GourmetRecipe of the Week

Cucumber “spaghetti” with sharp provolone and smoked trout

A flavorful summer dish that we pair with an Alto Adige Chardonnay Since 83 2022 Cantina Colterenzio

Ingredients for 4 people:

300 smoked trout fillet, 60g aged Provolone Valpadana sharp cheese, 2 cucumbers, 1 lemon, 1 tablespoon grain mustard, 1 tablespoon maple syrup, 4 tablespoons extra-virgin olive oil, salt, pepper and fresh dill.


Mix the EVOO together with the mustard, maple syrup and the juice of the lemon. Salt and pepper to taste and add some dill sprigs. Beat everything together to make a sauce and keep to the side.

Carefully wash and dry the cucumbers and use the right tool to make ‘spaghetti’ out of them.

Place a smoked trout fillet on each plate and put a nest of cucumber spaghetti on top. Spread the previously made sauce over everything and garnish with some shaved provolone.

Wine to pair:

(by Stefania Vinciguerra)

Alto Adige Chardonnay Since 83 2022

Bright straw yellow color with green reflections. Intense notes of yellow stone fruit, ripe citrus and exotic fruits, the whole surrounded by fine hazelnut and vanilla notes. It is balanced by a round, smooth acidity. A harmonious wine, with a finely integrated acidity and good persistence.

Production area: Selected vineyards at an altitude between 380-470 m a.s.l. The soils are sandy, with gravely morainal deposits.

Grape variety: 100% Chardonnay.

Vinification: After the gentle pressing of the grapes, the must ferments mostly in large wooden barrels (35-50 HL), whereas a smaller amount is kept in tonneaux barrels (500 L). After about 7 months of aging on the lees, including regular batonnage, the wine is bottled. This is followed by a bottle aging of about 1 month.

Serving temperature: 10-12° C.

Recommended food pairings: Ideal with savory starters, fish dishes and white meats.

Aging potential: 5-7 years.

Trivia: 1983 marks the beginning of a success story at Colterenzio: the first Chardonnay is produced. Chardonnay 83 commemorates this pioneering work.


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