There isn’t a better pairing than the Trebbiano d’Abruzzo white wine and a luscious dish of Spaghetti with seafood. There isn’t a better place to enjoy them than in an Italian restaurant with a sea view and the relaxing sound of waves! Even just imagining that makes me immerse in the Italian holiday atmosphere. A steaming and flavoured dish of seafood Spaghetti under your nose will accentuate this feeling even more ;).
The Trebbiano d’Abruzzo white wine is the equivalent of the red wine Montepulciano d’Abruzzo. The “Elementi” Trebbiano d’Abruzzo DOC wine is produced following a certified biodynamic farming regime. The wine is golden in color, typically dry with a delicate bouquet and a refreshing, crisp acidity. It is a representative product of a territory where the thermal shock caused by the proximity to the mountains makes the scents of Mediterranean scrub more intense, with a palate of freshness and persistence.
*This wine is imported to Denmark byVinimondo.dk, a wine wholesaler that works with some of the best wine suppliers in Italy, Portugal, France and Spain.
For an intriguing and crispy fall aperitif, WalkingWine street – wineshop has visited Momo’- pescato – e – cucinato, a cosy restaurant, located in a small village named Savelleri and with a view on the Apulian sea.
The young owner of this place, Antonio Legrottaglie, has welcomed the Walkingwine crew with a frittura di pesce e verdure di stagione– a fried fish matched with seasonal vegetables. Walkingwine has paired this light and crispy meal with a glass of Minutolo – white wine – Azienda Pietregiovani, which was appointed by some expert sommeliers as a very intriguing wine.
Chef Antonio goes daily shopping and, based on the availability of seasonal ingredients and his inspiration, he meticulously chooses some ingredients, so that, regularly, some different dishes are added to the menu.
This small place (only 8 m2) is finely furnished with the colours of the sea. Antonio, accompanied by his inseparable fryer, his two induction fires and a small oven, prepares complete menus based exclusively on fish and vegetables. He never forgets to respect the environment: here you get your meal served solely on a biodegradable palm leaf!
Seafood soup (zuppa di Pesce) is a typical Italian dish, mainly made along the Italian coasts. Every region facing the sea has its own recipe. The recipe changes according to the type of fish fished in the area. One of the most popular recipes is called the IlCaciucco alla Livornese from the Tirreno sea (Tuscany). This recipe was introduced a few centuries ago by coastal fishermen. They discovered a way to use the unsold fishing catch. The tradition states that, to prepare a good Cacciucco, you should have at least 5 different types of fish (of for each letter c in Cacciucco).
Here is our version of the fish stew. We prepared it with the seafood we found at our trusted fishmonger in Copenhagen.
With this recipe, we brought a taste of Mediterranean food on our table, to feel the longing of a summer which is unfortunately almost gone.
The monthly pairing presented by Walkingwine is Spaghetti con le cozze, thekey recipe of Il Veliero restaurant, andEdda Lei, Bianco Salento IGPwhitewine.
IlVeliero is located in Villanova – Marina di Ostuni (Apulia region).
Domenico and MasiettaCaliandro opened the fish restaurant in 2005, after many years of experience both in Italy and abroad.
The restaurant features high quality products, which are chosen every morning in the local fish and vegetable markets by Domenico himself. Beside that, Domenico relies on a rich variety of vegetables grown by Noe’, chef of the restaurant.
In the kitchen, Masietta and her son Davide, together with Chef Noe’, prepare great dishes following the traditional procedures and maintaining ancient tastes.
The Caliandro family revealed their key recipe to Walkingwine, Spaghetti con le cozze (see the recipe below).
Walkingwine paired the dish with a white wine, Edda Lei, ChardonnayBianco Salento IGP which, with its floral notes, it’s the perfect pairing to enhance the taste of the mussels.
Home made Cavatelli are a type of pasta originating from Southern Italian prepared with semolina flour and water. This type of pasta is versatile: its shape and texture mix well with many types of sauces.
For today’s recipe we have seasoned the Cavatelli with shellfish (mussels) and legumes (cannellini), following a traditional Mediterranean – Apulian recipe. The strong flavour of these thin with a tender and floury heart beans goes well with the mussels.
So, roll up your sleeves and let’s prepare the Cavatelli.
Walkingwine: an unconventional catering, the wine where you want it.
Last summer we randomly came across the inventors of a quite unusual way to taste and enjoy wine: a street wine – shop. Graziana and Giorgio, two Apulian business owners, a few months ago started their activity with the idea of bringing top quality local wine into the streets of Puglia with an equipped 3-wheeler.
“We are at our best in lonely places: nature, country side, cliffs, view points… where there’s nothing, we come, we bring the party, we go. Leaving the “nothing” in its own place” is their motto. Check their website.
We kept contact, and they offered to present a guest post with a pairing between a wine produced with grapes from the Apulian vineyards and a dish suggested by a local chef, whose flavours are enhanced by the characteristics of the wine.
The first column presents a white wine, Fiano – Salento IGT from I buongiorno, a fine wine collection created by the refined sommelier Teodosio Buongiorno, and made from ones of the best Apulian vineyards according to the age and characteristics of the land.
Teresa Buongiorno, the owner with Teodosio, of the OsteriaGià sotto l’arco restaurant prepared a dish, “Steamed squilla mantis on chickpea cream” (the recipe below), which pairs with this wine the best.
Despite its controversial origin (Croatia? Venetian Laguna? Trieste?), “Scampi alla busara” is nowadays one of the most appreciated dishes of the Triestine cuisine and of the gastronomic tradition of the High Adriatic.
The origin of the name buzara or busara is unclear. For some people, the dialect Venetian word “busiaro” means “liar”, because the Venetian fishermen cooked crayfishy scraps with tomatoes and wine pretending it to be a delicious soup. Others think that the term derives from the iron pot used to prepare it.
Keep reading and get ready for plenty of crusty bread to clean up the sauce!
This very tasty dish is quick to prepare and it will surprise your guests with its colors. The black pasta (we found it at the Eataly store in Copenhagen) is made by mixing cuttlefish ink in the pasta dough and its delicate flavour complements light sauces and seafood.
We followed the traditional Venetian recipe based on a light white sauce (no tomatoes).