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FOOD PRODUCER / GENTILE BRUSASCA

The pairings you can achieve with our hazelnuts range from both dark and milk chocolate, enriched with small pieces of hazelnuts, to cheeses with delicate flavors such as fresh goat cheese or Robiola. If you love salads, there’s nothing better than adding the crunchiness of finely chopped or whole hazelnuts of your choice, especially with spinach. Hazelnut pesto can be a pleasant surprise to use instead of traditional pine nut pesto, made with fresh basil, olive oil, and of course, cheese.

Our classic desserts such as cakes, tarts, and cookies are a perfect match for both chopped hazelnuts and hazelnut spread cream.

WINEMAKER / ANTICO LABORATORIO S. GIUSEPPE

The Amaro San Giuseppe is a liqueur with an intense and aromatic flavor, characterized by notes of herbs and spices that pair perfectly with sweet recipes. Here are our suggestions:
Dark chocolate.
The bold and slightly bitter taste of Amaro San Giuseppe pairs well with dark chocolate. You can opt for a dark chocolate cake or cocoa biscuits to create a delicious combination.
Tiramisu.
The creaminess and sweet flavor of tiramisu pleasantly contrast with the bitterness of the amaro, creating a balance of flavors. The amaro can also be used to lightly flavor the mascarpone cream, adding a touch of complexity to the dessert.
Vanilla ice cream with coffee and amaro sauce.
Vanilla ice cream provides a neutral base to fully appreciate the flavor of the amaro. A coffee sauce flavored with a few drops of Amaro San Giuseppe adds depth and complexity to the dessert.

FOOD PRODUCER / NOCCIOLAR

With Piedmont hazelnuts, you can unleash your creativity in the kitchen, thanks to their characteristic of pairing well with many other foods. Here are some examples:

The first pairing, almost instinctive, is with chocolate: chopped or whole hazelnuts can be incorporated into dark or milk chocolate to create pralines, chocolate bars, or chocolate truffles with hazelnuts.

Very intriguing are the pairings with cheeses, especially those with a sweet and creamy flavor, such as Taleggio and Gorgonzola, but also with more aged cheeses like Parmigiano Reggiano and Tuscan pecorino. Pairing with pasta and risottos is a continuous challenge to create new recipes where hazelnuts can be finely chopped, whole, or part of previously prepared pesto.

FOOD PRODUCER / GIOVANNI BIGNAMI

The pairings we suggest, between our cured meats and local wines, represent a true enogastronomic combination that enhances the characteristics of the territory and satisfies the most discerning palates.

Piacentino Salami and Gutturnio: The Piacentino Salami, with its robust and savory flavor, pairs perfectly with Gutturnio, a red wine produced in the hilly area around Piacenza. Gutturnio, mainly made from Barbera and Bonarda grapes, has a fruity taste and good structure that harmonizes well with the complexity of the salami’s flavors.

Piacentino Coppa and Malvasia: The Piacentino Coppa, with its delicate and aromatic flavor, finds an excellent companion in Malvasia, a sweet and fragrant white wine. The sweetness and freshness of Malvasia perfectly balance the savoriness of the coppa, creating a balanced and pleasantly contrasting pairing.

Piacentino Pancetta and Classic Piacentino Sparkling Wine: Piacentino Pancetta, with its rich and enveloping flavor, pairs well with a classic Piacentino sparkling wine capable of enhancing the sweetness of the fatty part without overpowering the flavors of the meaty part of the cured meat.

WINEMAKER / MUZIGHIN

“Il Serafino” Visciole Wine

A beverage with unique characteristics. Aromatic and original. Pair it with desserts in general, chocolate desserts, and medium-intensity chocolate. It pairs well with dry pastries, bundt cake, a chocolate cake, and gives an aromatic touch to cream ice cream or yogurt, enhancing their flavor. A consistent pairing is with aged cheeses such as 32-month-old Parmigiano Reggiano. Recommended serving temperature is 14-18°C.

WINEMAKER /POGGIO ALESSI

BONARDA

Pairs well with cured meat dishes, uncomplicated first courses, and red meats. Serve at room temperature.

