Gourmet
Octopus and potato salad
One of the most classic Christmas Eve appetizers: octopus and potato salad, which we pair with Trento Riserva 1673 2016 Cesarini Sforza. Ingredients for 4 persons: 1 approximately 1 kg fresh octopus, 4 medium potatoes, 1 celery stick (optional), 1...
Identikit of partners in (mis)fortune in the starred restaurant
Have you, like good readers, witnessed the entrance to the room and the reading of the menu (in the first article) and the scenic arrival of the first courses (in the second) in the starred restaurant? Then relax and enjoy...
Duck breast, apples in port and Amarone sauce
Duck breast with apples in port and Amarone sauce is an elegant dish with intense flavors. We offer it together with Amarone della Valpolicella Cascina San Vincenzo 2018 Famiglia Pasqua Ingredients for Duck Breast with Apples in Port and Amarone...
Spicy sweet bell pepper orzotto, anchovy mayonnaise and pork popcorn
A complex dish but with extraordinary flavor. We pair it with Valpolicella Superiore Mizzole 2019 Cecilia Beretta. Ingredients for 4 persons: For the orzotto: 320 g pearl barley; 1 sweet red bell pepper; 1 sweet yellow bell pepper; 1 fresh...
Risotto with Fontina cheese, Barbera reduction and mustard pear
The recipe for Risotto with Fontina and Barbera reduction is by chef Cesare Battisti(Ratanà Restaurant, Milan) created for FontinaMI 2024. We chose to pair it with Barbera d’Alba Superiore Vigna Mompissano 2019 from Bric Castelvej. Ingredients for 4 persons: 240...
The invasion of alien foods
On the left and right we complain about new “foods” landing in our country: the blue crab, the torpedo fish, the wakame seaweed… But “colonization” from outside has always happened. The egos of peoples are-although it seems foolish to imagine...
Spaghetti with clams and escarole
Spaghetti with clams and escarole is a dish of pasta neapolitan style that we propose in combination with Colli Bolognesi Pignoletto Superiore Malagò 2022 Terre Rosse Vallania. Ingredients for 2 servings: 500 g MSC-certified clams*; 200 g spaghetti; 400 g...
Neapolitan cuisine at Brigida’s
Right in the center of Naples, on Via Santa Brigida, Brigida Restaurant – Neapolitan Cuisine is a very recent opening but already looks like a place not to be missed for good food and a very pleasant evening. For just...
Pasta and beans
One of the most traditional Italian dishes, widespread in all regions with small variations. We offer it in combination with Ciliegiolo di Narni Brecciaro 2022 Leonardo Bussoletti. Ingredients for 4 persons: 250 g dried borlotti beans (can be substituted with...
Peppe Guida’s garden and table
Not only at Nonna Rosa restaurant, but also at Villa Rosa, Lella’s house (a tribute to chef Peppe Guida’s wife) you can enjoy dishes whose ingredients are tradition and simplicity. Vesuvius, the Gulf of Naples, and the islands of Capri...
Risotto with chanterelles and Provolone Valpadana Dop cheese
We pair this typical fall recipe with Nizza Cremosina 2021, one of Bersano’s Barbera crus. Ingredients for 4 persons: 350 g Carnaroli rice; 400 chanterelle mushrooms (chanterelles); 1.5 l vegetable broth; 1 white onion; ½ glass white wine; 150 g...
La Dimora dei Cavalieri, farmhouse with restaurant
A restaurant with a set menu that of La Dimora dei Cavalieri that exalts authentic flavors, with local raw materials. Typical is the white lamb “created” by the very father of the current owners on the farm attached to the...
Pumpkin gnocchi with pecorino cream and porcini mushrooms
Halloween night has just passed; we remember it in the kitchen, with this recipe from Chef Giuseppe Mulargia of Le Spighe Restaurant at theFH55 Grand Hotel Palatino in Rome. We pair it with Friuli Colli Orientali Friulano 12 Viti 2022...
Locanda Sandi in Valdobbiadene
Inside the Villa Sandi Estate, Locanda Sandi overlooks a park surrounded by vineyards and offers the aromas and flavors of typical Treviso cuisine. We are in Valdobbiadene. Here, in a natural amphitheater, viticulture is an art at least three centuries...
SantoPalato, the pop restaurant you don’t expect
We can call SantoPalato a “new generation” trattoria where tradition is the cornerstone and the cue to give chef Sarah Cicolini’s trait a free hand. SantoPalato is the prototype of the next-generation trattoria. Una trattoria “pop” che dagli arredi sembra...
