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.
