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).
OstiNati dei Lassi, wine bar with kitchen
If you are looking for a fancy place you have the wrong address, but if you want to eat wholesome food and drink well, it is the right place. In La California, in the municipality of Bibbona (LI). [/vc_column_text][/vc_column][/vc_row] The...
Ravioli of sea bass and porcini mushrooms with Malvasia scent
This recipe was created by food blogger Lucia Antenori to participate in the #AromaMalvasia Challenge at the “Valtidone Wine Fest“. Of course we pair it with a local Malvasia: Colli Piacentini Malvasia Baciamano 2021 Mossi 1558. Ingredients for 2 persons:...
Tenuta Tomaso: the culinary retreat between castle and fields
The Tenuta Tomaso restaurant presents itself as a peaceful oasis immersed in the nature of Sannio, where young chef Nicola Lanzi offers traditional dishes with a contemporary twist. It takes 40 minutes from Caserta, 60 from Naples and 90 from...
Farfalle pasta with fava beans, bacon and aged spicy provolone cheese
These farfalle pasta are an easy-to-make pasta dish that relies on the quality of the raw materials used: fava beans, bacon, and provolone piccante Valpadana Dop. We pair it with Caparra & Siciliani’s new wine, Cirò Rosso Classico Superiore Riserva...
Eden, the Pistachio Paradise in Rome
For pistachio lovers, there is no time to lose: you can’t miss Eden, the Pistachio Paradise, at one of its three Roman locations. From appetizers to desserts, the star is him: the beloved nutshell fruit. If you are on a...
Sliced beef with sautéed eggplant and basil sauce
Beef tagliata with sautéed eggplant and basil sauce is uan recipe by chef Matteo Giudici proposed in combination with Brunello di Montalcino 2019 Paradiso di Cacuci. Ingredients for 4 people for beef tagliata with sautéed eggplant and basil sauce: 4...
L’Osteria del treno and the Misultitt
At the Osteria del treno in Milan, obviously near the central station, the old Lombard culinary traditions still rule: the proposal of traditional recipes is complete and appetizing. The advantage of being descended from a Como father and grandmother is...
Wild red rice with asparagus, peas and crispy Prague ham
This intriguingly fragrant dish pairs well with the Colli di Luni Vermentino Etichetta Grigia 2022 Cantine Lunae that we offer in the pairing. Red-grained and elongated, red wild rice was considered a pest species in rice fields and eradicated. Today...
Aqla, Middle Eastern street food in Rome
Opened in March 2023, Aqla is a tiny Middle Eastern street food joint in a historic neighborhood that couldn’t be more Roman: Monteverde vecchio, a stone’s throw from Viale dei Quattro Venti. If the vision of those ethnic, somewhat tired...
Baked meatloaf with green beans and basil sauce
Tasty meat dish, light and flavorful, which we pair with Provincia di Pavia Rosso Gaìna 2021 Montelio, a wine of disorienting simplicity that comes from the Uva di Cascina grape variety, an indigenous grape rediscovered not too many years ago....
San Baylon Restaurant at Palazzo Ripetta in Rome
A restaurant of refined and understated elegance, at San Baylon you really feel good, eating cuisine that is elegant but does not lose its traditionality. In March, for DoctorWine, I was invited to an interesting dinner at the San Baylon...
Pork tenderloin in a crust
For this dish I was inspired by Chef Giovanni Santoro's recipe from Shalai Resort in Linguaglossa (Ct), which called for a crust with pistachios and almonds and a Marsala cream. I preferred a Brunello sauce to go with the excellent...
Castello di Spessa presents the Tavernetta al Castello
This is custom heading element In the tranquil and lush nature surrounding the vineyards of Spessa Castle lies a true food and wine treasure: theTavernetta al Castello, the Estate’s gourmet restaurant. Born from the skillful renovation of an old farmhouse,...
Stingray salad with balsamic vinegar
Top with pine nuts, raisins and pomegranate, serve with arugula and pair with Costa d'Amalfi Furore Bianco 2022 Marisa Cuomo. The recipe is by chef Giorgio Locatelli. Ingredients for 2 persons: 800 g skate, 1.5 ml water, 1 carrot, 1...
Da Michele, seafood restaurant in Rome
A neighborhood restaurant with a straightforward yet refined feel, Da Michele--along with excellent seafood cuisine--offers a wine list that is truly surprising in quality and originality. We are in the San Paolo neighborhood in Rome, the southern part of the...
