#food and wine pairing
Articles on the topic of abbinamento cibo vino.
Tomahawk: the war axe and the wine from Coppadoro
A sunny Sunday, fresh air, a lit barbecue… a Scottish beef Tomahawk quietly marinating in red wine, lemon, rosemary, garlic and pepper. The Tomahawk is the war axe used by Native Americans (and later by...
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 ...
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...
The 12 Ideal Pairings for a Good Gewurztraminer
Gewurztraminer is a grape variety that produces wines with explosive and intense aromas, sometimes overpowering: it is therefore essential to pair it carefully to avoid the wine dominating the flavors rather than enhancing them. Remember that you are dealing with...
Pecorino 2014 Marramiero, the white wine of the summer
We last visited the Marramiero winery when we covered the vertical tasting of Dante Marramiero, the Montepulciano Riserva and the estate's flagship wine. Today we talk about the Pecorino, a white wine produced from the native grape of the same name...
Pinot Noir: Ottin's Proposal from Valle d'Aosta
Elio Ottin, originally from Saint Denis, an agricultural expert, fruit grower and winemaker like many in Valle d'Aosta, has been making a name for himself since 2007 thanks to the quality of his wines. Refined, elegant labels, without too much fuss but beautiful....
Frappato: Blood and Heart of Sicily
There is a land that lives and trembles in the deep sea, mirroring itself in the relentless beating sun. And flowing through its blood, through the mastery of its people, is the art of making wine. And I say "making" because there is a sharp difference when set against the verb to "produce"...
Fish courses, no Fiano was ever more appropriate
Dinner with fish and Fiano 2010 Terredora: the pleasure of inconsistency After a string of intense work days, it does you good to relax with a restaurant dinner, avoiding dishes to wash and the effort of thinking about what to cook!Obviousl...
Passito di Primitivo paired with "sfogliatella frolla"
What do my eyes see: Passito di Primitivo! A modern, colourful box that catches the eye: Cantina Ariano. We have talked about San Severo in Puglia many times, as well as about Primitivo, but never in the same article! Gioia del Colle and Manduria are certainly more suitable locations for this famous Puglian grape variety, but this time curiosity takes centre stage.
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...
Fusilli al pesto e Greco di Tufo Le Ormere
Fusilli al pesto di rucola selvatica e Greco di Tufo Le Ormere: the charm lies in imperfection. The fun game of pairings (or: perfection is not of this world, thankfully!) As they say: "once you find the rule, you find the trick"...