Wild Foods Italy's Take on Montefalco
Wild Ride Around Montefalco
Best Attractions and Places to See in Montefalco, Italy
Montefalco Travel Guide. MUST WATCH. Top things you have to do in Montefalco. We have sorted Tourist Attractions in Montefalco for You. Discover Montefalco as per the Traveller Resources given by our Travel Specialists. You will not miss any fun thing to do in Montefalco.
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List of Best Things to do in Montefalco, Italy
Wild Foods Italy
Montioni Frantoio e Cantina
Complesso Museale di San Francesco
Romanelli Agricola
Arnaldo Caprai - Viticoltore in Montefalco
Cantina le Cimate
Centro Storico
Antonelli San Marco
Cantina Scacciadiavoli
Bocale Vini
How to Pronounce Italian Wines: Montefalco Sagrantino with Alessandro Lunelli
Select Italy. The Ultimate Source for Travel to Italy® presents: How to pronounce Montefalco Sagrantino with Tenute Lunelli's Alessandro Lunelli. Learn the correct pronunciation and visit the below Lunelli estates in Tuscany, Umbria, and Trentino for the full experience.
Taste Montefalco Sagrantino at Tenuta Castelbuono:
Master the Art of Italian Living at Cantine Ferrari in Trento:
Bask in the Tuscan tranquility at Casale Podernovo:
Or partake in the entire customizable itinerary, the Ferrari Experience:
This video features parts of the musical piece Paul Dukas: The Sorcerer's Apprentice by Stormy Alpha, used under Creative Commons Attribution 3.0 License,
B&B Vallo - Montefalco - Italy
Arnaldo Caprai - Rosso 2013 - Montefalco - Italy
- Montefalco Rosso- Strangozzi Pasta with Ragù - Cooking with Nonna Quinta
Strangozzi with ragù
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Recipe:
500 gr flour
1 egg
Cold water
Salt
30 ml Moretti Sagrantino
Ragù
250 gr minced beef
150 gr sausage
Celery
Carrots
Onions
Rosemary
Vegetable Broth
Ready in 45 min
Prep Time Strangozzi 15 min
Cooking Time Ragù 30 min
Put the flour on a table and make a space in the middle. Crack the egg into the dimple and mix it in with a fork. Fill one half of the eggshell with Moretti Sagrantino two times, and add it to the mix, again mix with the fork. Knead the dough. Roll out with a mattarello (that is italian for rolling pin). Wait a while for the pasta to dry out a little, because it's easier to cut if it's dry. Once it's dry, you can fold it, like this. Then, you cut it. When I was a young girl, I ate this all the time. My mother taught me how to do this. We did this every day. Meanwhile, we make a soffritto, with garlic, onion and celery. Fry half the soffritto, add the minced beef and the sausage. With the other half we make the broth. Slowly add the broth to the ragù. When the soffritto is cooked, start cooking the pasta, When the pasta is ready, drain and mix with the ragù. Serve immediately.
Season 3 Episode 9 – “The Spice Of Life” - Eat Drink Italy!
Sagrantino Wine: Built to Age
dal minuto 13.09 al minuto 25.38 si parla di SAGRANTINO
Wine of the Week #11 - Sagrantino di Montefalco
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Antonelli 2004 Sagrantino
Join Peter and Allie in their kitchen, as they open a bottle of Italian wine from Antonelli. This bottle of Sagrantino from Montefalco shows fig infused tapioca pudding on the nose followed by a desert island with cranberry dust on the palate. Incredibly interesting, this is a bottle you could talk all night about. However, Peter and Allie summarize in 2 minutes and 39 seconds.
Cooking class at Il Fontanaro Farmhouse, Umbria
We cooked up a storm during a visit to Il Fontanaro Farmhouse in Umbria where we learned how to prepare different types of fresh pasta and sauces for a hearty, delicious lunch! More details on Il Fontanaro here
Graham-Dixon e Locatelli al Museo di Montefalco - Rai5, Buongustai dell'arte
Lo storico dell'arte e conduttore della Bbc Andrew Graham-Dixon e lo chef stellato Giorgio Locatelli durante il loro viaggio alla scoperta dei Tesori dell'Umbria, per la trasmissione Buongustai dell'arte – Il passato, il futuro in onda su Rai 5.
Lo speciale è dedicato agli splendidi affreschi di Benozzo Gozzoli nella Chiesa di San Francesco nel Complesso museale di Montefalco (Pg).
museodimontefalco.it
Selection of wines from Umbria
The color is an impenetrable ruby red with garnet reflections. On the nose it shows aromatic sensations with very intense notes of ripe fruit, flowers such as violet, cocoa and spices as well as hints of vanilla, due to the contribution of the barrel. In the mouth it is structured, soft and elegant, with pleasant tannins present but, all in beautiful harmony.
To match with grilled meat and game.
The colour is a deep ruby red. The nose aromas of red berry fruit and a balsamic final where the clove. In your mouth amazing smoothness with perfectly integrated tannins which are repeated the ripe red fruits and blackberries.
all numbered 8000 bottles produced.
Ideal with great pasta dishes and game.
The colour is a deep ruby red and Garnet hues, slightly transparent. The nose reveals intense, clean aromas, pleasant, refined and elegant opening with notes of blackberry, cherry and violet aromas followed by plum, blueberry, cocoa, vanilla, tobacco, leather, pink pepper, Mace, cinnamon and menthol. In the mouth has good correspondence with the nose,full body, intense flavours, pleasant softness. The finish is very persistent with long memories of BlackBerry, black cherry and plum.