BUTTAFUOCO STORICO

Pairs wonderfully with red meats and game.

BRICCO ALESSI PINOT NERO

Pair with game and highly flavorful red meats.

Note: Translations aim to convey the original text’s essence and nuances while adapting to the norms and flow of the target language.

WINEMAKER /GIORGIO MELETTI CAVALLARI

While our wines have an international appeal, they are deeply connected to the typical cuisine of our regions, which includes game dishes like wild boar, as well as pork and veal roasts. Pairings with pasta dishes rich in meat sauces, such as pappardelle, are highly recommended, especially when flavored with wild herbs that grow naturally along our coasts, like juniper, sage, and bay leaves.

FOOD PRODUCER / DINO ABBO

Our Extra Virgin Olive Oil, with its varying mildness combined with a slight spicy undertone, is the perfect condiment for fish dishes, both freshwater and saltwater. It can be used both in sauce preparations and drizzled directly onto the finished dish. It’s ideal for light salads because it allows the natural flavors of the vegetables to shine through. The patés, spread on slices of bread or crostini, make for a quick and tasty appetizer suitable for any occasion.

WINEMAKER / CANTINA MICHELI

SCHIAVA “TITON”

Paired with traditional dishes from Trentino, for example, with canederli in broth, vegetable soups, or mushroom-based dishes, with salted meat, and typical cured meats from the alpine regions. Pairings with rich foods and those with a particularly intense aromatic profile are discouraged.

KERNER “SOLADIO”

Paired with fish or vegetable terrines, summer salads, grilled fish, and delicate fresh cheeses or slices, this fruity and dry wine is a good match.

SPUMANTE “1223KG”

Paired with fried fish, tartare, shellfish, but it also enhances the taste of white meats or main courses based on fish or vegetables.

SPUMANTE ROSÉ “EVÒOCHI”

This rosé sparkling wine pairs very well with Neapolitan pizza and with tuna and cherry tomatoes, served at a temperature of about 8°C.

WINEMAKER / MALERBA

BLACK ALDER (ONTANO NERO)

This versatile red wine pairs well with dishes based on red meats, roasts, aged cheeses, and traditional Tuscan dishes such as the Florentine steak.

RONZAMORO

This wine pairs well with pork dishes, medium-aged cheeses, and mushroom-based dishes.

FOOD PRODUCER / APICOLTURA COLIBAZZI

The delicate taste of Acacia honey is excellent for sweetening herbal teas and infusions because it does not alter the flavor of the drinks. It’s also ideal to enjoy paired with cheeses like ricotta or scamorza.
Its characteristics make it suitable for children and infants under 12 months; in fact, pediatricians recommend it as a sweetener, added to bottle milk.
The Millefiori Honey is the perfect synthesis of the balance between the typical scents and flavors of the Sibillini Mountains.
It’s widely used in pastry and culinary preparations. Ideal for breakfast to spread on bread or toast. It pairs well with cheeses like fontina or those more aged. It’s excellent to use as a sweetener in infusions, herbal teas, and milk.
Chestnut honey is ideal to accompany meats and more or less strong cheeses like caciotta, caciocavallo, and Parmesan.

FOOD PRODUCER / TARTUFI AL MASSIMO

The White Truffle is considered the “King” of the table. Its unmistakable, satisfying, and exciting flavor and aroma, unique in its kind, perfectly complement traditional dishes such as tajarin, “Fassona” beef tartare, or a simple fried egg. The Black Truffle is excellent in stuffed pastas, omelets, risottos, in soups, and adds a special touch to tartines and bruschettas. The products, on the other hand, are excellent as condiments for any type of pasta or risotto, ideal for seasoning any main course, for enhancing any type of meat or fish, or simply for elevating an omelet. These dishes are further enhanced when paired with our famous local wines like Barbera, Nebbiolo, and Barolo. It’s a pasta suitable to be dressed with the typical Tuscan ragùs, especially those of game.