Crostone with anchovies and chicory
The idea for this dish comes from Adriana Sirone and Emanuele Gregorio of the Messina restaurant Casa e Putia. We propose an out-of-area pairing with Vernaccia di San Gimignano Vigna Santa Margherita 2021 Panizzi. Ingredients for 4 persons: 4 cereal...
Wine tourism according to Wine Cities
Wine tourism is worth 2.9 billion euros (+16% over 2023). Identikit wineries and wine tourists: spending is up to 400 euros, services and experiences are growing, but 76 percent of wineries lack employees. The value of wine tourism in Italy...
VPN and AIS: when pizza and wine attract.
The Verace Pizza Napoletana Association's first pizza-wine pairing manual is born, when pizza and wine attract each other In the sphere of Italian gastronomy, two undisputed protagonists have always dominated tables and palates: pizza and wine. Recently, the Verace Pizza...
Pasta with sardines
This is custom heading element It is a dish that can be prepared from March to September, during the sardine season. Ingredients for 4 persons: 300 g wild fennel; 320 g spaghetti; 400 g fresh sardines; 30 g raisins; 30...
Springtime of novelties in Castelfalfi
The widespread resort, in the heart of Tuscany, reopened March 23 with a brand new wellness concept by RAKxa, two new Villas and a gourmet restaurant in the medieval village. Located between Pisa, Florence and Siena, in the heart of...
Scottish smoked salmon and robiola cheese crepes
Easy recipe by chef Gianpaolo Ghilardotti of Foodlab that we pair with Alto Adige Pinot Bianco Sirmian 2022 Nals Margreid. Ingredients for 2 persons: For the crepes: 2 eggs, 125 g flour, 300 ml milk, little butter For the filling:...
Kale risotto with crispy bacon and fontina cheese
We pair this tasty risotto with Chianti Classico 2021 Castello di Querceto. The recipe was proposed by Chef Roberto Tornari of Testina Milano on the occasion of FontinaMI, an event created by the Consortium of Fontina DOP Producers and Protectors:...
Borgo Gradis’ciutta, new facility in Collio
Says Robert Princic, owner of the company, "Our goal is to enrich the offer of qualified hospitality in the Collio and be ready for 2025, the year when Gorica with Nova Gorica will be European Capital of Culture". Robert Princic’s...
Capers and onion burger with mashed broccoli
A recipe of easy workmanship and sure result that we pair with Casale del Giglio's Lazio Cesanese Matidia 2021. Ingredients for 4 persons: For the burgers: 600 g ground beef (royal, brisket, etc.), 1 Tropea red onion, 1 tablespoon desalted...
Ricotta, black cherry and vanilla crisp mousse
This mouthwatering symphony of flavors is a creation of Chef Giuseppe Mulargia of Le Spighe Restaurant at the Grand Hotel Palatino in Rome. We pair this treat with Mitterberg Bianco Passito Sissi 2019 Cantina Merano. The fluffy mousse is presented...
Papanostro Pizzeria in Rome
Papanostro pizzeria in Rome: a pizzeria where all the raw materials are of the highest quality, so it is impossible not to find a pizza to suit one's taste, including classic and other decidedly creative ones. Also worth trying are...
Still or sparkling gutturnio?
Gutturnio, in its various types, has a legion of fans who love its ability to combine the acidity of Barbera with the tannins of Croatina. Still or sparkling gutturnio? Here is the classic question for which it is impossible to...
Abruzzese Pallotte cacio e ova
Preparation with eggs and Roman pecorino cheese by Roman chef Alessandro Verdenelli. We propose a regional pairing with Cerasuolo d'Abruzzo Superiore Villa Gemma 2022 Masciarelli. Ingredients for 4 persons: For the pallotte: 6 eggs; 360 g grated Pecorino Romano DOP;...
Focus on wine tourism in Italy
This is custom heading element In general, the production companies are small, 48 percent do not exceed 500,000 euros in annual sales. On average they have 15 employees of whom 3 are involved with wine hospitality. This service is entrusted,...
La Renardière Restaurant by Nadine Renard
La Renardière is one of the few pure French cuisine restaurants in Rome, established in 2014 on Viale Aventino 31/33. Playing with her surname, which means fox in Italian, 10 years ago Nadine Renard founded her French cuisine restaurant in...