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What grows together, eat together. This is one of the basic rules in harmonizing food and wine. There are many classic combinations based on place of origin, in the region of a wine and its typical dishes.

We know that everyone has their own preference, and there are no strict rules. The boss is the palate, of course. But gastronomy is full of associations that are almost unanimous. See harmonizations that are proven to fit most wine lovers.

     Matching with sparkling wines

Prosecco is widely used when serving appetizers, canapés and seafood. It goes well with starters, salads, light grills and fish. Its peculiarity is to be one of the few wines that harmonize well with Japanese dishes such as sushi and other raw fish.

     Matching with white wines

White wines are usually served at lower temperatures. For this reason it offers possibilities for combinations with ideal summer foods, light dishes such as white meat, fish and salads.

     Matching with rosé wines

Rosé wines are among the most suitable for mild seasons such as spring. Their harmonizations are very similar to those of white wines, and offer a wide range of combinations, such as appetizers, soft cheeses, sandwiches, Asian food, pork, poultry, pasta with soft sauces, salads, salmon, tuna, seafood, seafood. sea, fruits and desserts.

     Matching with red wines

The reds are often fuller than the others and usually accompanies juicy dishes. Usually combine with cheese, red meat, pork, poultry and pasta.

Here are typical Italian dishes that match many of our wines and proseccos.


How about a Cheese Wheel Pasta to match with our Chianti Riserva?

Cheese wheel pasta is a great dish to make if you really want to impress your friends and family.  The ingredients are very simple and can be customized to your taste.  To make the popular cheese wheel pasta dish “cacio e pepe” you’ll need to follow this recipe

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How can I make it?

Special Tools

  • Cheese Wheel Cutter



  • 1 or 1/2 wheel of parmigiano-reggiano

  • 1 cup pecorino Romano

  • 1 tablespoon ground black pepper

  • 3/4 cup long pasta of your choice (spaghetti, linguini, etc.)

  • Olive oil

  • Salt



  1. First, cut open the parmigiano reggiano wheel by following the above video.

  2. Then, boil a pot of salted water to cook the pasta.

  3. Once the water is at a rapid boil, place the pasta in the water and cook until al dente.

  4. Scrape the inside of the cheese wheel to create a bowl shape (leave cheese scrapings).

  5. Put the hot cooked pasta in the scraped cheese wheel and mix until the cheese is creamy and melted onto the pasta.

  6. Add black pepper and serve immediately. Enjoy!


Quick Red Wine Pasta Sauce

How can I make it?


  • 3 tablespoons extra virgin olive oil, divided 

  • ½ cup grated onion* 

  • 1 tablespoon minced fresh oregano (or 1 teaspoon dried)

  • Salt and pepper

  • 2 garlic cloves, minced

  • 1 cup dry red wine (Sangiovese, Merlot)

  • 2 (28-ounce) cans crushed tomatoes 

  • 1 tablespoon honey

  • 2 tablespoons chopped basil, plus more to taste

  • 1 pound whole-wheat pasta, such as spaghetti or penne



  1. Heat 2 tablespoons oil in a large skilletover medium heat. Add onion, oregano, and ½ teaspoon salt; cook, stirring occasionally, until onion is softened and lightly browned, 5–7 minutes. Stir in garlic and cook until lightly golden brown, 1–2 minutes. 

  2. Stir in ½ cup red wine and cook until nearly evaporated, about 2 minutes. Add remaining ½ cup and cook until reduce by at least half and a trail is left when a spatula is pulled through it, about 6 minutes.

  3. Stir in tomatoes and honey, bring to a simmer, and cook until slightly thickened, about 10 minutes. Off heat stir in remaining 1 tablespoon oil and basil; season with additional basil, salt and pepper to taste.

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Salmon with Red-Wine Sauce

How can I make it?


  • 1 tablespoon cooking oil 

  • 4 salmon steaks, about 1 inch thick (about 2 pounds in all) 

  • Salt 

  • Fresh-ground black pepper 

  • 1/2 cup red wine 

  • 2 scallions, bulbs and green tops chopped separately 

  • 3 tablespoons butter, cut into pieces



  1. Heat the oven to 450°. Put the oil in a small stainless-steel, enameled, or nonstick roasting pan and heat in the oven for 5 minutes. Season the fish with 1/2 teaspoon salt and 1/4 teaspoon pepper. Put the fish in the hot pan; cook in the oven until just done, about 8 minutes.

  2. Remove the fish from the pan and transfer to paper towels to drain. Pour off any oil remaining in the pan. Put the pan over moderate heat and add the wine and the chopped scallion bulbs. Bring to a boil, scraping the bottom of the pan to dislodge any brown bits. Cook until the wine is reduced to approximately 3 tablespoons, 1 to 2 minutes.

  3. Reduce the heat to low and whisk in the butter. Season the sauce with a pinch each of salt and pepper. Put the fish on plates, browned-side up. Sprinkle the scallion greens over the top. Spoon the sauce around the fish.


How about a Florentine Beefsteak to match with our Super Tuscan?

One of the simplest, yet most succulent dishes of Florence is the renowned bistecca alla fiorentina. Thick T-bone steaks of the highest quality and a very hot grill are the keys to success. Italians cook the steak rare and often douse it with a healthy squeeze of lemon. The combination of rich, red meat and tart juice is nothing short of exceptional. Do try it!