FOOD PRODUCER / NERO FERMENTO

When tasted, black garlic is a true surprise, savory and flavorful with umami, balsamic, fermented acidic, and sweet notes, perfect to pair with any dish. It’s great to use raw on salads or cold pasta, ideal for flavoring any dish (risottos, pasta, meat, fish, vegetables) by adding it in the last minutes of cooking. Transformed into a cream (with the addition of oil, water, or vegetable broth), it is excellent on crostini, crackers, breadsticks, pizzas, flatbreads, canapés, cheeses, or for dressing pasta.

WINEMAKER / BIRRIFICIO PERUGINI

The countless styles of our beers ensure a perfect pairing with the many traditional dishes of our region, such as the typical cured meats from the local pork butcheries, the meat from our local farms, and the legumes that have always been highly appreciated and a fundamental staple of the Umbrian regional diet.

WINEMAKER / TERRA DEI BRIGANTI

Desserts and liqueurs make a perfect combination, capable of awakening the senses and tantalizing the taste and smell. Among our recommended pairings, we’d like to highlight two in particular:

Genziana and cantucci: These biscuits are perfect for dipping into the liqueur, creating a unique harmony of scents and flavors.

Ferratelle and ratafia: Ferratelle are a typical Abruzzese sweet treat and pair exceptionally well as a dessert, especially when accompanied by sauces and a good glass of ratafià.

FOOD PRODUCER / RISO IN FIORE

Our rice Gloria, with its large and flavorful grains, is the perfect variety for risottos. Here are the pairings we suggest to enhance your favorite dish to the fullest: If you love risottos with fish or seafood, the best choice is a rather dry white wine such as a Gavi, one of the great Piedmontese wines produced in the vineyards of Alessandria. For risottos made with cured meats, opt for a young and not overly full-bodied red wine like a Chianti, or try an unusual pairing with a sparkling Lambrusco that cleanses the palate and leaves room for the flavors of the rice and sauce.

FOOD PRODUCER / PASTA D'ALBA

Our pasta can be paired with a wide range of ingredients to create delicious and satisfying dishes. Here are some combinations that we suggest from traditional Italian cuisine:

With meat sauces such as beef or pork ragù, lamb stew, or wild boar sauce. The sauce perfectly blends with the pasta’s texture, creating a hearty and satisfying dish.

With freshly grated truffle and mushrooms, another typical ingredient of Piedmontese cuisine.

With cheeses, especially gorgonzola, taleggio, and Parmigiano.

With seasonal vegetables for a lighter and vegetarian option. Fresh tomatoes, zucchini, eggplants, bell peppers, or spinach can be used to prepare a light and colorful sauce to serve with the pasta.

With seafood such as mussels, clams, shrimp, or calamari. Fresh or frozen seafood can be used to prepare a seafood sauce to dress the pasta.

FOOD PRODUCER / PANE MATTRASAU

We suggest several pairings using Mattrasau Bread as a substitute for regular bread, each one delicious.

Classic Mattrasau Bread: Ideal for pairing with vegetable soups and fresh seasonal salads.

Mattrasau Bread with Corn: Recommended for quick meals paired with Mediterranean flavors such as olives and anchovies from our seas.

Mattrasau Bread with Spelt: With its delicate flavor, it’s perfect as an appetizer topped with Tuscan olive oil, oregano leaves, and a slice of Cinta Senese ham.

Mattrasau Bread with Turmeric: Be inspired by its ochre-yellow color to create a vibrant pairing with cherry tomatoes, green lettuce leaves, all balanced with chunks of white mozzarella.

WINEMAKER / PADRE PEPPE

The Padre Peppe Elixir is versatile in its consumption methods. It is appreciated neat, at room temperature or chilled, but also mixed with coffee, on ice cream, or in affogatos. Perfect with dried figs with almonds and dark chocolate semifreddo. It pleasantly accompanies moments of meditation by the fireplace and is also ideal with traditional desserts such as those for Christmas, Easter, and chestnut cake, in addition to being an excellent companion for enjoying pure cigars or a well-aged Tuscan.

