Italiano
Scallops with sweet potato purée and baby spinach
A scallop skewer balanced by the sweetness of the sweet potatoes and the iron flavor of the baby spinach. We pair...
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by Editorial Staff 25/09/21 -
by Editorial Staff 18/09/21Tuma roulade with a meat filling and thyme
This is served on top of a potato and onion mille-feuille with a Nero d’Avola and black pepper sauce. The...
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by Annalucia Galeone 15/09/21The black mussel of Taranto
A mussel with a full, sweet taste, excellent flavor and texture, it is a local gastronomic excellence that should...
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by Editorial Staff 11/09/21Tagliatelle with sausage and porcini mushrooms
Topped with Parmigiano flakes and toasted almonds. This recipe is from Chef Giovanni Santoro of the Shalai Resort...
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by Marketing & Advertising 08/09/21Tolaini presents Osteria da Bernardo in Pisa
Wineries embrace restaurants. For the column “Ristorante Amico” (Friend-restaurant), a wine producer...
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by Iolanda Maggio 04/09/21Tuna and cannellini salad
It takes only 10 minutes to prepare this tasty summer salad that we pair with a Lugana Oasi Mantellina 2019...
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by Editorial Staff 28/08/21Small goat cheese turnovers with an eggplant and beef tartare filling in a tomato consommé
This recipe from Chef Giancarlo Perbellini, of the star Perbellini restaurant in Verona, is paired with a...
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by Iolanda Maggio 25/08/21Epiro Roma, elegance and simplicity
In the San Giovanni district of Rome, right in Piazza Epiro, you can find this place that is a cross between a...
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by Katiuscia Rotoloni 21/08/21Paccheri with Mediterranean mussels and a stracchino cream sauce
A quick and easy summer recipe that we pair with a Salento Negroamaro Rosato Coré 2020 Coppi Casa Vinicola...
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by Paolo Valdastri 18/08/21Il Macello di Bolgheri
Dario Cecchini is the most famous butcher in Tuscany and beyond. Omar Barsacchi is the soul of Osteria La Magona....
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by Editorial Staff 07/08/21Caciocavallo-stuffed tortelli with a Piennolo tomato coulis
A recipe from Chef Angelo d’Amico of the Locanda Radici restaurant in Melizzano, in the province...
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by Marketing & Advertising 04/08/21Baron di Pauli presents Nesis Restaurant
Wineries embrace restaurants. For the column “Ristorante Amico” (Friend-restaurant), a wine producer...
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by Katiuscia Rotoloni 31/07/21Peppers and zucchini stuffed with meat and pistachio mortadella
A typical summer dish to eat hot, warm or cold, according to you needs or preference, which we pair with a...
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by Sissi Baratella 28/07/21Trattoria Al Pompiere in Verona
In the heart of Verona, chef Marco Dandrea offers traditional Venetian dishes executed to perfection. In his...
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by Antonella Amodio 24/07/21Risotto-style spaghetti with garlic, oil and red pepper
Pair this with a Trentodoc 1673 Riserva Cesarini Sforza to allow the tactical hot spiciness to encounter that of...
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by Iolanda Maggio 21/07/21At 384, Rome Balduina and its winning pizzeria
Excellent pizzas for those who like to experiment and, once in a while, go beyond the usual classics, also present...
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by Katiuscia Rotoloni 17/07/21A triad of farro, lentils and zucchini sautéed with cherry tomatoes
A cool yet substantial recipe that pairs well with a Barbera d’Asti La Lippa 2020 La Gironda. Serve cold....
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by Marketing & Advertising 14/07/21Castello del Terriccio presents Osteria Magona
Wineries embrace restaurants. For the column “Ristorante Amico” (Friend-restaurant), a wine producer...
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