Mauro Uliassi: Wild game potato ravioli
This week, for our rubric “Vini Stellati” we offer you Wild game potato ravioli by Mauro Uliassi. Accompanying wine chosen by the chef: Helena, Nero di Troia.
03
Mag
03
Mag
Mauro Uliassi: Roasted Pigeon with Spinach, Apple, Onion Marmalade and Pigeon Sauce
This week, for our rubric “Vini Stellati” we offer you Roasted pigeon with spinach, apple, onion marmalade and pigeon sauce by Mauro Uliassi. Accompanying wine chosen by the chef: Raccontami, Primitivo Di Manduria DOC.
03
Mag
Santini: Tomato, Aubergine and Basil Terrine with Tuscan Extra Virgin Olive Oil
Today we offer you a recipe from the Santini family’s starred restaurant Dal Pescatore and which wine to pair with the tomato, aubergine and basil terrine with tuscan extra virgin olive oil? We recommend a Raccontami and offer you the recipe.
03
Mag
Santini: Roe Deer Venison in Primitivo Wine Sauce with Blueberries
To the Roe Deer Venison in Primitivo Wine Sauce with Blueberries of the starred restaurant “Dal Pescatore Santini” we pair our Raccontami, Primitivo of Manduria.
03
Mag
Niko Romito: Italian Bread Soup
Which wine should be matched to the Italian Bread Soup by starred chef Niko Romito? We suggest our Spumante Brut Rosè NOITRE and we suggest you the recipe.
03
Mag
Niko Romito: Lamb torcinelli with friggitello peppers and balsamic vinegar
Which wine to pair with Lamb torcinelli with friggitello peppers and balsamic vinegar by starred chef Niko Romito? We recommend a Raccontami and offer you the recipe.
03
Mag
Massimo Bottura: Camouflage, The hare in the woods
This week for our rubric “Vini Stellati” we suggest Camouflage: The hare in the woods. Wine pairing chosen by the chef: Terregiunte, Wonderful synthesis of two territories, Veneto e Puglia.
03
Mag
Heinz Beck: Veal with carrots and celery
Veal with carrots and celery by multi-starred Chef Heinz Beck. Simple ingredients combined with supreme mastery. That’s why Chef Beck chose the food pairing with our Helena, Nero di Troia from vineyards over 50 years old.