Recipe of the Week
Come discover DoctorWine’s recipe of the week! Every Saturday a new recipe that is always tasty and the right pairing with a wine to enhance it.
Rice croquettes with fontina cheese and chives
A simple and tasty dish that we pair with Cesarini Sforza ‘s Trentodoc 1673 Noir Nature 2018, which with its delicate effervescence cleanses the mouth from the fried food and harmonizes with the aromas and freshness of the dish. Ingredients...
Pork stew with mushrooms
The season of hearty dishes begins; this recipe for Pork Stew with Mushrooms is one of the most successful pairings with Amarone della Valpolicella Mai Dire Mai 2016 Pasqua Vigneti e Vini. The sweetness of the pork, the savoriness of...
Fried anchovies and calamari with herbs
A light and aromatic fried food, perfect with Lambrusco di Sorbara Spumante Brut Dantesco Villa di Corlo, which-between effervescence and acidity-cleans the palate from the fried food without the need for lemon. Ingredients for 4 persons: 400 g fresh anchovies;...
Culaccia with vegetable omelette
A quick appetizer that focuses everything on the quality of the culaccia and the raw materials for the omelette, which must be of the highest quality. We pair it with Franciacorta Brut Cuvée 22 Castello Bonomi. Culaccia, similar to culatello...
Tagliatelle in octopus and cherry tomatoes basil sauce
Chef Leonardo Castaldi of Ancona’s Wine Not Bistrot offers a summer-flavored recipe linked to the sea and local traditions. We drink Colli Aprutini Pecorino 2023 Tenuta Centovie Umani Ronchi together. Ingredients for 4 persons: For the dough: 320 g fresh...
Stuffed squid with Mediterranean flavors
A simple dish that smells of sea, sun and Tuscan vegetable garden, signed by Chef Daniele Arzilli of Crudo di Mare Restaurant. We pair it with Alto Adige Pinot Bianco Mediaevum 2024 Gumphof Markus Prackwieser. The recipe bears the signature...
Orecchiette by Maria Carmela D’Acunto
This is Orecchiette alla salsiccia di suino nero pugliese with zucchini (from regenerative agriculture) in a double texture, which we offer with a “heretical” pairing: Lambrusco Salamino di Santa Croce from Cantina Ventiventi. This recipe was created by Maria Carmela...
Omelette with seasonal vegetables
The frittata with zucchini, peppers, eggplant, cherry tomatoes and spinach has a delicate and light, yet aromatic flavor. It pairs perfectly with Nicola Bergaglio‘s Gavi del Comune di Gavi Minaia 2023. Ingredients for 4 persons: 6 eggs; 2 tablespoons grated...
Salmon trout with citrus
We offer this classic freshwater fish, salmon trout, in a citrus version, which is perfectly matched by the citrine notes of Lugana Selva 2024 Podere Selva Capuzza. The freshness and tanginess of Lugana enhance the delicate nuances of the trout,...
Rustic pie with ricotta cheese, carrots and peas
Great either warm or cold, this rustic pie can be served as an appetizer, main dish or for a picnic. We pair it with Valdobbiadene Prosecco Superiore Bosco di Gica Brut Adami. This sparkling wine has a good acidity that...
Vine leaf rolls with meat and rice
We added meat to these Dolmadakia-style rolls to make them a unique, more succulent dish, suitable for pairing with Sicilia Nero d’Avola 2022 Morgante. Ingredients for about 25 to 30 rolls: 30 fresh (or pickled) vine leaves; 250 g mixed...
Eggplant pie
We pair this summer vegetarian dish – Eggplant pie, confit tomatoes and smoked scamorza cheese with basil pesto – with Vigneti delle Dolomiti Villa Gresti 2020 San Leonardo. The smoky and aromatic notes harmonize with the nuances of the wine,...
Spaghettoni with mussels, squid and baked tomatoes
A dish that is both refined and simple, Chef Fabrizio Renna prepares at the Arno restaurant of the FH55 Grand Hotel Mediterraneo, overlooking the Arno River, just a few steps from the heart of Florence. We offer it in combination...
Risotto with fontina cheese, citron and scallop carpaccio
We pair this recipe by chef Francesco Iob of Ristorante Locanda alla Scala, Milan with Soave Classico Brognoligo 2023 Cecilia Beretta. The recipe “Risotto with Fontina d’Alpeggio Doc, citron reduction and scallop carpaccio” was submitted for FontinaMI 2024. Ingredients for...
