Taverna dei Barbi

Altro, Carne, Vegetariano


Loc. Podernovi, 170 | Strada Consorziale dei Barbi MONTALCINO Fattoria dei Barbi 53024 SI
53024 Fattoria dei Barbi - SI

0577 847143


Already fifty years ago there were a great many visitors to the Fattoria dei Barbi, and many of them asked to be able to accompany their tasting of Brunello with a taste of cured meats and cheeses, maybe even with some roasts typical of the area or a plate of hand-rolled pinci. Thus the Taverna was created, where visitors could rest after a tour of the cellars and taste the dishes characteristic of Montalcino.

After more than half a century, the same custom is still being practiced at Taverna dei Barbi: on the tables outside or in front of the big fireplace at the heart of the dining room, dishes in the Tuscan and, specifically, Montalcino tradition can be tasted just as they were prepared long ago and even with a slightly modern touch.

Homemade pasta, sauces, soups, special meats accompanied by Fattoria dei Barbi wines enable visitors to live a unique experience and to enjoy the luxury of Tuscan simplicity, surrounded by the countryside and vineyards, in a rustic but elegant atmosphere.

Taverna dei Barbi is open to the public every day at lunch and dinner, except Tuesday evenings and Wednesdays.

Reservations for lunches and dinners can be made for private groups.

On request, exclusive lunchs or dinners in the Historic Cellars, among the centuries old barrels, with a custom or personalized menu based on historical private Cinelli Colombini family recipe book [The 1899 Elina Colombini recipe book] and dishes paired with wines from Fattoria dei Barbi vintages 1955 to 2015.

Open 12:00PM – 2:30PM | 7:00PM – 10:00PM Closed Tuesday evenings and Wednesdays

Taverna dei Barbi
Località Podernovi, 170 | Strada Consorziale dei Barbi
53024 Montalcino (SI)
Tel: +39 577 847143 | +39 577 841111
www.tavernadeibarbi.com
Mail: taverna@fattoriadeibarbi.it

 
 

Starters

Crostino al paté di fegatini all’uso di casa Colombini su pane alle noci e uvetta I paté, in genere di fegatini di pollo o di fagiano, si mangiano prima di pranzo. Da sempre in casa Colombini si fanno di fegato di pollo, burro, capperi e acciuga con un tocco di Vinsanto. Li serviamo su un pane di farina di grani antichi con uvetta e noci.  Collo di nana ripieno con salsa verde (ricetta antica) Il Collo di Nana, ovvero di oca, è un piatto tipico di Montalcino. È ripieno di un impasto tra la sua carne, prosciutto, latte pane e aromi. La salsa verde è fatta di prezzemolo, aglio, aceto, mollica di pane e olio di oliva. La si usa anche per i bolliti.  Uovo in camicia cotto a bassa temperatura su crema di Pecorino fresco dei Barbi, insalata mesticanza, olive taggiasche, acciughe e noci Un piatto molto accattivante inventato dal cuoco Maurizio per valorizzare il pecorino fresco dei Barbi, e che abbina la cremosità dell’uovo e della salsa di formaggio alla sapidità delle alici e alla croccantezza delle noci.  Salumi e Pecorini dei Barbi con giardiniera di verdure L’antipasto immancabile per cominciare degnamente un pasto conviviale in Toscana. Una ricca selezione dei nostri salumi toscani di maiale e dei formaggi di pecora di diversa stagionatura per godere appieno dei sapori diventati tradizione e storia di un intero territorio.

First courses

Pappardelle with hare ragu
Since ever, our Brunello di Montalcino wines pair best with game and the hunting was an activity very much loved in the Colombini household; history, tradition, love for the woods, long walks in the dawn light, the barking of dogs and an ancient way of just getting together with some friends. A table in front of a crackling fire is where the group comes together, eating and drinking, from the weariness of the day. This stunning first course is a must-cook dish for winter: ‘pappardelle’ are wide strips of fresh pasta measuring 2 cm wide and prove a perfect match with hare sauce as they can fully absorb all the sauce on the surface. This hare ragu recipe with a fantastic depth of flavour is a secret recipe from the old cooks of the Colombini household. Tagliatelle with goose ragu
In Montalcino at this time of year the handmade fettuccine using ancient flour and eggs are matched with a hearty ragu with goose meat: a typical autumn recipe, rich in taste.Pinci cheese and pepper (ancient recipe)
In Tuscany once the only pasta was the one homemade and the Picio, in Montalcino is called ‘Pincio’, is the king of first courses. It is a long spaghetto in a irregular shape as it is handmade using only ancient flour, water and salt, no eggs. The classic matches for the Montalcinesi Pinci could be the “aglione”, a local garlic variety very large and with a distinctive taste, or a sauce made with bread crumbs fried in olive oil, or a meat sauce or cheese and pepper. This is the latter, an old version of the recipe using dry sheep cheese made by Barbi and black pepper.Bread soup (aka Bean soup or Ribollita)
The Bean soup is a dish always present in Tuscany, every town makes its own version. In Montalcino is called “bread soup”, it has an abundance of white beans, bread and kale. It is dressed with olive oil and raw onion, finely chopped.Il Pan lavato (literally ‘Washed Bread’) | Cauliflower and Bread Soup (ancient recipe)
Here is an excellent Montalcinese soup which is not found in restaurants : it is from a very old recipe. It is based on toasted tuscan bread and steamed cauliflower and floured with our evo oil, a little bit of vinegar and black pepper: a very delicious dish in its simplicity.