Mussel sauté with breadcrumbs, lemon and parsley
It is essential that the mussels, for the sauté with lemon and parsley, are very fresh, with their shells tightly closed and shiny, and in just a few moves a really tasty dish is ready. We drink the Trentodoc 1673...
Gustophia – Dispensa Popolare: a treasure chest of taste in the Cilento region
A store of taste and knowledge that was born from Annacarla Tredici and Andrea Giuliano’s passion for cheese, wine and gastronomy, with the aim of promoting agri-food excellence, particularly that of Cilento. Gustophia – Dispensa Popolare is a treasure chest...
Turkey roll with pistachios
This classic recipe, suggested by Laura Di Trapani of Cronache di Gusto, lends itself well to accompany Barbera d’Alba Bric du Luv 2022 Ca’ Viola. Ingredients for 4 persons: 800 g turkey rump, 250 g mortadella, a sprig of parsley...
Fettuccine with rabbit ragout
An elaborate but not difficult dish to dispel the notion that you need who knows what occasion to uncork a Barolo. We pair it, in fact, with Barolo Cannubi 2019 Marchesi di Barolo. Ingredients for 4 persons: 1/2 (large) rabbit...
Cantele and the synaesthetic laboratory iSensi
Inside the Cantele winery, the iSensi synaesthetic workshop: cooking lessons and preparation of dishes, tastings, convivial moments. The company’s story begins with a reverse migration: Giovanni Battista Cantele, a wine merchant, moved first from Pramaggiore in the Veneto region to...
40 years in business for Peppe Zullo restaurant
Peppe Zullo is hospitality made person, if hospitality is an art in him it is an innate gift. He welcomes everyone with open arms, with a frank smile and sly eye, every guest feels at ease, as if he were...
Whole wheat spaghetti with shrimp and pistachio pesto
We pair these tasty whole wheat spaghetti with certified shrimp and pistachio pesto-a true one-dish meal-with Cesarini Sforza’s Trentodoc 1673 Noir Nature. Ingredients for 4 persons: 250 g MSC-certified shrimp; evo oil to taste; 320 g whole wheat spaghetti; pistachio...
Boschetto Campacci Wine Resort
The Boschetto Campacci Wine Resort stands at the southern end of the Chianti Classico district. It is a fully renovated 18th-century Tuscan villa with a private pool, surrounded by vineyards and olive groves. Boschetto Campacci is located in the hills...
Io Cucino Restaurant by Gionata D’Alessi in Bibbona
Gionata D’Alessi, a variety of experiences abroad and in Italy, lands first in Bolgheri and finally in Bibbona, on the Livorno Coast. “Cook and not chef,” hence the choice of name to give to his restaurant. In the beginning was...
Stewed codfish on creamed potatoes
The addition of fried capers and grana cheese wafer makes this cod stew more appetizing. We pair it with Malvasia dei Colli Piacentini Boccadirosa 2023 Luretta. Ingredients for 2 persons: 400 g MSC-certified cod, 1 white onion, 250 g peeled...
The Rosewood Castiglion del Bosco resort
Created as a destination for wine and food lovers, Rosewood Castiglion del Bosco-inside the vast wine estate-is home to two restaurants, L’Osteria La Canonica and the 1-Michelin-starred Campo del Drago Restaurant, led by chef Matteo Temperini. Positioned in the heart...
Valle d’Aosta cheeseburger
A very simple dish to prepare that everyone (non-vegetarians) likes, for which we propose an out-of-region pairing: the Montepulciano d’Abruzzo Colline Teramane Yang 2022 Barba. Ingredients for 4 persons: 4 hamburger buns, 4 large burgers, 250 g Fontina DOP (which...
The restaurant of the Agricola Mevante
The farm is located in Umbria and is situated among the hills of the ancient Roman city Mevania, now Bevagna, on the road leading to Torre del Colle. Consisting of a single body of 10 hectares of property, it is...
Octopus, turmeric potatoes and Roman guacamole
A flavor-packed dish from chef Giuseppe Mulargia of Le Spighe Restaurant, FH55 Grand Hotel Palatino in Rome: octopus, turmeric potatoes and Roman guacamole. We pair it with Fiano di Avellino 2023 Antica Hirpinia. Chef Giuseppe Mulargia is the winner of...
Masi Wine Experience: Serego Alighieri
The Serego Alighieri estates are located in the heart of Valpolicella Classica, surrounded by green hills and just a few kilometers from the historic center of Verona and the beauty of Lake Garda. Since 1973, Serego Alighieri has been among...