Recipe of the Week

GourmetRecipe of the Week

Tuscan crudes: Chianina, Maremmana, Scottona

Editorial Staff
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....
GourmetRecipe of the Week

Millefeuille of cotechino and fontina cheese with turnip tops

Editorial Staff
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:...
GourmetRecipe of the Week

Risotto with Fontina cheese, Barbera reduction and mustard pear

Editorial Staff
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...
GourmetRecipe of the Week

Spaghetti with clams and escarole

Editorial Staff
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...
GourmetRecipe of the Week

Risotto with chanterelles and Provolone Valpadana Dop cheese

Editorial Staff
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...
GourmetRecipe of the Week

Pumpkin gnocchi with pecorino cream and porcini mushrooms

Editorial Staff
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...
GourmetRecipe of the Week

Whole wheat spaghetti with shrimp and pistachio pesto

Editorial Staff
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...
GourmetRecipe of the Week

Valle d’Aosta cheeseburger

Editorial Staff
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...
GourmetRecipe of the Week

Norwegian salmon croutons, stracciatella, San Marzano concassé and Pantelleria caper powder

Editorial Staff
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...
GourmetRecipe of the Week

Chapati with eggplant, tomatoes and pecorino romano cheese

Editorial Staff
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...
GourmetRecipe of the Week

Ravioli of sea bass and porcini mushrooms with Malvasia scent

Editorial Staff
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:...
GourmetRecipe of the Week

Farfalle pasta with fava beans, bacon and aged spicy provolone cheese

Editorial Staff
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...