Meat and fish

Veal loin with roast beef sauce and a seasonal vegetable flan
This tasty and soft Veal loin is a delicious second course: the slow cooking makes the meat particularly tender and succulent and the addition of roast beef gravy create a strong and intense taste. It is presented sided by a seasonal vegetable flan. Roasted stuffed rabbit and pan seared wild herbs (ancient recipe)
This is one of the most ancient dishes in Montalcino: boneless rabbit stuffed with a blend of white meat, bread soaked withmilk, sausage, bacon and spinach. It is presented sliced and sided by pan seared wild herbs. Beef cheek with Brunello dei Barbi wine sauce and a soft potato with rosemary
The meat is stewed in Brunello di Montalcino Fattoria dei Barbi red wine sauce. The beef cheek is a particular cut of meat which combines fat and lean parts. Stewed in a red wine sauce acquires a strong and savoury taste. It is presented sided by a potato made soft and enriched with some rosemary. Guinea fowl breast braised in Vin Santo sauce with beans (ancient recipe)
The Guinea fowl cooked in Vin Santo with onion and spices is a great recipe of the Montalcinese cuisine. Today the Guinea fowl meat is not often seen on the table, but its taste similar to the one of pheasant, with a touch of sweet and sour due to the Vin Santo, it is something worth trying.Steamed cod filet with Tuscan kale or cavolo nero (‘black cabbage’) sauce and Barbi evo oil 
The “Baccalà” as locally cod is called is the only fish always eaten by the Tuscan “inlanders”. We present it here in its simpliest version, matched with dressed with a Tuscan kale cream and our evo oil.Cheeses Fresh Barbi ricotta cheese with honey and toasted pine conesFormaggio dei Barbi affinato in fossa | Barbi pit-aged cheese
The cheese's name ‘Formaggio di Fossa’), which literally means "cheese of the pit", is derived from the process of ripening the cheese in special pits dug in tuff rock.A selection of Barbi sheep cheeses with homemade jams

Side dishes

Dessert

Caffè in forchetta (ricetta antica) Questo è il più classico dolce della borghesia Montalcinese dell’Ottocento, nella sua versione originale con sopra la meringa morbida dolce. È una crema soda a base di latte e caffè, dove il dolce della meringa stempera l’amaro del caffè.  Mele coperte (ricetta antica) Questa è una ricetta antica di casa Colombini, che ai primi del ‘900 Elina Colombini offrì più volte al Re d’Italia Vittorio Emanuele III durante le sue visite nella nostra casa. Il perfetto equilibrio di sapori rende questo dolce davvero unico. Ciambellone con lo zabaione al Vinsanto dei Barbi con frutti di boschi Il Ciambellone è un dolce comune a tutta la Toscana. In casa Colombini lo si mangia colmato di zabaione al Vinsanto e accompagnato da frutti di bosco che, con la loro sapida acidità, ne bilanciano la dolcezza.  Mousse al pecorino con cioccolato e pere Una elaborazione del nostro cuoco Maurizio, che ama il formaggio pecorino e lo propone volentieri anche in una versione dolce. L’inusuale, ma reale, equilibrio tra i sapori rende questo piatto davvero intrigante 

Indirizzo:
Loc. Podernovi, 170 | Strada Consorziale dei Barbi MONTALCINO Fattoria dei Barbi 53024 SI , Fattoria dei Barbi
Telefono:
0577 847143
Fax:
0577 841112
Giorno di chiusura:
Mercoledì
Email:
taverna@fattoriadeibarbi.it
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