Food & Wine Pairings
Recipes and tips to pair the right wine with every dish.
Grilled Stoccafisso: a delight paired with Bouquet wine
Before starting today's recipe, a few necessary clarifications: please don't confuse stoccafisso with baccalà! The first is obviously gutted and dried cod, while the second is preserved in salt. This recipe brings together a bit of the history of both branches of my family...
Pecora alla Callara and Montepulciano, the Shepherds' Elixir
RECIPE FROM THE ABRUZZESE SHEPHERDS: La pecora alla "callara" Ingredients A medium-sized sheep A sprig of bay leaf A sprig of rosemary White wine 1 kg of tomatoes Chili pepper PreparationLa pecora alla callara is one of the...
Vegan sushi recipe and pairing with the right wine
Today we'll talk about food and wine, and in particular about two very current "trends." The first is sushi, something that in Italy, until a few years ago, would have made anyone turn their nose up, and which is now wildly popular because it's "cool," because the dishes are simple...
Thai Green Curry Chicken with Montiano 2004 Falesco
Thai green curry is a delicious Thai preparation used to season and flavor many meat and vegetable dishes. Green curry is a concentrate of spices and aromas, some of which are difficult to find in...
Tasting Dinner: Roberto Sarotto at Ozio Gastronomico
We organized a wonderful tasting dinner in Palermo, a "Sicily-Piedmont" encounter between great wines of the Piedmontese tradition and gourmet dishes from Sicilian cuisine and beyond: at the Ozio Gastronomico restaurant in Palermo, the wines of Roberto Sarotto's estate in Neviglie took center stage...
Livia vino cotto, Abruzzo tradition by Marramiero
Livia is the name of the mother of Enrico Marramiero, owner of the eponymous Abruzzo winery we have featured before. It is a vino cotto, a wine rooted in the region's tradition stretching back many centuries. Historically it was produced and kept until the birth of the first male child, or even until his wedding day.
What wine to pair with the Fiocco di Neve by Ciro Poppella?
Fiocco di Neve: the new gem of Neapolitan pastry Today we are in Naples, in the Rione Sanità, at the foot of the Capodimonte hill: a historic and evocative place where you can admire the very essence of the city. Here you will find Palazzo Sanfelice, ...
Spezzatino in bianco with Barbaresco Gaia Principe 2013
We attended a new food and wine event held at the Vineria Bistrot Sydeways in Rome – specifically a tasting dinner featuring roast veal. This time, several dishes were paired with no fewer than seven wines by Roberto S...
Fusilloni con calamari e asparagi e Brut Rosé Marramiero
I had dinner at the Roman restaurant Piero & Francesco and with the Fusilloni di Gragnano with needle squid, asparagus and ricotta salata they served the Metodo Classico Brut Rosé sparkling wine from the Abruzzo winery Marramiero. INGREDIENTS for ...
Vitella arrosto in crosta di sapori with Corvina Quadrivium 2014
Sydeways Vineria Bistrot has recently opened in Rome, a top-tier wine bar where engaging food and wine events take place with a focus on wine territories. During an event on Valpolicella, I had the opportunity to try the pairing between arrosto di vitella in crosta di sapori – prepared by chef Maicol – and the Corvina Quadrivium 2014 from the emerging winery Poggio delle Grazie.
Fiocchetti ricotta e spinaci with Greco di Tufo 2013
Fiocchetti are a pasta filled with ricotta and spinach. We cooked and tossed them with a béchamel sauce, pairing the dish with the Greco di Tufo 2013 from the emerging winery Fonzone.
#SaveRummo: Pasta e patate con provola and a good red wine
Today we won't be talking "just" about wine; today we'll tell you a story: the story of a great Italian product, pasta, of a Campanian excellence, and of a family that, as often happens, finds itself in a moment of difficulty! At the center of our...