Our "Avvinamenti" (Food & Wine suggestions)

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.

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.

Typical dish of Italian cuisine, succulent and delicate at the same time, a noble cut of meat that requires a wine that enhances it and is enhanced at the same time. Here is a great Pinot Noir, that of Franz Haas, one of the best in Italy. It has a light ruby red color with notes of raspberry and cherry, undergrowth and a spicy finish of cinnamon and cloves that pair well with our Sunday lunch dish.

Quality territorial pairing where the sweet taste of pasta, ragout and basciamella are combined with the acidity of tomatoes and the savouriness of cheeses. What could we pair if not a Sangiovese di Romagna, not just any wine but that of the Romagna company that has been present for over 50 years. This is one of their representative wines for what a Sangiovese from Emilia Romagna should be.

Crustaceans give sweet sensations while raw molluscs give savory sensations and so for this pairing we thought of a Classic Method sparkling wine based on Chardonnay and Pinot Noir, the Piancastello Brut Millesimato by Endrizzi, a Trento DOC with maturation on the yeasts for 36 months and which brings us notes of bread crust and a pleasant softness that will have to slightly contrast the savory nature of the molluscs but also a length and finesse that can support the delicate flavours of the dish.

A typical dish of the Alto Adige tradition, the South Tyrolean Knodel are distinguished by the peculiar aromatic and spicy sensation of the condiments that accompany the sweet tendency of the bread, the fattiness of the butter and the delicate bitter tendency of the spinach. The white wines of the homologous territory marry perfectly, but we suggest an innovative combination: a white Sardinian wine, still, dry, aromatic, fine and with good structure. From native semidano grapes. Try it!

Historical dish of the Roman tradition, simple, aromatic, for the success of which the quality of the pasta makes the difference. As well as the meticulousness of the preparation procedure and putting together of the few but fundamental ingredients. Spicy flavor, fattiness and tendency to sweet. At home as in typical Roman trattorias, the perfect pairing is with a dry still white with good freshness and acidity.

Originally a very poor dish, made with fish scraps, it is today a refined and tasty dish, the pride of traditional Livorno cuisine and a symbolic dish of the city. Different varieties of fresh fish are used - generally fatty - scorpion fish, monkfish, dogfish, mussels, as well as cuttlefish, shrimp, octopus and calamari. The tomato sauce makes it all very rich, complex and tasty, and we recognize a triumph of trends: flavor, acidity, spiciness and aroma, fattiness and spiciness. The wine to pair must be able to stand up to the comparison. We chose a still red wine from Lazio, dry, tannic and long-lasting, from Cesanese, Sangiovese and other red grapes.

A great classic from Lazio that stands out for its balanced relationship between the sweetness of the pasta, the fattiness of the guanciale, the acidity of the tomato, the savouriness of the pecorino and the spiciness of the chilli pepper. A harmonious triumph of flavours that goes well with a dry still white wine from the same area, which stands out for its good acidity, freshness, body and finesse.

Fresh pasta, meat filling, butter and truffle are the four ingredients of a dish rich in flavors and predominant, intense aromatic sensations. A dish that is also characterized by both a fatty and sweet tendency, and by a long, very long olfactory persistence. Let's pair it with a rich and soft Friulian, a Pinot Bianco riserva, and wine and food will enhance each other.

Salmon, a highly sought-after freshwater fish that lends itself to a thousand recipes, is characterized by a tendency to sweetness that contrasts the savouriness, a discreet fattiness and a good aromatic and gustatory persistence. We pair it by analogy with a wine with the same characteristics of aroma and persistence: an Alto Altesino Sylvaner Alte Reben from the Isarco Valley, and the pair is perfect!

An evergreen dish, a simple and elegant cold appetizer. The flavor prevails, but you can recognize the acidic tendencies of the lemon and the sweetness of the squid, and the delicate fattiness of the shrimp. We pair a great classic: a still and dry white wine with good acidity, fruity and balsamic, served at 10°. A western Ligurian Riviera from Pigato grapes. Cheers!