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MAGAZINE

This is our journal, a place to share news and stay connected, keeping readers up to date on developments in the world of Italian wine and internationally

Interviews, stories, previews, research & studies, projects, forays in the vineyard and cellar. Our world, our travels, our stories… to stay in touch and take you with us on this fascinating journey.

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18/06/2021

Pelago and Risotto

Amazing food and wine pairing by Aldo Fiordelli.
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30/03/2021

Tuscan Pici with ginger and lemon

Organic guide “Guida Bio” reviewed the Vecchie Vigne 2018 and the food pairing with the typical Tuscan dish
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14/05/2020

Chinese rolls in sweet and sour sauce and Vecchie Vigne 2012.

The video recipe with Max Mariola
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27/04/2020

Our idea of ​​Street Food: Centovie Montepulciano and “Arrosticini”.

Between Dark kitchen and food delivery, "made in Italy" street food dominates the scene.
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25/04/2020

Chinese rolls in sweet and sour sauce and Vecchie Vigne 2012.

The video recipe with Max Mariola
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02/03/2020

Centovie has been chosen by Food and Travel to go with two dishes, all to try.

"Garganelli di Tonina with gypsy sauce" or the "Chicory, Honey-roasted ham and grilled Parmesan"
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28/07/2017

Spaghetti con salsa all’aglio e acciughe, di Petra Carsetti

Veloce, saporito e semplicissimo da preparare. Ecco l'idea per un piatto estivo da abbinare al Verdicchio Vecchie Vigne
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26/01/2017

“Baccalá in potacchio” and Verdicchio Vecchie Vigne

A dish and a wine that deeply belong to the Marche region. Francesco Quercetti suggests this great combination in slowfood.it
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04/08/2016

Ciambelline e Maximo, di Petra Carsetti

Una ricetta della tradizione marchigiana, e un muffato da uve Sauvignon Blanc che proprio da queste terre prende vita.
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22/07/2015

Spaghetti with Moscioli and Casal di Serra.

The right combination during a summer evening.
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14/05/2015

San Lorenzo Rosso Conero 2008

The perfect wine to drink at home with roast beef, porcini mushrooms and shallot.
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01/04/2015

Chinese rolls in sweet and sour sauce and Vecchie Vigne 2012.

The video recipe with Max Mariola
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17/12/2014

L’aperitivo giusto si fa con la Hoz! A dirlo è la Grande Cucina.

Il Metodo Classico La Hoz e la Grande Cucina: le migliori occasioni di consumo, a cominciare dall'aperitivo.
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14/05/2014

Quenelle di branzino al timo e buccia di limone, in abbinamento al Plenio.

Dal libro "Una polpetta ci salverà" di Anna Scafuri e Giancarlo Roveri. Leggi la ricetta...
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