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pane alla tonda iblea.jpgTHE HOUSE OF PAIRINGS | recipes of Davide Di Corato

Are you looking for a Sicilian type of tapas?
We can only match  our Tenute Ibidini Nero d’Avola with this lovely dish, a light red wine which conserves on the nose the complex aromas of blackberries and black fruit  of the Nero d’Avola and, on the palate, fuses liquorice spices and the chocolate which denote our Tenuta d’Avola estate wine with the decisive flavors of the Tenuta Ibidin Nero d’Avola olves. They speak of Ragusa, indeed of Valle d’Acate thanks to the yellow soil on which they are cultivated, with a freshness and lightness of true modernity which always gives me the pleasure of thinking of my family, modern but one with the wisdom of age …. What more could I wish?
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tortino di alici e broccoli.JPGA dish conceived for a whine which fully brings out its pleasurable character when drunk in the fall, our Cerasuolo di Vittoria.
The velvety texture of Nero d’Avola and the fragrance of Frappato fuse with the savor of the anchovies and the full flavored broccoli…
A true autumn symphony.

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Rabbit in pieces
10Nov
2017

THE HOUSE OF PAIRING | recipe of Davide Di Corato

coniglio alla Partoisa.jpg

The Cerasuolo di Vittoria Docg Classico returns in this early winter to marry a dish of white meat rendered rich and juicy by tomatoes, by capers, and by olives, a trio of Mediterranean flavors. The presence of Nero d’Avola on the palate, never excessively concentrated, and the aromatic complexity of Frappato march side by side in this plate, which will surprise you with which the sensations fuse, leaving a clean palate and a long finish to the wine, a symbol of the province of Ragusa… never forgetting however the vigorous  Il Frappato… Valle dell’Acate of course!

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crema di fave e pecorino ragusano.JPG

A simple dish with two ingredients which are ambassadors of the Sicilian kitchen, fava beans and pecorino sheep cheese (if the fava beans are from Modica excellence will be achieved). A marriage already tested in  a perfect fusion with Zagra Grillo, which shines for its savor, its mineral flavor and freshness.
Given the low temperatures which are approached, we also suggest you  dare to try Bidis, a rich and elegant Chardonnay which warms the palate.

You can vary this recipe, transforming the cream into velvet, using much sheep cheese, and in this way the Chardonnay will melt together with  the creaminess of the fava beans and the savor of the cheese .

It will warm the palate and the heart.

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Vellutata di pomodoro e burrata.jpeg

The creamy soup of tomatoes and Frappato is a fresh pairing redolent of Italy for the entire world. The floral aromas of violets and of spices such as sage characterize the fragrant  Frappato  and make it perfect match for a light plate such as tomato cream soup. The Frappato fully brings out the flavor of tomato and fuses on the palate with the creaminess of the” burrata” cheese.

Excellent for lunch, this is both an Italian plate and a fresh Sicilian wine… serve it cool on the palate as a pleasurable surprise.

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polpettine di melanzane

Open a bottle of  Cerasuolo di Vittoria, the Frappato will marry the mint and the Nero d’Avola, on the palate, will make the eggplant creamier in consistence.

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Open a bottle of Il Moro Nero d’Avola, warm and elegant, austere and with tannins which linger but are graceful thanks to our black earth.

Served with this dish, the aromas of Sicily are truly offered!

 

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Alici marinate con salsa di peperone e scalogno.jpegTHE HOUSE OF PAIRING | recipe of Davide Di Corato

Zagra is a perfect match with Grillo, which is grown on  the yellow soil which gives it completeness and the proper savor and mineral flavor. The desired richness on the palate, which  at the same time tempers and exalts the anchovy taste.

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Melanzane alla Parmigiana in cocotte monodose.jpegTHE HOUSE OF PAIRING | recipe of Davide Di Corato

Il Frappato is always the right wine for richly cooked vegetables: parmesan-style eggplant.  Frappato, with its fragrance and its complexity is the ideal red wine, served either  at a cool temperature such 55° Fahrenheit  (13° centigrade) but at room temperature as well. It leaves a clean palate and gives much appreciation to the parmesan eggplant and its special preparation.

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