Recipe of the Week
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...
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...
Meatballs of boiled beef
A dish that tastes like home and grandma’s recipe, using leftover boiled meat. We pair it with Nittardi’s Chianti Classico Belcanto 2022 (which we tasted in our preview), which complements the dish. Ingredients for 4-5 people: About 400 g boiled...
Fried mozzarella cheese triangles
A poor dish, typical of the Campania tradition. We pair it with Falanghina del Sannio Persano 2023 Boschetto Campacci. Ingredients for 4 persons: 1 cow’s mozzarella (fiordilatte) weighing about 300 g; 1/2 loaf of stale Neapolitan bread, one or two...
Mortadella and pistachio bites
Nice appetizer that can be prepared in no time and that we love to accompany with Rosato di Toscana 2023 Fattoria Svetoni. Ingredients for 4 persons: 1 package of sandwich bread (look for long slices, preferably with olive oil), 300...
Norwegian salmon croutons, stracciatella, San Marzano concassé and Pantelleria caper powder
The sweetness of stracciatella, the freshness of San Marzano tomatoes and the unique flavor of Pantelleria capers marry the slightly smoky taste of Norwegian salmon. Try it with Lambrusco di Modena Rosato Metodo Classico from Cantina Ventiventi. Signed by Gianpaolo...
Baked eggplant with spicy gorgonzola, bread crumble and mint
Baked eggplant recipe quick to make, tasty and suitable for summer evenings. We drink on Colli Orientali del Friuli Sauvignon 2023 Monviert. Ingredients for 2 persons: 2 long eggplants, 120 g. Dop spicy gorgonzola cheese, 2 slices of laid bread,...
Chicken with plums d’Agen GPI
Quick and easy recipe made for the European campaign “European Excellence is an Art Form,” featuring European PGI products. We pair it with the 2019 Toscana Rosso Tassinaia Castello del Terriccio. Ingredients for 2 persons: 6 over chicken thighs; 1...
Summer salad with Asiago cheese and grilled chicken
Salad with Asiago cheese and grilled chicken is a super quick dish to prepare, suitable for these hot summer days. We pair it with Puglia Bianco Bialento 2023 Amastuola. Ingredients for 2 persons: 100g chicken breast, 150g fresh Asiago Dop,...
Chapati with eggplant, tomatoes and pecorino romano cheese
Chapati is the traditional Indian bread, originating from the Punjab in India. We stuff it with summer vegetables and serve it with Salento Chardonnay Teresa Manara VT 15 Settembre 2022 Cantele. Yeast-free, it has a flat, round shape, similar to...
Square whole wheat spaghetti with bell pepper and anchovy pesto
For this recipe, it is best to choose anchovies from certified sustainable fisheries to ensure the quality of the fish and to protect the ocean. We pair it with Vermentino di Sardegna Camminera 2023 Audarya. Ingredients for 4 persons: 4+2...
Asparagus, peas and gorgonzola quiche
Spring recipe of French origin, which is well suited to Toscana Bianco Incanto Mediterraneo 2023 Tenuta Casadei. Ingredients for 4 persons: 1 roll of puff pastry (rectangular or round depending on your baking pan), 1 bunch of asparagus, 200 g...
Spatula millefeuille
The millefeuille of spatula with vastedda del Belice, cream of leeks and potatoes, and sauté of real clams is a dish from Sicilian restaurant Casa & Putia. We match it with the Salina Secca del Capo 2023 Colosi. Ingredients for...
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:...
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...
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...
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...
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....
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...
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...
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...
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...
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:...
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...
Abruzzese Pallotte
AlsoPreparation 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;...
“Fassona goes to the mountains”
Fassona tartare with alpine fontina fondue, orange-scented. The proposal is by Chef Andrea Sconfienza of Ciz Cantina e Cucina in Milan. We pair it with Toscana Rosso La Quinta 2021 Podere Giodo from Montalcino. Ingredients for 2 people 200 g...
Enriched gricia spaghettoni
To these spaghettoni alla finta gricia, created by chef Matteo Giudici, we pair the Venezia Chardonnay Bianco dell'Arnasa 2022 from Castello di Roncade Ingredients for 4 persons: 320 g bronze-drawn spaghettoni; 10 sage leaves; 80 g butter; 100 g julienne-cut...
Sockeye wild salmon on potato flan
We complete the recipe with toasted almonds and lettuce broth. We drink with it Bulichella's new Vermentino cru: the Costa Toscana Vermentino Tuscanio 900 2022. The recipe is signed by. Gianpaolo Ghilardotti, chefpreneur at the helm of Foodlab, an all-Italian...