Exclusively produced with Grechetto grapes (only grown in Umbria) from a high selection of the fruits, it has a light straw yellow color, very clear and brilliant, a bouquet full and rich of fruity aromas. In the mouth is dry with an extraordinary balance between acidity and fruits, very lingering.
To pair mainly with seafood.
Great wine of the historic 2004 (5 stars rated in Italy), 100% organic and biodynamic. Typical of the area and perfect to match with venison and game, as well as pasta dishes rich in sauces. The masterpiece of the historic cellar, only 3000 bottles produced in total.
Bottle with prestigious cork assured that guarantees the authenticity and quality assuring such its content.
Intense red colour and impenetrable, with aromas of wild berries decided, tobacco and oak spices, occurs in the mouth with a thick and original tanning and persistent taste.
Ideal with red meat such as lamb meat and wild boar.
Wild Herb Pie - Cooking with Grandma Quinta
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Seasonal wild herbs
Bread dough (1kg of wheat flour, 3 eggs, water)
Mortadella
80 ml Moretti Extra Virgin Olive Oil
Garlic
Salt
Ready in 55 min
Prep Time 25 min
Cooking Time 30 min at 180º
I'm going to boil the wild herbs. When they're cooked take the flour, make a hole for the eggs. Put in the eggs and some salt and some Moretti E.V.O.O.
Make the dough by slowly adding water and kneading.
Roll out with a mattarello (that is italian for rolling pin).
Unroll the pasta. When the herbs are ready, drain them and lay them onto the flattened dough. Add some Moretti E.V.O.O. and the chopped mortadella. Wrap the dough around the herbs, place onto a tray and bake for 30 mins at 180º.
Azienda Agraria Moretti Omero
San Sabino n.19, Giano dell'Umbria (PG) - Italy
GPS 42.851731,12.580904
morettiomero.it
2010 Lalama, Dominio de Bibei - 25th Feb 2019
Caspar Bowes of Bowes Wine tastes this mature red from Galicia and is clearly smitten by its cool, snappy elegance
Arnaldo Caprai - Montefalco Rosso 2015 - Montefalco
Arnaldo Caprai - Montefalco Rosso 2015 - Montefalco tasted 100% blind by the Best Sommelier of the World, Andreas Larsson.
Medium deep ruby red colour. Fragrant nose of red cherry, wild berries, mild spices, discreet oak and some leather notes. The palate is dense with high extract, yet polished for the style with layers of red and dark fruit, finely tuned oak, tobacco notes and a long lingering finish. Will improve but could be enjoyed after some aeration.
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W podróży - Gubbio
W regionie Umbrii w prowincji Perugia znajdziemy miasteczko Gubbio. Jakie tajemnice średniowieczne mury tego miasta kryją?. Dlaczego do Gubbio przybył święty Franciszek z Asyżu?.Po co turyści biegają wokół fontanny ? Po co mieszkańcom 3 świece w 15 maja?
Italy Documentary Travel | Italy Unpacked Italy Alps | Italys Mystery Mountains english
Andrew Graham-Dixon and chef Giorgio Locatelli travel through Italy exploring the countrys history, culture, food, art and landscape. Their journey begins in .
Documentary Travel - Italia - The Road To Rome.
A feature length documentary film about Southern Italian culture told through its indigenous folk music. The film focuses on how these traditions are dealing with .
Season 3 Episode 6 – “MEASURE TWICE, CUT ONCE” - Eat Drink Italy!
Sagrantino Wine: Built to Age
dal minuto 12.05 al minuto 17.57 si parla di SAGRANTINO
Italy Unpacked Series 1 Part 2 Looking to the Future
The second leg of Andrew Graham-Dixon and Giorgio Locatelli's journey takes Giorgio home to Lombardy, a region brimming with engineering innovations and the influences brought by the proximity to northern Europe, always with an eye to the future.
The first stop is of course Corgeno, Giorgio's hometown, where Andrew is the guest at a typical Sunday lunch at the Locatelli home.
Andrew repays him with a visit to some very unusual frescos by Lorenzo Lotto, hidden in a private chapel. The Christ with long fingernails is one of Andrew's favourite frescos.
And then it is time to reach Milan, the capital of the region, with its temples dedicated to the gods of religion (the Duomo), art (La Scala), and capitalism (the Galleria Vittorio Emanuele II and the surrounding streets which are full of luxury shops).
At his restaurant inside La Scala, the chef Gualtiero Marchesi, father of the modern Italian cuisine, would intrigue his customers with a risotto made with saffron and gold.
But Milan is not just about beauty and style, it has a dark centre. It is an arena of extreme political contrasts. Fascism was very strong here and so was the opposition to it. In Milan the futurist movement embraced the world of modern art and expressed the violence that would shape modern Italy under fascism - a dark but fascinating story that Andrew and Giorgio investigate with a visit to the Museum of 900.
More amazing art is waiting for them outside Milan in the gem that is Mantua, a town full of mesmerizing buildings. Among those, the diamond in the crown is Palazzo Te, a former hunting lodge built for the amusement of the Duke Federico Gonzaga and his guests, designed and covered in frescos by Giulio Romano, a disciple of Raphael.
And to end this fascinating trip, another well-kept secret - Cremona, hometown to the one of the most famous luthiers in the world, Antonio Stradivari, where Giorgio and Andrew have the privilege of witnessing a very private concert.