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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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Gelo di pompelmo e marmellata d'arance amare.jpgGrapefruit custard, and a good glass of Frappato.

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Carbonara 2000.jpegTHE HOUSE OF PAIRINGS | recipe of Davide Di Corato

A double matching in this recipe of David di Corato for The House of Pairing.

Bidis Chardonnay,, whose richness on the palate perfectly marries the creaminess of the egg and  the finesse of tropical fruit aromas, tepers the intense aroma of the carbonara. A rich wine, fermented and aged in oak barrels, a wine which maintains the  freshness of its white earth source and the breezes which sweep over the vineyard.

The presence of the beef cheeks recalls Cerasuolo di Vittoria, te perfect marriage between the aromatic Frappato and the dense and velvety Nero d’Avola. A perfect  fusion for a rich first course such as carbonara.

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Insalatina di ricotta di pecora e bottarga.jpgThe soft consistence of the ricotta cheese tempers the strong flavor of bottarga, pressed fish eggs, when matched to the Grillo  Zagraits savory character cleans the palate and leaves suppleness in the mouth.



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Spaghetti_pesce.jpgTHE HOUSE OF PAIRINGS | recipe of Davide Di Corato

With this recipe, redolent of the sea and the Mediterranean,  is a perfect pairing, in the extreme simplicity of its ingredients, with a rich  wine such as Bidis , a golden colored Chardonnay with a soft and ample palate, one with a lingering crispness and savor.

A sip of sunny Sicily!

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gelo di cannella

A dish of Sicily, to match to our Limited Edition  Il Moro, served cool. The cinnamon flavor is fully brought out when it meets the  spices and chocolate of Nero d’Avola… and then, to fully complete  the palate, it  is finished with Il moro nel cuore , the chocolate created by Bonajuto and Valle dell’Acate with a “heart”  made of Moro Limited Edition.

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