This week, for our rubric “Vini Stellati” we offer you Heinz Beck: Pigeon with scorzanera and cardoncello in hay. Accompanying wine chosen by the chef: Raccontami, Primitivo Di Manduria DOC.
This week, for our rubric “Vini Stellati” we offer youHeinz Beck: Marinated shellfish with bell peppers and tropea onion chutney. Accompanying wine chosen by the chef: Flarò, Il Rosa dei Vespa.
Heinz Beck: Rabbit carrot and chamomile tortellini by multi-starred Chef Heinz Beck.
Simple ingredients combined with supreme mastery. That’s why Chef Beck chose the food pairing with our very own Bianco dei Vespa.
This week, for our rubric “Vini Stellati” we offer you crispy roast suckling pig by Enrico Bartolini. Accompanying wine chosen by the chef: Helena, Nero di Troia.
This week, for our rubric “Vini Stellati”, we offer you pigeon, capers and american grapes by Enrico Bartolini. The paired wine, chosen by the chef is: Terregiunte, with its characteristic ruby red colour.
Pinchiorri Wine Shop offers us an exceptional recipe. Double-Breasted Pigeon With Red Pepper Pesto And Herb Omelette to be paired with our Helena, Nero di Troia from vineyards over 50 years old.
We suggest you an extraordinary recipe of Pinchiorri wine shop: Tuffoli Pasta with Braised Oxtail on a Castemagno Fundue to be paired with our wine: Raccontami.
For our section “Vini Stellati” this week we suggest Chicco Cerea’s Pigeon in ROSSINI style. Wine pairing chosen by the chef: Raccontami, Primitivo Di Manduria DOC.
