Food & Wine Pairings
Recipes and tips to pair the right wine with every dish.
Fegato alla Veneziana and Valpolicella Ripasso
Dear friends of Wine at Wine, once again I bring you a typical dish from my region: the Veneto. Fegato alla Veneziana is known throughout the world for its distinctive flavor that combines liver with onion. How did this preparation come about...
Recipe Fusilli al cedro e calamari: pair it with a Sicilian wine
Fusilli al cedro e calamari with a squid sauce, paired with a Sicilian rosé Calabria is a region often overlooked, underestimated, and underappreciated. The economy is certainly not thriving and it is not a well-connected region, but it offers stunning glimpses of landscapes...
Pumpkin and Greco: sweetness, simplicity, and good company
It happens at least once in everyone's life to find yourself facing a choice that troubles the soul: starting a diet! This time, unfortunately, it was my turn and that of my dining companions from a few days ago, but there are so many light recipes that often satisfy the palate, fill you up, and leave you feeling light...
Battered Baccalà Fillet and White Wine
If you find yourself in Rome, after a day among monuments and museums, don't miss out on one of the most indulgent street foods around. The filetto di Baccalà in Pastella. There are several spots, steeped in the most authentic Roman tradition, true institutions, wher...
What wine to pair with meat broth?
This year the cold in Italy took a little while to arrive, but it finally came! I'm not someone who prefers one season over another – I enjoy them all in their serene alternation and love the peculiarities of each one. What I like about winter is sleeping and pulling the blankets close, hearing the rain beat on the rooftops, the smell of the air, the fireplace with crackling wood, and many other things including the steaming dishes that warm your evenings.
Fusilli Primavera in Harmonious Pairing with Friulian White Wines
Fusilli Primavera with Collio bianco Vigne 2004 Zuani We resume our conversations on food and wine pairings, in the constant pursuit of gustatory harmony between the characteristics of food and those of wine. Today we will talk about the pairing ...
Recipe: Riso Vialone Nano with Tastasal and Wine Pairing
The "risotto col tastasàl" is a typical dish of Veronese cuisine prepared with the local rice, vialone nano, and fresh sausage mixture (the tastasal!). The name tastasàl comes from the fact that in the past, when the pig was slaughtered and salami were made at home, the fresh mixture, before being stuffed into casings, was tasted; sometimes fried, other times roasted – and someone came up with the recipe with risotto!
Lomo saltado recipe paired with Sassi Neri
When, wandering along the Marche coastline, I stopped at Fattoria Le Terrazze and bought a bottle of Sassi Neri Conero Riserva 2008, I had no idea when the right moment to open it would be. Surely its...
Braciola al ragù paired with Chianti Biologico
Coperta di costata al ragù and Chianti biologico Sometimes we've suggested light recipes, but not this time! When we talked about sugo calabrese we described it as a "Sunday dish" – today we're proposing another one!
Asparagus alla parmigiana: easy and quick recipe
Today we'd like to share a very simple recipe that requires little time and few ingredients. Today's star is the asparagus! Our principal ingredient takes its name from the Persian "sperega," meaning sprout, and was later called "asparaghos" by the Greeks, meaning "full of sap"...
Fusilli alla calabrese and wine, the perfect Sunday
Here at Wineatwine we love authentic flavors, fine delicacies paired with great wines! Today's recipe is the result of careful research into unique raw ingredients and the celebration of a true people's dish. Today's featured recipe is...
Tiella Barese Recipe Paired with Pugliese Wine
Tiella Barese, rice, potatoes and mussels paired with Negroamaro wine: Flavors of Puglia. Anyone who has been to Bari and hasn't tried the "Tiella Barese" can be said to have never truly been there! Many call it the Italian Paella, but its flavor is...