic fermentation, some of them, fetentoni ..., produced by molds are harmful because they produce the wine in intorbidimienti said Speaker (Speaker oxidase). Yeasts can be Elliptical and apiculated. At the time of crushing grapes if they are about 2.5 million per liter, are single-celled organisms. The apiculated, even if it develops first are not desired because they do not act "good" producing numerous defects (eg excessive acetic acid) and are inhibited by the same very soon alcoholic fermentation which triggered (around 4 degrees spirits are inhibited ...) . The Elliptical (Saccharomyces) are our closest friends, the ones that will give us good wine. Not always (almost never) things go well ... now the improvement is such that the pasteurized juice is more and more often to cleanse it from all microorganisms (bacteria and mold) and then the fermentation process is triggered by the addition of selected yeasts. There are some real "factories" of selected yeasts yeasts that provide the features necessary to satisfy demand for the production of a specific wine in this way are all currently produced in France Champagne and each house has its own "formula" secret both as regards the type of yeast used that as far as the "liquor delivery" ... but here in a subsequent trespass "lesson". ;-) In the case of pasteurization boost you will have a Fermentation Pure Absolute, while if the pasteurization are not completely eliminated the microorganisms are talking about Pure Fermentation Relative (obviously). I must, before being vinified undergo further corrections, the most important of these sugars, acidity, tannins, color, sulfidation and support of bentonite fining. At this point I feel disgusted to have you sufficiently so as to not want to open in your life a bottle of wine. ;-))) Of the above said hint only to sulfidation, which if poorly executed causes those frequent unpleasant sensations to the uncorking of the bottle, sensations that after a short period of oxygenation of the wine disappears. In practice, to adjust the alcoholic fermentation, to facilitate the transition from the peel to the juice of coloring matters for illimpidire the must to protect from oxidation of sulfur dioxide is added to the wort. Even more massive is the dose if you want to carry the musts to avoid their triggers fermentation, these musts because once you reach your destination must be desolfitati bleahhhhhh .... :-) And so we come to winemaking, possible systems are different but the main ones are 3 plus one ... Already we must also think about the production (and growing) of Novelli .... that need a particular method of vinification. Winemaking in White, Winemaking on Pomace (in Red), Rosé wine fermentation and vinification by carbonic maceration. 1) Must and peels are immediately separated so there is transfer of dyes. The pressed grape produces the must is immediately removed by the sgrondatori from the skins, duly sulfited is then put into containers of fermentation. 2) The juice produced from black grapes remains in contact with the skins for the time necessary to the sale of coloring matter, to avoid problems of acescenza using sticks of Fullers or the technique of submerged hat to keep the skins always dispersed in the bulk of the wort. 3) Recalling that it is forbidden to mix white wine and red wine, it is evident that the production of rosé wine is made with a partial vinification in red so that the skins give the wine a partial coloring. (+ Or -) 4) The method used for the production of Novelli (in France the Beaujolais) provides for the use of the berry if subjected intracellular fermentation in an anaerobic environment. The resulting wines presentanodelle best organoleptic qualities but for contyro have a low resistance to aging. In practice, the principle is to ferment in an environment free of oxygen the berries. These are pressed, but not placed in a tub (maceration) previously filled with carbon dioxide. Studies on intracellular fermentation were made around 1870 by Pasteur. The fermentation with carbonic maceration is difficult to implement but results in the production of wines very bright, fruity, soft and ready by the glass in a short time. COLOR, AROMA, TASTE These are the three main things to consider. The color is mainly due to pigments (phenolic). Tannins, anthocyanins, leucoantociani, Catechins, Peptic substances, mineral salts, were once held responsible also flavones, are the principal coloring of wines. Remember to keep in mind that all of these substances over time tend to "disappear", either by precipitation or because they bind to other substances giving rise to new balances, or by oxidation, or simply aging. Also very important is the environment in which they are immersed, acidity, basicity and oxidation determine the color of the reflection of a wine they will lead to different reactions in phenolic pigments. It so happens that in acidic environments (young wines) the color is vivid (bright reds and brilliant) and as they switched over to neutral or alkaline environments, the color turns violet, it helps to take the oxidation of pale shades and introducing a known dark yellowish. Even if you have to make the statements contained herein with caution so you can already give you a note on the identification of the alleged age of a wine according to its color (obviously knowing the type of grapes used and the winemaking system). A young wine (in the three types of white, rosé, red) are present respectively, Yellow very clear straw yellow with greenish or yellow, soft pink, purple or red ruby. The same wine at a later stage of maturity (if any) and if properly stored will present the colors more pronounced (loads), straw yellow or golden yellow (exhaust), cherry pink (you have no cherries?) Or pink claret , ruby ​​red with garnet ... This eventually leads to prolonged maturation of colors for certain wines (most) are no longer synonymous with quality but a defect that is not recommended for purchase. The white wines aged properly (the few who can) will be a nice yellow gold color, while red will Granata load, perhaps with some reflected light (but light) orange ... Definitely to be thrown away instead wines Amber color (except as MUST be more or less of that color the raisin, very sweet wines, dessert