FOOD PRODUCER / MAMU

Given its versatility and delicate consistency, our Gagliaudo cake pairs well with various local wines from Alessandria. Here’s what we suggest.
Barbera d’Asti: This Piedmontese red wine is characterized by a good structure and pleasant acidity, which complements the sweetness and softness of the Gagliaudo cake. Its notes of red fruits and spicy undertones add complexity to the dessert, creating a balanced and satisfying pairing.
Moscato d’Asti: If you prefer a sweeter pairing, Moscato d’Asti is the ideal choice. This sparkling white wine is known for its intense aromas of tropical fruits and white flowers, which beautifully harmonize with the sweetness of the Gagliaudo cake. Its freshness and liveliness add lightness to the dessert, creating a delicious and indulgent taste experience.

WINEMAKER / MALERBA

  • STRACCIABRACHE (Tuscan Rosé Sparkling Wine): For this Tuscan rosé sparkling wine, unconventional pairings include grilled red meats, medium-bodied cheeses, and significant fish dishes.
  • ZIZZANIA (Macerated Tuscan Sparkling Wine, Pas Dosé): This macerated Tuscan sparkling wine pairs well with white meats, fresh cheeses, and even some egg-based desserts.
  • RONZAMORO (Red Wine): Pork, medium-aged cheeses, and mushroom-based dishes are a great match for this red wine.
  • ONTANO NERO (Red Wine): This versatile red wine pairs well with red meat dishes, roasts, aged cheeses, and traditional Tuscan dishes like Florentine s

FOOD PRODUCER / LE2MELE

Made with fresh fruit, rich in vitamins and nutrients, the lemon, orange, and clementine jams are perfect for breakfast and excellent throughout the day. They are ideal for filling tarts, croissants, cakes, and toast.

FOOD PRODUCER / LA RISERVA BIO

Due to its intensity and freshness, our oil is ideal for use raw, as this is the mode that preserves its organoleptic profile and allows you to fully appreciate its characteristics. It is perfect on bruschettas, salads, carpaccio, or to enhance soups and legumes. Each region, with its specificities, offers traditional gastronomic pairings.

Don’t worry if you’re not skilled in the kitchen; the oil, with its fresh and intense flavor, manages to enhance the taste of even the simplest dishes.

To preserve its characteristics, we always recommend storing the new oil protected from air, light, and temperature variations. Therefore, it is advisable to keep the extra virgin olive oil in a cool and dry place, away from heat sources, always closing the bottle after use.

FOOD PRODUCER / IL GRADILE

We suggest various pairings that you can create with cooked spelt, such as salads with fresh vegetables like tomatoes, cucumbers, and peppers. It is also ideal for your favorite vegetable or legume soups and stews. You can use spelt to make risottos as an alternative to traditional rice. Spelt flour is perfect for creating sweets and biscuits to be served on the table for tasty, healthy, and nutritious breakfasts. Spelt can be used to prepare risottos, offering a healthy and nutritious variation compared to traditional rice.

WINEMAKER / DISTILLERIA FEDRIZZI

Our grappas, with their richness of aromas and flavors, lend themselves splendidly to being paired with a wide range of dishes and typical tastes of the region, especially local cheeses such as Puzzone di Moena, Trentingrana, or Casolet della Val di Sole. Grappas harmonize well with the robust flavors of Trentino Speck, creating a balanced contrast between the sweetness of the alcohol and the savoriness of aged meats.

If you come to our area, don’t forget to finish a meal of Canederli, our most well-known dish, with a good glass of grappa as a digestive.

For the sweet finale of the dinner, like apple strudel, you can pair it with one of our fruity-flavored grappas, which are ideal for any type of dessert.

FOOD PRODUCER / DI CRISTIANA

I love my rice not only for the individual recipes that can emerge from the creative mind of a chef, but also for its infinite possibilities to pair with any other product of the land and Italian gastronomy. From the legendary saffron risotto, said to be brought by the Flemish during the construction of the Milan Cathedral, to meat, seafood, vegetable, and even fruit recipes. It’s a product that, in its apparent simplicity, is capable of enhancing any flavor it comes into contact with. And what about its chameleon-like ability to absorb the most diverse colors and transport them into its own chromatic nature? It’s him, my rice.

