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Pollo al curry e riso thai al gelsomino.jpeg

We start the year with the same wine with which we closed the previous one, celebrating in this way 2018 and Cerasuolo di Vittoria, a wine which, along with Frappato, express the essence of Valle dell’Acate. The spiciness of curry is perfect for being softened and rendered more complex by Nero d’Avola, and the dish will be enveloped by the aromas of Frappato. Serve the wine at a temperature of 61° Fahrenheit and you will be enthusiastic about this pairing.


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timballo di melanzane

We end the year with thise most “Sicilian” plate and the wine which most expresses Ragusa, the Cerasuolo di Vittoria DOCG.

Two symbols which best express the essence of Valle dell’Acate, of this territory and the ties to this soil, The eggplant, the tomato, the grated ricotta cheese and the red earth of Cerasyolo di Vittoria symbolize the perfect marriage between Nero d’Avola and Frappato. Nero d’Avola is full and creamy on the palate, velvety but dry like the Nero d’Avola of our territory, Valle dell’Acate; solely on the nose the wine releases all the fragrance of our Frappato, the raspberries, the sage, the liquorice but above all it is redolent of violets and their fragrance …. only on our black soil with white pebbles can this be felt. Valle dell’Acate’s Frappato, in fact, can be recognized anywhere.

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This Christmas dish can only be matched to our Iri da Iri… this is my personal merry Christmas wish, one for a tranquil 2018 as well.


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costoletta alla milanese, il mio nord, il mio sud.jpeg

How is it possible not to think of the wine, an autumn symphony, our Cerasuolo di Vittoria DOCG. The freshness of Frappato and the lovely suppleness of Nero d’Avola will be a perfect marriage for this typical Milan dish, a true DOC, which meets, here, the sole DOCG of Sicily, famous for its elegance rather than sheer power. Ruby red just like the red soil of our Valle d’Acate vineyard.

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filetto al pepe verde.jpeg

This marvelous dish, which warms our winters, requires a full-bodied wine, rich but elegant as well, which can fully bring out the creaminess of the sauce but also cleans the palate.

Our Il Moro – Nero d’Avola is perfect, a true expression of Ragusa’s, indeed Acate’s, important  body, the fresh palate and flavors of red fruit and chocolate mean  a wine grown on our black soil, which speaks of Sicily but above all of Valle dell’Acate.

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A small soufflé of fresh eggs and ….then unchain your fantasy in order to enrich it! Liberate your fantasy wish an accompaniment of vegetables chosen by you to enrich the dish, zucchini squash  are perfect but cooked spinach or asparagus do just as well.

And the wine will be fresh and savory, mineral, and therefore Zagra ,our Grillo, and although it pairs well with this dish, from grapes grown on yellow soil, it offers a freshness and warmth which are totally Sicilian.

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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

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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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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