wines in practice those much alcohol that favorably aging) as well as the reds tend to ' orange (except for here too long aging wines such as Sherry sweet and dry, the Port, the / the Marsala and some others, in short, that the wines Oxidation make them a constitutive element and not a moment of decay). Assessments of color shall be made tasting glasses, in quiet environment, on white background, with light possibly not adequate to Neon. is useless to evaluate the color, but more generally a glass of wine in the middle of the carnival parade on a table with a red tablecloth inside a glass beaker colorful fantasy ... :-))) TASTE And with this we end the organoleptic examination of wines. The taste and perception occur as obvious in the mouth ... The possibility offered by our gustatory apparatus is very limited but sufficient for our purposes, in fact the taste sensations are only 4 types, Sweet, Salty, Bitter, acid. So, on the basis of the sensations received we will be able to qualify a wine with regard to its content in substances "soft" that give sweet sensations, such as alcohols, sugars, glycerol, substances responsible for the sour feeling such as tartaric acid, malic acid, citric acid, lactic, succinic, acetic (six acids present always and in any wine). Substances such as tannins (polyphenols and quinones) generally responsible amarotiche of feelings and sensation of astringency typical of aging wines consumed young (the tannins which are still loads must refine), a little 'how to put an unripe persimmon in your mouth .. . ;-) Finally the sensation of flavor due to the lower or higher concentration of mineral salts and organic substances. Do not be confused by those who are the aromas perceived retro-nasally (the famous aftertaste), this is not perceived with his mouth, but always with his nose because retroolfattiva (led by the nose that reach the oral cavity that is filled with aromas breathing "reported "loose at the waist by enzymes in our saliva). The parameters that are evaluated during a tasting during the examination taste are those related to the sensations listed above plus some judgments about the intensity and persistence in the mouth of these feelings, then you can make an overall judgment on the merits on wine considering the three distinct phases of the tasting, these stages must succession in a harmonious way because the wine is classified as good or excellent (no parameters related to the terminology used by professionals). In fact, a young wine (which you would expect fresh, with some characteristics that I mentioned) and is then tastes very marked or cloying, or that (if red) present a lack of tannins (which means that, the wine will only get worse going to meet early oxidation) can certainly not be harmonious. But be careful with this term ... an old wine, with typical color of his age, with very soft tannins and low acidity (typical of old wines), and scents extremely close to very ripe fruit, spices and more, although not a good wine is harmonious, however, as the three analyzes confirm in full the sensations in their succession. PERFUME The composition due to odorous substances is extremely varied, we are talking about 600 different constituents in chemical composition and origin. But you can distinguish 3 stages in the formation of perfumes corresponding to three "types" of aromas: Primary or varietal aromas due to the typical grapes used in making wine, which are mainly due to terpenes linanolo and geraniol, terpineol and other ... In short, these aromas are closely related to the variety of grape used and easily traceable to it, so they are very easy to locate in Muscat, Malvasia, Traminer, Sauvignon. Alongside these aromas those sayings of Pre-fermentation, due to substances apparently odorless but as a result of enzymatic processes (hydrolysis) release all their flavor (Chardonnay, Riesling and others ....) This is followed by aromas or Secondary Fermentation, ie those aromas that develop during the fermentation process and are primarily due to alcohols, esters and acids, these aromas determine the aromatic core of the wine, let's say you are a little 'card identity of the wine. With aging there is finally the development of aromas Tertiary (or aging) that combine to form the bouquet. That's why you can not (it is wrong) speak of a range of a young wine or barely aged, the bouquet is formed during a long aging. The cause of these aromas is the formation of substances derived from esterification processes, redox or acetilizzazione that take place in the bottle. Finally, we must keep in mind the aroma due to the wood of the barrels where the wine was nelel place. Paticolarmente interesting is the use of barriques, small barrels that release aromas in the wine due to substances such as aldehyde vanillica (classic scent of vanilla) or aldehyde cinamica. The tastings are various parameters of the smell, but mostly we evaluate intensity and persistence of, then switched over to identify for "olfactory similarity" the main recognizable smells, flowers, fruit, spices, etc.. Obviously the olfactory analysis is important because it allows for an immediate perception also of any defects due to poor preservation or other unforeseen occurred to wine in his life. I will not elaborate too much, just try to pick up a glass of wine young to recognize flowers and fruit to a careful analysis olfactory, usually apple, lemon and other unripe fruits in whites, while raspberries, blackberries, strawberries, cherries are often found between the aromas coming from an young red ... As the age increases the aroma of the wine passes more and more mature fruits, banana, pineapple and other tropical fruits, also in aged red wines are often present calls to the tobacco, pepper, or other spices ... if he had an extended stay (but accurate) wood will be easily recognizable a note of vanilla is quite marked. Give it a try if you happen to try with Beaujolais November that I consider the ultimate expression of the foregoing, the young wines ... in a Beaujolais certainly recognize Strawberries, raspberries, currants, blackberries at will ... and you can not say that I will tell bales ;-))) If you do not coglieste none of these nuances are two cases ...

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