Gourmet
The Gourmet section is dedicated to articles that span the great world of food, from restaurant reviews to recipes, from particular foods to places to go to eat (or sleep).
Cucumber “spaghetti” with sharp provolone and smoked trout
A flavorful summer dish that we pair with an Alto Adige Chardonnay Since 83 2022 Cantina Colterenzio Ingredients for 4 people: 300 smoked trout fillet, 60g aged Provolone Valpadana sharp cheese, 2 cucumbers, 1 lemon, 1 tablespoon grain mustard, 1...
Yellow rice with purpitielli alla luciana
We pair this recipe, a fusion of classic Milanese saffron risotto and Neapolitan baby octopus, with Trentino Pinot Grigio Ramato Controcanto 2020 Sajni Fasanotti. Ingredients for 4 persons: For the risotto: 280 g Carnaroli rice, oil to taste, 1 small...
Malloreddus pasta with asparagus and pachino tomatoes
We create a Sardinian-Sicilian alliance by pairing a malloreddus pasta dish with a Sicilia Bianco Ficiligno 2021 Baglio di Pianetto. Malloreddus is a type of pasta typical to Sardinian cuisine, originating in the area of the fertile Capodiano plain, which...
Guinea fowl stuffed with pork, speck and walnuts
A meat sometimes overlooked for very satisfying recipes. This dish is very flavorful and can be served hot or even cold the day after. We pair it with a Trentino Lagrein 2022 Cantina di La-Vis. Ingredients for 4-6 people: 1...
Wine & Arts Relais; Villa Della Torre
A 16th-century villa in the heart of Valpolicella, it is now owned by Marilisa Allegrini, who has transformed it into a splendid Relais. Villa Della Torre, among the rarest and most precious jewels of the Italian Renaissance, is the work...
Orange scented swordfish and shrimp risotto
A dish that brings together a “northern” ingredient, like rice, with fish typical to the south, swordfish and shrimp, along with a hint of orange. We pair this with a wine from central Italy: a Lazio Fioranello Bianco 2021 Tenuta di...
Pasta with shrimps and pistachio pesto
A dish that recalls Sicily, thanks to its nuance of pistachio, which we pair with a Sicilian wine: Sicilia DOC Ficiligno 2021 Baglio di Pianetto. Ingredients for 4 people: 250g MSC certified shrimp, 320g spaghetti, 150g pistachios, extra-virgin olive oil...
Fusilli bucati with cauliflower and toasted cashews
A simple and quick dish that is guaranteed success. We pair this with a sparkling Trentodoc 1673 Rosé Cesarini Sforza. Ingredients for 4 people: 400g fusilli bucati (hollow) pasta, 1 medium-sized cauliflower, 1 Sulmona garlic clove, 1 desalted anchovy, hot...
‘A Figlia do Marenaro in Naples
Assunta Pacifico is the pop soul, as well as owner, of the restaurant 'A Figlia do Marenaro. A true Neapolitan institution that counts a crowd of fans for its mussel soup. Prepared according to the most ancient Neapolitan tradition, and...
Seared tuna in a soya reduction with sautèed swiss and chard and raisins
A dish that owes its success to the quality of the raw ingredients used: sustainably sourced, certified tuna. We pair it with Veneto Bianco Hey French, You Could Have Made This But You Didn't, Edition II, from the Pasqua family....
Ineo and the new Roman “dolce vita”
Ineo, means new beginning and it is from the heart that the Eternal City finally relives the atmosphere of the much-loved Roman “dolce vita.” At the helm of the restaurant, chef Heros De Agostinis combines aromas, scents and spices from...
Savory galette with raimbow chard, speck and fontina
A dish with a thousand flavors that is easy to make, which we pair with Veneto Rosso Passione Sentimento 2021 Famiglia Pasqua. Ingredients for 4-6 people For the dough: 200 g 00 flour + extra flour for the pastry board,...
Podere Conca presents Bolgheri Bistrot
Wineries embrace restaurants. For the column “Ristorante Amico” (Friend-restaurant), a wine producer presents one of his favorite restaurants, which in return offers a recipe paired with one of its wines. Bolgheri Bistrot is a Restaurant and Wine Shop located in Bolgheri,...
Herbed lamb chop, red fruit jus and truffled potatoes
Recipe created by Guglielmo Giudice, chef of Rivington, the first New York-inspired restaurant at the Hyatt Centric Milano Centrale The pairing we have chosen is with the Amarone della Valpolicella Classico Riserva Terre di Cariano 2016 Cecilia Beretta. Lamb de...
