Food & Wine Pairings
Recipes and tips to pair the right wine with every dish.
Bagna Cauda and Barbera, Inimitable Flavors
Bagna cauda paired with the Barbera d'Asti Superiore Favà from Tenuta Garetto Bagna cauda (hot sauce in Italian) is one of the many dishes of Italian regional tradition that make our cuisine unique throughout the world. A dish par...
Pairing Spaghetti with Mussels and Fiano di Albano Carrisi
Fiano Minutolo di Albano Carrisi paired with a fish-based dish. Many dishes have a flavor that varies not only according to the ingredients, the cook and the recipe, but also change taste based on the memories within them and the places where they are savored...
Stuffed Calamaro Recipe and Pairing with the Right Wine
Calamaro ripieno and Viognier 2011 Calatrasi e Miccichè Every time I hear the words "calamaro ripieno" a sense of anxiety stirs inside me, tied to the memory of this dish cooked by a friend of my father's… who despite the young age of me and my friends sitting at the table, caught us all off guard with its heaviness!
Typical Venetian dish Risi e Bisi, paired with Lugana DOC
RISI E BISI and Lugana DOC CA' DEI FRATI Cheers to all dear friends of Wine at Wine, today I'll tell you about a typical dish of Venetian cuisine: Risi e bisi is one of the most well-known dishes of Venetian culture. It is an easy-to-prepare dish and very flavorful, especially when made between April and July, when fresh Bisi peas can be found...
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...
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"...
Recipe for Insalata Innamorata and Gewurztraminer
Today's recipe was "stolen" from a restaurant I usually go to for dinner, especially for business meals. One evening, after one of the usual days grappling with an intense work pace, a phone call brightened my free time: Angelo, a university friend I reconnected with by pure coincidence last year, discovering that after years of losing touch, work had brought us back together in the same city!
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...
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...
Ciauscolo and Vernaccia di Serrapetrona: the essence of the Marche
I believe in marriages, preferably love matches. A perfect love match celebrated in the Marche is the one between Ciauscolo and Vernaccia di Serrapetrona Spumante Docg. Ciauscolo is a very ancient cured meat, originating in the Macerata area and later spread throughout central Italy...
A sweet white wine paired with the classic Tiramisù
Dear friends of Wine At Wine, today's pairing wasn't something I planned – it happened by chance, one evening when I went out for dinner and, at dessert time, I was intrigued by the presentation of a tiramisù, a classic of Venetian pastry-making...