Fattoria Dei Barbi - Torrenieri

This was one of the largest Italian restaurant experiences we ever had. my wife and I stumbled in 2003 on barbi and had cinghiale and a beautiful bottle brunello. we came back to my birthday to dinner and arrived an hour early. no problem that waiter was overjoyed to see us and we asked to sit outside on a beautiful evening with a light brise. the weather set the ton and we ordered a glass barbis vermentino served within 30 seconds. (there was only another table of diners who, as it turned out, had ordered about 6 cases of barbis weeping and decided to celebrate their acquisition by eating! we asked when you were closed and were told ten minutes. we got up immediately, took our glasses with us and visited the load where we bought a few bottles to take home. While this is primarily a review of the restaurant, it is mentioned that barbi’s brunellos are made in traditional style with many terroir. not fruity and highly alcoholic as the modern style. we love their weeping and in this night after we set ourselves back, we ordered a 1999 brunello dinner. it was stunning and drank perfectly. we got a funny bouche to begin the evening, a wonderful gazpacho like exhaustion, served cold. I started with a special, tagliatelle pasta with fresh porcini mushrooms. I can't remember when I last had fresh porcinis, they always seem to be dried. the court was so incredible, so perfectly balanced and tasteful that I literally had drinking in my eyes. no lie, and I went perfectly with the brunello, and now a sidebar for all weinfanatics out there. the weeping service was the most complicated, detailed I've ever seen. over a candle, yes, but before that the waiter removed the top of the capsule. then he made another cut a little down and almost all around the bottle, but only enough left to pull the capsule to form a ring in which he cork after opening the wein. Yeah, the cork was like a finger and the capsule was like his ring. Of course we were intrigued and although I was thirsty, I could wait for it. he's gone. he used serviettes. he wiped off. he said it was done in ten minutes. arrrrggh, I want it now! he came back, poured it and wow it was worth waiting! at least the most important courses were wonderful. veale wange and pork fillet in speck packed with more pork. veal wange was zartel and full of taste. the black was also. plates were cleaned! the only step was dessert. the cripple had broken and similar touch. while it tasted good, it didn't look good. it was spread over baked apple yum and there were beautiful meringue tepees all around. great place. I highly recommend it, hopefully they can go in wild boar season that I think is later in the year.

The most fabulous lunch ever! There is a winery and homemade pastas. Must order the wild boar, and Cacio e Pepe! Make a reservation so you can expect, but you don't have to. Plenty of space and wonderful wines! You can get $50 bottles for just $30!

What a special trip this was. My wife and I drove in from Cortona, especially to try the wines. The service was kind, professional, and efficient. The meat...

This was one of the greatest Italian restaurant experiences we have ever had. My wife and I stumbled upon Barbi in 2003 and had cinghiale and a gorgeous...

We visited in March, so this review is a bit tardy. I am saddened to see someone had a bad experience since we were there. We arrived around 13.00 (1pm)...