FOOD PRODUCER / DAVIDE IACOVELLA

“OLIO DRITTA” Ideal for bruschette and vegetables. Creamy legume soups and grilled meats. For dessert, a must-try with “cantucci” biscuits with chocolate chips or pistachio.

“GENTILE DI CHIETI” Artichoke ravioli, medium-aged cheeses, lamb meat, white melon, ice cream.

“CORATINA” Soups, creamy soups, vegetable omelettes (with asparagus or artichokes), white meats, ice cream, strudel.

“OLIO DOP COLLINE TEATINE” Cooked vegetables, pesto, orange salad, raw fennel, marinated tuna, ice cream.

arinato, gelato.

FOOD PRODUCER / CONCA D'ORO

The oil we produce and sell is a blend of the varieties we cultivate on our farm, in order to obtain a medium/light fruity oil that doesn’t overpower the flavors of the dishes, but enhances their characteristics, making it suitable for pairing with all types of dishes.

The recommended pairings for the flavored oils we suggest are:

Lemon oil for salads or fish-based dishes.

Wild fennel oil for cold first courses or meat-based second courses.

Chili oil for tomato-based first courses, meat dishes, and wherever the consumer prefers to use it.

WINEMAKER / BUEMI VINI

H.ere are the pairings we recommend for our labels:

ASCESA
Suitable for all meals.
Perfect with white meats.
Also suitable for not overly structured red meats.
Goes well with cheeses aged up to 5/6 months.
Ideal with agnolotti and tagliatelle with Bolognese sauc.
Delicious with porcini mushroom risotto.
Suitable for appetizers and cold cuts, including fatty ones like lard.

CAVAGLINA
Suitable for all meals.
Perfect with red meat, even moderately structured.
Ideal with cold cuts.
Goes well with medium-aged cheeses.
Perfect with first courses with sauces of medium-high texture.
Delicious with mushrooms such as porcini.

VERTICE
Perfect with structured meat preparations such as roasts, stews, braises, and slow-cooked dishes.
Ideal with game meat.
Delicious with truffles.
Suitable for long-aged cheeses.
Perfect with distinctly structured first courses.

WINEMAKER / BLACKMOUTH SPIRITS

Amaro ILEX can be enjoyed neat after a meal or used for garnishing desserts and preparing pastry creams. Its bitter and herbaceous aftertaste is ideal for creating glazes that contrast with the sweetness of cream and butter-based desserts.

BLACKMOUTH DRY GIN is ideal when paired with fish dishes, crudités, and oysters. Its citrusy and fresh flavor complements any fish-based dish. It is also excellent in a gin and tonic to accompany white pizzas and gourmet options.

FOOD PRODUCER / BISCOTTI BIZANTINI

For pairings, we propose the “Byzantine Day”. The gastronomic versatility of our biscuits makes them suitable for various moments throughout the day. So, let’s start with a good morning coffee, rigorously made with the Moka, paired with our coffee-flavored biscuits for a gustatory “play of parts”.

To face the most demanding moments of the day, it’s essential to take a small break with our orange Byzantine biscuits. After a meal or at the table with a sweet or dessert wine like Albana, our raisin Byzantine biscuits are a must, either on their own or paired with zabaglione cream, chocolate spread, or fruit jam.

For the evening, before dinner, we recommend savory biscuits with pumpkin seeds, paired with a good craft beer, a nice glass of white wine, or a platter of cheeses and cured meats. Alternatively, salty almond biscuits can be paired with a big salad or as an accompaniment to main courses as a genuine snack.

WINEMAKER / BECONCINI WINES

Today, this extensive municipality, located halfway between Pisa and Florence, remains a significant center for grape production, with around 600 hectares of vineyards. A large portion of these vineyards still supply their fruits to the renowned Florentine winemakers. It may seem unusual, but especially Pietro Beconcini’s Sangiovese, with its unique elegance and salinity, can be an excellent choice to pair with the famous white truffle of San Miniato.