Rolled swordtail – Sicily’s most elegant fish course from the grill or oven Involtini di pesce spada combine wine and food to the point where a simple dish becomes something special thanks to the quality of its ingredients. Swordtail fish – pesce spada – is not a luxury product in Sicily, but an everyday fish […]
Category Archives: Salad
Albariño, Autumn, Bowl, Fish, Fish, France, Grillo, Italy, Loire, Muscadet, Regional cuisine Sicily, Regional cuisines, Rías Baixas, Salad, Sardinia, Sèvre et Maine, Sicily, Sicily, Spain, Vermentino, Wine and food, Wine and food
Sarde a beccafico
05
Jun
Jun
The Sicilian paradox on a plate – sweet, salty, oily and unforgettable Combining wine and food in the sardines a beccafico is a dish that seems contradictory at first glance, but which comes together on the palate. Sardines – fatty, iodized, intense – stuffed with breadcrumbs, pine nuts, raisins and orange zest, baked in the […]
Abruzzo, Apulia, Cerasuolo di Vittoria, Chocolate, Côtes du Rhône, Etna Rosso, France, Frappato, Grenache, Italy, Manduria, Montepulciano, Montepulciano d'Abruzzo, Nerello Mascalese, Nero d'Avola, Pasta, Pizza, Primitivo, Regional cuisine Sicily, Rhône, Salad, Season, Sicily, Spread, Syrah, Wine and food, Wine and food
Pasta alla Norma
04
Jun
Jun
The national dish of Sicily – named after an opera, because there is no better compliment Combining wine and food begins with a story in Sicily. When the writer Nino Martoglio ate pasta with eggplants, tomato sauce and salted ricotta for the first time in the early 20th century, he is said to have exclaimed: […]
Abruzzo, Aglianico, Barbera, Barbera d'Asti, Beef, Campania, Cheese, Côtes du Rhône, Dolcetto, Meat, France, Grenache, Italy, Cheese, Liguria, Meat, Montepulciano, Montepulciano d'Abruzzo, Pasta, Pecorino, Piedmont, Regional cuisine Campania, Regional cuisines, Rhône, Salad, Salad, Season, Stews, Wine and food, Wine and food, Wine pairing
La Genovese
02
Jun
Jun
Naples’ biggest misunderstanding – an onion sauce that knows no pesto With La Genovese, combining wine and food begins with a clarification: this dish has nothing to do with Genoa, nothing to do with pesto, nothing to do with Liguria. La Genovese is a Neapolitan ragù that dates back to a time when Genoese traders […]
Austria, Campania, Cheese, Falanghina, Fiano, Fiano di Avellino, Fish, Gallura, Garganega, Greco di Tufo, Grüner Veltliner, Italy, Campania, Pasta, Regional cuisine Campania, Regional cuisines, Season, Salad, Salad, Sardinia, Season, Soave, Spread, Summer, Veneto, Vermentino, Wachau, Wine and food, Wine and food
Insalata Caprese
01
Jun
Jun
Three ingredients, one classic – when simplicity is the highest principle Combining wine and food reaches its purest expression with the Insalata Caprese. No other dish in Italy poses the question so directly: how good are the ingredients? Three things that no technique can hide – mozzarella di bufala campana, pomodorino del piennolo from Vesuvius […]
Abruzzo, Aglianico, Apulia, Barolo, Beef, Campania, Cheese, Côtes du Rhône, France, Grenache, Italy, Manduria, Meat, Montepulciano, Montepulciano d'Abruzzo, Nebbiolo, Pasta, Pecorino, Piedmont, Pig, Primitivo, Regional cuisine Campania, Rhône, Salad, Season, Syrah, Wine and food, Wine regions
Ragù Napoletano
31
May
May
The great tasting secret of Naples – six hours of patience for the deepest taste of Italy With Ragù Napoletano, combining wine and food takes on a dimension that goes far beyond the simple idea of accompaniment. This ragù is not a Bolognese, not a quick meat sauce, not a 30-minute recipe. It is the […]
Brands, Burgundy, Campania, Castles of Jesi, Castles of Jesi, Chablis, Cheese, Falanghina, Fiano, Fiano di Avellino, Fish, France, Greco di Tufo, Italy, Loire, Muscadet, Mussels, Occasions, Pasta, Regional cuisine Campania, Salad, Seafood, Sèvre et Maine, Summer, Verdicchio, Wine and food
Spaghetti alle vongole
31
May
May
The fisherman’s dish that has no secrets – and yet is one of the best pastes in Italy Combining wine and food is nowhere more immediate than with spaghetti alle vongole. There is no dish that says more with fewer ingredients. Clams from the Gulf of Naples, garlic, white wine, parsley, olive oil, spaghetti – […]
Aglianico, Barolo, Beef, Bowl, Burgundy, Campania, Chablis, Chardonnay, Cheese, Falanghina, France, Garganega, Greco di Tufo, Italy, Pecorino, Pig, Pizza, Regional cuisine Campania, Salad, Sardinia, Season, Soave, Spread, Veneto, Vermentino, Wine and food
Pizza Napoletana Margherita
31
May
May
The original of all pizzas – and why the right wine makes it even better Combining wine and food in Campania begins with the most honest question of all: what do you drink with pizza? The answer is not trivial, because the Napoletana Margherita pizza is not a simple dish – it is an object […]
Alsace, Bordeaux, Ice wine, France, Germany, Gewürztraminer, Hungary, Ice wine, Meat, Moselle, Moselle, Regional cuisine Moselle, Regional cuisines, Riesling, Salad, Sauternes, Season, Tokaj, Tokaji, Wine and food, Wine and food, Wine pairing
Goose liver terrine with brioche & ice wine jelly
29
May
May
The rarest pairing on the Moselle – when luxury meets luxury Combining wine and food reaches its absolute peak with the foie gras terrine and a Mosel Riesling ice wine. Both – the wine and the dish – are the result of extraordinary circumstances. The foie gras comes from a centuries-old tradition of fattening; the […]
Austria, Autumn, Burgundy, Chablis, Chardonnay, Fish, Fish, Meat, France, Germany, Grüner Veltliner, Loire, Meat, Moselle, Moselle, Muscadet, Regional cuisine Moselle, Regional cuisines, Riesling, Salad, Salad, Season, Sèvre et Maine, Spring, Uncategorized, Wachau, Wine and food, Wine and food
Pike in herb Riesling broth
28
May
May
The king of Moselle waters – poached in its own wine Combining wine and food is rarely as successful as with pike in herb and Riesling broth. The pike – Esox lucius, predator and patriarch of the Moselle waters – is the second largest fish in this region after the trout. Its meat is firmer, […]
