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

The chicken wings with a citric sauce are perfect for the Cerasuolo di Vittoria DOCG wine, where the fragrance of Frappato  adds lightness to a crisp dish, while the suppleness of the Nero d’Avola rounds the chicken. The wine and the dish truly complete one another.

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The creaminess of confit tomatoes together with the savory flavor of the anchovies requires a light red wine such as  Il Frappato, aromatic, served cool, a completeness of fragrance which fuses the flavors on the palate, leaving cleanness of taste and fully bringing out the suppleness of the “paccheri”  (large maccheroni) pasta.


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Pancia di maiale imporchettata al forno.jpgTHE HOUSE OF PAIRINGS | recipe of Davide Di Corato

Il Moro Nero d’avola is to be paired with pork, a classic Sicilian match which, in the area of the province of Ragusa and the black earth of Valle dell’Acate in particular,  expresses more elegance, not a rusti characterc, with its nuances of blackberries and berry fruit. And, on the palate, a supple chocolate which accompanies the sumptuousness of this pork and, on the finish, cleans the palate. A Nero d’Avola wine, Il Moro, provides drinking pleasure and enjoyment with this crisp plate.

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It is though we are not attempting to match our2013 Cerasuolo di Vittoria , which is the very basis of the reduction which we prepared for the tuna. Serve at 57-59° Fahrenheit  (14-15° centigrade) and its fragrance of the wild cherries of Frappato and the silky palate of Nero d’Avola will be the ideal match for the fish.
And, as always, the Cerasuolo marches alongside the palate and never dominates it.

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THE HOUSE OF PAIRINGS | recipes of Davide Di Corato

The recipe is an excellent match to Il Frappato , served very cold with no hesitation. Its fragrance on the palate and the complexity of its aromas of raspberries and violets heighten the flavor of the anchovies and the anchovies that of the wine.

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house of pairingsTHE HOUSE OF PAIRINGS | recipe of Davide Di Corato

The research of the week is octopus prepared with the flavors of Sicily and its perfect match with the 2016 Grillo Zagra, served ice cold during this hot summer …. Try it!

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