Winter in Montalcino can be a little hard on the foodie side, as many restaurants close for a month or two once the December holiday season is over. Luckily one can always trust the quartieri (Montalcino's four neighborhoods), to come up with something tasty even once temperature drops. 

This January, the Ruga neighborhood organizes its 5th Pinceria, an evening where the handmade pinci are rolled out in stacks, but not just with the traditional sauces (alle briciole, all'aglione), but - as the Italians say - in tutte le salse (in every possible way or sauce). So better prepare for some innovative combinations! 

If you're not in town or would like to try yourself on pinci making once back home - Jul's Kitchen has several pinci recipes on her great Tuscan cooking blog. Start off with the traditional pici all'aglione recipe, and if you understand some Italian read on about pici con le briciole, a post she wrote down for last year's Benvenuto Brunello wine fair, and which at last enlightened me on the differences between pici and pinci. Depending on where you happen to eat out in the province of Siena, you'll read one or the other version on the menu - and I've finally learnt from Jul, the difference doesn't just lie in an extra letter, but in the type of flour used in the preparation.  

QUARTIERE RUGA, PINCERIA, Saturday 12th of January, 8pm. 
Book your slot by Friday night at Angolo del Ricamo (via Mazzini 27). 

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