Recipe of the Week
Tuscan crudes: Chianina, Maremmana, Scottona
This dish, which we have dubbed Crudi toscani, is a proposal by chef Daniele Arzilli of Granace Restaurant at Park Hotel Marinetta in Marina di Bibbona. We serve it paired with Chianti Classico Riserva Poggio Croce 2020 Arillo in Terrabianca....
Millefeuille of cotechino and fontina cheese with turnip tops
The millefeuille of cotechino and fontina cheese with turnip greens is a different way of proposing cotechino that chef Francesco Passalacqua came up with. We pair it with Montepulciano d’Abruzzo Colline Teramane Castellum Vetus 2019 Centorame. Ingredients for 4 persons:...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...