Sesame-seeded tuna steak
Tuna steak is a great dish to enjoy with Colli Orientali del Friuli Pinot Grigio Ramato Riserva 2021 Specogna. It is a structured and complex wine, which because of its characteristics holds up well to the richness and fattiness of...
Penne vodka and salmon
A great classic from the 1970s-80s that had the allure of exotic preparation and cream was not viewed with distrust. Let us be convinced by these repurposed Penne vodka and salmon by chef Matteo Giudici and try pairing it with...
Couscous salad with tuna
Couscous is a very tasty dish and, in the precooked version, very quick to prepare. We pair it with Trentino Chardonnay Bottega Vinai 2024 Cavit. Cous cous is derived from the processing of durum wheat, the same grain used to...
Potato and bacon tortelli with butter, sage and Parmesan cheese
Potato tortelli is a classic Italian dish that we pair with Lambrusco Reggiano Concerto 2024 Medici Ermete, thanks to the presence of bacon. It is a crisp and fresh wine with good acidity and light tannins that make it perfect...
Mezze maniche pasta with eggplant and salted ricotta cheese
These mezze maniche pasta with eggplant and salted ricotta, a quick and easy recipe, wink at the more complex “pasta alla norma” of Sicilian tradition. We pair it with Galluccio Bianco Petratonda 2023 Porto di Mola. It is a dish...
Savory pie with ribs, bacon and fontina cheese
To this savory pie, one of an infinite number possible, we pair Lago di Caldaro/Kalterersee Classico Superiore Leuchtenberg 2023 Cantina Kaltern, since the many facets of this dish call for a wine of acknowledged pliability. Ingredients for 4-6 people: For...
Hake with avocado and green pesto
This recipe is inspired by a dish by Chef Mitch Tonks, adapted to meet SmartFood program guidelines, and features hake from sustainable fisheries. We pair it with Cesarini Sforza’s Trentodoc 1673 Brut Millesimato 2020. Ingredients for 2 persons: 1 fillet...
Gourmet cheeseburger with caramelized onion
The sweetness of the caramelized onion and the intensity of the cheese from the cheeseburger marry with the fruitiness and structure of Morellino di Scansano Heba 2021 Fattoria di Magliano. The acidity of the wine degreases the palate and accompanies...
Stuffed baked onions
The filling of these baked onions is beef and gorgonzola. We pair it with Veneto Bianco Multivintage Hey French, You Could Have Made This But You Didn’t, Edition IV, Pasqua Vigneti e Cantine Ingredients for 4 persons: 4 large onions;...
Orecchiette pasta with ventresca of black piglet
Recipe by chef Antonio Gentile of Masseria AuraTerrae whose full name is: Orecchiette al grano arso with ventresca di maialino nero, candied tomatoes, pecorino cheese balls on cream of zucchini and buffalo. We pair it with Salina Rosso Guardiano del...
Risotto with Franciacorta CruPerdu
An elegant risotto, perfect for a spring lunch. The Franciacorta Extra Brut CruPerdu Grande Annata Millesimato 2016 Castello Bonomi with its freshness and elegance, enhances the flavor of the rice and the slightly acidic fresh note. During the Spring Festival...
Linguine with Etna Lemon Igp
Tasty recipe by chef Giorgio Locatelli, which we pair with Puglia Negroamaro Rosato Rohesia 2024 Cantele, which from this vintage features the convenient screw cap closure. First Italian to earn Michelin star abroad, Chef Locatelli is known for his fine...
Risotto with scampi and citrus
A refined dish, perfect for enhancing the elegant, citrus notes of the Alto Adige Pinot Bianco / Südtirol Weissburgunder Riserva Five V Years 2015 Kellerei Meran, which perfectly balances the sweetness of the scampi and the acidity of the citrus....
Amberjack tartare
We pair this amberjack tartare with Franciacorta Extra Brut Millesimato 2020 Freccianera Franciacorta Fratelli Berlucchi. From the delicacy of the sea to the vibrancy of citrus with chef Daniele Arzilli’s recipe. Lo chef Daniele Arzilli of Granace Restaurant of the...
Gramigna with sausage
Gramigna pasta with sausage is one of the typical dishes of Emilian cuisine, and the version we are proposing is that of the Compagnia Amatori della Pasta. We accompany it with Morellino di Scansano BellaMarsilia 2022 PoggioargentierA. Ingredients for 4...
Baked lasagna with meat sauce
This traditional Italian dish, lasagna al forno, goes well – when dressed with meat sauce – with Amarone della Valpolicella 2015 Ca’ Pigneto. Ingredients for 6-8 people Bolognese ragout: 600 g minced meat (half beef, half pork); 1 carrot; 1...