How can I make it?


  • 2 T-bone steaks,1 1/2 inches thick (about 4 pounds in all)

  • 1 tablespoon olive oil

  • 2 teaspoons salt

  • 1/2 teaspoon fresh-ground black pepper

  • Lemon wedges, for serving



  1. Light the grill. Rub the steaks with the oil and sprinkle with the salt and pepper.

  2. Grill the steaks over high heat for 6 minutes. Turn and cook until done to your taste, about 6 minutes longer for rare. Serve with lemon wedges.


​Steak Choice If you like, use porterhouse steaks instead of T-bones. Both of these bone-in steaks come from the short loin section of the animal. The bone separates the steak into strip loin and tenderloin sections. The strip loin has more flavor and the tenderloin is tenderer. Porterhouse steaks have more tenderloin and T-bones have a larger strip loin section. Choose according to your preference.

Toscano Roso Supertuscan PER ONORE rende

Rack of Lamb with Artichokes, Purple Potatoes and Licorice

How can I make it?


  • 1/2 lemon 

  • 6 large artichokes 

  • 1 cup plus 2 tablespoons extra-virgin olive oil 

  • 1 head of garlic, halved crosswise 

  • 3 mint sprigs 

  • 3 oregano sprigs, plus oregano leaves for garnish 

  • Kosher salt 

  • Pepper 

  • Two 2-pound frenched racks of lamb 

  • 2 pounds baby purple potatoes, scrubbed 

  • 1/2 teaspoon licorice powder (optional) 



  1. Preheat the oven to 350°. Squeeze the lemon half into a bowl of cold water; add it to the water. Snap off the outer leaves of 1 artichoke. Using a sharp knife, cut off the top half and peel the base and stem. Using a melon baller or a spoon, scoop out the furry choke; halve the artichoke lengthwise and add to the lemon water. Repeat with the remaining artichokes.

  2. Drain the artichokes; transfer to a medium saucepan. Add 1/2 cup of the oil, the garlic, mint, oregano sprigs and 1/4 cup of water; season with salt and pepper. Bring to a simmer, cover and cook over low heat until just tender, about 20 minutes. Keep warm in the saucepan.

  3. Set a rack over a baking sheet. Heat a large cast-iron skillet. Rub the lamb all over with 2 tablespoons of the oil and season with salt and pepper. Sear 1 rack of lamb at a time over moderately high heat, turning, until golden, about 5 minutes. Transfer to the baking sheet and roast for about 30 minutes for medium-rare; an instant-read thermometer inserted in the center will register 120°. Transfer to a cutting board and let rest for 10 minutes.

  4. Meanwhile, in a large saucepan, cover the potatoes with 2 inches of water, season with salt and bring to a boil. Cook over moderate heat until tender, about 20 minutes. Drain, reserving 1/2 cup of the cooking water. Return the potatoes to the saucepan and add the remaining 1/2 cup of oil and 1/4 cup of the reserved cooking water. Season with salt and coarsely mash with a fork; add more cooking water if necessary. Stir in the licorice powder, if using.

  5. Transfer the artichokes to 6 plates. Carve the lamb into individual chops and serve with the artichokes and crushed purple potatoes. Garnish with oregano leaves.


Roasted Beef Tenderloin with Mushrooms and White Wine Cream Sauce.

How can I make it?


  • 1 (4-5) pound whole beef tenderloin, trimmed of fat

  • 2 tablespoons dijon mustard

  • 1/4 cup peppercorns, crushed, or fresh balck pepper

  • kosher salt

  • 16 ounces cremini mushrooms, halved 

  • 1 tablespoon extra virgin olive oil

  • 4 tablespoons salted butter


For white wine cream sauce

  • 1/2 cup white wine (or chicken broth)

  • 2 tablespoons salted butter

  • 2 teaspoons chopped fresh thyme

  • 2 cups heavy cream or whole milk

  • 1/3 cup grated parmesan

  • kosher salt and pepper



1. Allow the beef to come to room temperature for at least 1 hour. Preheat the oven to 475 degrees F. 

2. Rub the beef with mustard and season generously with peppercorns and salt.

3. In a large oven safe skillet, toss the mushrooms with olive oil, salt and pepper. Place the beef over the mushrooms and insert a meat thermometer. Add the butter to the top of the beef. Transfer to the oven and roast until the beef registers 120 to 125 degrees F for medium-rare/rare, about 25-40 minutes, dependent on the size of your roast. 

4. Remove the beef and mushrooms from the skillet to a serving plate and cover will foil. Let rest 10 minutes before slicing.

5. Meanwhile, make the cream sauce. Place the same skillet used to roast the beef over high heat. Add the wine and scrape up any browned bits off the pan. Simmer 3-5 minutes or until the wine has reduce by about 1/3 to 1/2. Add the butter and thyme and continue cooking another 2 minutes until the butter has melted into the sauce. Slowly pour in the cream and bring the sauce to a boil. Reduce the heat to low and simmer 5 minutes or until the sauce has thickened slightly. Remove from the heat and stir in the parmesan. Season the sauce with salt and pepper.

6. Slice the beef and serve with the warm cream sauce and roasted mushrooms.

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