AVVINAMENTI
Culture of good wine paired with good food
A wine promotion project dedicated to wine producers, industry professionals and enthusiasts.
AVVINAMENTI was born as a concrete translation of the editorial experience of Daniele Sottile who published the book of the same name in 2020The idea is to bring the producers and their wines to the centre of a network of relationships and gastronomic, artistic and entertainment proposals that are not limited to the space of a single event.
- Masterclass
- Dinners with pairings
- Consultations at restaurants
- Professional training
- Tastings with sommelier
- Teaching at Eataly
- Corporate events - tailor-made team building
News
GRAND EDITION OF “THE FIRST OF ALTA LANGA”
1700 ACCREDITED PROFESSIONALS, 82 PRODUCERS, 200 DIFFERENT CUVÉES ALL THE NUMBERS OF A GREAT EDITION OF “LA PRIMA DELL'ALTA LANGA” THE ANNUAL TASTING OF THE HIGH PIEDMONT BUBBLES AT THE NUVOLA LAVAZZA POWER PLANT IN TURIN...
Daniele Sottile's interview on Rai during the Paparazzi broadcast on January 16, 2025, also available on Rai Play. We're talking about: New Highway Code, alcohol-free wines, Bubbles and of course... AVVINAMENTI®!
Don't miss the next appointment:
Milan, 20121 Italy
See all our appointments
Leave us your email address to receive all the updates on our evenings and tastings
Grechetto Poggio della Costa – Sergio Mottura and Bucatini all’amatriciana
Typical dish of Lazio cuisine but now also Italian and known throughout the world that is prepared starting from guanciale and tomato puree with the addition of pecorino cheese that brings the preparation to very savory notes but also sweet notes of the pasta and acidic notes of the tomato. You need a wine that can act as a contrast but without exaggerating trying not to overwhelm the flavors of the dish but rather to "help" each other. Almost always a red wine is paired but we prefer this combination also territorial but mainly for the wine itself which is a Grechetto Laziale that starting from a golden yellow color brings olfactory notes of ripe fruit and fresh floral notes, is warm in the mouth and of the right persistence with a light tannic sensation but also with a nice freshness that makes it very pleasant and clean in the mouth. An unusual combination but one that can give great satisfaction.
Cutizzi – Feudi San Gregorio with Orecchiette with Turnip Tops
And orecchiette with turnip tops are a typical dish from Puglia but then with some variations we find them in various regions of Southern Italy. The characteristics are those of the sweetness of the pasta (better if fresh) the aroma of the vegetables with a slightly bitter note and garlic and the flavor of anchovies or sardines. So we thought of a combination with a white wine, the Cutizzi di Feudo San Gregorio based on Greco which with notes of white fruits such as pear expresses itself with balsamic notes and a mineral finish as expected from this type of wine. It is a very long wine that pairs perfectly with the proposed dish.
Grechetto Poggio della Costa – Sergio Mottura and Bucatini all’amatriciana
Typical dish of Lazio cuisine but now also Italian and known throughout the world that is prepared starting from guanciale and tomato puree with the addition of pecorino cheese that brings the preparation to very savory notes but also sweet notes of the pasta and acidic notes of the tomato. You need a wine that can act as a contrast but without exaggerating trying not to overwhelm the flavors of the dish but rather to "help" each other. Almost always a red wine is paired but we prefer this combination also territorial but mainly for the wine itself which is a Grechetto Laziale that starting from a golden yellow color brings olfactory notes of ripe fruit and fresh floral notes, is warm in the mouth and of the right persistence with a light tannic sensation but also with a nice freshness that makes it very pleasant and clean in the mouth. An unusual combination but one that can give great satisfaction.
Cutizzi – Feudi San Gregorio with Orecchiette with Turnip Tops
And orecchiette with turnip tops are a typical dish from Puglia but then with some variations we find them in various regions of Southern Italy. The characteristics are those of the sweetness of the pasta (better if fresh) the aroma of the vegetables with a slightly bitter note and garlic and the flavor of anchovies or sardines. So we thought of a combination with a white wine, the Cutizzi di Feudo San Gregorio based on Greco which with notes of white fruits such as pear expresses itself with balsamic notes and a mineral finish as expected from this type of wine. It is a very long wine that pairs perfectly with the proposed dish.