La Commendina, the true tradition of Arezzo
A place just the way we like them, simple, with traditional regional cuisine done to perfection, with the freshest, zero-mile raw materials. There is no shortage of excellent wine selection, which makes everything more enjoyable. Just a stone’s throw from...
Ossobuco with risotto alla Milanese
Hyperclassic Milanese recipe created by chef Matteo Giudici. We pair it with Roero Riserva Panera Alta 2018 Bric Castelvej. Ingredients for 4 persons: For the risotto: 280 g Carnaroli rice, 100 g butter, 1 white onion about 40 g, 60...
Ristorante La Campana in Rome
Open continuously for more than 500 years, this restaurant just a stone’s throw from the Pantheon will delight you with authentic Roman cuisine, solid and home-style. This statement of mine may seem strange to some, but although I am not...
Veggie burgers with gorgonzola and arugula
Very easy to prepare and useful for recycling leftover vegetables. We pair it with the Toscana Bianco Martiena 2021 di Cantine Dei. Ingredients for 6 persons: 420 g mixed cooked vegetables, 200 g chickpeas, extra virgin olive oil, 1 sprig...
Armare and Roman seafood cousine
Stefano Callegari and Perla Ambrosetti bring the sea to the center of Rome with solid, traditional cuisine packed with seasoning. If you are for tofu-and-salad Zen cuisine turn away. Here the helm points straight to the heart and is for...
Cod fillets on purple carrot shavings with a red onion compote
A simple but impressive dish that we pair with Basilicata Bianco 2021 Re Manfredi. Ingredients for 2 persons: 400 g MSC-certified cod, 4 purple carrots, 1 red Tropea onion, 1 teaspoon brown sugar, 1 teaspoon honey, 20 ml balsamic vinegar,...
Hasselback potatoes with provolone fondue and streaky bacon
This recipe is an evolution of the Hasselbackspotatis, enriched with cheese and bacon. We pair them with the Verdicchio di Matelica Del Cerro 2021 Cantine Belisario. Hasselbackspotatis are a typical Swedish dish made from thinly sliced baked potatoes with butter...
Punto Nave, the restaurant of Testa brothers
A flagship of Campania’s seafood cuisine, where the undisputed quality of the raw material goes hand in hand with the care of the surroundings and the professionalism of the service. It all began 30 years ago when the Testa brothers,...
Lasagnette with porcini mushrooms and ragù sauce
Gustosa quanto classica preparazione dello chef Matteo Giudici, la abbiniamo al Chianti Classico Contessa di Radda 2019 Geografico. Ingredients for 4 persons: For the dough: 150 g whole wheat flour; 50 g wheat flour; 20 g evo oil; 2 whole...
Matricianella, at the heart of Roman tradition
Here is a place in the heart of Rome where you can eat excellent traditional Roman cuisine in the right atmosphere and with the right service. In Rome, in the very center that matters, in a narrow alley near the Spanish...
Pumpkin and riccota pasta treats with butter and guanciale
Ricetta ideata dallo chef Matteo Giudici che proponiamo con un abbinamento Custoza Superiore Ca’ del Magro 2020 Monte del Fra. Ingredients for 4 persons: For the dough: 100 g zero flour; 100 g whole wheat flour; 2 whole eggs and...
Barlèsh, at the table in the spinning mill on the Arno river
Francesco Berardinelli is not a conventional cook, offering palatable and measured preparations in harmony with the setting through impeccable and thoughtful execution. The wine list is tight but intriguing, the welcome is warm and relaxed, the service very attentive. Montevarchi: what...
Pot roast
A typical winter dish that requires long cooking. We suggest it paired with Carmignano Santa Cristina in Pilli 2019 Fattoria Ambra instead of the usual Barolo or Amarone. The most suitable cuts for this type of cooking are those rich...
Restaurant challenges
What is needed is an innovative, futuristic, movement vision for the whole sector, starting with schooling. Any of you, even if not directly affected, who read newspapers, news sites or any social media, know that since the end of the...
Potato gnocchi lard pesto sauce
Classic winter dish enriched with lard that we pair with Dolcetto d’Alba 2021 Amalia Cascina in Langa. Ingredients for 4 persons: 800 g floury potatoes, 160 g flour 00, 40 g potato starch, 1 egg white, 200 g lard, 1...
Tagliolini with fresh salmon and lemon
sce30 Easy and sure-fire recipe that we pair with Valdobbiadene Prosecco Superiore 30 Raccolti Drusian. Ingredients for 4 persons: 360 g noodles, 350 g fresh salmon (filleted), 1/4 onion, 20 g butter, 2 tablespoons extra virgin olive oil, salt and...