Our "Avvinamenti" (Food & Wine suggestions)

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!

Crusts of unsalted bread, toasted or not, make a bed for a thick layer of tasty, fresh and fragrant livers. Often served as an appetizer at special lunches and dinners, they pair perfectly with local wine. But we want to suggest an innovative and slightly daring combination: a dry, fresh and persistent sparkling red, try it and tell us!

The “trisapore” dish, simple and typical, which absolutely represents the tricolor of our country. Acidity of oil and tomato and a marked sweet and fatty tendency of mozzarella. In this case we are spoiled for choice. We could proceed by territoriality, pairing a wine from Campania, but we want to dare, and unexpectedly, voilà: for you a precious aromatic white Alto Adige, from a producer who has earned international fame.

In the Italian appetizer, tomato and basil bruschetta is a must. But it is also good for a snack, especially if you are in the countryside and have the opportunity to pick the products directly from the garden and soak them in good oil. A traditional, simple, tasty but not obvious dish. and not easy to pair! In fact, the acidity of the tomato, the aroma of the garlic and basil and the sweet tendency of the bread must be considered. smoked though! so... let's pair a still, dry, sufficiently aromatic and full-bodied white wine. We will enjoy it.

Bresaola, degreased and cooked raw ham, turkey breast... are cold cuts that are characterized by a very low fat content. They are distinguished by their flavor, and in the different products by their aroma and persistent intensity. As a couple, on a terrace overlooking the sunset, let's indulge in an elegant classic method, with golden reflections, intense, fresh, with a fine and persistent perlage, which will marry best by analogy with the characteristics of the food.

Each region of Italy boasts its own typical cold cuts, to be served as an appetizer or on a cutting board, for a pre-dinner aperitif, in the spirit of conviviality. In any case, they are products that are characterized by flavor, more or less intense spiciness and aromatic persistence. you will perceive a tendency towards sweetness in cold cuts with a greater presence of fat. The ideal pairing is for territoriality. Do we have a dish of boiled Emilian cold cuts? Let's taste a sparkling red then! The bubbles will clean the mouth with every sip, the acidity will give us that freshness that invites us to the next bite!

A classic of Italian cuisine where the sweet tendency of the pasta starch marries that of the mollusc. The flavor, aroma and spiciness complete this triumph of elegant taste composition.

Unexpected? No, crazy! This is not at all a given pairing, on the contrary, it presents us with the spiciness of saffron that marries with great finesse the sweet tendency of rice and the fattiness of ossobuco and butter when stirred. The divine nectar from Campania with its intensity, great flavor, remarkable body and good aromatic component, guarantee the crazy, or rather... brilliant, pairing!

Now that is a crazy “wine tasting”! The great Ligurian classic wrapped in fresh basil next to, or rather, together with this “Champagne dell'Etna” as it was called decades ago. Full-bodied bubbles, savory and aromatic and intense enough to compete with the classic Ligurian dish.

A truly crazy combination between the great cheese in which the sapidity predominates attenuated by a slight sweet tendency, a pleasant fattiness, succulence and aroma. The wine for its part, is warm, rich in good tannin, structure and very long persistence.

Crazy combination! The very powerful alcoholic charge that is difficult to counteract with other liqueur substances, presents us with a notable challenge. Challenge won by the Sicilian nectar, rare and true gem of Trinacria. Total balance in sweetness, aromatic intensity and persistence. Slightly astringent and almondy finish. Unique experience.